Each month, Executive Chef Shawn Hartwig pairs dishes featuring a special ingredient with a wine chosen by sommelier Jordan Carver. March features Black Slate Porrera Priorat and beets. Pours Black Slate Porrera Priorat Dark fruits, tar, rose petals, and a smoky, earth-like character all emerge from this full-bodied red. Glass $14 Bottle $54  Plates Roasted and Marinated Beet Trio and Strawberry Salad  Red, Gold, and Candy Cane Beets with Strawberries, Toasted Hazelnuts, Mixed Greens, and a Green Strawberry Vinaigrette $12  Beet and Cheese Plate  Walnut Glazed Thinly Slices Beets with Goat Cheese Mousse and Pistachio Dust $10  Beets and Beets Roast Red Beets, Caramelized Onions, and Vegetable Stock All Pureed and Finished with Cream and Topped with Beet Chips $8  Red Velvet Cake Has Beets in it? Cream Cheese Glazed Red Velvet Cake with Toasted Walnuts, and Chocolate Gelato $10
