Dinner  January 20th, 2015
EAT HEALTHY IN 2015 WITH OUR 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.
………….
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].
………….
STAY IN TOUCH
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SPUMANTI | SPARKLING
PROSECCO
Fantinel, Extra Dry, Friuli-Venezia
Super floral on the nose, and fully-textured across the palate!
10|30
BIANCHI | WHITE
PINOT GRIGIO Mazzoni, Montalcino, Toscana 2012
Big, citrusy tropical fruits, with a great savory finish.
10|30
ROSSI | RED
TEMPRANILLO
Bodega Matsu, El Picaro, Toro 2012
Violets, blackberries, espresso... Potent and super seductive...
12|36
“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
NEGRONI ROSMARINO 16
EG Rosemary|Lavender Vodka, Cocchi Americano, Dolin Blanc
TWO COURSES & DESSERT
35.15
APPETIZER
BURRATA OF BUFFALO MOZZARELLA
Salad of Belgian Endive & Baby Arugula, Shaved Winter Radishes
Pesto of Basil Genovese
or
TUSCAN STYLE ROASTED TOMATO SOUP
Smoked Salmon Crostino
ENTRÉE
GRILLED ARCTIC CHAR
Melted Leeks, Taggiasche Olives
or
ACQUERELLO RISOTTO
CHEF/OWNER
FABIO
TRABOCCHI
Piemontese
Castelmagno
Cheese,
Moscato Poached
“Path Valley Farms” Apples
or
BLACK ANGUS BEEF TENDERLOIN
Smoked Potato Crema
Cipolline “Agrodolce”, Rosemary & Barbera Jus
DESSERT
PISTACHIO CAKE
Honey Glaze, Candied Pistachios, Chantilly Cream
or
GIANDUJA
Chocolate Mousse, Alba Hazelnuts, Praline Gelato
• No Substitutions Please •
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 90 ( Wine Pairing 75 ) ••• SIX COURSES 120 ( Wine Pairing 90 )
*HAMACHI CRUDO
18
28
VINCISGRASSI
40
32
Le Marche Style Classic Lasagna
Piemontese Mushroom Bianchetto Froth
SPAGHETTI AL NERO DI SEPPIA
34
SHENANDOAH LAMB CHOP & FOIE GRAS
FIOLA MAINE LOBSTER RAVIOLI
42
45
Ginger, Chives
Slow Cooked Fingerling Potatoes, Porcini Mushroom Cappuccino
Felsina, Rancia, Chianti Classico Riserva 2009
BRANCALEONI GOAT’S MILK CHEESE “BLU DI CAPRA”
34
Wild Tiger Prawns, Jumbo Lump Crab, Catalina Sea Urchins
Roasted San Marzano Tomatoes, Controne Chilies
Confit Pheasant, Golden Raisins, Piemontese Castelmagno Cheese
Bruno Giacosa, Nebbiolo d’Alba, Roero 2012
12
Pear Butter, Local Farm Honey, Toasted Whole Wheat Raisin Bread
Zenato, Ripassa, Valpolicella Superiore, Ripasso 2010
PANNA COTTA
24
House Cured Flat Pancetta, Roasted San Marzano Tomatoes
Formaggio di Fossa
Piemontese Hand Cut White Veal Ragu & Fiola Prosciutto
Maitake Mushrooms, Parmigiano Reggiano Bonati
Sunchoke Crema, West Coast Sea Urchin
Kiralyudvar, Hegyalja, Hungary 2011
ACQUERELLO RISOTTO
SARDINIAN RICOTTA CAVATELLI AMATRICIANA
PAPPARDELLE
Salad of Italian Puntarelle & Smoked Ikura Caviar
Charles de Cazanove, Brut, Tête de Cuvée, Reims NV
WILD PORTUGUESE BRANZINO
• Gluten Free & Half Portions Available •
HAND ROLLED STROZZAPRETI AMALFI COAST
55
Madagascar Prawns, PEI Mussels, Middleneck Clams
Red Peppers Calabrese, Chilies, Basil
• Served
Tableside for 2 •
13
Vanilla Panna Cotta, Tuscan Olive Oil Cake, Candied Blood Oranges
Giacomo Bologna, Braida, Brachetto d’Acqui, Piemonte 2013
• Any Creazione Menu Item Also Available A La Carte •
WILD PORTUGUESE BRANZINO
COLORS OF THE GARDEN
17
Harvest of Italian Heirloom Radicchio, Italian Escarole
Blood Orange, Pine Nuts, Birbetta Cheese
24 MONTHS AGED ROSI PROSCIUTTO
ADRIATIC SEAFOOD BRODETTO
38
Branzino, Red Drum Fish, Calamari, Prawn, Maine Lobster
PEI Mussels, Tomato & Saffron Broth, Fresh Herbs
18
Foie Gras Stuffed Medjool Dates
Manodori Balsamico, Toasted Alba Hazelnuts
FIOLA BEEF TENDERLOIN TARTARE
38
Langoustine Tails, Confit Fennel & Prosecco Zabaglione
BEAVER CREEK ROASTED PHEASANT
38
Tuscan Style Grilled Radicchio & Pancetta, Creamy
Morel Mushroom Sauce & Black Truffle
18
Sunny Side Up Quail Egg, Flat Pancetta, Grilled Country Bread
Piemontese La Tur Cheese
CAULIFLOWER & BUTTERMILK CAPPUCCINO
42
20
Venetian Style Whipped Baccalà, Maine Lobster
Middleneck Clams
SEARED HUDSON VALLEY FOIE GRAS
PINE ROASTED VENISON
Cauliflower Puree, Cipolline Agrodolce
Wild Huckleberries & Juniper Berry Roasting Jus
FIOLA CLASSIC 16 OZ. PROSCIUTTO WRAPPED VEAL CHOP
58
Creamy Wild Mushrooms, Ossobuco Jus, Gremolada
28
Toasted Whole Wheat Bread, Blood Orange, Candied Kumquats
Baby Arugula, White Balsamico
A5 JAPANESE BLACK WAGYU BEEF RIBEYE
28/oz
Porcini Crema, Manodori Balsamico
• Classic Almost Raw Mediterranean Style, Lemon & Extra Virgin Olive Oil •
*1/2 doz BLUE POINT & CRANBERRY CREEK OYSTERS DUO 18 or 3 ea
Oyster Water & Sorrento Lemon Granita
*NANTUCKET BAY SCALLOPS
18
Your Choice of Simply Grilled Meats & Fish
Lemon & Salsa Verde, Served with Daily Local Vegetables
WILD RHODE ISLAND CALAMARI
22/lb
San Marzano Slow Roasted Tomatoes, Iberian White Prosciutto, Tarragon
*FIOLA AHI TUNA CARPACCIO
24
Salad of Baby Artichokes, Tonnato Sauce, Taggiasche Olives
Meyer Lemon, Sorrel
6 OZ. RED DRUM FISH
24
6 OZ. WILD BLACK SEA BASS
28
6 OZ. WILD ROCKFISH
28
8 OZ. AHI TUNA STEAK
32
1lb WHOLE DOVER SOLE
44
1½ lb. WHOLE BRANZINO For Two
48
6 OZ. WAGYU BEEF COULOTTE
28
*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.