Our Event Spaces
FIOLA IS A UNIQUE LOCATION FOR BOTH BUSINESS AND SOCIAL EVENTS IN THE HEART OF WASHINGTON, DC.
WHETHER YOU WOULD LIKE TO ENTERTAIN A SELECT GROUP OF FAMILY, FRIENDS OR CLIENTS, OR HOST A LARGE
RECEPTION, WE OFFER A NUMBER OF POSSIBILITIES FOR DISTINCTIVE EVENTS AND SPECIAL OCCASIONS.
SEMI-PRIVATE DINING
Lounge
Seated dinner for up to 18
Standing reception for 30
Fiola Lounge is a bright and open, yet intimate, space
adjacent to our elegant Bar. The Lounge offers the
same stylish interiors of our main dining room with the
amenities and comforts of semi-private dining. Fiola
Lounge is an ideal spot for upscale but casual birthday
celebrations, happy hours or cocktail parties.
PRIVATE DINING ROOMS
Seated dinner room capacity:
Luca (15)
Aliche Rooms (25)
Combined (50)
Standing reception for 60
Nestled behind our main dining room, the Luca and
Aliche rooms can be combined to create one larger
room with a private entrance available upon request.
The Luca and Aliche rooms are perfect for boardroom
style dinners, fundraising events or elegant family
parties. Our private dining rooms are gorgeously
appointed, featuring rich chocolate walls, our custom
spider glass chandeliers, beautiful art and a cabinet of
Italian ceramics. Elegant wooden doors ensure your
complete privacy.
CORPORATE DINING
Totò Room
Seated dinner for up to 70
Standing reception for 90
Located in the building adjacent to Fiola, the Totò
room allows your organization to experience our
cuisine and service in a serene environment away from
the hustle and bustle of the restaurant, with a separate
entrance from the main restaurant. The Totò room
ensures complete privacy for your event and enables a
wide range of configurations for larger groups, from
boardroom style dinners to banquets to cocktail
receptions. The room offers its own guest lobby and
private restrooms.
RESTAURANT BUYOUT
Seated dinner for 120
Standing reception for 200
Fiola evokes a contemporary and luxurious Italian villa.
The restaurant features light stone with gold
architectural elements, rich chocolate leather chairs
and rosewood tables along with unique spider glass
chandeliers evoking effervescent champagne bubbles.
Exclusive use of the restaurant can be arranged for
both lunch and dinner events, with our Lounge and Bar
as the perfect setting for a pre-event reception.
SEASONAL OUTDOOR
DINING
Patio & Loggia
Seated dinner or
Standing reception for 40
Our Patio and Loggia are casual yet elegant spaces for
semi-private dining, featuring beautiful farmhouse
tables and bright Italian umbrellas. The Patio and
Loggia are enclosed by trees and festive planters and
set back from the street activity along Indiana Avenue.
Available in the mild spring and summer months, heat
lamps can be provided when the weather turns chilly.
The Fiola Patio and Loggia are ideal for cocktail
receptions, corporate happy hours, or birthday
celebrations.
Rooftop Dining
The rooftop at Fiola offers a unique dining experience for your group. With a spectacular view
of the Capitol Building and the Washington Monument, the space is perfect for a seated dinner
for up to 70 or a standing reception for up to 150.
OUR KITCHEN
&
CUISINE
FABIO TRABOCCHI’S APPROACH TO FOOD IS SIMPLE ELEGANCE AND PURITY IN ORDER TO BRING OUT THE NATURAL VIBRANCY OF THE BEST INGREDIENTS. THE CREATIVITY STARTS WHEN THE INGREDIENTS ENTER THE RESTAURANT, ACCORDING TO CHEF TRABOCCHI, NATURALLY SUGGESTING WHAT WILL RESULT IN YOUR DINING EXPERIENCE.
CHEF-OWNER FABIO
TRABOCCHI
Fabio Trabocchi is meticulous about his cooking – from the sourcing of ingredients, to the
butchering of meat, to the Italian traditions that are the foundation of his dishes. This
attention to detail is, in turn, evident in his extensive knowledge of Italy’s culinary heritage,
skillful techniques and creative imagination.
Chef Trabocchi’s passion for cooking grew organically beside his father and grandparents
growing up in Italy’s Le Marche region. By the age of eight, he was very comfortable in the
kitchen, which explains his decision to pursue culinary school in his early teens and his
progression of apprenticeships in kitchens throughout the region. At 21, he came to the
United States to open Bice, in the space that what would later become Fiola. After Bice,
Trabocchi spent several years abroad in Spain and London, where his cooking earned the
attention of the Ritz-Carlton hotel company who offered him Maestro in Tysons Corner,
where he spent seven years cooking inventive Italian dishes and garnering national and
international acclaim, including a James Beard Award for Best Chef – Mid Atlantic.
After a sojourn in New York at Fiamma, where he garnered 3 Stars in the New York Times in
addition to a Michelin star, he returned to the Nation’s Capital to open his first owned
restaurant, Fiola, in April 2011.
OUR INGREDIENTS &
PURVEYORS
Fiola uses the freshest and highest quality ingredients available from our trusted purveyors.
Our relationships with the most respected farmers and artisans in our local area as well as in
Italy and elsewhere abroad, ensure that we receive the finest array of ingredients – from
herbs and vegetables, to farmstead cheeses, to shellfish and meats – each day. Many of the
products on your table are grown and crafted by local farmers, fishermen, and artisans. For
that reason, last minute changes to your menu may occur based on seasonality and product
availability, but similar ingredients will be substituted and you will be informed at the
soonest moment possible.
OUR MENUS Our Director of Private Events is available to assist you in selecting a menu highlighting
your favorite ingredients or preparations in keeping with seasonal availability. Several
menu formats are offered (see the following pages) ranging from a selection of
hand-passed canapés, three course lunches or dinners, and a five-course chef tasting menu. All
menus subject to change based on season, availability, and chef’s discretion.
DIETARY RESTRICTIONS Fiola offers vegetarian options for all courses. We are always happy to accommodate
dietary restrictions and ask that you inform us in advance so that we may offer appropriate
substitutions.
OUR MENUS
Reception
$75 3-Course Dinner Menu
$95 4-Course Dinner Menu
$125 5-Course Dinner Menu
$35 3-Course Lunch Menu
$50 3-Course Lunch Menu
CANAPÉS
30 Minutes of Hand Passed Canapés
WELCOME YOUR GUESTS WITH A RECEPTION FEATURING A SELECTION OF PASSED CANAPÉS AS A PRELUDE TO YOUR MEAL OR AS PART OF YOUR COCKTAIL PARTY OR HAPPY HOUR. ALL BEVERAGES CHARGED UPON CONSUMPTION. OUR MENUS MAY CHANGE SEASONALLY, AND WE CAN TAILOR OUR OFFERINGS TO SATISFY THE NEEDS OF YOUR PARTICULAR EVENT.
VEGETABLE
Buffalo Mozzarella Fritter, Roasted Red Peppers, BasilWild Mushroom Tartar, Quail Egg on Toast, Parmigiano Reggiano Seasonal Caponata on Focaccia Crostini
CLASSIC
“Arancini” of Buffalo Mozzarella Filled Rice, Pesto of Basil Genovese Fiola “Puffs” of Pecorino Cheese FondutaGrilled Focaccia, Parma Rosi Prosciutto, Compote of Cipollini Agrodolce Selection of Fine Italian Charcuterie and Italian Artisanal Cheese
OCEAN
Seasonal Oysters on the Half Shell, Mangalitsa Prosciutto Mignonette Crudo of Ahi Tuna Tartare, Tomato Confit, Taggiasche OlivesMaya Prawns “Fra Diavolo,” Salsa Verde Grilled Calamari Skewer, Spicy Mayonnaise Skewers of Grilled Scallops, Pancetta, Salsa Verde
FARM
Tuscan Style Foie Gras Mousse, Grilled Country BreadFiola Beef Tenderloin Tartar, Parmigiano Crema, Foccacia Crostino, Pane Fritto
Mini Piadina Grilled Marche Flatbread, Parma Rosi Prosciutto, Buffalo Mozarella Cheese Fiola Contry Pâté, Pickled Vegetables Marinati
DOLCI
Chocolate Madeleines Macarons3 COURSE DINNER MENU FOR $75
(Not including tax and discretionary gratuity)
ANTIPASTI
Please select 1 options for
your guests to enjoy.
L’Insalata
Earth ‘N’ Eats Farm Lettuces, Cucumbers, La Tur, Radish, Pine Nut Il Prosciutto
Rosi Parma Prosciutto, Salad of Baby Arugula, Parmigiano Reggiano, Seasonal Fruits La Burrata
Roasted San Marzano Tomatoes, Basil Pesto, Focaccia Tuile
SECONDI
Please select 3 options for
your guests to choose from.
Il Risotto
Acquerello Risotto of Spring Vegetables, Parmigiano Reggiano Cheese, “Primavera” Il Salmerino
Extra Virgin Olive Oil Poached Arctic Char, Littleneck Clams, Seafood Risotto of Tuscan Farro Il Merluzzo
Wild Cod, Scafata of Spring Onions, Tomato “Sugo Finto”, Taggiasche Olives Il Bue
Seared Beef Tenderloin, Wild Mushroom Fricassée, Celery Root Purée, Barolo-Brasato Sauce La Pollanca
Fiola Roasted Organic Chicken, Neapolitan “Scarpariello” Style
DOLCI
Please select 1 options for
your guests to enjoy.
La Zuppa Inglese
Mascarpone Custard, Almond Spongecake, Spring Berry Compote La Panna Cotta
Vanilla Panna Cotta, Macerated Stone Fruits La Torta
Chocolate Hazelnut Mousse, Coffee Sponge Cake, Vanilla Gelato *All menus subject to change based on season and availability.
4 COURSE DINNER MENU FOR $95
(Not including tax and discretionary gratuity)
ANTIPASTI
Please select 2 options for
your guests to choose from.
Il Crudo
Ahi Tuna Carpaccio, Roasted Tomatoes, Taggiasche Olives, Yuzu, Sorrel Il Prosciutto
Rosi Parma Prosciutto, Salad of Baby Arugula, Parmigiano Reggiano, Seasonal Fruits La Burrata
Roasted San Marzano Tomatoes, Basil Pesto, Focaccia Tuile Le Cappesante
Seared Jumbo Scallops, Spring Vegetable Fricassée L’Astice
Maine Lobster Caesar Salad, Butter Lettuce, Black Olive Salt, Pane Fritto ($15 supplement)
LA PASTA
Please select 2 options for
your guests to choose from.
Gli Gnocchi
Gnocchi of Sheep’s Milk Ricotta, San Marzano Tomatoes, Basil Il Risotto
Acquerello Risotto of Spring Vegetables, Parmigiano Reggiano Cheese, “Primavera” I Cavatelli
Sardinian Ricotta Gnocchi, Guanciale, Roasted Tomatoes, Pecorino “Matriciana” Style I Ravioli
Ravioli of Fresh Greens & Ricotta, Lemon Zest, Fresh Herbs
SECONDI
Please select 2options for
your guests to choose from.
Il Salmerino
Extra Virgin Olive Oil Poached Arctic Char, Littleneck Clams, Seafood Risotto of Tuscan Farro Il Merluzzo
Wild Cod, Scafata of Spring Onions, Tomato “Sugo Finto”, Taggiasche Olives Il Branzino
Lightly Grilled Branzino, Snap Peas, Porcini Crema, Rosemary & Barbera Il Bue
Seared Beef Tenderloin, Wild Mushroom Fricassée, Celery Root Purée, Barolo-Brasato Sauce La Pollanca
Fiola Roasted Organic Chicken, Neapolitan “Scarpariello” Style Il Vitello
Roasted Veal Chop, Ossobuco Jus, Toasted Almonds, Gremolada ($25 supplement)
DOLCI
Please select 2 options for
your guests to choose from.
La Zuppa Inglese
Mascarpone Custard, Almond Spongecake, Spring Berry Compote La Panna Cotta
Vanilla Panna Cotta, Macerated Stone Fruits La Torta
Chocolate Hazelnut Mousse, Coffee Sponge Cake, Vanilla Gelato I Formaggi
Fiola Selection of Artisanal Cheeses, Served with Local Honey & Raisin Bread *All menus subject to change based on season and availability.
5 COURSE TASTING DINNER MENU FOR $125
(Not including tax and discretionary gratuity)
ANTIPASTI
Please select 1
La Burrata
Roasted San Marzano Tomatoes, Basil Pesto, Focaccia Tuile Il Crudo
Ahi Tuna Carpaccio, Roasted Tomatoes, Taggiasche Olives, Yuzu, Sorrel Il Prosciutto
Rosi Parma Prosciutto, Salad of Baby Arugula, Parmigiano Reggiano, Seasonal Fruits L’Astice
Maine Lobster Caesar Salad, Butter Lettuce, Black Olive Salt, Pane Fritto
PRIMI
Please select 1
I Vincisgrassi
Le Marche Style Classic Lasagna, Bianchetto Sauce I Cavatelli
Sardinian Ricotta Gnocchi, Guanciale, Roasted Tomatoes, Pecorino “Matriciana” Style Il Risotto
Acquerello Risotto, Caciocavallo Cheese, Lemon Zest, Tomato “Sugo Finto” I Tortellini
Tortellini of Housemade Sausage, Spring Vegetables, Pine Nuts, Sage Butter I Ravioli
Ravioli of Fresh Greens & Ricotta, Lemon Zest, Fresh Herbs
DAL MARE
Please select 1
Il Salmerino
Extra Virgin Olive Oil Poached Arctic Char, Littleneck Clams, Seafood Risotto of Tuscan Farro Il Merluzzo
Wild Cod, Scafata of Spring Onions, Tomato “Sugo Finto”, Taggiasche Olives Il Branzino
Lightly Grilled Branzino, Snap Peas, Porcini Crema, Rosemary & Barbera
DALLA TERRA
Please select 1
Il Bue
Beef Tenderloin, Hudson Valley Foie Gras, Piemontese Brasato “Rossini” Style La Pollanca
Fiola Organic Roasted Chicken Neapolitan “Scarpariello” Style L’Agnello
Hay Smoked Rack of Shenandoah Lamb, Taggiasche Olives, Artichokes, Rosemary Jus L’Anatra
Roasted Duck Breast, Spaetzle, Pancetta, Arugula Condimento Balsamico Il Vitello
Roasted Veal Chop, Ossobuco Jus, Alba Hazelnuts, Gremolada Milanese
DOLCI
Please select 1
La Panna Cotta
Vanilla Panna Cotta, Macerated Stone Fruits La Zuppa Inglese
Mascarpone Custard, Almond Spongecake, Spring Berry Compote La Torta
Chocolate Hazelnut Mousse, Coffee Sponge Cake, Vanilla Gelato I Formaggi
Fiola Selection of Artisanal Italian Cheeses, Local Honey, Raisin Bread *All menus subject to change based on season and availability.
3 COURSE LUNCH MENU FOR $35
(Not including tax and discretionary gratuity)
ANTIPASTI
Please select 1options for
your guests to enjoy.
L’Insalata
Earth ‘N’ Eats Farm Lettuces, Cucumbers, La Tur, Radish, Pine Nuts Il Prosciutto
Rosi Parma Prosciutto, Salad of Baby Arugula, Parmigiano Reggiano, Seasonal Fruits La Panzanella
Confit Tomatoes, Tuscan Bread, Organic Cucumber, Red Onions, Maya Prawn
SECONDI
Please select 3 options for
your guests to choose from.
Risotto
Wild Mushroom Risotto, Parmigiano Reggiano Cheese, Port Il Pesce
Grilled Fish of the Day, Tuscan Seafood Farotto La Pollanca
Fiola Roasted Organic Chicken, Neapolitan “Scarpariello” Style Il Bue
Seared Beef Tenderloin, Wild Mushroom Fricassée, Celery Root Purée, Barolo-Brasato Sauce
DOLCI
Please select 1 options for
your guests to enjoy.
La Zuppa Inglese
Mascarpone Custard, Almond Spongecake, Spring Berry Compote La Panna Cotta
Vanilla Panna Cotta, Macerated Stone Fruits La Torta
Chocolate Hazelnut Mousse, Coffee Sponge Cake, Vanilla Gelato I Formaggi
Fiola Selection of Artisanal Cheeses, Served with Local Honey & Raisin Bread *All menus subject to change based on season and availability.
3 COURSE LUNCH MENU FOR $48
(Not including tax and discretionary gratuity)
ANTIPASTI
Please select 2 options for
your guests to choose from.
L’Insalata
Earth ‘N’ Eats Farm Lettuces, Cucumbers, La Tur, Radish, Pine Nuts L’Astice
Maine Lobster Caesar Salad, Butter Lettuce ($15 supplement)
Il Prosciutto
Rosi Parma Prosciutto, Salad of Baby Arugula, Parmigiano Reggiano, Seasonal Fruits La Panzanella
Confit Tomatoes, Tuscan Bread, Organic Cucumber, Red Onions, Maya Prawn Le Cappesante
Plancha Grilled Scallops, Spring Vegetable Fricassée, Taggiasche Olives
SECONDI
Please select 3 options for
your guests to choose from.
Risotto
Wild Mushroom Risotto, Parmigiano Reggiano Cheese, Port Il Pesce
Grilled Fish of the Day, Tuscan Seafood Farotto La Pollanca
Fiola Roasted Organic Chicken, Neapolitan “Scarpariello” Style Il Bue
Seared Beef Tenderloin, Wild Mushroom Fricassée, Celery Root Purée, Barolo-Brasato Sauce
DOLCI
Please select 2 options for
your guests to choose from.
La Zuppa Inglese
Mascarpone Custard, Almond Spongecake, Spring Berry Compote La Panna Cotta
Vanilla Panna Cotta, Macerated Stone Fruits La Torta
Chocolate Hazelnut Mousse, Coffee Sponge Cake, Vanilla Gelato I Formaggi
Fiola Selection of Artisanal Cheeses, Served with Local Honey & Raisin Bread *All menus subject to change based on season and availability.
