Head Chef Gustavo Vertone has recently revamped the menu, infusing a strong Asian influence into the globally inspired dishes. Along with Nobu's former sushi chef, Fnu "Danie" Armandani,
Vertone has added a myriad of sushi rolls to the already extensive menu, taking guests on a magical journey through several continents during their multi-course dinner.
I recently visited Baoli and indulged in a variety of their extravagant dishes, exotic cocktails and sophisticated ambiance. I have to say that the first thing that blew me away, besides the décor, was a new, refreshing cocktail I had at the bar. Crystal Passion, a sinful combination of caramel vodka, passion fruit puree, and fresh lime juice, kept most of us buzzing around the table. Served in a large cognac glass with crunched ice and a star fruit slice, it left a sweet taste in my mouth that, for some reason, reminded us all of butterscotch. I can't remember a cocktail I've enjoyed quite as much as this one.
Crystal Passion |
I figure you probably want to see for yourself what it is I'm talking about so let me give you a glimpse into Baoli by parading a few of the memorable plates. Oh and please don't blame me for any refrigerator raids that occur from this point forward.
Foie Gras au Torchon Terrine of foie gras on a brioche, served with fruit and figs compote |
Ahi Tuna Tartare Fresh diced tuna mixed with avocado and kimchee lime dressing, and served with artisan sesame sticks and a side of caviar My all-time favorite! |
Ceviche Mixto Hamachi tuna, scallops, shrimp and Maine lobster, combined with rocoto lime sauce and served with crispy plantain chips This one flew off the plates! |
Burrata & Tomato Heirloom tomatoes sit under a creamy Buffala Mozzarella, accompanied by olives, and drizzled with evvo |
Roasted Beets Yellow and red beets artfully served with feta cheese and bathed with orange miso sauce |
Grilled Tiger Prawns Yakiniku BQ with smoky citrus soy sauce |
Rack of Lamb Flavorful herbs and so tender it practically fell of the bone |
Filet Mignon - All the meat is Certified Angus Beef |
Miso Broiled Sea Bass Unbelievable Chilean sea bass with bok choy, shitake and clear ocean broth |
Australian Kobe Wagyu - Juicy and served with a creme of truffles |
Hamachi Jalapeno Light sushi roll prepared with soy paper, chopped Hamachi, jalapeno garlic, cilantro, cucumber, avocado and wasabi mayo |
Black Truffle Risotto- Served in a Parmesan Wheel Aquarello Organic rice with porcini broth and Mascarpone and topped with Black Truffle shavings One of my favorites of the night! |
Whole Grilled Branzino Prepared table side and served with steamed veggies |
Sauteed Dover Sole Prepared table side with lemon caper sauce and vegetable tempura |
Truffled Mac & Cheese - Mouthwatering - Must Have! |
Sampling of Desserts - Artwork or Heavenly Bliss? My favorites were the Warm Chocolate Fondant and Banana Rum Cake Fireworks and all! |
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