Fiola Mare
seafood
Fiola Mare Basil Caesar Salad
COLORS OF THE GARDEN | v
$ 26
Selection of Natural Lettuce and Blossom, Strawberry Sorbet, Signoria Gonzaga Balsamico
SASSANO BURRATA | v
$ 28
Sungold Tomato, Roasted Fig, Pickled Fennel, Basil Pesto, Taggiasca Olive, Fig Leaf Oil
EGGPLANT AL FUNGHETTO | v
$ 24
Graffiti Eggplant, Black Garlic, Confit Cherry Tomato, Stracciatella Cheese, Basil, Garlic Pane Fritto
*BLUEFIN TUNA TARTARE PUTTANESCA
$ 26
Yuzu, Sorrel, Meyer Lemon, Caper, Cherry Tomato, Smoked Trout Roe
*AUSTRALIAN HIRAMASA AMALFI-STYLE CRUDO
$ 26
Yuzu-Tangerine Granita, Sicilian Olio Verde, Citrus
Shrimp Cocktail
Head-Off Oishii Shrimp, Tomato Fresca, Calabrese Aioli
$ 29
Brunch Entrée
$ 27
Select one with Sparkling Brunch or À La Carte
LEMON RICOTTA PANCAKES | v
$ 27
Saffron Peach Compote, Whipped Buffalo Ricotta, Bliss Bourbon Barrel Aged Maple Syrup
Smoked Salmon Scramble
Soft Scrambled Eggs, Mascarpone, Tigelle Modenese, Smoked Trout Roe
$ 36
Tonnarelli Carbonara
Classic Roma Cheese, Guanciale, Pecorino, Parmigiano Bonati
$ 28
FUSILLI CACIO E PEPE | v
$ 28
Exotic Peppercorn, Cacio di Roma, Pecorino Pepato
LIGURIAN PESTO RAVIOLI | v
$ 34
Potato Spuma, Toasted Pine Nuts, Hydroponic Basil
Faroe Island Salmon
Endive Caesar Salad, Salsa Verde
$ 45
Lemon Berry Cake
Fluffy Vanilla Blueberry Cake, Lemon Mascarpone Cream, Blueberry Sauce
$ 16
Wild Nigerian Tiger Prawn
$ 39 | 4 ct
$ 42
Wild Rhode Island Calamari
Wild Rhode Island Calamari
$ 42
Finished with Espelette Chile Oil
Canary Islands Branzino
Canary Islands Branzino
$ 48
Served with Salsa Verde
Carolina Bluefin Tuna
Carolina Bluefin Tuna
$ 58
Served with Salsa Verde
Whole Wild Danish Sole
Whole Wild Danish Sole
$ 98
Finished with Espelette Chile Oil
Chef Kate'S Pastry & Bread Basket
$ 22 | complementary with Sparkling Brunch
$ 16
CRUSHED OLIVE OIL POTATOES | v
Parsley, Sea Salt
$ 16
Garlic, Meyer Lemon
$ 16
V | Vegetarian or can be prepared vegetarian.
Menu as captured Sep 4, 2026 · source ↗
We hold 181 venues in Washington, DC and could score 61 of them. Positions are counted against those 61.
v1.7.4 12.5/100 = sourcing 3.6/50 (named-farm 0 distinct, named-region 3 distinct of 8, attribute 1 distinct of 4 [class=provenance-adjective x0.50], buzzword 0 distinct) + farm partners 0.0/20 (none scored) + registry 0.0/12 (none listed) + press 8.8/18.
seafood
Faroe Island salmon
Named region“FAROE ISLAND SALMON Endive Caesar Salad, Salsa”
on the menu · source ↗
Maine lobster
Named region“serves 4 *A collection of seafood crudi inspired by the Amalfi Coast OYSTERS, CLAMS, MUSSELS, OISHII SHRIMP, TUNA ‘NDUJA, MAINE LOBSTER CATALANA, HIRAMASA AMALFI-STYLE”
on the menu · source ↗
Faroe Island salmon
Named region“FAROE ISLAND SALMON Served with Salsa”
on the menu · source ↗
Faroe Island salmon
Named region“FAROE ISLAND SALMON Simple Grilled, Served with Salsa”
on the menu · source ↗
Maine lobster
Named region“serves 4 *A collection of seafood crudi inspired by the Amalfi Coast. OYSTERS, CLAMS, OISHII SHRIMP, MAINE LOBSTER CATALANA, TUNA ‘NDUJA, HIRAMASA AMALFI-STYLE”
on the menu · source ↗
Faroe Island salmon
Named region“FAROE ISLAND SALMON Served with Salsa”
on the menu · source ↗
Maine lobster
Named region“serves 4 *A collection of seafood crudi inspired by the Amalfi Coast OYSTERS, CLAMS, MUSSELS, OISHII SHRIMP, TUNA ‘NDUJA, MAINE LOBSTER CATALANA, HIRAMASA AMALFI-STYLE”
on the menu · source ↗
produce
San Marzano tomato
Named region“PACCHERI Grilled Octopus, San Marzano Tomato, Capers, Taggiasca”
on the menu · source ↗
sourcing
Heirloom
Attribute“MARE BASIL CAESAR SALAD Hearts of Red Endive, Anchovy Caesar, Heirloom Basil, Farm Egg, Parmigiano”
on the menu · source ↗
Heirloom
Attribute“MARE BASIL CAESAR SALAD Hearts of Red Endive, Anchovy Caesar, Heirloom Basil, Farm Egg, Parmigiano”
on the menu · source ↗
Heirloom
Attribute“MARE BASIL CAESAR SALAD Hearts of Red Endive, Anchovy Caesar, Heirloom Basil, Farm Egg, Parmigiano”
on the menu · source ↗
Heirloom
Attribute“MARE BASIL CAESAR SALAD Hearts of Red Endive, Anchovy Caesar, Heirloom Basil, Farm Egg, Parmigiano”
on the menu · source ↗
See the week▾
| Sunday | 11am – 9pm |
|---|---|
| Monday | 5pm – 9pm |
| Tuesday | 11:30am – 9pm |
| Wednesday | 11:30am – 9pm |
| Thursday | 11:30am – 9pm |
| Friday | 11:30am – 9:30pm |
| Saturday | 11am – 9:30pm |
Hours checked Aug 29, 2026 · source ↗ · checked 36 days ago, so we're not calling it open or closed — anything over 14 days can have changed · Always worth confirming with the restaurant.
Book on Resy ↗link checked Aug 29, 2026
Authority & awards
- MICHELIN Guide 2026: Selected ↗
MICHELIN Guide
Award