Chef Gimenez likes to start the tasting menu with something fresh. Here, a Miyagi oyster from Marin is topped with pickled shallots, tobiko, and edible flowers. He also plans to serve oysters à la carte.
Gimenez hopes to focus on whole-animal butchery. He's not getting in whole cows, but does plan to butcher whole pigs, poultry, and fish.
Frutas del Mar: Lobster Tail
The tasting menu's second course is a trio of lobster dishes. The lobster tail is grilled and plated with tomato, avocado, and black pepper, tossed in a spicy habanero pepper water.
Frutas del Mar: Ceviche
The claws of the lobster are made into a ceviche with lime, grapeseed oil, and cilantro sprouts.
Frutas del Mar: Soup
A coconut lobster soup is made with the lobster heads and creamy coconut milk.
What Came First?
Gimenez plans to vary this dish, using duck or squab down the road. The version in the current tasting menu features a tempura quail egg, braised quail leg, and grilled quail breast, served on a squash purée with a fried squash blossom and some roasted squash slices.
The tasting menu's pork dish sits on a bed of roasted Brussels sprouts and creamy Brussels sprout purée. The pork itself emerges in three forms: 48-hour braised belly, grilled loin, and a housemade chorizo seasoned with red chili, paprika, and garlic. Sliced plums and nectarines garnish the plate.
Chateau Steak ($30)
This grass-fed top sirloin steak from Painted Hill Farms is offered à la carte in a full pound portion. It's seasoned with salt and pepper, grilled, and finished with beef jus. A smaller portion appears on the tasting menu, and Gimenez is also offering an 8-ounce portion of Snake River Farms American Waygu ribeye for $30.
Creamed Spinach ($5)
The classic steakhouse side, made with cream and butter. "I'm not reinventing the wheel here, just doing what tastes good," says Gimenez.
Baked Potato ($5)
Offered as a side dish, the baked potato is topped with a tangy Salvadorean crema.
Gimenez put down new floors, but the space is largely a work in progress. "We still have a long way to go," he admits, "but we just wanted to get open."