The Library is thrilled to announce the next installment of our Kitchen Takeover series, inviting owner and creator of Plant Based Papi Chef Jewan Manuel. A Southern inspired menu, each course is dedicated to fresh summer harvests and rich flavors, all while being vegan and mostly gluten free.

Each course will be thoughtfully paired with a beverage curated by MWL Spirit Curator Brett Adams & Beverage Director Cody Mulcahy. Please note the menu is pre-fixe, we politely decline alterations or substitutions. Seating is pre-assigned, we will accommodate requests made in advance to the best of our ability.

We look forward to hosting you!

~ THE MENU ~
all courses are vegan and pre-fixe*

I
Shishito Corn Bread
Baked Sweetcorn & Shishito Buttermilk Cornbread
With Whipped Miso butter

II
Crispy Green Tomato Salad (GF/SF)
Breaded Green Tomatoes, Chopped Living Butter Lettuce,
Horseradish Remoulade, Micro Greens

III
Green Bean Casserole Tartare (GF/SF)
Smoked & Charred Green Beans, Herbed King Oyster Mushroom
Relish, Crispy Shallots, White Pepper Gravy

IV
Roasted “Chicken” with Fondant Potatoes (GF/SF)
Garlic Confit Roasted Lion’s Mane Wrapped In Crispy Rice Skin
Rosemary & Thyme Fondant Potato. Creamy Collard Green Reduction

V
Peach Creme Brûlée (GF/SF)
Peach Custard, Candied Pecan Dust, Coconut Palm Sugar Shell

GF = gluten free // SF = soy free
*Menu is subject to change, alterations & substitutions are politely declined