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.
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.
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
3-Course Dinner Menu
5-Course Dinner Menu
3-Course Lunch Menu
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 Truffle 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 Tartar, 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 Wagyu Beef Tartar, Parmigiano Crema, Pancetta Tuile, Pane Fritto
Mini Piadina Grilled Marche Flatbread, Parma Rosi Prosciutto, Lombardy Stracchino Cheese Fiola Contry Pâté, Pickled Vegetables Marinati
DOLCI Chocolate Madeleines Macarons
3 COURSE DINNER MENU
ANTIPASTI
Please select 2 options for your guests to choose from
Il Crudo
Ahi Tuna, 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, Braised Greens, Taggiasche Olives, Preserved Lemon L’Astice
Maine Lobster Caesar Salad, Butter Lettuce ($10 supplement)
SECONDI
Please select 3 options for your guests to choose from
Gli Gnocchi
Gnocchi of Sheep’s Milk Ricotta, Piennolo Tomato, Basil Il Risotto
Carnaroli Risotto of Wild Mushrooms, Parmigiano Reggiano Il Salmerino
Extra Virgin Olive Oil Poached Arctic Char, Littleneck Clams, Seafood Risotto of Tuscan Farro Il Merluzzo
Wild Cod, Scafata of Braised Artichokes, Tomato “Sugo Finto”, Taggiasche Olives Il Branzino
Lightly Grilled Branzino, Porcini Crema, Rosemary & Barbera Il Bue
Seared Beef Tenderloin, Wild Mushroom Fricassee, Celery Root Puree, Barolo-Brasato Sauce La Pollanca
Fiola Roasted Organic Chicken, Neapolitan “Scarpariello” Style Il Vitello
Roasted Veal Rib Eye, Ossobuco Jus, Alba Hazelnuts, Gremolada ($25 supplement)
DOLCI
Please select 2 options for your guests to choose from
La Zuppa Inglese
Mascarpone Custard, Almond Spongecake, Limoncello Granita, Season Fruit Compote La Panna Cotta
Vanilla Panna Cotta, Dried Fruits in Cognac La Torta
Chocolate Hazelnut Mousse, Coffee Sponge Cake, Vanilla Gelato I Formaggi
5 COURSE TASTING DINNER MENU
ANTIPASTI
Please select 1
La Burrata
Roasted San Marzano Tomatoes, Basil Pesto, Focaccia Tuile Il Crudo
Ahi Tuna, 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
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
Carnaroli Risotto, Castelmagno Cheese, Lemon Zest, Tomato “Sugo Finto” I Tortellini
Tortellini of Cotechino Sausage, Porcini Mushrooms, Pine Nuts, Sage Butter I Ravioli
Ravioli of Fresh Greens & Ricotta, Lemon Zest, Norcia Black Truffle
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 Braised Artichokes, Tomato “Sugo Finto”, Taggiasche Olives Il Branzino
Lightly Grilled Branzino, 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 Rib Eye, Ossobuco Jus, Alba Hazelnuts, Gremolada
DOLCI
Please select 1
La Panna Cotta
Vanilla Panna Cotta, Dried Fruits in Cognac La Zuppa Inglese
Mascarpone Custard, Almond Spongecake, Limoncello Granita, Seasonal Fruit Compote La Torta
Chocolate Hazelnut Mousse, Coffee Sponge Cake, Vanilla Gelato I Formaggi
3 COURSE LUNCH MENU
ANTIPASTI
Please select 2 options for your guests to choose from
L’Insalata
Mollie Baby Lettuces, Cucumbers, La Tur, Radish, Pinenuts L’Astice
Maine Lobster Caesar Salad, Butter Lettuce ($10 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 Prawns Le Cappesante
Plancha Grilled Scallops, Thin Garlic, Spicy Chilies, Leeks, Taggiasche Olives
SECONDI
Please select 3 options for your guests to choose from
Risotto
Wild Mushroom Risotto, Parmigiano 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 Fricassee, Celery Root Puree, Barolo-Brasato Sauce
DOLCI
Please select 2 options for your guests to choose from
La Zuppa Inglese
Mascarpone Custard, Almond Spongecake, Limoncello Granita, Season Fruit Compote La Panna Cotta
Vanilla Panna Cotta, Dried Fruits in Cognac La Torta
Chocolate Hazelnut Mousse, Coffee Sponge Cake, Vanilla Gelato I Formaggi
DETAILS
WE BRING THE SAME ATTENTION TO DETAIL, CARE AND HOSPITALITY FOR OUR PRIVATE EVENTS AS WE DO FOR ALL OF OUR GUESTS. OUR GOAL IS TO CREATE A UNIQUE AND MEMORABLE EVENT TAILORED TO YOUR NEEDS.
ROOM FEES Please inquire for luncheon room fees. For dinner events, the exclusive use of our Luca or Aliche room bears a $250 room fee; combining them together the fee is $300. The use of our Lounge bears a $150 fee. The use of our Totò room requires a $750 room fee. Please inquire about pricing for a buyout as well as for events outside of the restaurant.
RESERVATIONS Your reservation will be confirmed upon receipt of a signed contract, which includes a credit card authorization. Your balance will be charged in full at the end of the function. Your discretionary gratuity will be charged at the end of the event (Fiola suggests 20% gratuity). A 3% dining coordinator fee will be charged at the end of the event which fee is subject to sales tax. Menu prices do not include the 10% sales tax which will be charged at the end of the event. If your organization is tax exempt, a copy of your tax-exempt certificate must be provided with your signed contract.
FINAL GUEST COUNT Your final guaranteed attendance number is required by noon two business days prior to your event and may not be reduced thereafter. If we do not receive a timely guarantee, your final bill will reflect charges for the highest estimated number of guests shown on your agreement and menu.
MENU PRICING We require a pre-set menu for parties larger than 9. Menu prices range from $95 to $125 per person with additional choices and supplements upon request.
WINE &
BEVERAGES Fiola features an extensive wine cellar, and our Wine Director is available to assist in making selections in advance of your event. Additionally, we invite you to allow our Bar Manager to craft signature cocktails for your event. Please inquire for more details.
CORKAGE We do not offer corkage for private events or holidays. PRINTED MENUS
& PLACE CARDS
We are pleased to offer personalized menus for our guests, which can feature a heading or company logo.
LINENS We provide standard white tablecloths and napkins.
AUDIO-VISUAL NEEDS When reserved together, our Luca and Aliche rooms can be equipped with complete Audio Visual capabilities as well as an iPod outlet for your personal playlist. Our $150 audio visual charge includes the setup and use of our projector, microphone, microphone stands, and speaker system.
FLOWERS We can arrange your floral requirements and the arrangements are yours to keep, or give to your guests, at the conclusion of your function. The cost will be added to your final bill. DELIVERIES
& STORAGE Should you require printed materials, gifts or other items to be shipped to Fiola in advance of your event, please send them c/o Fiola 601 Pennsylvania Avenue NW Bldg 125N, Washington DC 20004, Attn: Private Events/Siobhan McIntyre, and clearly indicate the name and date of your event.
PARTING GIFTS We can offer a selection of favors as a conclusion to your event, including confections or baked goods from our pastry team, signed copies of Chef Fabio Trabocchi’s Cucina of Le Marche cookbook, or gift cards to our restaurant. Please inquire for more details.
VALET PARKING Located on Indiana Avenue directly in front of Fiola’s entrance, valet parking service is offered for $8 per car for dinner only. For lunch events, please inquire about nearby parking garages.
