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

À la carte
Duck Confit
Wine Club
Bread Loaf
Takeout Window
Roasted Veal Sweetbreads
Holiday Cookie Box
Almond Rye Cake
Chocolate Mousse
Roasted Mushrooms
Cocktail Kits
Autumn Fruit Cake
Roasted Chicken
Pumpkin Tart
Chocolate Tarte