EAT HEALTHY IN 2015 WITH OUR MARIA MENU PRIVATE

Dinner  January 30th, 2015
EAT HEALTHY IN 2015 WITH OUR MARIA MENU
Available Monday through Friday at lunch and Monday
through Saturday atdinner.The Maria Menuprovides
3 courses of Mediterranean style health consciousselections;
featuring low sodium, low calorie, and low fat items.
………….
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 siobhan@fioladc.com.
………….
“U lacce, che belle e vevete me ce facce.”
Any excuse is a good excuse to have a drink. – Italian Proverb
FRENCH KISS 16
Swan’s Neck Vodka, Lillet, Yellow Chartreuse
Lemon Cordial
FABIO G&T 16
Commonwealth Gin, Blood Orange Ice
Lemon Thyme, Rosemary, Fever Tree Tonic
AIRMAIL 14
Zaya 12 yr Rum, Prosecco, Spiced Honey, Lime
NEGRONI ROSMARINO 16
EG Rosemary|Lavender Vodka, Cocchi Americano, Dolin Blanc
STAY IN TOUCH
We want to hear from you! Connect with us on social media
Facebook: Fiola by Fabio Trabocchi
Twitter: @FiolaDC
Instagram: @FiolaDC
HOT TEDDY 18
Camus VS Cognac, Domaine de Canton Ginger Liquor
Housemade Spiced Honey, Fresh Lemon Juice, Orange Bitters
CIOCCOLATÓ IN TURIN 14
Peligrosso Silver Tequila, Sage, Infused Dolin Blanc
Fresh Lime, Agave, Don Ciccio Finocchietto
COCKTAIL BILL 45
2013 Thomas H.Handy Rye, Duplais Absinthe Verte, Angostura
Raw Cane Turbinado, Peychaud’s Bitters, Lemon Oil
COCKTAIL BILL45
2013 Thomas H.Handy Rye, Duplais Absinthe Verte, Angostura
Raw Cane Turbinado, Peychaud’s Bitters, Lemon Oil
Mediterranean Style, Low Calorie, Low Sodium
Available Daily from 5:30-7:00pm
TWO COURSES & DESSERT 42
(Wine Pairing 30)
APPETIZER
12
RED RUSSIAN BABY KALE & ROMAN PUNTARELLE SALAD
Lombardy Stracchino Cheese, Pink Lady Apples
Taggiasche Olives, Tarragon
ENTRÉE
25
OLIVE OIL POACHED STONE BASS
Quinoa, Pantelleria Capers, Red Peppers Calabrese
Tonnato Sauce, Dill
DESSERT
12
ANGEL FOOD CAKE
Winter Citrus, Sweet Cream
•Any Maria Menu Item Also Available A La Carte •
CHEF/OWNER FABIO TRABOCCHI
Cuisine must be balanced between Tradition and Evolution.
I love the respect for ingredients in the original recipes of my countrybut my creativity
can reach new levels if I consider the globalization of cuisine in my own style. - FT
• Gluten Free & Half Portions Available •
FOUR COURSES 90 ( Wine Pairing 75 )•••SIX COURSES 120 ( Wine Pairing 90 )
Flat Pancetta, Roasted San Marzano Tomatoes, Shiitake Mushrooms
Formaggio di Fossa Cheese
SARDINIAN RICOTTA CAVATELLI AMATRICIANA
*TAIRAGAI CLAMS
18
MARUBINI OF BUFFALO MOZZARELLA
Oro Blanco Citrus, Hackleback Caviar, Tarragon
Charles de Cazanove, Brut, Tête de Cuvée, Reims NV
*RARE STEELHEAD SALMON
SPAGHETTI AL NERO DI SEPPIA
40
32
Poached Lady Apples, Italian Heirloom Radicchio, Parmesan Fondue
Norcia Black Truffle
Bruno Giacosa, Nebbiolo d’Alba, Roero 2012
32
Wild Tiger Prawns, Gooseneck Barnacles, Razor Clams
Light Garlic, Extra Virgin Olive Oil, , “Aglio-Olio”
POLENTA PAPPARDELLE
PINE ROASTED VENISON
26
Baby Kale, Confit Potatoes, Norcia Black Truffle Sauce
Catalina Island Sea Urchins, Parsnips Crema, Norcia Black Truffle Sauce
Kiralyudvar, Hegyalja, Hungary2011
ACQUERELLO RISOTTO
22
30
Slow-Cooked Wagyu Beef Short Ribs Ragu, Mangalitsa Prosciutto
Wild Mushrooms, Parmigiano Reggiano Bonati
VINCISGRASSI
35
Le Marche Style Classic Lasagna
Piemontese Mushroom Bianchetto Froth
46
Seared Foie Gras, Celery Root Crema, Cipolline Agrodolce
Wild Huckleberries & Juniper Berry Roasting Jus
Felsina, Rancia, Chianti Classico Riserva2009
FIOLA MAINE LOBSTER RAVIOLI
BRANCALEONI GOAT’S MILK CHEESE “BLU DI CAPRA”
12
PACCHERI AMALFI COAST
Aspic of Sauternes, Local Farm Honey, Steamed Brioche
Zenato, Ripassa, Valpolicella Superiore, Ripasso 2010
SUGAR SPHERE OF BLOOD ORANGE
45
Ginger, Chives
55
Giant Neapolitan Maccheroni, Middleneck Clams
PEI Mussels, Adriatic Seafood Brodetto, Basil
13
• Prepared Tableside for Two •
Tuscan Olive Oil Cake, Labneh Sorbet
Giacomo Bologna, Braida, Brachetto d’Acqui, Piemonte 2013
•Any Creazione Menu Item Also Available A La Carte •
LIGHTLY GRILLED WILD BRANZINO
40
Scallops, Smoked Leeks & Prosecco Zabaglione
COLORS OF THE GARDEN
18
GOLDEN SNAPPER
Harvest of Italian Heirloom Radicchio & Escarole
Mandarins, Pine Nuts, Blu di Capra Cheese
BURRATA OF BUFFALO MOZZARELLA
22
Celery Root Puree, Shaved Winter Radish & Beets, Pesto of Basil Genovese
Sardinian Bread Crisp
JOHNSTON COUNTY MANGALITSA PROSCIUTTO
24
Medjool Dates, Foie Gras Mousse, Norcia Black Truffle
TUSCAN CLASSIC TOMATO SOUP
26
PEI Mussels, Maine Lobster, Jumbo Lump Crab Cake, Potato Baccalà Agnolotti
HUDSON VALLEY FOIE GRAS CONFIT
40
Langoustine Tails, Porcini Mushrooms Crema, Confit Parsnips
Barbera Reduction
*ADRIATIC STYLE SEAFOOD BRODETTO
40
Red Royal Prawns, Calamari, Maine Lobster, Branzino, PEI Mussels
Blue Point Oysters. Tomato & Saffron Broth, Fresh Herbs
ROSEMARY SHENANDOAH LAMB CHOPS
42
Confit Fingerling Potato, Porcini Mushroom “Cappuccino”
30 OZ. DRY AGED BLACK ANGUS RIBEYE 75 (For Two or Three)
Roasted Bone Marrow, Fingerling Potato Confit & Shallot Crema, Pancetta
Piemontese Barolo-Brasato Sauce
28
Poached Langoustine, Shiso Oba, Smoked Ham Hocks Consommé
FIOLA CLASSIC 16 OZ. PROSCIUTTO WRAPPED VEAL CHOP
58
Creamy Wild Mushrooms, Ossobuco Jus, Gremolada
A5 JAPANESE BLACK WAGYU BEEF RIBEYE
• Classic Almost Raw Mediterranean Style, Lemon & Extra Virgin Olive Oil •
*1/2 doz. BLUE POINT & MAINE BELON OYSTERS
28/oz
Porcini Crema, Manodori Balsamico
18 or 3 ea
Oyster Water & Sorrento Lemon Granita
*CRUDO OF NANTUCKET BAY SCALLOPS
16
San Marzano Slow Roasted Tomatoes, Iberian White Prosciutto, Tarragon
*FIOLA AHI TUNA CARPACCIO
24
Roman Puntarelle Salad , Tonnato Sauce, Taggiasche Olives
Meyer Lemon, Sorrel
*FIOLA BEEF TENDERLOIN TARTARE
18
Your Choice of Simply Grilled Fish
Lemon & Salsa Verde, Served with Daily Local Vegetables
WILD RHODE ISLAND CALAMARI
22/lb
6 OZ. WILD STEELHEAD SALMON
28 ea
1LB. WHOLE DOVER SOLE
50 ea
Sunny Side Up Duck Egg, Flat Pancetta, Grilled Country Bread
Piemontese La Tur Cheese
*WEST COAST SEA URCHIN ON THE SHELL
56 for Two
Hamachi Crudo, Baby Artichokes, Mache Salad
Tarragon & Yuzu Citronette
4½ LB WHOLE WILD CAUGHT PORTUGUESE JOHN DORY
•Serves Four to Six
*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.
2½ LB WHOLE WILD DORADE ROYALE
•Serves Two to Four
110 ea
140 ea