Cold appetizer of your choice:

Rockfish sashimi with jalapeño ginger glaze and trout roe

Thin slices of veal with a cashew and peppermint chutney

Beetroot “symphony” with crispy sourdough bread and cannelloni with goat’s cheese foam (suitable for vegetarians)

Hot appetizer or soup of your choice:

Sweet potato and pumpkin puree soup with stracciatella cheese of Latvian origin (suitable for vegetarians)

Steamed pike quenels with cauliflower, caramelised butter mousse, and horseradish

Crispy Quiche Lorraine with wild mushrooms, spinach and country egg yolks (suitable for vegetarians)

Lamb soup with lemongrass, lime leaves and fresh coriander

Main course of your choice:

Flounder fillet with an herb crust, spicy prawn filling and root vegetable gratin

Octopus with potato and autumn apple mousse and smoked paprika sauce

Duckling fillet with a lingonberry-ginger sauce, crispy polenta and mini vegetables

Celery root “steak” with coconut sauce and vegetable-quinoa ratatouille (suitable for vegetarians)

Dessert of your choice:

Warm apple pie with Norwegian cheese ice cream

Pecan brownie with a berry sorbet (suitable for vegans)

Kulfi ice cream with almonds, pistachios and saffron

*36.line Grill Restaurant is included in the prestigious Michelin 2025 guide

Price: EUR 25

Compliments of the chef:

Apéritif

Appetiser of your choice:

Breaded giant tiger prawns in yoghurt-lemon sauce

Puréed pumpkin soup with rosemary, Parmigiano Reggiano and a bruschetta with soft cheese

Main course:

Spaghettoni with spinach and gorgonzola cheese spread

Dessert:

Panna cotta with wild berry sauce

Beverages:

Coffee or tea

Price: EUR 45

Compliments of the chef:

Apéritif

Appetiser of your choice:

Bruschettas with soft cheese, smoked salmon, red roe and capers

Compliments of the chef:

Lemon sorbet

Soup:

Puréed pumpkin soup with rosemary and Parmigiano Reggiano

Main course:

Rabbit legs sautéed in white wine sauce with sweet potatoes, grapes and rosemary

A glass of Italian wine

Dessert:

Crusted pears with sweet and spicy gorgonzola, pine nuts and honey

Beverages:

Coffee or tea

Choosing only vegetarian dishes – 35 EUR

Appetizer of your choice:

Baked burrata cheese with romesco sauce and San Marzano tomatoes (suitable for vegetarians)

French frog legs with chorizo beans in teriyaki glaze

Spanish pepper cream soup with smoked salmon croquette and tarragon oil

Main course of your choice:

Veal fillet Cordon Bleu with truffle potato and whipped mushroom sauce

Atlantic cod with smoked chowder and black mussels

Beetroot paella with Spanish goat cheese and herbs (suitable for vegetarians)

Dessert:

Raspberry cheesecake in Faces restaurant style

Drinks:

Water, coffee, or tea

Appetiser of your choice:

Vongole clams in a white wine and pesto sauce with a toasted garlic baguette

Burrata with leaf lettuce, cherry tomatoes and pesto sauce

Main course of your choice:

Grilled rose fish with Mediterranean-inspired vegetables and lemon-honey sauce

Oven-roasted pork ribs with baked potatoes, stewed sauerkraut and whiskey-apple BBQ sauce

Dessert of your choice:

Autumn apple and soft cheese strudel with ice-cream and quince syrup, straight out of our garden

Chocolate cream cake with nuts served with caramel sauce and berries

Beverages:

Table water with fruit, coffee or tea

Appetiser of your choice:

Warmer Bayerischer Salat  or Bavarian potato salad with bacon, potatoes, capers, cornichons, red onions, chives, parsley and vinaigrette

Bayerische Biersuppe or Bavarian beer soup with leeks, celery, carrots, potatoes, onions and black radish

Compliments of the chef

Main course of your choice:

In Rotwein gekochter Hirsch, or venison chops, marinated in red wine and black plum sauce, with pea purée, roasted root vegetables, sautéed red cabbage and red wine sauce

Gebratener Kabeljau, or baked cod with carrot purée, roasted celeriac, white asparagus and emulsified butter-tarragon sauce

Wildkohlroulade, or wild cabbage roll with carrot purée and beer-cheese sauce (suitable for vegetarians)

Dessert:

Apfelstrudel, or apple strudel with vanilla ice cream and honey caviar

Compliments of the chef:

Assorted salsas and olives, freshly baked focaccia and homemade pesto

Appetiser of your choice:

Bruschetta trio: giant tiger prawns with avocado; mozzarella and tomatoes; or prosciutto crudo and olive tapenade

Aubergine salad: tomatoes, basil, stracciatella, olive and dried tomato sauce, red onions (suitable for vegetarians)

Puréed artichoke soup with porcini and goat cheese (suitable for vegetarians)

Main course of your choice:

Tom Yum-inspired Vesuvio pasta: prawns, beef fillet, lemongrass, heavy cream, parsley and crispy onions

Cotoletta alla Milanese, or Milanese veal cutlet with fresh tomato and red onion salad and rocket

Pecorino risotto with mascarpone and truffle cream (suitable for vegetarians)

Dessert of your choice:

Classic tiramisu

Vanilla panna cotta with strawberry “minestrone”

Compliments of the chef

Appetiser of your choice:

Autumn-inspired leaf salad: roasted pumpkin, goat cheese, salad, pecans, sea buckthorn emulsion

Puréed cauliflower-parsnip soup with black truffles and truffle oil

Main course of your choice:

Duck confit in red wine sauce with puréed potatoes and sweet potatoes, sautéed red cabbage and creamed spinach

Ratatouille: aubergines, courgettes and tomatoes in white wine and pesto sauce

Dessert:

Crêpes Suzette with orange-infused sauce and vanilla ice cream

Beverages:

Water with herbs, coffee, or tea

On the house:

A basket of homemade bread

Appetizer:

Georgian homemade cheese selection with homemade jam and caramelized walnuts

Main course by your choice:

Wild zander with pomegranate-walnut sauce and carrot-potato puree

Grilled veal ribs with lingonberry sauce and sweet potatoes

Vegetarian dolma with yogurt sauce

Dessert:

Classic panna cotta with fresh Georgian grape sauce

Drink:
Welcome drink

 (offer valid on weekdays only)

Compliments of the chef:

Porcini cappuccino with Jerusalem artichokes

Appetiser:

Truffle khinkali

Main course:

New Zealand lamb rack with fire-grilled aubergines and jonjoli, served with pomegranate and onion sauce

Dessert:

Pomegranate tart

Beverages:

Water, tea, or coffee

(if opting only for vegetarian dishes, the price is EUR 35)

Compliments of the chef:

A glass of sparkling wine

Appetiser of your choice:

Avocado tartare with dried tomato pesto (suitable for vegetarians)

Escargots (Burgundy snails)

Compliments of the chef:

Homemade bread with beurre noisette (browned butter)

Main course of your choice:

Ratatouille with tomato and bell pepper sauce (suitable for vegetarians)

Boeuf Bourguignon or beef Burgundy with Bordelaise sauce

Dessert:

Coconut blancmange with white chocolate, raspberries and vanilla sauce

Appetiser of your choice:

Venison tartare with a brioche toast and marinated mushrooms

Charred Bûche de Chèvre with rhubarb chutney

Compliments of the chef:

A glass of wine selected to accompany the main course

Main course of your choice:

Baked rose fish fillet with coconut-pea purée, edamame and parsnip

Black Angus striploin steak with baked king trumpet mushrooms and sweet potato-port wine purée

Dessert:

Champagne zabaglione with fresh berries

Beverages:

Water, coffee or tea

An additional benefit:

A promotional voucher offering a 50% discount on your visit to our Wellness centre*

An exclusive opportunity to visit our Lielupe Wellness centre at a 50% discount during the entire Jūrmala Restaurant Week (19 November – 1 December 2024). The offer does not apply on Fridays and Saturdays (i.e. 22, 23, 29 and 30 November).

For making a reservation: restaurant@semarahhotels.com

Compliments of the chef:

Sea scallop ceviche with chilis, tomatoes and avocado cream sauce

Soup:

Yellow lentil soup with a sweet potato strudel, accompanied by shredded beef and garlic-infused salsa verde

Main course of your choice:

Halibut fillet with pear couscous, spinach, La Verna sauce and guanciale crumbs.

Roast lamb, braised in root and vegetable stew with red wine, served with puréed parsnip and honey-roasted beetroots

Dessert:

Suspiro de limeña – caramelised condensed milk with egg-rum foam and raspberry sauce

The six courses:

Rabbit pâté on pan de cristal (glass bread)

Sea scallop carpaccio with a mango-chili salsa and black roe

Sturgeon fillet, prepared at a low temperature, served with pumpkin mousse and tarragon aioli

Pumpkin-ginger sorbet

Lamb fillet “mosaic” with potato pavé, smoked puréed Jerusalem artichokes and juniper berry demi-glace

Raspberry-coconut mousse with raspberry confit and a crispy layer of slivered almonds

Price: 25 EUR
Three-course menu:
Phali assortment: vegetables with nuts, garlic, and Georgian herbs (vegetarian)
Lobiani: pie with red beans and Georgian herbs (vegetarian)
Oven-baked potatoes

Price: 35 EUR
Three-course menu:
Soko: mushrooms with Suluguni cheese (vegetarian)
Chanakhi: stewed lamb with tomatoes, potatoes, eggplants, and onions
Khinkali

Price: 45 EUR (for two people)
Three-course menu:
Shashlik assortment: lamb, chicken, Marani-style pork shashlik, Georgian-style pork shashlik, served with tkemali, sacibeli, and adjika sauces
Fresh Georgian-style salad
Homemade-style potatoes

Soup:

Tatariakhni (Georgian beef soup with toasts)

Appetizer:

Chef’s chicken salad 

Main course: 

Potato and cheese khinkluki with sour cream and garlic sauce. 

Dessert:

Lemon tart

Home jam

Drinks:

A glass of home compote or Georgian red wine

Soup:

Wild mushroom soup, served with a cheese tartlet and dill pearls

Main course of your choice:

Corn-fed chicken with pearl barley and white wine-butter sauce

Salmon pinwheels, filled with three types of cheeses and shrimp, served with rice, seasonal broccoli and bisque sauce

Dessert:

Pavlova (meringue dessert) with pumpkin cream

Note:

During the Restaurant Week, wines specially selected to accompany the courses will be offered at an exclusive rate.

On 23 November 2024, at 6 p.m., we invite you to revel in the special Restaurant Week dinner together with the sommelier and representative of “Prike Latvija”, Aigars Vīksna and to find out more about the fascinating world of wines. Prior reservation is obligatory.

Price: EUR 35

Cold appetiser:

Aubergines with fitaki cheese and walnuts

Hot appetiser:

Khachapuri

Soup:

Kharcho

Main course:

Chalahaji in the signature style of Yerevan

Beverages:

Water

Price: EUR 45 (for two persons)

Appetiser:

Imam Bayildi (filled aubergines)

Main course:

Pork neck shashlik and chicken shashlik with fried potatoes and onions

Dessert:

Mille-feuille (Napoleon cake)

Beverages:

Water

Compliments of the chef:

Fried tofu with unagi sauce and slivered almonds

Appetiser of your choice:

Miso soup with aubergines and goat cheese

Tuna salad with marinated fennel and specialty yasai-style sauce

Main course of your choice:

Rose fish with fregula, mussels and sweet corn sauce

Grilled cauliflower in miso sauce, accompanied by caramelised leeks

Dessert:

Roasted fruit in caramel sauce

Pear tart with almond cream

Soup:

Pumpkin soup with bacon: vegetables, double cream, anise, bacon and pumpkin seeds

Main course:

Octopus with grilled vegetables: octopus, vegetables, olive oil and fish sauce

Dessert:

Chia seed and mango pudding: chia seeds, mango purée and coconut milk

Beverages:

Homemade cranberry beverage

Price: 25 EUR
Appetizer:
Pissaladière: Nice-style French pizza with caramelized onions, Kalamata olives, and anchovies
Main course of your choice:
Glazed pork ribs, blood sausage croquette, onion rings, and lingonberry sauce
Fish & Chips with green pea purée and tartar sauce
Dessert:
Fried curd cheese balls with vanilla sauce

Price: 30 EUR
Appetizer:
Chicken liver pâté with port wine, red onion jam, cornichons, and toasted brioche
Main course of your choice:
Venison stew Burgundy style with mashed potatoes
Pork shank roast with braised cabbage, roasted potatoes, and carrot salad
Dessert:
Chocolate fondant with ice cream

Compliment of the chef

Appetiser of your choice:

Baltic fish solyanka with salmon, catfish, shrimp, onions, carrots, olives, potatoes, sour cream and tomatoes

Foie gras escalope on homemade brioche with apple pearls and lingonberries in champagne

Grilled avocado, filled with chickpeas, couscous, sweet corn and tomato salsa (suitable for vegetarians)

Compliment of the chef:

Sorbet with rhubarbs and vanilla

Main course of your choice:

Faroese salmon in mustard glaze with green asparagus and potato gratin

Duck fillet with parsnip purée, Madeira sauce and beetroot chips

Wagyu beef burger, caramelised onions, Cheddar cheese, salad, scallions and smoked mayonnaise

Cauliflower tempura with mild mango curry sauce (suitable for vegetarians)

Dessert of your choice:

Fluffy chocolate cake with vanilla sauce and raspberries

Warm apple flan with a lingonberry sauce and tonka bean ice cream

Price: EUR 35

Appetiser of your choice:

Burrata with a pistachio and parsley pesto, artichokes and courgette salad

Baked camembert with prosciutto crudo, caramelised onions and strawberries in balsamic vinegar and black pepper sauce

Main course of your choice:

Ossobuco alla Milanese with a new potato purée

Baked rose fish with tomatoes, asparagus and pesto sauce

Aubergine parmigiana

Compliments of the chef:

Arancini with giant tiger prawns, chorizo and tomato-basil sauce

Dessert:

Classic tiramisu or limoncello cake

Price: EUR 45 (for the entire five-course meal)

Selection of Tuscan bruschettas

- Baked bell pepper, filled with Sicilian anchovies

- Prosciutto crudo with cream cheese, rocket and balsamic glaze

- Baked camembert with onion marmalade

Tomato carpaccio in a spectrum of colours with stracciatella and pesto sauce

Arancini with giant tiger prawns, chorizo and tomato-basil sauce

Beef fillet steak with herb butter and warm spinach and chorizo salad

Classic tiramisu or limoncello cake

Appetiser:

Bruschettas with lentils, dried apricots and walnuts

Main course:

Baked rose fish with potatoes in pomegranate sauce

Dessert:

Carrot cake with walnuts and condensed milk-cream cheese cream

Beverages:

Lemon water with peppermint

(offer for two persons)

Appetiser of your choice:

Aubergines with nuts and cheese

Avocado salad with salmon

Main course of your choice:

A wide selection of grilled meats for two persons: lamb, pork neck chops, lamb and beef lula kebab, chicken lula kebab. Served with marinated onions, cabbage salad, boiled then fried potatoes, ajika or garlic sauce

Seafood trio: zander, salmon and prawns. Served with marinated onions, cabbage salad and mashed potatoes

Dessert:

Pavlova (meringue dessert) with fresh berries

Beverages:

Armenian tea

Price: EUR 25

Appetiser:

Salad with strawberry salsa, grilled brie and pine nuts

Main course:

An assortment of hot mini vegetables with spicy yoghurt sauce

Dessert:

Sweet hoshi roll with a Japanese pancake

Compliment of the chef

Price: EUR 35

Appetiser:

Salad with strawberry salsa, grilled brie and pine nuts

Main course:

Dry Aged New York steak with sautéed artichoke, garlic and nutmeg-ginger sauce

Dessert:

White chocolate sphere with a brownie and salted caramel

Compliment of the chef

Price: EUR 45

Appetiser:

Salad with strawberry salsa, grilled brie and pine nuts

Main course:

Rose fish duo with sea scallop, beluga lentils and truffle sauce

Dessert:

White chocolate sphere with a brownie and salted caramel

Compliment of the chef

Soup:

Red lentil soup (Mercimek çorbası)

Main course:

Slow-cooked lamb with pita and fresh vegetables (Kuzu Tandir)

Dessert:

Turkish treat Katmer with pistachios (Antep Fıstıklı Katmer)

Beverages:

Turkish coffee or tea

Compliments of the chef