Each month, Executive Chef Shawn Hartwig pairs dishes featuring a special ingredient with a wine chosen by sommelier Jordan Carver. February features Primus The Blend and American Kobe Flank Steak. February Pours and Plates This Month we are proud to feature American Kobe Flank Steak Grilled and Smoked Kobe Flank Steak Bruschetta Grilled Kobe Flank, Smoked Goat Cheese, Smoked Tomato Relish, Avocado, and Radish $15  Kobe Flank Steak Carpaccio Herb Crusted Thinly Sliced Kobe Flank Steak, Horseradish and Truffle Aioli, Black Garlic and Arugula Salad, Heirloom Tomato $14  Kobe London Broil Marinated and Roast Carved London Broil, Sweet Pea and Dill Mash Potatoes, Glazed Carrots and Pearl Onions, Boursin Horseradish Cream, and Black Garlic Demi $38Primus the BlendColchagua Valley, Rapel Valley, Chile$13 glass/$50 bottle Â