our march 10th pop-in

Expanding our guest count and moving from our tasting room to The Fig House, we decided to change the format of our pop-in dinners to include more of you. What was created was a setting for guests to enjoy a more open space, a fun environment and each other's company while experiencing Libry's conceptual menu. Buy your tickets to our upcoming dates below and read on to see what dishes were featured.

sous chef tony celeste and team in the roomforty kitchen. 

sous chef tony celeste and team in the roomforty kitchen. 

sous chef tony celeste and team in the roomforty kitchen.

founder steve fortunato introduces the first course. 

the menu

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small bites

sweet potato chip. edamame hummus. caviar.

razor clam. kumquat confit. oyster foam.

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first

miners lettuce. cured organic egg yolk. green garlic cream.

talbott. sleepy hollow chardonnay. santa lucia highlands. 2014.

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second

housemade ricotta angolotti. brown butter crosnes. italian black truffle.

felsina. chianti classico. italy. 2012.

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third

branzino. pink turnips. stinging nettle crème fraiche. 

dom caillot. meursault. france. 2010.

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intermezzo

house fermented apple soda. celery leaves. rosemary blossoms.

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fourth

roasted leg of lamb. turnip leaf chimichurri. purple cauliflower.

chateau mangot. grand cru bordeaux. france. 2010.

merlot. cabernet franc. cabernet sauvignon. 

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dessert

hazelnut cake. hibiscus curd. curried ice cream.

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executive chef libry darusman with our guests. 

executive chef libry darusman with our guests. 

executive chef libry darusman with our guests.