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Baleen Restaurant Review: As you’d expect of the signature restaurant in a very swanky beachside hotel, Baleen is all about catering to people putting on the dog, celebrating, conducting business or otherwise livin’ large. But they’re not afraid of a little fun. A monkey theme in the dining room adds an element of whimsy, and the indoor-outdoor approach lends a little welcome casualness to the proceedings. Executive chef Rick Vogt extends that whimsy to the plates, producing a cuisine that is at once classic (seared foie gras on herbed brioche) but also forward-thinking, with fillips of intense flavor and surprising contrasts (that foie gras gets a swirl of pomegranate au jus and a splash of apple cider vinaigrette). Vogt and team are equally adept with seafood and land-based offerings---begin with luxurious seared diver scallops basking in a fragrant sherry lobster sauce, and then perhaps segue to a rosy filet mignon elevated by a gorgeous cylinder of deep purple Okinawa sweet potatoes alternating with layers of velvety orange potato, its flavor echoed and parried by a bright puddle of English pea purée. Finally, linger over a sinful but aptly named “Monkey in the Middle,” an old-fashioned chocolate cake with a molten white chocolate-banana truffle center, bananas Foster ice cream, caramelized bananas, rum and banana caramel sauce.