To commemorate Earth Day (April 22), Area 31's chef, E. Michael Reidt, is offering a five-course tasting that showcases local produce. Since he took over the kitchen last December, Reidt has quietly worked to develop his new menu, which he launched in March.
The seafood-focused menu has a nice variety of ceviches and crudos, as well as meat items such as a foie gras torchon with citrus, jalapeño, and pineapple; a pork belly confit with banana-lentil salad (it works somehow) and chili caramel; and curried duck breast with beets and edamame.
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On the Earth Day edition of the menu, expect a "green crunch" vegetable salad with watermelon radish and rhubarb vinaigrette; heirloom carrot soup with a chickpea fritter and Hani's goat cheese; toasted quinoa with a poached quail egg and smoked tofu; braised farro with kale, creamed adzuki beans, and roasted oyster mushrooms; and "staff-picked" carambola with passion fruit and caramel.