Discover the Semola Menu by Chef Daniela Martinez

Giardino Fresco

Semola can be made vegan/dairy free
Yellow Squash / Baby Arugula / Golden Beet / Blistered Yellow Tomato / Herb Ricotta Cream / Pistachio Powder / Grapefruit Mint Citronette

Panzanella can be made vegan/dairy free/GF
Heirloom Tomatoes / Bocconcini / Red Onions / Curly Celery / Herb Focaccia / Barrel-Aged Tomato Vinaigrette / 30 Yrs Modena Balsamic Reduction / Fresh Basil & Mint

Il Gioiello
Seared Tuna / Escabeche / Beet and Ginger Fluid Gel

Carpacci

Melone
Honeydew / Red Snapper / Grand Cruu Evoo / Citrus Sea Foam / Oro Blanco Sorbet / Micro Salad / Lime Powder

Wagyu
Caesar Cured Yolk / Salsa al Tuorlo / Lemon Pepper Caviar / Pickled Mustard Seed / Shaved Parmesan / Radish Blossoms

Patata vegan
Marinated Potato / Carrot Puree / Shaved Fennel / Peas / Pea Aioli / Olive Tapenade / Pea Shoots / Fennel Dust

Pasta

Amatriciana
Bigoli / Cherry Tomato / Guanciale / Seared Spring Onion / Basil / Parsley / Mint / Pecorino / Parmesan

Caprese
Conchiglioni / Yellow Tomato Puree / Confit Tomato / Tomato Water / Burrata / Basil

Arrabiata
Strozzapreti / Spicy Tomato / Sausage / Parsley / Parmesan

Alfredo
Fettuccini / Crispy Shallots / Pecorino / Liquid Pepper / Tarragon

Gricia
Pappardelle / Leeks / Guanciale / Pecorino

Pesto vegan
Purple Gnocchi / Pesto / Sun Dried Tomatoes / Toasted Pine Nut and Herb Crumb

Risotto

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

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

Primavera
Asparagus / Golden Thread Mushroom / Snap Peas / Radish / Sweet Corn Gel

Fritti

Sotto il Mare
Tempura Lobster Tails / Soft Shell Crab / Squid Ink Aioli

Nel Campo
Gnocco Fritto / Burrata / Mortadella / 24M Parma Prosciutto Crudo / Artichoke Dip / Lemon Pepper Almonds / Grand Cru EVOO

Dalla Terra
Stuffed Squash Blossom / Red Pepper Puree / Pesto / Smoked Paprika Powder / Fresh Vegetable Salad / Basil Vinaigrette

Piatti Principale

Cielo
Duck / Parsnip Puree / Nebbiolo & Amarena Demi / Confit Tomatoes on the Vine / Black Garlic Emulsion

Pastura
Beef / Potato Frittata / Gremolata / Crisp Vegetable Salad

Oceano
Fish / White Asparagus Foam / Garlic Herb Oil / Blistered Cherry Tomatoes / Coral Tuile

Verdura
Portobello / Farmers Market Vegetable Ragu / Potato Cake / Vegetable Ash Focaccia

Esperienza Dolce

Profumo di Primavera
Matcha Mousse / Dark Cocoa Crumb / Milk and Honey Bark / Spring Elixir

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

Pesca Frizzante add champagne for a 21+ bellini upgrade
Marinated Peach / Marcona Almonds / Peach Sorbet / Tarragon / Champagne Jelly / Biscottini

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

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

ROSÈ DI NEGRAMARO 12/36
Tenuta Potenti, Puglia, 2019
CAVÈ ROSÈ DI UNA NOTTE 14/49
Tenute Olbios, Sardegna, 2017
BIANCO MACERATO UNFILTERED 79
Terre Siciliane, Elios, Sicilia, 2018
IN VINO VERITAS VERMENTINO 16/54
Tenute Olbios, Sardegna, 2008

Whites

FIANO DI MANDURIA 12/36/span>
Tenuta Potenti, Puglia, 2019
ARNEIS ‘MARIA LETIZIA’ 13/42
Mainerdo, Piemonte, 2018
NURAGUS 12/39
Audarya, Sardegna 2019
SAUVIGNON ‘RUTTARS’ 18/69
Villa Parens, Friuli-Venezia Giulia, 2019
VERMENTINO DI GALLURA SUPERIORE 15/49
Lupus in Fabula, Tenute Olbios, Sardegna, 2018

Reds

PRIMITIVO DI MANDURIA 12/39
Tenute Potenti, Puglia, 2018
MONICA 12/36
Audarya, Sardegna, 2018
MONTEFALCO ROSSO 13/44
Milziade Antano, Umbria, 2016
CANNONAU 13/39
Audarya, Sardegna, 2019
IROSO SUPER TUSCAN 17/74
Sangiovese-Merlot-Cab, Ravazzi, Toscana, 2015
BOVALE ‘CANGRANDE’ 79
Tenute Olbios, Sardegna, 2015
BRUNELLO DI MONTALCINO 25/109
Il Bosco di Grazia, Toscana, 2012
BAROLO 23/89
Villa Penna, Piemonte, 2013
SAGRANTINO DI MONTEFALCO 99
Milziade Antano, Umbria, 2015
ISOLA DEI NURAGHI ‘SAPIENTI’ 149
Tenute Smeralda, 2018
BARBARESCO ‘GUDRÚ’ 18/64
Mainerdo, Piemonte, 2015
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
CAVALIERE TOSCANA IGT BOLGHERI 230
Michele Satta, Toscana, 1998
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

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