Dinner Menu

HOLIDAYS AT FIOLA
Think of spending your holidays with us this year!
If you are in town and don’t want the fuss of cooking,
we invite you to join our family for a truly one of a kind
holiday experience for Christmas Eve (our Feast of the 7 Fishes
is now in its 4th year!) and of course, New Year’s Eve.
Dinner  December 19, 2014
Gift Cards for Fiola make a perfect present for your loved ones,
coworkers or clients. Take advantage of our gift card promotion now
through December 20!
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MARIA MENU
Available Monday through Friday at lunch and Monday
through Saturday at dinner. The Maria Menu provides
3 courses of Mediterranean style health conscious
selections; featuring low sodium, low calorie, and low fat items.
………….
SAPORE ALLA VITA 16
Zaya Rum, St. Elizabeth allspice Dram, Velvet Falernum
Spiced Honey, Lime Juice, Cinnamon Bitters
APPLE JACK RABBIT 18
George Dickel Rye, Cocchi Americano
Apple Brandy, Green Chartreuse, Angostura Bitters
AIRMAIL 14
Zaya 12 yr Rum, Prosecco, Spiced Honey, Lime
PRIVATE DINING
Whether you are looking to host a business dinner or
a family gathering, Fiola has the perfect private dining space for you,
including our Rooftop and Toto Room.
For private event inquiries, please contact Siobhan McIntyre at
(202) 538-4749 or [email protected].
NEGRONI ROSMARINO 16
EG Rosemary/Lavender Vodka, Cocchi Americano, Dolin Blanc
HOT TEDDY 18
Bulleit Rye, Domaine de Canton Ginger Liquor
Housemade Spiced Honey, Fresh Lemon Juice, Orange Bitters
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STAY IN TOUCH
We want to hear from you! Connect with us on social media
Facebook: Fiola by Fabio Trabocchi
Twitter: @FiolaDC
Instagram: @FiolaDC
Available Daily from 5:30-7:00pm
TWO COURSES & DESSERT
( Wine Pairing 30 )
55
APPETIZER
Christmas Chestnut Soup
Jumbo Lump Crab Cake, Perigord Black Truffle
ENTRÉE
Olive Oil Poached Icelandic Cod, Poached Fennel
Labneh, Lime Zest, Dill, Pantelleria Capers
DESSERT
Winter Citrus Macedonia, Pomegranates & Chia Seeds
CHEF/OWNER FABIO TRABOCCHI
• Gluten Free & Half Portions Available •
for 3 gr
for 6 gr
SARDINIAN RICOTTA CAVATELLI AMATRICIANA
With Your Choice of Hand Cut Tajarin or
Risotto alla Parmigiana or
Sunny-Side Up Organic Egg & Guanciale
26
Fiola Guanciale, Roasted San Marzano Tomatoes
Shaved Matsutake Mushrooms, Pecorino di Fossa
PAPPARDELLE
34
Classic Hand-Cut Ragu, Wild Mushrooms
Parmigiano Reggiano Bonati, Mangalitsa Prosciutto
ACQUERELLO RISOTTO
Cuisine must be balanced between Tradition and Evolution.
I love the respect for ingredients in the original recipes of my country but my creativity
can reach new levels if I consider the globalization of cuisine in my own style. - FT
FOUR COURSES 95 ( Wine Pairing 80 ) ••• SIX COURSES 125 ( Wine Pairing 95 )
NANTUCKET BAY SCALLOPS
38
Foie Gras, Golden Raisins, Smoked Ham Hock Broth
SPAGHETTI AL NERO DI SEPPIA
40
Giant Madagascar Prawns, Penn Cove Mussels, Catalina Island Sea Urchin
Roasted San Marzano Tomatoes, Controne Chilies
FIOLA MAINE LOBSTER RAVIOLI
Parsnip Puree, Smoked Ikura Caviar
Charles de Cazanove, Brut, Tête de Cuvée, Reims NV
42
Ginger, Chives
VENETIAN BACCALÀ AGNOLOTTI
Icelandic Cod, Wild Calamari, Adriatic Seafood Brodetto
Planeta, Chardonnay, Menfi, Sicilia 2012
MAINE LOBSTER
Porcini Mushroom Cappuccino, Perigord Black Truffle
Ar.Pe.Pe, Rosso di Valtellina, Lombardy 2012
MOUNTAIN PINE ROASTED VENISON
Hudson Valley Foie Gras, Honeycrisp Apple, Port Wine Jus
Bertani, Original Vintage Edition, Verona 2009
PECORINO FOGLIE DI NOCE
Housemade Apple Butter, Local Farm Honey
Zenato, Ripassa, Valpolicella Superiore, Ripasso 2010
“CANDY ORANGE”
Extra Virgin Olive Oil Cake, Rosemary Ricotta Gelato
Giacomo Bologna, Braida, Brachetto d’Acqui, Piemonte 2013
ROASTED TURBOT FISHERMAN STYLE
44
Olive Oil Confit Fennel, Black Diamond Mussels
Adriatic Seafood Brodetto
SPANISH BRANZINO
46
Langoustine Tails, Melted Leeks, Prosecco Zabaglione
Sea Beans
ROASTED VIRGINIA PHEASANT
42
Grilled Radicchio, Butternut Squash Puree
Pancetta, Golden Raisins, Rosemary Jus
GRILLED 14 OZ. ROSEDA FARM BEEF RIBEYE
55
Roasted Bone Marrow, Parsnip Crema
Cipolline “Agrodolce”, Piemontese-Brasato Style
• Any Creazione Menu Item Also Available A La Carte •
FIOLA CLASSIC 16 OZ. FOIE GRAS-STUFFED VEAL CHOP
62
Creamy Wild Mushrooms, Ossobuco Jus, Gremolada Milanese
A5 JAPANESE BLACK WAGYU BEEF RIB EYE
COLORS OF THE GARDEN
30/oz
Porcini Crema, Manodori Balsamico
20
Harvest of Italian Heirloom Radicchio, Shaved Beets & Rose Apple
Blood Oranges, Toasted Marcona Almonds, Birbetta Cheese
BURRATA OF BUFFALO MOZZARELLA
26
Belgian Endive, Baby Artichokes
Pesto of Basil Genovese
Your Choice of Simply Grilled Meats or Fish
Lemon & Salsa Verde, Served with Daily Local Vegetables
SEARED HUDSON VALLEY FOIE GRAS
28
Christmas Chestnut Cappuccino
Spiced Brioche, Wild Huckleberries, Toasted Alba Hazelnuts
• Classic Almost Raw Mediterranean Style, Lemon & Extra Virgin Olive Oil •
*1/2 DOZEN MAINE BELON OYSTERS
24 OR 4 EACH
6 OZ. ARCTIC CHAR
26
WILD TURBOT HEAD “PORCHETTA”
26
6 OZ. ICELANDIC COD
26
6 OZ. MAINE DIVER SCALLOPS
32
6 OZ. SPANISH BRANZINO
34
8 OZ. BEEF TENDERLOIN
44
1 ½ lb. WHOLE SPANISH BRANZINO
50
1 lb. WHOLE DOVER SOLE
50
WHOLE RACK OF VIRGINIA LAMB (For 2)
75
Limoncello & Yuzu Granita
*FIOLA AHI TUNA CARPACCIO
24
Roasted San Marzano Tomatoes, Taggiasche Olives
Lemon, Sorrel, Smoked Ikura Roe
*ANGUS BEEF TENDERLOIN TARTARE
26
Fiola Guanciale, Parmigiano Reggiano Bonati Crema
Sunny-Side Up Duck Egg
*CATALINA SEA URCHINS IN THE SHELL
28
Jumbo Lump Crab, Nantucket Bay Scallops, Japanese Madai Snapper Sashimi
Sea Beans, Himalayan Salt
*May contain raw or undercooked ingredients. Consuming raw or undercooked meats
poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
especially if you have certain medical conditions.