I must say, that after Saturday's dinner at Bolla Restaurant at The Stoneleigh Hotel and Spa, I could die a happy woman. Chef David Bull really brought a wonderful culinary experience to the table with his innovative menu and personal style. Not only did he introduce himself to each of his guests, he continued to check in and make sure that everyone was beyond satisfied throughout their meal. I can truly say that this was one of the best meals that I have had since moving to Dallas in 2006.
2007 Bernardus Pinot Noir Monterrey County, CA
Lump Crab with Jicama Melon Salad,
Lime Guava Vinaigrette and Black Sesame Seeds
The MOST tender crab I have ever experienced...it was snow white, meaty crab stacked on top of a finely brunoise salad of Melon and Jicama with the tangy vinaigrette of the Lime and Guava. The black sesame seeds finished off the top of the stack, giving the dish a nice crunch finish.
Heirloom Tomato Salad with Fromage Blanc, Basil Caviar and Balsamic Port
Three types of beautifully presented tomatoes, some concasse some not. A dabble of the smooth Fromage Blanc gave this dish the creaminess that you love with tomatoes...The most fun part of this dish was the Basil Caviar. I asked the waiter how this process works as I was most intrigued and the next thing I know, Chef David Bull was at my table personally explaining the "caviar" process. (I was VERY impressed!)
Apparently, to complete this process, you would blend water and calcium chloride. Then, boil water and sugar.
Remove from heat; add in the basil and puree. Next, add sodium alginate and strain into a caviar tray.
Once dispensed into the calcium bath and removed you have "Caviar"!
Brandied Shrimp Bisque with a Jumbo Crab Corn Dog and Tomato Thyme Jam
Now, this is where the wine kicks in! ;) The menu has changed so I am unable to give an accurate title but this is to the best of my knowledge! However, this bisque was so light and creamy..I could hardly believe it was a bisque! I think it was topped with a chive oil so it gave it a bit of a zing at the end of the bite. Next to the cute pot of bisque, was a Crab Corn Dog...might I add the best corndog I have tasted! Set on a spoonful of the Tomato Thyme Jam, it was heaven!!!
Roasted Duck Breast & Leg Confit with Potato Fennel Terrine & Vanilla Orange Butter
WOW! The Duck Leg was so tender it fell straight off of the bone. To compliement, the confit on the Vanilla Orange Butter was absolutely amazing. This was so flavorful and not dry at all...Cooked to Chef Bull's recommendation of medium, I could not have asked for a better way to end the savory chapter of our amazing culinary journey.
Grilled Pineapple-Mascarpone Sandwich
Small diced Grilled Pineapple and Mascarpone set in the middle of two slices of sweet bread was a fabulous conclusion to our dinner. However, the most fun (and tasty) part of this dish was the shot glass of Pineapple Sorbet! We spooned the sorbet right on the sandwich and ate every bite.
We had planned to go dancing after this meal; however, we were so satisfied at the end of this meal, we forgoed the dancing as we thought it would taint the afterglow that we had after dining at Bolla! Hopefully, this will show you how happy we were with our restaurant choice!! Get dressed and get to Bolla the next time you want to have a fabulous dinner - you will not regret it!! :)
~Kim
