Dinner Menu

Dinner  March 28th, 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.
“U lacce, che belle e vevete me ce facce.”
Any excuse is a good excuse to have a drink. – Italian Proverb
………….
PRIVATE DINING
LA FIABA 16
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 Jackie Basso at
(202) 538-4749 or [email protected].
Traverse City Cherry Whiskey, Cardamaro
Carpano Antica, Amarena Cherry Ice
BLOSSOM MOCKTAIL 7
Wildflower-Infused Soda, Pineapple Juice, Hibiscus
POM POM FIZZ 7
………….
Pomegranate, Lime Juice, Ginger Beer
Pomegranate Foam
STAY IN TOUCH
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RISVEGLIO 13
George Dickle Rye, Punt E Mes, Carpano Antica
TRAMONTO DI PRIMAVERA 14
Lavender infused Gin, Aperol, Lillet Blanc
AMARO AGRADOLCE 14
Greenhook Beach Plum Gin, Nonino Amaro, Hibiscus Syrup
ACQUA SANTA NEGRONI 14
Plymouth Gin, Grand Classico, Cocchi Torino Vermouth
LA CALABRESE 15
Milagro Tequila, Ancho Chile Liqueur, Agave Nectar
Citrus, Hellfire Bitters
BACIO CUBANO 16
Zaya 12 yr Rum, Prosecco, Chamomile Infused Honey, Lemon
SAGRE EL LIMONE 16
EG Sage/Earl Grey Infused Vodka, Sage Infused Dolin Blanc
Fresh Lemon juice, Agave, Lemon Curd
COCKTAIL BILL 45
Willett Rye 8yr, Duplais Absinthe Verte, Angostura
Raw Cane Turbinado, Peychaud’s Bitters, Lemon Oil
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 country but 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 )
BELGIAN WHITE ASPARAGUS
HAND CUT TAJARIN
18 / 26
Blue Crab, Monkfish “Foie Gras”, Hackleback Caviar & Tarragon
Charles de Cazanove, Brut, Tête de Cuvée, Reims NV
ACQUERELLO RISOTTO
Veal Sweetbreads, Green Almonds, Fresh Herbs
Isole e Olena, Collezione Privata, Chardonnay, Toscana 2013
SABLEFISH
Venetian Baccalà, White Asparagus, Maitake Mushrooms, Barbera Sauce
Calabretta, Etna Rosso, Sicily 2001
SHENANDOAH LAMB CHOPS & FOIE GRAS
34 /48
28
Wild Tiger Prawns, PEI Mussels, Sea Urchin Sauce
Roasted Tomatoes, Basil
PAPPARDELLE
30 / 46
32
Spring Piemontese Veal Ragu, Bonati Parmigiano Reggiano
Rosi Prosciutto
FIOLA MAINE LOBSTER RAVIOLI
50
Ginger, Chives
English Pea Crema, Confit Fingerling Potatoes, Pancetta
Juniper Berries Roasting Jus
Scubla, Scuro, Colli Orientali del Friuli 1999
BLU DEL MONTEFELTRO CHEESE
28
Nduja Sausage, Cuttlefish Ragu, Marjoram & Red Pepper Crema
“Pane Fritto”
SPAGHETTI AL NERO DI SEPPIA
24 / 38
24
Pancetta, Roasted San Marzano Tomatoes
Shiitake Mushrooms, Formaggio di Fossa Cheese
12
“Earth N Eats” Farmer’s Honey, Seckel Pear Compote, Steamed Brioche Bun
Zenato, Ripassa, Valpolicella Superiore, Ripasso, Veneto 2010
ROASTED TURBOT
38
Middleneck Clams, PEI Mussels, Confit Fennel, Fisherman Style
PISTACHIO & STRAWBERRY SPHERE
18
WILD ALASKAN HALIBUT
Extra Virgin Olive Oil Gelato, Pistachio Cake & Crema
Sweet Pickled Green Strawberries
Maculan, Dindarello, Moscato, Breganza 2013
40
Spring Garlic Crema, Maitake Mushrooms, Barbera Sauce
LIGHTLY GRILLED CANARY ISLAND BRANZINO
•Any Creazione Menu Item Also Available A La Carte •
40
Langoustine, Tender Leeks, Sea Beans, Prosecco Zabaglione
ROSEMARY ROASTED VENISON LOIN
34
White Polenta, Cipollini “Agro Dolce”, Pancetta
Venison Roasting Jus
FIOLA CLASSIC 16 OZ. PROSCIUTTO WRAPPED VEAL CHOP
COLORS OF THE GARDEN
58
Creamy Wild Mushrooms, Ossobuco Jus, Gremolada
16
“Earth N Eats” Farm’s Spring Lettuces, Tarocco Orange
California Strawberries, Lombardy Stracchino Cheese
BURRATA OF BUFFALO MOZZARELLA
12 OZ. AUSSIE A5 WAGYU BEEF RIBEYE PIEMONTESE 65
Celery Root Crema, Brasato Sauce, Radicchio Tardivo, Manodori Balsamico
18
Roasted Tomato, English Peas, Basil Pesto Genovese
TUSCAN TOMATO CAPPUCCINO
28 / OZ.
18 / 28
Cod, Branzino, Littleneck Clams, Jumbo Lump Crab Cake
LANGOUSTINE & GLAZED PORK BELLY
Porcini Crema, Manodori Balsamico
18 / 26
Fried Artichokes Romana, Fennel Pollen
SEARED HUDSON VALLEY FOIE GRAS
28
Fresh Fava, Pine Nuts, Steamed Brioche, Honey & Vanilla
Manodori Balsamico, Smoked Maldon Salt
Your Choice of Simply Grilled Fish & Meats
Lemon & Salsa Verde, Served with Daily Local Vegetables
RHODE ISLAND WILD CALAMARI
• Classic Almost Raw Mediterranean Style, Lemon & Extra Virgin Olive Oil •
*1/2 DOZ. MIYAGI & CRANBERRY CREEK OYSTERS
24 or 4 ea
Hackleback Caviar, Oyster Water & Sorrento Lemon Granita
*HAMACHI CRUDO
22/LB
6 OZ. SKREI COD
24
6 OZ. ARCTIC CHAR
28
6 OZ. WILD ROCKFISH
28
6 OZ. CANARY ISLAND BRANZINO
30
6 OZ. AHI TUNA STEAK
30
18
Baby Artichokes Romana Style, Cara Cara Oranges, Pantelleria Capers
*FIOLA AHI TUNA CARPACCIO
22
Confit Tomatoes, Taggiasche Olives, Meyer Lemon, Sorrel
 Carved Tableside 
*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.
1½ LB. TURBOT
36
1¾ LB. CANARY ISLAND BRANZINO
48
1¾ LB. SPANISH MONKFISH
48

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