Menu No. 6

Menu No. 6 captures everything to love about spring: fresh, vibrant flavors that awaken the palate, dishes that work in harmony both on the plate and in preparation. From innovative appetizers to show-stopping mains, each recipe is designed to make the most of seasonal ingredients while minimizing waste.

Perfect for cooks who appreciate the rhythm of the seasons and the satisfaction of cooking with purpose, Menu No 6 turns your spring dinner party into a celebration of what makes this season of renewal so special.

Menu

• Mezcal Cocktail with Tepache
• Radishes with Anchovy Butter
• Raviolo al' Uovo nel Brodo di Parmigiano
• Green Harissa Rice Pilaf
• Asparagus and Roasted-Pickled Beets
• Cod Broiled in Charmoula
• Carrot Cake with Cardamom and Fromage Blanc

Highlights

• Recipes for a Dinner Party: A full menu for an unforgettable springtime gathering, complete with pairing and planning notes.
• Sustainability Focused: Recipes crafted to reduce waste by using every part of your ingredients.
• Show-Stopping Recipes: Dishes your guests will remember long after dessert is finished and digestifs are served.
• Flavor Profile: Pineapple, parmesan, earth, marine, citrus, and cardamom.

Features

• Recipes that celebrate spring and embrace the new season.
• Clever use of ingredients across multiple dishes.
• Flexible approach: use the full menu or pick individual recipes to suit your needs.
• Whether you’re gathering with friends or simply treating yourself, this little book will help you create something extraordinary.

Specifications: 5 inches by 7 inches, 36 pages, paperback

Maker: Menus By Brian - Brooklyn, NY