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Condiments
Rosé, Red Onion and Fig Jam
Raspberry Salsa
Mushroom Confit
Tomato Confit
Allium Confit
Kabocha Squash Mostarda
Pickled Brussels Sprouts
Raw Cultured Vegetables
Lemon Curd
Pickled Swiss Chard Stems
Maple Vinaigrette–Dressed Spinach Salad
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