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.

Facebook logo imageTwitter logo imageInstagram logo image

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 — 707-967-2555
or

2019 Diners Choice Award given to The Restaurant at CIA Copia in downtown Napa, California.

Menus

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

LUNCHDINNERBRUNCHDESSERTWINE & BEVERAGEHAPPY HOUR
STARTERS

House Marinated Olives  6

Mendocino Artichoke  lemon aioli, Castelvetrano olive relish  10

Gazpacho  tomato, peppers, red onion, chili oil, cheese toast  10

Delicata Squash  tempura style with togarashi yogurt  12.50

Wild Mushroom Tartine  lemon ricotta, Parmesan buttered toast  14

Thai Shrimp Salad  zucchini, cucumber, cabbage, cilantro, toasted peanuts, chili vinaigrette  15

Garden Arugula Salad  frisee, honey crisp apple, pickled shallots, goat cheese, pecans, Champagne vinaigrette  14

Whole Leaf Caesar Salad  focaccia crouton, Parmesan  14  add chicken  7  add steak  9

 

MAIN COURSES

Savory Clams  pork belly, tarragon broth, grilled sourdough bread  17

Chili Pepper Rock Fish  smoked eggplant purée, summer succotash  26

Parisian Gnocchi  Brentwood corn cream, Sungold tomato, basil, Parmesan  18

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

The Original CIA Blended Burger  our own blend of beef and mushrooms, Pt. Reyes Toma cheese, house relish, fries  16

Kurobota Pork Chop  marinated farro, roasted stone fruit  29

Fried Chicken Sandwich  Model Bakery English muffin, coleslaw, bread and butter pickles, pepper jam, fries  16

 

PIZZA

Cheese  Bellwether ricotta, burrata, Parmesan  15

Margherita  heirloom tomato, burrata, basil  15

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

House Marinated Olives  6

Roasted California Quail  eggplant caponata, toasted pine nuts, sherry, gastrique  14

Gazpacho  tomato, peppers, red onion, chili oil, cheese toast  10

Delicata Squash  tempura style with togarashi yogurt  12.50

Thai Shrimp Salad  zucchini, cucumber, cabbage, cilantro, toasted peanuts, chili vinaigrette  15

Garden Arugula Salad  frisee, honey crisp apple, pickled shallots, goat cheese, pecans, Champagne vinaigrette  14

Market Fish Crudo  pickled radish, nori tempura, avocado aioli, chili oil  16

 

MAINS

Savory Clams  pork belly, tarragon broth, grilled sourdough bread  17

Rosemary Chicken  aged cheddar polenta, wild mushroom jus  24

Parisian Gnocchi  Brentwood corn cream, Sungold tomato, basil, Parmesan  18

Rock Fish  smoked eggplant purée, summer succotash  29

King Salmon  basil black rice, Swiss chard, pepper purée  28

Kurobota Pork Chop  marinated farro, roasted stone fruit  29

14 oz. NY Steak  braised romano beans, duck egg  38

JULIA’S FEAST

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

Duck Liver Mousse  pickled shallot, toast

Chicken Provençal  Picholine olive, potato, tomato, herbs

Stone Fruit Crumble  peach ice cream

PRIX FIXE  $45

 

SIDES

Sautéed Garden Greens 6

Marinated Farro 7

Aged Cheddar Polenta 7

Herbed Fries garlic aioli 8

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

Mendocino Artichoke  lemon aioli, Castelvetrano olive relish  10

Delicata Squash  tempura style with togarashi yogurt  12.50

Gazpacho  tomato, peppers, red onion, chili oil, cheese toast  10

Thai Shrimp Salad  zucchini, cucumber, cabbage, cilantro, toasted peanuts, chili vinaigrette  15

Garden Arugula Salad  frisee, honey crisp apple, pickled shallots, goat cheese, pecans, Champagne vinaigrette  14

Buttermilk Cheddar Biscuit  sliced ham, red pepper jelly  6

Wild Mushroom Tartine  lemon ricotta, Parmesan  14

 

MAIN COURSES

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

Farm Eggs  bacon or sausage, breakfast potatoes, toast  14

Baked French Toast  caramelized banana, cinnamon whipped cream  18

Buttermilk Cheddar Biscuit and Pepper Gravy  farm eggs  15

Savory Clams  pork belly, tarragon broth, grilled sourdough bread  17

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

Smoked Salmon Benedict  hollandaise, garden baby kale, avocado, gold potatoes  23

The Original CIA Blended Burger  our own blend of beef and mushrooms, Pt. Reyes Toma cheese, house relish, fries  16

Fried Chicken & Waffles  pepper gravy, maple syrup  23

Kid’s Waffle  seasonal fruit, whip cream, maple syrup  11

 

SIDES

Maple Bacon or Chicken Apple Sausage  7

Breakfast Potatoes  7

Seasonal Fruit & Yogurt  8

 

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.
DESSERTS

*Julia Child’s Crème Brûlée  9

Stone Fruit Crumble peach ice cream  8

Lemon Bavarian citrus olive oil cake garden blueberries, meringue  9

Prickly Pear Sherbet mescal, black rice pudding  9

Triple Chocolate Bomb chocolate sauce, coco nibs, chantilly  10

Cream Cheese Flan with shortbread crust  9

Chef’s Cheese Selection  18

 

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

WINES BY THE GLASS

Brut Rosé, Dom Carneros, Carneros, NV 13/63
Brut Blanc de Blancs, Schramsberg, North Coast, 2015 16/72
Dry Riesling, Smith-Madrone, Spring Mountain, 2014 13/62
Chenin Blanc, Domain Pichot, Vouvray, 2018 10/42
Sauvignon Blanc, Cade, Napa, 2018 14/68
Chardonnay, Scribe, Carneros, 2016 14/67
Chardonnay, Sea Sun, California, 2016 12/48
Rosé, Belharra, Carneros, 2018 9/40
Rosé, Dom. Ott, By. Ott, Provence, 2018, 10/45
Pinot Noir, Ten Rows, Carneros, 2017, 15/70
Pinot Noir, Walt, Sta. Rita Hills, 2016, 18/72
Merlot, Frog’s Leap, Napa Valley, 2016 14/68
Cabernet Sauvignon, Whitehall Lane, Napa Valley, 2015 18/97
Cabernet Sauvignon, Caymus Vineyards, Napa Valley, 2017 1 Liter bottle 36/200

BEER ON TAP

Russian River Brewing, Pliny the Elder 9
Russian River Brewing, Blind Pig IPA 8
Napa Palisades, 1849 Gold Rush Red 8
North Coast Brewing, Scrimshaw Pilsner 8

SIGNATURE COCKTAILS

Cool Berry Bliss 14
Titos vodka, St. Germain, mixed berry puree, lime, Fever Tree club soda
Sweet Jazzy 14
Beefeaters gin, jasmine-honey syrup, yuzu
Caliente Pepino 14
Arette tequila, cucumber-serrano, lemon, blue agave
What’s Up Doc 14
Arette tequila, Vida mezcal, carrot juice, lemon, blue agave
Splice The Mainbrace 14
Flor De Cana white and dark rum, lime, coconut puree, Fever Tree club soda
Ruby Rascal 14
Sazerac rye, Aperol, Amaro, grapefruit cordial, lime
Angry Apple 12
Gowan’s apple cider, Sazerac rye, Aperol, lemon juice, Fever Tree club soda
Zero Proof (non-alcoholic) 7
changes seasonally, please ask your server

NON-ALCOHOLIC BEVERAGES

Fever Tree Sodas 4
Ginger Beer, Ginger Ale, Club soda, Tonic
Mexican Coke / Mexican Sprite 4 /Sarsaparilla 4 /Peach Ice Tea 4 /Iced Tea 4

GREYSTONE CELLARS WINES

Greystone Cellars is a collection of wines made for The Culinary Institute of America with a portion of the sales going to the California campus locations.
$8 glass / $39 bottle

Chardonnay, California 2017
Merlot, California 2017
Cabernet Sauvignon, California 2017

SPARKLING WINE

Luca Paretti, Prosecco DOC, Italy, NV 36
Mumm, Brut Prestige, Napa Valley, NV 39
Elio Perrone, Moscato d’Asti Rosé, Italy, 2017 39
Domaine Carneros, Brut Rosé, Carneros, NV 63
Domaine Carneros, Brut, Carneros, 2014 66
Schramsberg, Blanc de Blanc, North Coast, 2015 72
Schramsberg, Brut Rosé, North Coast, 2016 75

SAUVIGNON BLANC

St. Supery, Napa Valley, 2017 31
Charles Krug, Napa Valley, 2017 38
Frog’s Leap, Rutherford, 2017 49
William Hill, North Coast, 2016 50
Emmolo, Napa Valley, 2016 58
Peju, Napa Valley, 2015 65
Cade, Napa Valley, 2018 68
Matthiasson, Sauvignon Blanc Blend, Napa Valley, 2015 85

CHARDONNAY

Sea Sun, California, 2016 31
Cru, “Unoaked,” Arroyo Seco, 2016 36
Greystone Cellars, California, 2017 39
Joseph Drouhin, Chablis, Drouhin-Vaudon, 2015 51
Scribe, Carneros, 20156 67
Walt, Sonoma Coast, 2016 70
Miner Family, Napa Valley, 2016 79
DuMOL, “Western Reach,” Russian River Valley, 2016 105

OTHER WHITES

Domaine Pichot, Chenin Blanc, Vouvray, 2018 42
Cambria, Viognier, Santa Maria Valley, 2017 53
Trefethen, Dry Riesling, Oak Knoll District, 2016 62
Trefethen, Dry Riesling, Oak Knoll District, 2017 62
Smith-Madrone, Dry Riesling, Spring Mountain, 2014 62
Freemark Abbey, Viognier, Rutherford, 2016 65
Robert Sinskey, “Abraxas,” Los Carneros, 2014 72

ROSÉ

Belharra, “Las Madres Vineyard,” Carneros, 2018 40
Domaine Ott, By. Ott, Cote du Provence, 2018 45
Frog’s Leap, “La Grenouille Rouganté,” California, 2017 55
Antiquum, “Aurosa,” Willamette Valley, 2017 64

PINOT NOIR

Educated Guess, Sonoma Coast, 2017 58
Ten Rows, Carneros, 2016 65
Abiouness, “Stanly Ranch,” Carneros, 2016 72
Walt, Sta. Rita Hills, 2016 72
Brewer-Clifton, Sta. Rita Hills, 2015 79
Raen, Royal St. Robert, Sonoma Coast, 2017 90

MERLOT

Greystone Cellars, California, 2017 39
Frog’s Leap, Rutherford, 2016 68
Hestan Vineyards, Stephanie, Napa Valley, 2014 75
Prisoner Wine Co., “Thorn,” Napa Valley, 2014 83

OTHER REDS

Yangarra Estate, Grenache, McLaren Vale, 2014 58
Tenuta Di Arceno, “Strada al Sasso,” Chianti Classico, 2011 60
Lang & Reed, Cabernet Franc, North Coast, 2014 62
Green & Red, Zinfandel, “Tip Top,” Napa Valley, 2014 66
DuMOL, Syrah, “Wild Mountainside,” Russian River Valley, 2016 115

CABERNET SAUVIGNON & BORDEAUX BLENDS

Greystone Cellars, Cabernet Sauvignon, California, 2017 39
Bonanza, Cabernet Sauvignon, California, Lot 1 44
Conn Creek, Napa Valley, 2013 45
Fortress, Sonoma Country, 2016 46
Decoy, Sonoma County, 2016 55
Charles Krug, Napa Valley, 2016 65
Arrowood, Knights Valley, 2014 65
Paraduxx, Proprietary Red, Napa Valley, 2016 72
Whitehall Lane, Napa Valley, 2015 89
Bressler, “Young Vines,” Napa Valley, 2014 90
Freemark Abbey, Napa Valley, 2014 98
Chateau Montelena, Napa Valley, 2015 116
Round Pond, Rutherford, 2014 120
Vineyard 29, “Cru,” Napa Valley, 2015 120
Ghost Block, Oakville, 2015 145
Ghost Block, Oakville, 2016 145
Caymus Vineyards, Napa Valley, 2017 1 Liter 200

 

$20.00 corkage per bottle of wine.
(Sunday and Monday are Local Wine Days. 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
“1500,” Drake’s  5
“1849 Gold Rush Red,” Napa Palisades  5

 

Wine

Belharra Rose, Cameras, 2018  7
Cambria Viognier, Santa Maria Valley, 2017  7
Frog’s Leap Merlot, Napa Valley, 2016  7

 

Cocktails

Classic Mule  7
Tito’s vodka, ginger beer, lime

Whiskey Sour  8
Buffalo Trace bourbon, house sour mix

Copia Margarita  8
Arette tequila, house sour mix, agave

French 75  8
Beefeater gin, Prosecco, lemon

 

Snacks

House-Marinated Olives  4
Corn Chips & Duo of Salsa  5
Herbed French Fries  6
Eggplant Hummus  7
Caesar Salad  7
BLT Sliders  10

 
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 seven days a week.

Lunch:
Monday–Friday
11:30 a.m.–3 p.m.
Dinner:
Sunday–Thursday
5–9 p.m.
 
Friday–Saturday
5–10 p.m.
Brunch:
Saturday–Sunday
10:30 a.m.–3 p.m.
Happy Hour:
Daily
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.