EAT HEALTHY IN 2015 WITH OUR MARIA MENU Dinner  February 6th, 2015 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 [email protected]. “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 STAY IN TOUCH EG Rosemary|Lavender Vodka, Cocchi Americano, Dolin Blanc We want to hear from you! Connect with us on social media Facebook: Fiola by Fabio Trabocchi Twitter: @FiolaDC Instagram: @FiolaDC NEGRONI ROSMARINO 16 HOT TEDDY 18 Camus VS Cognac, Domaine de Canton Ginger Liquor Housemade Spiced Honey, Fresh Lemon Juice, Orange Bitters CIOCCOLATO 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 Mediterranean Style, Low Calorie, Low Sodium Available Daily from 5:00-7:00pm TWO COURSES & DESSERT 42 (Wine Pairing 30) APPETIZER 14 QUINOA & TREVISO RADICCHIO SALAD Smoked Salmon, Taggiasche Olives, Tarragon ENTRÉE 22 OLIVE OIL POACHED ARTIC CHAR Baby Spinach, Shiitake Mushrooms, Tuscan Tonnato Sauce, Dill DESSERT 10 SGROPPINO Blood Orange Sorbetto & Grapefruit Soda •Any Maria Menu Item Also Available A La Carte • CHEF/OWNER FABIO TRABOCCHI • Gluten Free & Half Portions Available • 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 SARDINIAN RICOTTA CAVATELLI AMATRICIANA FOUR COURSES 90 ( Wine Pairing 75 )•••SIX COURSES 120 ( Wine Pairing 90 ) *CRUDO OF BAJA CLAMS 18 SPAGHETTI AL NERO DI SEPPIA Meyer Lemon, Baby Artichokes, Hackleback Caviar, Tarragon Charles de Cazanove, Brut, Tête de Cuvée, Reims NV *MADAI SNAPPER FONTINA CHEESE TORTELLINI Catalina Island Sea Urchins, Sunchoke Crema, Norcia Black Truffle Sauce Kiralyudvar, Hegyalja, Hungary 2011 28 PAPPARDELLE 28 Roasted Pheasant, Forrest Mushrooms, Pancetta Parmigiano Reggiano Vacche Rosse, Amarone VINCISGRASSI 46 28 Le Marche Style Classic Lasagna Piemontese Mushroom Bianchetto Froth Seared Hudson Valley Foie Gras, Celery Root Crema Wild Huckleberries & Juniper Berry Roasting Jus Felsina, Rancia, Chianti Classico Riserva 2009 FIOLA MAINE LOBSTER RAVIOLI BRANCALEONI BAVARIAN LAGER WASHED “BIRBETTA” CHEESE 45 Ginger, Chives 12 Aspic of Moscato, Barrel Aged Maple Syrup, Steamed Brioche Zenato, Ripassa, Valpolicella Superiore, Ripasso 2010 SUGAR SPHERE OF YUZU 36 Brown Butter, Sage, Baby Kale, Shallot & Sherry Crema Golden Raisins Poached Lady Apples, Parmigiano Reggiano Cheese Fondue Toasted Pine Nuts Bruno Giacosa, Nebbiolo d’Alba, Roero 2012 PINE ROASTED VENISON 28 Wild Tiger Prawns, PEI Mussels, Alaskan King Crab, Catalina Sea Urchins Light Garlic, Extra Virgin Olive Oil “Aglio-Olio” 36 ACQUERELLO RISOTTO 22 House Cured Guanciale, Roasted San Marzano Tomatoes Royal Trumpets, Formaggio di Fossa Cheese GIANT NEAPOLITAN MACCHERONI 60 Madagascar Prawns, Middleneck Clams PEI Mussels, Adriatic Seafood Brodetto, Basil 13 Tuscan Olive Oil Cake, Chartreuse Gelato, Yuzu Crema, Bergamot Citrus Giacomo Bologna, Braida, Brachetto d’Acqui, Piemonte 2013 • Prepared Tableside for 2 • •Any Creazione Menu Item Also Available A La Carte • COLORS OF THE GARDEN LIGHTLY GRILLED CANARY ISLAND BRANZINO 18 Harvest of Italian Heirloom Radicchio & Baby Lacinato Kale Blood Oranges, Honeycrisp Apple, Lombardy Stracchino Cheese ALASKAN KING CRAB BURRATA OF BUFFALO MOZZARELLA 20 Sunchoke Crema, Shaved Winter Radish & Beets, Pesto of Basil Genovese Sardinian Bread Crisp 40 Langoustines, Tender Leeks & Prosecco Zabaglione 48 Baby Kale, Venetian Onion Compote, Parsnip Crema Barbera-Truffle Sauce PORCHETTA STYLE SHOAT LEG & RED IMPERIAL PRAWNS TUSCAN CLASSIC TOMATO SOUP Middleneck Clams, Icelandic Cod, Maine Lobster Maryland Rockfish ROASTED AMISH CHICKEN GIANT MADAGASCAR PRAWN 36 Terrine of Smoked Ham Hocks, Guanciale. Sweet & Sour Cipolline Onions Porcini Mushroom Cappuccino 18/28 40 (For Two) Fennel Branches, Confit Potatoes, Truffle-Red Wine Sauce 24 Parsnips, Roman Puntarelle, Mache, Smoked Ikura Caviar FIOLA CLASSIC 16 OZ. PROSCIUTTO WRAPPED VEAL CHOP SEARED HUDSON VALLEY FOIE GRAS 28 Smoked Ham Hocks Pork Terrine, Treviso Radicchio Blood Orange, Candied Kumquat 28 OZ. DRY AGED BLACK ANGUS RIBEYE 78 (For Two or Three) Bone Marrow, Grilled Radicchio, Pancetta, Piemontese Barolo-Brasato Sauce • Classic Almost Raw Mediterranean Style, Lemon & Extra Virgin Olive Oil • *1/2 doz. CRANBERRY CREEK & MAINE BELON OYSTERS 18 or 3 ea Your Choice of Simply Grilled Fish & Meats Lemon & Salsa Verde, Served with Daily Local Vegetables Oyster Water & Sorrento Lemon Granita *FIOLA AHI TUNA CARPACCIO 22 Salad of Baby Artichokes, Tonnato Sauce, Taggiasche Olives Meyer Lemon, Sorrel *NANTUCKET BAY SCALLOP CRUDO 6 OZ. ARCTIC CHAR 25 6 OZ. AHI TUNA 26 1 LB. WHOLE SPANISH SOLE 44 1½ LB. WHOLE BRANZINO 50 WHOLE RACK OF VIRGINIA LAMB (For 2) 75 18 San Marzano Slow Roasted Tomatoes, Iberian White Prosciutto, Tarragon *FIOLA BEEF TENDERLOIN TARTARE 58 Creamy Wild Mushrooms, Ossobuco Jus, Gremolada 18 Sunny Side Up Quail Eggs, Flat Pancetta, Grilled Country Bread Lombardy Stracchino Cheese *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.