The Restaurant at CIA Copia proudly presents the first event in our new Winter Dinner Series, featuring a four-course prix fixe menu developed by CIA Executive Chef Todd Meyerhoffer and sommelier and general manager Scott Salvatierra, paired with a selection of wines representing the full family of Hall Family Wines. This intimate evening is hosted by Hall Assistant Winemaker Alison Frichtl. Tickets are limited.
Hall, Sauvignon Blanc, Napa Valley, 2017
tropical fruit, sweet potato, puffed amaranth
Walt, Chardonnay, Sonoma Coast, 2017
Liberty duck confit, wild mushrooms, crackling
Walt, Pinot Noir, Sta. Rita Hills, 2016
Five Dot Ranch New York Pave & Short Rib
farro, alliums, Grazen Girl cheese, walnut
Hall, Cabernet Sauvignon, Napa Valley, 2016
FOURTH COURSE – DESSERT
Dark Chocolate Ganache
sea salt, zinfandel-raisin puree, cranberry walnut tuile
Baca, Zinfandel, “Dusi Vineyard,” Paso Robles, 2017
About The CIA at Copia
Hailed a “foodie wonderland” (The New York Times), The CIA at Copia offers classes, demonstrations, food and wine experiences, shopping, exhibits and events to help people further their learning and enjoyment of food. We are open to the public throughout the year. Sign up for our email newsletter at https://www.ciaatcopia.com/newsletter/ and follow us on social at @ciaatcopia.
*Ticket pricing includes all taxes, gratuities, and ticketing fees.