The Library is thrilled to announce the next installment of our Kitchen Takeover series, welcoming back owner and creator of Plant Based Papi, Chef Jewan Manuel!  The king of elevated, vegan comfort food, Jewan has designed each course to celebrate fresh Spring produce and rich flavors, all while being vegan and mostly gluten free. (Preview the menu below!)

Each course will be thoughtfully paired with a beverage curated by MWL Beverage Director Cody Mulcahy and Spirit Curator Brett Adams. 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 ~
*menu is subject to change, all courses are vegan and pre-fixe
*alterations & substitutions are politely declined

I
Chanterelle Tostadita with Cashew Crema 
mini blue corn tostadita, localally harvested chanterelles,
cashew crema, lime zest, micro cilantro

II
Heirloom Tomato Carpaccio
thin-sliced heirloom tomatoes, cilantro & black olive tapenade,
basil-mint oil drizzle, smoked sea salt & crushed pistachio

III
Stuffed Morels
oregon morel mushrooms, ancho chili–cashew filling,
cilantro gremolata, crispy shallot dust 

IV
King Oyster Barbacoa
“short rib” king oyster mushrooms, barbacoa-style adobo, crispy street masa,
tomatillo-pumpkin seed mole verde, pickled red onion & radish 

V
Charred Fig Sorbet
sorbet with fresh charred figs,
dandelion “honeycomb” crumble, agave drizzle

TICKETS AVAILABLE MAY 22 AT 6PM