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.
Reidt also brought back the five-course tasting that chef John Critchley had instituted at the restaurant, except Reidt's benefits Overtown's Roots in the City and Common Threads.
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.
The menu, available this Friday, April 15, through April 22, costs $55, excluding tax and gratuity. You can add organic wine pairings for an additional $35.
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