"Bolete (pronounced bo-leet) is a latin for a wild mushroom — often referring specifically to a cepe or a porcini. This does not mean that the menu centers around mushrooms, although you will see homage paid in some places." (from their website)
Menus are changed daily, so you never know where the mushroom will make its next appearance.
One of the things that I enjoyed about this restaurant (in addition to the delicious food and cozy atmosphere) is that they give the farmer's credit for the delicious produce and proteins prepared in this restaurant. On their menu they list out which farms contribute to the produce and proteins (duck, chicken etc.) prepared for these courses. I think it's fantastic when restaurants take products from local farmers . . . farm to table is such a great concept, and keeps it local.
Pictured above is Bolete's squash soup with chicken livers and mushrooms. It had such a rich taste and velvety texture, and was absolutely delicious. Although we opted to have this without the chicken livers, the chef is always happy to make accommodations, as each dish is prepared upon your order, so changes can be made.
Pictured above if their seared salmon entree. It had wonderful blend of textures and flavors, flaking apart and perfectly moist as salmon should be.
Pictured above is their blackened sea bass entree on a bed of greens, lobster and lobster gnocchi with a lobster butter sauce. The sea bass had a crunchy skin that paired perfectly with the moist sea bass and plump gnocchi. The skin had a salty flavor that was offset by the lobster butter sauce drizzled around the plate. This was a delicious and aestehticly pleasing. I would definitely dine here again in the future, and plan to when we are in the area next!
For more information on Bolete, please visit their website: http://www.boleterestaurant.com/
disclaimer: meal provided for this review
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