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PRIVATE DINING INFORMATION

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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.

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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.

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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.

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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

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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, Basil

Wild 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 Fonduta

Grilled 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 Olives

Maya 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 Bread

Fiola 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 Macarons

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3 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.

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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.

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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.

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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.

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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.

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SOMMELIER RECOMMENDATIONS FOR PRIVATE EVENTS

SPARKLING

Prosecco Rose Vigna di Alice Brut, Veneto NV

$52

Gimonnet-Gonet, Champagne

$100

VINO BIANCO

Argiolas Costamolino Vermentino

$50

Schiopetto, Sauvignon Blanc, Collio, Friuli 2009

$60

Livio Felluga, Pinot Grigio , Collio

$60

Chardonnay La Folette, North Coast, CA

$60

Pinot Grigio Jermann, Friuli Venezia Giulia

$60

Chardonnay Ramey Cellars, Sonoma Coast, CA

$85

Isole E Olena Chardonnay

$90

VINO ROSSO

Brancaia, “Tre”, Siena

$50

Arceno, “Il Fauno”

$60

Super Tuscan Tolaini “Valdisanti”, Tenuta San Giovanni

$85

Barbera d’Asti Vietti “Tre Vigne”, Alba

$60

Poggio al Tesoro, “Sondraia”, Bolgheri

$95

Brunello di Montalcino, Caparzo

$90

Zinfandel/Cabernet Sauvignon/Syrah Orin Swift “The Prisoner”

$90

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Please contact Maria Trabocchi at 202.628.2888 or email

maria@fioladc.com to inquire about availability and event details.

601 Pennsylvania Avenue NW

(Entrance at 678 Indiana Avenue)

Washington, DC 20004

www.fioladc.com

References

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