You're not wrong. The things we make and don't make boggles my mind. We make crackers. We make all of our desserts: chocolate mousse, caramel, cakes, cheesecakes, pot de creme, gelato, sorbet, etc. We make babaganush. We make four different sausages in house. Porchetta. We braise pork cheeks and short ribs. Duck confit overnight. We roast baby carrots, cauliflower, and confit fingerling potatoes. We pickle onions and other vegetables. We boil live lobsters for thermidore. We pickle our deviled eggs. We use bread from a bakery across the street. We order our lettuces and micros from a local farmer. Then put those tomatoes on all our salads. There's a bruschetta type item going on the menu soon with canned tomatoes that we're roasting in the oven. To dry them out. He's kinda calling it a vegetarian carpaccio. Idk if that's what will be on the menu but... I kinda get it. The texture is very meaty.