Fiola Mare

Georgetown

Location

Get directions | 3050 K St NW, Washington, D.C. 20007

Hours

Hours | HOURS
Dinner

Mon / 5:00 pm – 10:00 pm
Tue – Thurs / 5:00 pm – 10:00 pm
Fri – Sat / 5:00 pm – 10:30 pm
Sun / 5:00 pm – 10:00 pm

Sunset

Mon – Sun / 4:30 pm – 6:00 pm

Lunch

Mon / Closed
Tues – Fri / 11:30 am – 2:30 pm

Brunch
Sat – Sun / 11:30 am – 2:30 pm

About

Not to sound like a disappointed mom who just found out her teenager drinks a case of Natty Light every weekend instead of playing mini-golf, but we feel like the Georgetown waterfront hasn’t really reached its full potential. The view is great, but the restaurants are generally overpriced, too crowded, and not worth the hassle. Fiola Mare is an exception. It’s expensive, but actually worth the price for a special occasion. In addition to a great view of the water, it has excellent seafood and pasta dishes your mom will approve of.

Contact

(202) 628-0065
media.enquiries@fabiotrabocchi.com
http://instagram.com/fiolamaredc

Menu

CALVISIUS CAVIAR
Enjoy a taste from our selection of delicate and exquisite caviar. Produced in Calvisano, Italy. Served with Warm Blini, Whipped Ricotta, Traditional Garnishes
*TRADITION PRESTIGE (1 OZ)
Tasting Notes: Dry Fruit, Mineral
155
*ROYAL OSCIETRA (1 OZ)
Tasting Notes:  Hazelnut, Butter, Urchin
255
FIOLA MARE SEAFOOD TOWER
Salsa Verde, Salsa Pizzaiolo & Lemon
SERVES 2-4
OYSTERS, MUSSELS, TUNA ‘NDUJA, CIGALAS, HAMACHI, WILD BLUEFIN TUNA, MADAI, WAKAME, OISHII SHRIMP COCKTAIL, LOBSTER CATALANA
265
SPIRALE DI PANE
Serves 2
HOUSEMADE, HAND-ROLLED BREAD
Sarawak Peppercorns, Cultured Butter, Fiore di Sale
7
FIOLA MARE RAW BAR
*ICHABOD FLAT OYSTERS (1/2 DOZEN OR DOZEN)
Green Apple Mignonette, Red Citrus Kosho
24 / 48
*SHIGOKU OYSTERS (1/2 DOZEN OR DOZEN)
Strawberry Mignonette, Szechuan Peppercorns
27 / 54
*OISHII SHRIMP COCKTAIL
Tomato Compote, Calabrian Chili Aioli
26
CARRELLO DEL PESCE
Fiola Mare Daily Grill selection from the cart. Served with Salsa Verde, Salsa Pizzaiola & Lemon
JUMBO BLACK TIGER PRAWN (EACH)
18
WILD RHODE ISLAND CALAMARI (1 LB)
38
CANARY ISLANDS BRANZINO (8 OZ)
48
VIKING VILLAGE SCALLOPS (8 OZ)
48
WILD BLUEFIN TUNA (8 OZ)
55
WHOLE SPANISH DOVER SOLE (20 OZ)
(Simply Grilled)
90
ADRIATIC MIXED GRILLED SEAFOOD (20 OZ TO SHARE)
115
WHOLE CANARY ISLANDS BRANZINO (40 OZ TO SHARE)
(Available Simply Grilled or Salt Crusted)
225
SIDES
CRUSHED OLIVE OIL POTATOES *V*
Parsley, Sea Salt
16
WILTED SPINACH *V*
Meyer Lemon, Garlic
16
ASPARAGUS A LA PLANCHA
Black Garlic Bagna Cauda
16
LUNCH MENU 54
CHOICE OF APPETIZER, ENTRÉE, & DESSERT
V* Denotes vegetarian options or dishes that can be easily modified.
M* Denotes a Healthy, Low Calorie, Low Sodium, Mediterranean Style of Diet
EACH ITEM IS ALSO AVAILABLE À LA CARTE
APPETIZERS
CHILLED LEEK & WATERCRESS SOUP
Crème Fraiche, Smoked Oyster, Preserved Lemon, Sorrel
20
EGGPLANT AL FUNGHETTO *V*
Graffiti Eggplant, Black Garlic, Basil, Confit Cherry Tomatoes, Garlic Pane Fritto
24
BURRATA *V* *M*
Honeynut Squash Agrodolce, Horseradish, Cinnamon, Granola, Nitro Pesto
24
COLORS OF THE GARDEN *V*
Baby Lettuces, Cucumber, Strawberries, Radish, Cress, Dutch White Asparagus, Goat Cheese, Lemon Vinaigrette, Balsamico
24
*JAPANESE HAMACHI AMALFI COAST (SUPP 10)
Rhubarb, Tuscan Vinaigrette, Preserved Lemon, Mint
28
*BLUEFIN TUNA TARTARE PUTTANESCA *M* (SUPP 10)
Yuzu, Sorrel, Meyer Lemon, Olives, Capers, Cherry Tomatoes, Smoked Trout Roe
28
ENTRÉES
ANOLINI
Winter Greens & Goat Cheese, Fresh Herbs, Bergamot Lemon, Farm Butter
28
SARDINIAN RICOTTA CAVATELLI
San Marzano Tomatoes, Basil, Wild Mushrooms
32
PAPPARDELLE
Ragú Bolognese, Parmigiano Vacche Rosse
34
MAFALDE
Braised Spanish Octopus, Eggplant Ragú, Black Garlic
38
MANCINI SPAGHETTI ALLE VONGOLE *M*
Manila, Surf & Middleneck Clams, Confit Pomodorini, Parsley, Garlic, Controne Chilis
44
GRILLED WILD RHODE ISLAND CALAMARI (1/2 LB)
Green Garlic Crunch, Baby Arugula
26
CANARY ISLAND BRANZINO A LA PLANCHA
Salsa Pizzaiola, Herb Purée
38
BIG GLORY BAY KING SALMON VIGNAROLA
Warm Salad of Spring Peas & Beans, Pea & Mint Purée, Watercress
38
DESSERT
BOMBOLONI
Ricotta Donuts, Cherry Blossom Budino, Fior di Latte Froth, Spiced Hibiscus Sugar
16
TIRAMISU
Coffee Soaked Sponge, Mascarpone Zabaglione, Chocolate Sorbetto
16
SICILIAN MEMORIES
Sheep’s Milk Ricotta, Fresh Pistachio Nuts, Sicilian Cannoli, Vanilla Gelato
16

CALVISIUS CAVIAR
Enjoy a taste from our selection of delicate and exquisite caviar. Produced in Calvisano, Italy. Served with Warm Blini, Whipped Ricotta, Traditional Garnishes
*TRADITION PRESTIGE (1 OZ)
Tasting Notes: Dry Fruit, Mineral
155
*ROYAL OSCIETRA (1 OZ)
Tasting Notes:  Hazelnut, Butter, Urchin
255
FIOLA MARE SEAFOOD TOWER
SERVES 1-2
OYSTERS, MUSSELS, TUNA ‘NDUJA, HAMACHI, WILD BIGEYE TUNA, SHRIMP COCKTAIL, LOBSTER CATALANA
135
SERVES 2-4
OYSTERS, MUSSELS, CIGALAS, SEA SCALLOP, TUNA ‘NDUJA, HAMACHI, MADAI, WILD BIGEYE TUNA, UNI, SHRIMP COCKTAIL, WAKAME, LOBSTER CATALANA
265
SPIRALE DI PANE
Serves 2
HOUSEMADE, HAND-ROLLED BREAD
Sarawak Peppercorns, Cultured Butter, Fiore di Sale
7
CRUDO
*WELLFELEET OYSTERS (1/2 DOZEN OR DOZEN)
Green Apple Mignonette, Yuzu Kosho
24 / 48
*KUMAMOTO OYSTERS (1/2 DOZEN OR DOZEN)
Strawberry Mignonette, Szechuan Peppercorns
27 / 54
*WILD JAPANESE HAMACHI
Rhubarb, Tuscan Vinaigrette, Spring Onion, Mint
28
*WILD BIGEYE TUNA
Tonnato, Capers, Pickled Cucumber, Garlic-Chili Oil
28
*UNDER THE SEA (TO SHARE)
Wild Bigeye Tuna, Hamachi, Alfonsino, Sea Scallop, Maine Uni, Colatura Pickles, Yuzu Ponzu
60
*LOBSTER CRUDO “CATALANA STYLE” (HALF LOBSTER)
Calamansi, Blood Orange, Cucumber, Cherry Tomato, Red Pepper, Basil
62
ANTIPASTI
CHILLED LEEK & WATERCRESS SOUP
Crème Fraiche, Smoked Oyster, Preserved Lemon, Sorrel
20
EGGPLANT AL FUNGHETTO
Graffiti Eggplant, Black Garlic, Confit Cherry Tomatoes, Basil, Garlic Pane Fritto
20
BURRATA *V*
Green Garlic, Rice Tuile, Nitro Pesto of Spring Herbs
24
COLORS OF THE GARDEN *V*
Baby Lettuces, Cucumber, Pineberries, Strawberries, White Asparagus, Radish, Goat Cheese, Flowering Mustard, Lemon Vinaigrette, Balsamico
24
CALABRESE FRA DIAVOLO
Grilled Oishii Shrimp, Calabrian Gremolata, Chili Aioli, Sicilian Prawn Essence
28
PASTA
FUSILLI CACIO E PEPE *V*
Parmigiano Bonati, Pecorino, Exotic Peppercorns, Rosemary Zabaglione
26
ANOLINI *V*
Winter Greens & Goat Cheese, Fresh Herbs, Bergamot Lemon, Farm Butter
28
PAPPARDELLE
Ragú Bolognese, Parmigiano Vacche Rosse
34
MAFALDE
Braised Spanish Octopus, Eggplant Ragú, Black Garlic
38
MANCINI SPAGHETTI ALLE VONGOLE
Manila, Middleneck, Razor & Surf Clams, Confit Pomodorini, Parsley, Controne Chilies
44
SEA & LAND
CANARY ISLAND BRANZINO ALLA VERNACCIA
Potato Crusted Mediterranean Sea Bass, Brussels Sprouts, Saffron & Fennel Broth, Bouchot Mussels
58
BIG GLORY BAY KING SALMON VIGNAROLA
Warm Salad of Spring Peas & Beans, Pea & Mint Pureé, Miners Lettuce, Herb Fumet, Australian Winter Truffles
58
PRIME BLACK ANGUS STRIP LOIN
Sunchokes, Cipollini in Agrodolce, Pickled Mushrooms, Espresso and Rosemary Scented Jus
64
CARRELLO DEL PESCE
Fiola Mare Daily Grill selection from the cart. Served with Salsa Verde, Salsa Pizzaiolo & Lemon
JUMBO BLACK TIGER PRAWN (EA)
18
WILD RHODE ISLAND CALAMARI (1 LB)
38
CANARY ISLANDS BRANZINO (8 OZ)
48
VIKING VILLAGE SCALLOPS (8 OZ)
48
WILD BIGEYE TUNA (8 OZ)
55
WHOLE SPANISH DOVER SOLE (20 OZ)
(Available Simply Grilled or Mugnaia)
90
ADRIATIC MIXED GRILLED SEAFOOD (20 OZ TO SHARE)
115
WHOLE CANARY ISLANDS BRANZINO (40 OZ TO SHARE)
(Available Simply Grilled or Salt Crusted)
225
SIDES
WILTED SPINACH *V*
Garlic, Meyer Lemon
16
OLIVE OIL CRUSHED POTATOES *V*
Sea Salt, Parsley
16
ASPARAGUS A LA PLANCHA
Black Garlic Bagna Cauda
16
ARTISANAL ITALIAN CHEESES
SELECTION OF THREE – SELECTION OF FIVE
Served with Honeycomb, Pan Carasao, and Seasonal Accompaniments
24 / 38
LA TUR
Rich, Buttery, and Sweet Soft Ripened Cheese, Cow Sheep and Goat’s Milk
Caseficio dell’Alta Langa | Piedmont | Pasteurized
PECORINO DI FOSSA
Rich, Nutty, Sharp, Earthy, Hard, Sheep’s Milk
Sogliano al Rubicone | Emilia Romagna | Pasteurized
UBRIACO
Sharp, Fruity, and Nutty, Bathed in Red Wine, Semi-Hard, Cow’s Milk
Moro Formaggi | Veneto | Pasteurized
QUADRELLO
Creamy, Sweet, and Robustly Pungent, Semi-Soft, Buffalo’s Milk
Quattro Portoni | Lombardy | Pasteurized
VERDE CAPRA
Rich, Creamy, Sweet and Complex Blue Cheese, Goats’s Milk
Arnoldi Valtaleggio | Lombardy | Raw
DESSERT
AMORE
Valrhona Caribe Chocolate Mousse, Lychee, Raspberry-Rose Sorbetto
16
BOMBOLONI
Ricotta Donuts, Cherry Blossom Budino, Fior di Latte Froth, Spiced Hibiscus Sugar
16
TIRAMISU
Coffee Soaked Chocolate Sponge, Mascarpone Zabaglione, Chocolate Sorbetto
16
THROWBACK
Roasted Peanut Butter, Black Cherry Gelee, Toasted Brioche Mousse
16
GRAND CHOCOLATE CAKE “PIEMONTESE STYLE”
Chocolate Cake, Gianduja Ganache, Hazelnut Streusel, Crunchy Feuilletine (SERVES 2-4)
34
COPPETTA OF SORBETTO & GELATO
3 Scoops
14
AMEDEI CHOCOLATE BARS
Amedei creates harmony between ingredients, textures and flavors, producing chocolates with unique aroma profiles. An all-Italian know-how in which elegance, simplicity and passion for chocolate blend together generating tastes that evoke the magic of the land where they are created: Tuscany.
ARTISANAL CHOCOLATE BARS FROM PONTEDERA, TUSCANY, ITALY (50G/1.76 OZ)
BIANCO (COCOA: 29% MIN)
White chocolate with notes of honey, vanilla, farm fresh milk
12
PISTACCHI (COCOA: 29% MIN)
White chocolate with notes of honey and fine Bronte Pistachios
12
NOCCIOLE (COCOA: 32% MIN)
Milk Chocolate with the finest quality Italian Hazelnuts
12
MANDORLE (COCOA: 63% MIN)
Dark chocolate studded with Sicilian Almonds
12
TOSCANO BLACK (COCOA 63% MIN)
Award winning dark chocolate with subtle bitterness balanced with a unique palate
12

CALVISIUS CAVIAR
Enjoy a taste from our selection of delicate and exquisite caviar. Produced in Calvisano, Italy. Served with Warm Blini, Whipped Ricotta, Traditional Garnishes
*TRADITION PRESTIGE (1 OZ)
Tasting Notes: Dry Fruit, Mineral
155
*ROYAL OSCIETRA (1 OZ)
Tasting Notes:  Hazelnut, Butter, Urchin
255
FIOLA MARE SEAFOOD TOWER
*A collection of seafood crudi inspired by the Amalfi Coast
SERVES 2-4
OYSTERS, MUSSELS, TUNA ‘NDUJA, CIGALAS, SEA SCALLOP, HAMACHI, WILD BIGEYE TUNA, WAKAME, OISHII SHRIMP COCKTAIL, LOBSTER CATALANA
265
RAW BAR CLASSICS
Mediterranean Style
*WELLFLEET OYSTERS (1/2 DOZEN OR DOZEN)
Green Apple Mignonette, Red Citrus Kosho
24 / 48
*SHIGOKU OYSTERS (1/2 DOZEN OR DOZEN)
Strawberry Mignonette, Szechuan Peppercorns
27 / 54
*LOBSTER CRUDO “CATALANA STYLE” (HALF LOBSTER)
Calamansi, Blood Orange, Cucumber, Cherry Tomato, Red Pepper, Basil
55
CHEF CLAUDIA’S PASTRY & BREAD BASKET
MIXED BERRY MINI PIES, PAIN AU CHOCOLATE, FOCACCIA, BUTTER CROISSANT, DOUBLE CHOCOLATE CHIP MUFFINS, SEASONAL JAMS, FARM BUTTER
20
CARRELLO DEL PESCE
Fiola Mare Daily Grill selection from the cart. Served with Salsa Verde, Salsa Pizzaiolo & Lemon
JUMBO BLACK TIGER PRAWN (EACH)
18
CANARY ISLANDS BRANZINO (8 OZ)
48
WILD BLUEFIN TUNA (8 OZ)
55
WHOLE SPANISH DOVER SOLE (20 OZ)
(Simply Grilled)
90
ADRIATIC MIXED GRILLED SEAFOOD (20 OZ)
(To Share)
115
WHOLE CANARY ISLANDS BRANZINO (40 OZ)
(Available Simply Grilled or Salt Crusted)
225
SIDES
OLIVE OIL CRUSHED POTATOES *V*
Parsley, Sea Salt
16
WILTED SPINACH *V*
Garlic, Meyer Lemon
16
ASPARAGUS A LA PLANCHA
Black Garlic Bagna Cauda
16
FIOLA MARE SPARKLING BRUNCH
CHOICE OF APPETIZER, BRUNCH ENTRÉE, AND DESSERT
Includes Bottomless Prosecco or Classic Brunch Cocktails and a Complimentary Pastry & Bread Basket. Kindly note our 1 Hour 15 Minute Time Limit for a Bottomless Option Per Guest.
95
APPETIZERS
CHILLED LEEK & WATERCRESS SOUP
Crème Fraiche, Smoked Oyster, Preserved Lemon, Sorrel
20
COLORS OF THE GARDEN *V*
Baby Lettuces, Radicchio, Cucumber, Pineberries, Radish, White Asparagus, Goat Cheese, Flowering Mustard, Lemon Vinaigrette, Balsamico
24
BURRATA *V*
Green Garlic, Rice Tuile, Nitro pesto of Spring Herbs
24
*WILD JAPANESE MADAI
Rhubarb, Tuscan Vinaigrette, Bergamot Lemon, Mint
28
*BIGEYE TUNA TARTARE PUTTANESCA
Yuzu, Sorrel, Meyer Lemon, Olives, Capers, Cherry Tomatoes
28
*VIKING VILLAGE SCALLOP CRUDO
‘Nduja, Kumquat, Dill
28
BRUNCH ENTRÉES
RICOTTA & LEMON PANCAKES *V*
Apple Butter, Poached Apple, Mint, Whipped Mascarpone, Poached Apple, Almond Tuile
24
SARDINIAN RICOTTA CAVATELLI *V*
San Marzano Tomatoes, Basil, Wild Mushrooms
32
SMOKED SALMON SCRAMBLE
Soft Scrambled Eggs, Mascarpone, Tigelle Modenese, Smoked Trout Roe
32
TAGLIATELLE CARBONARA
Smoked Guanciale, Wild Mushrooms, Pecorino, Parmigiano Bonati, Sunny Side Up Egg
32
BOUCHOT MUSSELS
Spicy ‘Nduja Sausage, Leeks, Grilled Focaccia
36
PAPPARDELLE
Ragù Bolognese, Parmigiano Vacche Rosse
36
HEIRLOOM PORK SCRAPPLE
Poached Egg, Truffle Zabaglione, Arugula
38
EGGS BENEDICT (SUPP 12)
Lobster, Rosemary Hollandaise, Tigelle Modenese
42
MANCINI SPAGHETTI ALLE VONGOLE
Middleneck, Manila & Surf Clams, Confit Pomodorini, Controne Chilies, Garlic, Parsley
44
STEAK & EGGS (SUPP 25)
8 oz Black Angus Ribeye, Béarnaise, Potatoes, Espresso & Rosemary Jus, Poached Egg
56
DESSERT
SPRING BEGINS
Light Goat Cheese Custard, Tahitian Vanilla, Macerated Strawberries, Raspberries
16
BOMBOLONI
Ricotta Donuts, Cherry Blossom Budino, Fior di Latte Froth, Spiced Hibiscus Sugar
16
SICILIAN MEMORIES
Sheep’s Milk Ricotta, Fresh Pistachio Nuts, Sicilian Cannoli, Vanilla Gelato
16
TIRAMISU
Coffee-Soaked Chocolate Sponge, Mascarpone Zabaglione, Chocolate Sorbetto
16
GRAND CHOCOLATE CAKE “PIEMONTESE STYLE” (SUPP 12)
Chocolate Cake, Gianduja Ganache, Hazelnut Streusel Crunchy Feuilletine    (SERVES 2-3)
34