A velvety smoked beet soup with a subtle smoky flavor, finished with fresh sour cream and served with crispy beet tortillas.

Rose of red beet with textures of red beet, smoked eel, bay leaf oil, and pearls of red wine vinegar.

Venison tartare with duck liver, sweet and sour red onion gel, crispy red cabbage, onion and black garlic cream, and wild boar coppa.

A loving Valentine’s amuse-bouche based on meringue, apple jelly, cooked beetroot, goat cheese cream, and a gel of beetroot and balsamic.

Fresh salad with tender red beet, crisp apple, and creamy goat cheese.