The Restaurant at CIA Copia

Menu Hours Happy Hour Location

Inspired by the Napa Valley and The Culinary Institute of America’s California farms and gardens, The Restaurant at CIA Copia offers a distinctive dining experience where simple, seasonally-inspired dishes are paired with a curated selection of wines, beers, and handcrafted cocktails.

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Interact with chefs in the beautiful open kitchen and experience true hospitality from our staff. The restaurant’s sleek and comfortable atmosphere is perfect for a celebratory evening or as a go-to hang out. Dine in the restaurant, order a drink at the bar, or grab a couch in the lounge. Enjoy an unforgettable dining experience and friendly camaraderie at The Restaurant at CIA Copia!

Sidebar logo image of The Restaurant at CIA Copia

RESERVATIONS — 707-967-2563
or

2020 Diners Choice Award given to The CIA at Copia.

Menus

Our menu changes frequently, but take a peek at what you might expect when dining with us!

LUNCHDINNERBRUNCHDESSERTWINE & BEVERAGESHAPPY HOURBAR MENU
STARTERS

Steamed Mussels Calabrian chili, saffron aïoli, grilled sourdough bread 16

Wild Mushroom Tartine lemon ricotta, Parmesan buttered toast 14

Grilled Asparagus poached egg, crisp prosciutto, croutons, rosemary vinaigrette 16

Green Garlic Soup herb crème fraîche 12

Thai Calamari Salad zucchini, cucumber, cabbage, cilantro, toasted peanuts, chili vinaigrette 14

Garden Salad frisée, Honeycrisp apple, pickled shallots, goat cheese, pecans, Champagne vinaigrette 14

Caesar Salad romaine, focaccia crouton, Parmesan 14 add chicken 7

 

MAIN COURSES

King Salmon Tuscan kale, tempura onion, dill 32

Rye Gnocchi brassicas, alliums, mushroom brodo 22

Seared Tombo Tuna wax beans, heirloom tomato, frisée, giant beans, egg, lemon aïoli 21

The Original CIA Blended Burger our own blend of beef and mushrooms, harissa, cilantro mayonnaise, fries 16

Kurobuta Pork Chop 24-hour brine, farrotto, spring onion, kumquat 36

Fried Chicken Sandwich jalapeño slaw, gochujang, house pickles, fries 16

Bucatini pancetta, cranberry beans, tomato, pangrattato, Parmesan 19

 

PIZZA

Cheese Bellwether Farms ricotta, burrata, Parmesan 15

Carne pepperoni, bacon, fennel sausage, onion, tomato, mozzarella 15

Verdure Delta asparagus, lemon cream, mozzarella, rosemary 15

Bianco prosciutto, garden arugula, mushroom, mozzarella, Parmesan 15

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.
CHEF’S CORNUCOPIA

A sampling of inspired bites designed around seasonal ingredients by our chef.
$15 per person

 

STARTERS

Dungeness Crab Toast citrus, hearts of palm, shaved garden vegetables 19

Chickpea Pancake San Daniele prosciutto, burrata, marinated olives 18

Green Garlic Soup herb crème fraîche 12

Thai Calamari Salad zucchini, cucumber, cabbage, cilantro, toasted peanuts, chili vinaigrette 18

Grilled Asparagus poached egg, crisp prosciutto, garlic-rosemary vinaigrette 16

Garden Salad frisée, Honeycrisp apple, pickled shallots, goat cheese, pecans, Champagne vinaigrette 14

Steamed Mussels Calabrian chili, saffron aïoli, grilled sourdough bread 19

 

MAINS

Dixon Lamb Rack grilled broccoli, harissa 38

Rosemary Chicken polenta, fava beans, Pecorino, morel jus 24

Rye Gnocchi brassicas, alliums, mushroom brodo 22

King Salmon Tuscan kale, tempura onion, dill 32

Kurobota Pork Chop 24-hour brine, sweet potato romesco, apple salad 36

Filet Mignon Delta asparagus, boulangère potatoes, wild mushrooms, bèarnaise 38

Local Halibut spring vegetables à la Grecque, pancetta, white beans, basil 34

JULIA’S FEAST

Experience the classic dishes that inspired Julia Child.
Explore her life in our France is a Feast exhibit.

Potage Velouté Aux Champignons

Filets De Poisson Poches Au Vin Blanc petits pois frais à la Francaise

Mousseline Au Chocolat

PRIX FIXE $45

 

SIDES

Sautéed Garden Greens 6

Aged Cheddar Polenta 7

Charred Brussels Sprouts 7

Herbed Fries garlic aïoli 6

 

 
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

STARTERS

Steamed Mussels Calabrian chili, saffron aïoli, grilled sourdough bread 16

Grilled Asparagus poached egg, crisp prosciutto, croutons, rosemary vinaigrette 16

Green Garlic Soup herb crème fraîche 12

Thai Calamari Salad zucchini, cucumber, cabbage, cilantro, toasted peanuts, chili vinaigrette 14

Garden Salad frisée, Honeycrisp apple, pickled shallots, goat cheese, pecans, Champagne vinaigrette 14

Wild Mushroom Tartine lemon ricotta, Parmesan 14

 

MAIN COURSES

Wild Mushroom Omelette spring onion, green garlic, burrata 19

King Salmon grilled asparagus, hollandaise, herb salad 29

Corned Beef Hash potato, poblano, red onion, farm eggs 18

Farm Eggs bacon or sausage, breakfast potatoes, toast 14

Huevos Rancheros two eggs, chorizo, black beans, avocado salsa, sour cream 19

Seared Tombo Tuna wax beans, heirloom tomato, frisée, giant beans, egg, lemon aïoli 21

Smoked Salmon Benedict hollandaise, garden greens, avocado, gold potatoes 23

The Original CIA Blended Burger our own blend of beef and mushrooms, harissa, cilantro mayonnaise, fries 16 add bacon 3 add farm egg 3

Fried Chicken & Waffles pepper gravy, maple syrup 23

Bucatini pancetta, cranberry beans, tomato, pangrattato, Parmesan 19 add egg 3

 

SIDES

Waffle seasonal fruit, whipped cream, maple syrup 11

Brioche French Toast 9

Breakfast Potatoes 7

Seasonal Fruit & Yogurt 8

Herbed Fries garlic aïoli 6

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Chef’s Cheese Selection 18

Mille-Feuille white chocolate, fresh berries, garden thyme 9

House-made Doughnuts cooked to order, lemon curd, blueberries, vanilla bean ice cream 10

Dark Chocolate Tart tarragon ice cream, sea salt, extra virgin olive oil 10

Classic Crème Brûlée Madagascar vanilla, fresh berries 9

Profiteroles vanilla bean ice cream, chocolate, anglaise, crème Chantilly 9

 

ILLY COFFEE

Coffee 4
Espresso 3
Cappuccino 4
Latte 4
Shaken Italian 7
double espresso, simple syrup

HARNEY & SONS TEA 6

Mint
Green
Formosa Oolong
Darjeeling
Chamomile
Jasmine
Cinnamon

SPARKLING WINE

Brut, Domaine Carneros, Carneros, 2014 66
Brut, Domaine Chandon, “Étoile,” California, NV 18/72
Brut, Veuve Clicquot, Champagne, NV 98
Blanc de Blanc, Schramsberg, North Coast, 2016 88
Brut Rosé, Domaine Carneros, “Cuvee de la Pompadour,” Carneros, NV 18/72
Brut Rosé, Schramsberg, Carneros, 2016 75

ROSÉ

Rosé, Domaine Ott, By. OTT, Cote du Provence, 2018 14/56
Rosé, Shadowbox, Napa Valley, 2018 14/56
Rosé, Frog’s Leap, California, 2017 55
Rosé, Antiquum, “Aurosa,” Willamette Valley, 2017 64

WHITES

Riesling, Trefethen, Oak Knoll District, 2016 62
Riesling, Stony Hill, Napa Valley, 2017 75
Pinot Gris, Etude, Carneros, 2018 15/60
White Blend, Robert Sinskey, “Abraxas,” Carneros, 2015 72
Viognier, Freemark Abbey, Rutherford, 2016 65
Viognier, Pride, Sonoma County, 2014 85
Sauvignon Blanc, St. Supery, Napa Valley, 2018 33
Sauvignon Blanc, Charles Krug, Napa Valley, 2018 38
Sauvignon Blanc, Frog’s Leap, Rutherford, 2017 49
Sauvignon Blanc, Emmolo, Napa Valley, 2016 50
Sauvignon Blanc, Peju, Napa Valley, 2016 51
Sauvignon Blanc, Stonestreet, Alexander Valley, 2015 55
Sauvignon Blanc, Cade, Napa Valley, 2018 55
Sauvignon Blanc, Honig, Napa Valley, 2018 14/56
Chardonnay, Greystone Cellars, California 2018 8/39
Chardonnay, Miner Family, Napa Valley, 2016 50
Chardonnay, Scribe, Carneros, 2016 16/67
Chardonnay, ZD, Napa Valley, 2017 17/68
Chardonnay, Rombauer, Carneros, 2018 75
Chardonnay, DuMOL, “Western Reach,” Russian River Valley, 2016 116

REDS

Zinfandel, Grgich Hills, Napa Valley, 2014 16/64
Zinfandel, Beekeeper, “Secret Stones,” Rockpile, 2014 140
Cabernet Franc, La Jota, Howell Mountain, 2015 138
Cabernet Franc, Pride, Napa/Sonoma County, 2017 150
Syrah, Belharra, Carneros, 2015 70
Syrah, DuMOL, “Wild Mountainside,” Russian River Valley, 2016 121
Pinot Noir, Robert Mondavi, Napa Valley, 2017 47
Pinot Noir, Educated Guess, Sonoma Coast, 2017 56
Pinot Noir, Ten Rows, Carneros, 2016 14/56
Pinot Noir, Walt, Sta. Rita Hills, 2016 18/72
Pinot Noir, Brewer-Clifton, Sta. Rita Hills, 2016 79
Pinot Noir, Littorai, “Les Larmes,” Anderson Valley, 2018 120
Merlot, Greystone Cellars, California, 2017 8/39
Merlot, Frog’s Leap, Rutherford, 2016 18/72
Merlot, Hestan, “Stephanie,” Napa Valley, 2014 81
Merlot, Prisoner Wine Co., “Thorn,” Napa Valley, 2014 83
Merlot, Duckhorn, Napa Valley, 2014 105
Cabernet Sauvignon, Greystone Cellars, California, 2017 8/39
Cabernet Sauvignon, Decoy, Sonoma County, 2016 55
Cabernet Sauvignon, Charles Krug, Napa Valley, 2016 65
Cabernet Sauvignon, Arrowood, Knights Valley, 2014 65
Cabernet Sauvignon, Whitehall Lane, Napa Valley, 2015 18/72
Cabernet Sauvignon, Freemark Abbey, Napa Valley, 2014 98
Cabernet Sauvignon, Ch. Montelena, Napa Valley, 2015 119
Cabernet Sauvignon, Round Pond, Rutherford, 2014 120
Cabernet Sauvignon, Vineyard 29, “Cru,” Napa Valley, 2015 120
Cabernet Sauvignon, Ghost Block, Oakville, 2016 145
Cabernet Sauvignon, Caymus, Napa Valley, 2016 (1 Liter) 170
Red Blend, Paraduxx, Napa Valley, 2016 72
Red Blend, Opus One, Napa Valley, 2012 495

BEER
“Scrimshaw,” North Coast Brewing, Pilsner 8
“1849 Gold Rush Red,” Napa Palisades, Red Ale 8
“Blind Pig,” Russian River Brewing, IPA 8
“Pliny the Elder,” Russian River Brewing, Double IPA 9
COCKTAILS
Autumn Mule 14
Buffalo Trace, lemon, autumn spices, ginger beer

Cacao Nib Boulevardier 14
Buffalo Trace, Antica Carpano, infused Campari, bitters

Copia Paloma 14
Arette tequila, Aperol, Lo-Fi Amaro, grapefruit, lime

Fall G&T 14
Bombay Sapphire, tonic, all spice, cinnamon, star anise

Cool Berry Bliss 14
Tito’s vodka, St. Germain, berry puree, lime, ginger ale

Zero Proof (non-alcoholic) 7
changes seasonally, please ask your server

 

$20.00 corkage per bottle of wine.
(Sunday is Local Wine Day. Free Corkage on any Napa or Sonoma Bottle!)
Daily, 5–6 p.m. and 8–9 p.m.
Beer

“Pliny the Elder,” Russian River 7
“Blind Pig IPA,” Russian River 5
“Scrimshaw Pilsner,” North Coast Brewing 5
“Magnetic Midnight,” Seismic 5

 

Wine

Folonari Prosecco 7
Kendall Jackson Chardonnay 7
Greystone Cabernet Sauvignon 7

 

Cocktails

Autumn Mule 8
Buffalo Trace, lemon, autumn spices, ginger beer

Cacao Nib Boulevardier 8
Buffalo Trace, Antica Carpano, infused Campari, bitters

Copia Margarita 8
Arette tequila, house sour mix, agave

French 75 8
Beefeater gin, Prosecco, lemon

 

Bar Menu

House Marinated Olives 6
Herbed Fries 6 add egg and chorizo 4
Korean Chicken Wings 9
Garden Salad goat cheese, honey crisp apple 14
The Original CIA Blended Burger 12
Smoked Brisket Sliders 12
Bucatini pancetta, cranberry beans, tomato, pangrattato, Parmesan 19

 
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Beer

“Pliny the Elder,” Russian River 9
“Blind Pig IPA,” Russian River 8
“Scrimshaw Pilsner,” North Coast Brewing 8
“Magnetic Midnight,” Seismic 8

 

Cocktails

Fall G&T 14
Bombay Sapphire, tonic, all spice, cinnamon, star anise

Autumn Mule 14
Buffalo Trace, lemon, autumn spices, ginger beer

Cacao Nib Boulevardier 14
Buffalo Trace, Antica Carpano, infused Campari, bitters

Copia Paloma 14
Arette tequila, Aperol, Lo-Fi Amaro, grapefruit, lime

Cool Berry Bliss 14
Tito’s vodka, St. Germain, berry pureé, lime, ginger ale

 
House Marinated Olives 6
Herbed Fries 6 add egg and chorizo 4
Korean Chicken Wings 9
Garden Salad goat cheese, honey crisp apple 14
The Original CIA Blended Burger 12
Smoked Brisket Sliders 12
Bucatini pancetta, cranberry beans, tomato, pangrattato, Parmesan 19

 
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.

Hours of Operation

Open five days a week. Closed on Thanksgiving and Christmas day.

Lunch:
Wednesday–Friday
11:30 a.m.–3 p.m.
Dinner:
Wednesday–Sunday
5–9 p.m.
Brunch:
Saturday–Sunday
10:30 a.m.–3 p.m.
Happy Hour:
Wednesday–Sunday
5–6 p.m. and 8–9 p.m.

 

Charred Carrots & Cumin Yogurt at the CIA at Copia Restaurant in Napa, CA.

Happy Hour

First Round, 5–6 p.m.
Second Wind, 8–9 p.m.

So nice, we did it twice. The Restaurant bar and Grove both offer two times to get “happy” every day of the week. Now that’s a reason to say “cheers!” So, whether you’re up for beer and bocce in the garden, or wine and bites at the restaurant bar, we’ve got you covered.

Photo of patrons at CIA at Copia Restaurant in Napa, CA.

Location & Directions

500 1st Street, Napa, CA 94559
707-967-2555

The Restaurant at CIA Copia is located on the first floor of The CIA at Copia in downtown Napa. You can enter through the restaurant’s main garden entrance or via the atrium, located at the main entrance of the building.