1. Food

VALENTINES DAY
Join us Valentines weekend February 12-15! We will be offering a
special 5 course tasting menu featuring Nantucket Bay scallops,
Maine lobster & Wild Turbot with Foie Gras followed by a decadent
Roses & Cream dessert! Full menu available online.
www.fiolamaredc.com
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VALET PARKING
January 31, 2015
Now offering Valet Parking at Lunch & Brunch.
Tuesday - Sunday 11:30am to 3:00pm cost is $16 with validation.
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PRESTO!
FIOLA MARE SIGNATURE BRUNCH • 48
Includes
Bottomless Brunch Cocktail (until 2pm), Mocktail or Coffee Service
Lunch in a flash. Your choice of entrée and beverage for $22.
Available at the bar, Tuesday to Friday at lunch only.
Chef Sara’s Warm Pastry & Bread Basket
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&
Your Selection from
MARIA MENU
Available Tuesday through Friday at lunch, the Maria Menu provides
3 courses of Mediterranean style health conscious selections for $28
featuring low sodium, low calorie and low fat items.
Antipasto, Salad or Soup
~&~
Brunch Favorites or Pasta
~&~
Dessert
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PRIVATE DINING
BRUNCH COCKTAILS • 12
Whether you are looking to host a business dinner or a family
gathering, Fiola Mare has the perfect private dining space for you
including our exclusive Chef’s Table in the Panerai Room.
MIMOSA • BELLINI • PROSECCO
For private event inquiries, please contact Clarice Lelle at
(202) 701-8435 or [email protected].
FIOLA MARE SANGRIA
PIRANDELLO
Stolichnaya Vodka, Spicy Syrup, Prosecco
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STAY IN TOUCH
We want to hear from you! Connect with us on social media
Facebook: FiolaMareDC
Twitter: @FiolaMareDC
Instagram: @FiolaMareDC
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COFFEE BY ILLY
Coffee
5
Espresso
5
Macchiato
5
Doppio
7
Latte
7
Cappuccino
7
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CHEF SARA’S
WARM PASTRY & BREAD BASKET • 19
Served with Fresh Fruit Jams, Honey & Farm Butter
Chef/Owner Fabio Trabocchi
Executive Chef Brinn Sinnott
Pastry Chef Sara Siegel
FIOLA MARE SIGNATURE BRUNCH
FIOLA MARE RAW BAR
Your Selection from
Gourmet Selection of Market Seafood • Raw & Barely Cooked
Antipasto, Salad, Soup
~&~
Brunch Favorites or Pasta
~&~
Dessert
*East & West Coast Oysters / Maine Lobster / *Middleneck Clams
Head-On Prawns / *Black Diamond Mussels
*Ahi Tuna Tartare / Wakame Salad / Calamari Salad
Jellyfish Salad /* Sea Urchin / Alaskan King Crab
Serves 1-3 • 75 / Serves 4-6 • 140
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ANTIPASTI, SALAD, SOUP
EAT BIVALVES!!!
COLORS OF THE GARDEN • 14
Raw on the Half Shell, Lemon & Fiola Mare Condiments
Farm Baby Lettuces, Pink Lady Apple, Marcona Almonds
Baby Carrots & Beets, Gratin Blue
DEEP BAY
BURRATA OF BUFFALO MOZZARELLA • 18
Vancouver Island, British Columbia
Crisp & Melony
Roasted Baby Beets, Arugula, Blood Orange
Sicilian Pistachios, Basil Pesto Genovese
SUN HOLLOW
NORWEGIAN SMOKED SALMON • 18
Hood Canal, Washington
Plump & Sweet
Paddlefish Caviar, Crème Fraiche, Pane Carasau
LOBSTER BISQUE “CAPPUCCINO” • 14/24
WELLFLEET
Maine Lobster, Jumbo Lump Crab
Tuscan Farrotto, Grilled Brioche, Chervil
Cape Cod Bay, Massachusetts
Briny & Clean
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18 / ½ Dozen • 36 / 1 Dozen
BRUNCH FAVORITES
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LEMON RICOTTA PANCAKES • 14
SEA & LAND
House-Made Apple Butter, Whipped Mascarpone, Candied Pecans
Oak Barrel-Aged Maple Syrup
FIOLA MARE “LOBSTER ROLL” • 22
PANE BELLO “FRENCH” TOAST • 14
Spicy Calabrese Aioli
Radish, Cucumbers, Basil, Brioche Bun
Pink Lady Apples, Local Honey
*UOVA IN CAMICIA • 24
JUMBO LUMP CRAB CAKES • 22/40
Lobster Bisque Froth, Garlic Chips
Two Poached Eggs, Rosi Prosciutto
Rosemary Hollandaise, House Made Biscuits
WILD TIGER SHRIMP & GRITS • 26
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Soft Polenta, Charred Fennel, Chorizo
Roasted Red Peppers, Shellfish Nage
PASTA
Half Portions Available
GLUTEN-FREE CORN PENNE • 16
Pomodoro, Basil
BUCATINI CACIO E PEPE • 18
Sheep’s Milk Cacio di Roma Cheese
Crushed Black Peppercorns
*RICOTTA CAVATELLI CARBONARA • 20
Rosi Prosciutto, Leeks, Oyster Mushrooms
Sunny Side-Up Duck Egg, Pane Fritto
GRAGNANO SPAGHETTI CHITARRA • 24
Littleneck Clams, San Marzano Tomatoes
Parsley, Controne Chilies, “Amalfi Coast”
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DESSERTS • 10
TAHITIAN VANILLA CAKE
Maple, Cranberry, Vanilla Gelato
YOGURT PANNA COTTA
Candied Blood Orange, Marcona Almonds
BOMBOLONI
*STEAK & EGG • 32
Angus Beef Tenderloin, Olive Oil Poached Duck Egg
Porcini Crema, Parmigiano Reggiano Bonati
FIOLA MARE SEAFOOD CHARCUTERIE BOARD
•
32
(For 2 to 4)
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SIMPLY GRILLED
Served with Organic Vegetables, Lemon & Salsa Verde
WILD CALAMARI
LANGOUSTINE
6 OZ WILD TIGER PRAWNS
6 OZ WILD ROCKFISH
6 OZ MAINE SCALLOP
6 OZ SPANISH BRANZINO
8 OZ AHI TUNA
WHOLE DORADE ROYALE
(APPROX. 1.5 LBS)
18/LB
20/EA
24/EA
28/EA
28/EA
34/EA
34/EA
38/EA
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SIDES • 7
PARMIGIANO SOFT POLENTA
Sardinian Ricotta Doughnuts, Chocolate Gelato
GARLIC SAUTEED SPINACH
WARM CINNAMON ROLL
WINTER FRUIT MACEDONIA
Vanilla Bean Glaze, Brown Butter Gelato
COPPETTA
Daily Selection of House Made Gelato & Sorbet
*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk
of foodborne illness, especially those with certain medical conditions.