"Drink: Dark “N” Stormy Smoky and sweet, subtlety strong that knocks you on your feet. Starter: Roasted Cauliflower Cooked to perfection, cauliflower can have a surprising meatiness to it, looking at you my Vegan/Vegetarian friends. Make sure to lather the cauliflower crown with the bed of earthy tomato sauce and chimichurri cilantro salsa mixture to give it its full effect. Entree: Truffle Summer Pasta FYI: I had to get it GF for my Celiac belly. Usually it’s served with fusilli pasta but they were serving conchiglie (think conch shells). These were undercooked or rather way too Al dente. Cooking GF pasta takes patience, skill, and understanding. I don’t take away the excellence of the chefs but GF cooking isn’t always for everyone. Dessert: Red Berry Pavlova Sweet, berry, custardy, and zesty. Wow, what a fusion of flavors and textures that send your mouth on a ride of magical pleasure. The server suggested it and I’m grateful she was so spot on. This is made for two or three to share. It’s so rich that it settles pretty heavy after an already hearty meal. I am ashamed to say that I couldn’t finish it, maybe it’s just me, but I could have used a couple of extra mouths to tackle this heap of delectableness. sigh Forewarning Semilla includes tip in the final bill. This is typical of Europe and the chefs, staff, and owner being French they have integrated this into their billing. I actually don’t have a problem with it but was indeed surprised only because we are not accustomed to that in the states. Just keep an eye out for it. Unless you want to tip even more than the 20% gratuity included then go for it! That doesn’t take away from Meryline, my server, she moved nonstop and didn’t skip a beat. Ambiance: Music is a bit on the louder side but boasts a very sociable clientele who all seem to be regulars. French dominate this space, almost every table I walked passed were speaking French. The decor is cozy and minimilast."
Profiteroles
