Menu No 9: Spring 2024

Menus is a series of, well, menus. Each contains a set of recipes for a multi-course dinner, well suited for a little dinner party. And with a plan to boot!

While the bulk of produce is still months away, Menu No 9 is a springtime spread that’s appropriate for the season: crisp greens, aromatic herbs, and fresh cheese.

Herbs are the focus of Menu No 9. Cervelle de Canut is an herb-forward cheese spread. Poisson en Papillote is fish baked in white wine and herbs. (En papillote means it’s served tableside in a packet of parchment paper for guests to open themselves. Timed right, they’ll first experience the dish as a bit of aromatic steam rising from their plate.)

Flavor Profile
soft cheese | herbs | marine | vinegar

Recipes

Cognac and Chartreuse Cocktail | Cervelle de Canut | Burrata and Marinated Cherry Tomatoes | Butter Lettuce with Caper-and-Herb Dressing | Ricotta and Cracked Black Pepper Dinner Rolls | Buttered Snow Peas | Poisson en Papillote | Almond and Coconut Cake