Fiola Mare menu — United States

A warm, cheese-filled flatbread from the Emilia-Romagna region, topped with fresh chives and Imperial Oscietra caviar.

A slice of toasted sourdough topped with savory Iberia white ham and premium Imperial Oscietra caviar.

This premium Oscietra caviar offers a refined flavor profile with distinct notes of hazelnut, butter, and sea urchin.

This premium caviar offers a mild flavor profile with a rich, savory umami finish.

This premium caviar offers a bold, buttery flavor with a clean finish and a distinct pop in every bite.

This premium Oscietra caviar offers a balanced flavor profile with distinct buttery and nutty notes.

This seafood tower features a selection of raw oysters, clams, shrimp, Maine lobster, tuna 'nduja, and hiramasa crudo inspired by the flavors of the Amalfi Coast.

• serves 2$ 165
• serves 4$270

Fresh Island Creek oysters served with a refreshing watermelon-based vinegar sauce.

• half dozen$ 27
• dozen$54

Fresh Shigoku oysters served with a San Giacomo red wine mignonette sauce.

• half dozen$ 32
• dozen$64

Thinly sliced raw Australian yellowtail kingfish served with a refreshing yuzu-tangerine ice, Sicilian green olive oil, and fresh citrus.

Thinly sliced raw Japanese red sea bream served with fresh fennel, plum, and aromatic shiso leaves.

Thinly sliced raw bluefin tuna served with avocado, fresh tomatoes, a light herb-based sauce, and a spicy chili oil.

A housemade, hand-rolled flaky bread finished with Sicilian sea salt.

This salad features crisp red endive tossed in an anchovy-based Caesar dressing, topped with fresh heirloom basil, a farm-fresh egg, and shaved Parmigiano Reggiano cheese.

A fresh salad of seasonal greens and edible flowers, served with strawberry sorbet, red cherries, and a balsamic vinegar glaze.

A creamy burrata cheese served with sweet sungold tomatoes, roasted figs, pickled fennel, basil pesto, Taggiasca olives, and fig leaf oil.

A chilled soup made from Cavillion melon, served with blue crab, cucumber, lime, and verbena.

This appetizer features tender graffiti eggplant sautéed with black garlic and confit cherry tomatoes, served with creamy stracciatella cheese, fresh basil, and crispy fried garlic bread.

• app$ 24
• entrée$36

Thin angel hair pasta tossed in a bright lemon sauce, finished with 36-month aged Parmigiano-Reggiano and a dusting of herb leaf powder.

Handmade pasta pockets filled with a creamy carbonara-style sauce, featuring chanterelle mushrooms, cured pork jowl, sage, and black pepper.

Spaghetti pasta served with Manila and littleneck clams in a sauce featuring spicy Fresno chiles.

Large tube-shaped pasta served with grilled octopus, San Marzano tomato sauce, capers, and Taggiasca olives.

Handmade ravioli filled with lobster, finished with a delicate ginger and chive sauce.

This charcoal-grilled Australian Wagyu top sirloin is applewood smoked, seasoned with rosemary sea salt, and finished with cultured butter.

This charcoal-grilled Australian Wagyu bavette steak is applewood smoked and finished with rosemary sea salt and cultured butter.

A charcoal-grilled Piedmontese strip steak finished with applewood smoke, rosemary sea salt, and cultured butter.

A premium, dry-aged ribeye steak from Creekstone Farms, charcoal-grilled and applewood-smoked, finished with rosemary sea salt and cultured butter.

This charcoal-grilled, bone-in center cut strip steak is smoked with applewood, seasoned with rosemary sea salt, and finished with cultured butter.

Tender Rhode Island squid lightly drizzled with a mild, flavorful Espelette chile-infused oil.

A large tiger prawn served with a drizzle of mild Espelette chile oil.

Fresh Faroe Island salmon served with a traditional herb-based salsa verde sauce.

A whole roasted branzino served with a traditional herb-based salsa verde.

Fresh Carolina bluefin tuna served with a zesty herb-based salsa verde.

A whole Maine lobster grilled and finished with a mild, flavorful Espelette chile oil.

This whole wild Danish sole is available prepared either grilled with Espelette chile oil or in the traditional Mugnaia style with butter and lemon.

A whole Canary Islands branzino prepared either grilled with Espelette chile oil or salt-crusted.

A selection of grilled seafood from the Adriatic, finished with a drizzle of mild Espelette chile oil.

Fresh spinach lightly sautéed with garlic and bright Meyer lemon.

Roasted cipollini onions glazed in a sweet and tangy Italian grape reduction, finished with fresh rosemary.

Tender Romano beans simmered with San Marzano tomatoes, spicy Calabrese chiles, and fresh mint.

These potatoes are gently crushed and seasoned with olive oil, fresh parsley, and smoked sea salt.

A chilled vanilla cream custard served with a refreshing raspberry ice, lychee infused with lemon liqueur, and frozen raspberries.

This is a light lemon-flavored sponge cake layered with lemon cream and finished with a smooth whipped cream glaze.

These warm Italian-style ricotta donuts are served with a spiced hibiscus sugar coating, a lemon custard, and a light milk foam.

A classic Italian-style dessert featuring coffee-soaked chocolate sponge cake layered with creamy mascarpone custard, served with warm coffee foam and chocolate gelato.

This dessert features layers of pistachio and Valrhona chocolate mousse, topped with a crunchy pistachio texture and a delicate, golden caramelized chocolate wafer.

A rich, multi-layered chocolate cake featuring a creamy milk chocolate and hazelnut ganache topped with a crunchy hazelnut crumble.