Discover the Semola Menu by Chef Daniela Martinez

Assagi

Semola Salad can be made vegan/dairy free 16
Green Apple / Candied Walnuts / Arugula / Burrata / Currants / Pomegranate Vinaigrette

Arcobaleno Salad can be made vegan/dairy free/GF 16
Carrot Ribbons / Pickled Blackberries /
Insalata / Avocado Crema / Almonds

Wagyu Carpaccio 29
Caesar Cured Yolk / Salsa al Tuorlo /
Lemon Pepper Caviar / Pickled Mustard Seed / Shaved Parmigiano / Borage
Blossoms

Tuna Tartare 19
Hibiscus Gin Cured Tuna / Fennel / Frisee /Lime Caviar / Citrus Marmelade

Provoleta 19
Provolone / Tomato / Basil

Patata Dolce 19
Purple Sweet Potato / Chimichurri / Pepita

Polenta Bolognese 23
Sausage Ragù / Parmigiano / Herbs

Risotti

Saffron can be made vegan/dairy free 26
Vegetable Ragù / Herb Goat Cheese /
24k Gold

Fugazetta can be made vegan 26
Mozzarella / Herb Crumble / Oregano / Wood Smoke

Tartufo & Funghi 39
Mushroom Medley / Trumpet / Parmigiano / Shaved Truffles

Fresh Pasta

Arrabbiata 19
Spicy Tomato / Sausage / Parmigiano / Parsley

Gricia 19
Guanciale / Pecorino / Black Pepper

Ragù d’Agnello 29
Lamb Ragù / Pecorino

Nero di Gamberi 35
Squid Ink / Garlic / Sorrento Lemon / Prawn Sashimi

Pesto Trapanese 23
Seared Tomato / Parmigiano / Almond / Focaccia Crumble

Secondi

Pastura 39
Prime NY Steak / Hazelnut Hollandaise / Brussels / Guanciale

Cielo 35
Duck / Delicata Squash / Purple Carrot Cauliflower

Oceano MP
Market Fish / Fava Puree / Caponata

Esperienza Dolce

Profumo Di Carbone 12
Marshmallow / Kataifi / Graham / Chocolate
Gelato / Cotton Candy / Campfire Elixir

Tiramisu Cioccolato Freddo 11
White Chocolate Cremeux / Mascarpone Foam / Marsala Marshmallow / Coffee Cookies

Harvest Apple Soufflé Baked to order, please allow for 15’ wait 13
Apple Pie Filling / Spice Soufflé / Vanilla Gelato

Piccola Pasticceria please ask server for description of choices 10
Chefs choice of assorted confections

5 Course Chef’s
Tasting Menu

Signature dishes and seasonal creations by Chef Daniela Martinez.
Please let your server know if you have any dietary restrictions.
All guests must participate

99 per person

Wine Pairings
Tier 1: 49 – Tier 2: 99

Bubbles

PROSECCO VALDOBBIADENE DOCG 12/36
Extra Dry, Zucchetto, Veneto, 2020
ROSÈ TREVISO DOC ‘BACCARAT’ 12/36
Zucchetto, Veneto, 2020
PROSECCO ‘PUROFOL’ DOSAGE ZERO 12/36
Zucchetto, Veneto, 2020
PROSECCO ‘LIVEI’ BOTTLE FERMENTED 12/36
Zucchetto, Veneto, 2020
BLANC DE BLANCS 89
Villa Parens, Champenoise Method, Friuli, NV
GRAN ROSÈ DOSAGE ZERO 99
Villa Parens, Champenoise Method, Friuli, 2015
CHARLES HEDISIECK 299
Champagne, Millésime Brut Rosé, 2005
DOM PERIGNON 449
Champagne, Millésime Brut 2010
KRUG GRAND CUVÉE 499
Champagne, Brut 168TH Edition

Rose & Orange

REFOSCO ROSATO 14/42
Spolert, Friuli Puglia, 2019
CAVÈ ROSÈ DI UNA NOTTE 15/49
Tenute Olbios, Sardegna, 2017
BIANCO MACERATO UNFILTERED 89
Terre Siciliane, Elios, Sicilia, 2018
ETNA ROSATO “DAME” 69
Tenute Antica Cavalleria, Sicilia, 2020

PINOT GRIGIO “RAMATO” 15/49
Specogna, Fiurli, 2019
ALBANA DI ROMAGNA “SABBIAGIALLA” 16/59
Cantina San Biagio, Emilia-Romagna, 2018

Whites

FIANO DI AVELINO 13/39/span>
Dondiciettari, Campania, 2019
ARNEIS ‘MARIA LETIZIA’ 14/44
Mainerdo, Piemonte, 2020
TIESLING RISERVA “FELICE” 18/69
Molino di Rovescala, Lombardia, 2020
SAUVIGNON ‘RUTTARS’ 18/69
Villa Parens, Friuli-Venezia Giulia, 2019
VERMENTINO DI GALLURA SUPERIORE 15/49
Lupus in Fabula, Tenute Olbios, Sardegna, 2018

RIBOLLA GIALLA 64
Villa Parens, Friuli, 2019
EMILIA BIANCO BIO “RIODELTORDO” 69
La Tosa, Emilia-Romagna, 2019

ETNA BIANCO 79
Cuore di Marchesa, Sicilia, 2019
VERNACCIA DI SAN GIMIGNANO 56
Tofanart, Toscana, 2019

Reds

GARNACHA TINTORERA 14/49
“Doble Pasta”, Cien y Pico, Spain, 2017
MONICA 12/36
Audarya, Sardegna, 2018
MONTEPULCIANO D’ABRUZZO 13/42
Ciu Ciu, Abruzzo 2018
AGLIANO IRPINIA 14/49
Dodiciettari, Campania, 2016

BARBERA “APPASITO” 15/54
Ricossa, Piemonte, 2019
BOVALE ‘CANGRANDE’ 79
Tenute Olbios, Sardegna, 2015
BRUNELLO DI MONTALCINO 25/109
Il Bosco di Grazia, Toscana, 2012
BAROLO “REGRETE” 24/99
Mainerdo, Piemonte, 2015
SAGRANTINO DI MONTEFALCO 99
Milziade Antano, Umbria, 2015

“GINEPRAIA” SUPER TUSCAN 18/74
Sangiovese-Merlot-Cab, Petit Verdot, Toscana, 2018

GUTTURNIO SUPERIORE BIO 64
La Tosa, Emilia-Romagna, 2018
SUPER TUSCAN IGT-“SASSOALLORO” 79
Jacopo Biondi Santi, Toscana, 2015
CABERNET-SAUVIGNON “LUNA SELVATICA” 130
La Tosa, Emilia-Romagna, 2017

ETNA ROSSO DAM 79
Tenuta Antica Cavvalleria, Sicialia, 2017
VALTELLINA SUPERIORE VALGELLA 129
Folini, Lombardia, 2018

ISOLA DEI NURAGHI ‘SAPIENTI’ 150
Tenute Smeralda, 2018
BARBARESCO ‘GUDRÚ’ 17/69
Mainerdo, Piemonte, 2016
AMARONE DELLA VALPOLICELLA 24/99
Fasoli Gino, Veneto, 2014
MURISTELLU ‘NURACADA’ 99
Audarya, Sardegna, 2016
PREZIOSO SUPER TUSCAN 129
Merlot-Sangiovese, Ravazzi, Toscana, 2015
BARBARESCO RISERVA ‘ANVEJÉ’ 150
Mainerdo, Piemonte, 2008
BAROLO RISERVA 220
Villa Penna, Piemonte, 2010
BRUNELLO DI MONTALCINO RISERVA 220
Il Bosco di Grazia, Toscana, 2012
AMARONE DELLA VALPOLICELLA “ALTEO” 199
“Private Collection”, Fasoli Gino, Veneto, 2013

CARIGNANO DEL SULCIS RISERVA 360
40 Bottles Produced, “Sei Piu Rosso”, Sardegna 2014

SUPER TUSCAN IGT “SCHIDIONE” 500
Sangiovese-Cab-Merlot, Toscana, 2012
BONARDA RISERVA “POVROME” 79
Molino di Rovescala, Lombardia, 2018

CHIANTI CLASSICO RISERVA 440
Fontodi, Vigna del Sorbo, Toscana, 2001
BRUNELLO DI MONTALCINO RISERVA 330
Castello Romitorio, Toscana, 2006
BARBARESCO RISERVA 3L JEROBOAM 600
Mainerdo, Piemonte, 2008

Sweet Wines

MALVASIA DOLCE 12/39
Molino du Rovescala, Lombardia, 2020
PICOLIT 18/79
Conte D’Attimis, Friuli, 2012
PASSITO DI SAGRANTINO 20/99
Milziade Antano, Umbria, 2015

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