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GALLERY

The silver lining is that we have a beautiful situation to reimagine the industry and approach how service is provided. Takeout is not something that chefs have had to think through very much in the past. We’ve been inspired to get creative through small ways in every aspect of our business, from ease of ordering to its organization to pick-up.

- Cati Molnar, Pastry Chef

Patio Dining
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Lapin Royal
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Pêche Melba
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À la carte
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Duck Confit
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Holiday Cookie Box
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Wine Club
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Bread Loaf
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Takeout Window
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Macaron Glace
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Roasted Veal Sweetbreads
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Lettuce Cocktail
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Almond Rye Cake
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Roasted Mushrooms
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Dining Room
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Cocktail Kits
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Chocolate Mousse
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Bouillabaisse
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Roasted Chicken
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Pumpkin Tart
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