There was an interesting article back in December in New York Mag about how restaurant menus are often designed with this intent (I believe it made it here but

There was an interesting article back in December in New York Mag about how restaurant menus are often designed with this intent (I believe it made it here but can't find link). 2.The Anchor: The main role of that $115 platter - the only three-digit thing on the menu - is to make everything else near it look like a relative bargain, Poundstone says. http://nymag.com/restaurants/features/62498/ http://nymag.com/restaurants/features/62498/