The steamed Cape Cod mussels are served in a puttanesca nage, with black garlic, rouille croutons, and micro mirepoix.
Library Kitchen + Bar
Before opening the Library, Johannes Klapdohr cooked at award-winning restaurants, including Hotel Bareiss in Germany and The Lodge at Sea Island in Georgia.
Cauliflower gratin with a brown butter-Parmesan crust and oven-roasted pistachios
Quail breast skewer entrée with bacon, grapes, caramelized acorn squash, and elderberry sauce
Apple and pear cobbler with brown butter praline ice cream
