The Restaurant at CIA Copia
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.
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!
Menus
Our menu changes frequently, but take a peek at what you might expect when dining with us!
STARTERS
House Marinated Olives (with pits) 6
Cucumber and Marcona Almond Gazpacho sumac, yogurt, mint 10
Wild Mushroom Tartine lemon ricotta, Parmesan buttered toast 14
Garden Snap Peas carrot, radish, frisée, sunflower seeds, lemon vinaigrette 12
Garden Greens apricot, frisée, goat cheese, pecans, honey Dijon 13
Whole Leaf Caesar Salad focaccia crouton 14 add chicken 7 add steak 9
MAIN COURSES
Garganelli Pasta snap peas, favas, lemon, Bellwether ricotta, black pepper 18
PEI Mussels Calabrian chili, grilled bread 19
Petrale Sole white bean purée, haricot vert, lemon brown butter 26
Local Tombo Tuna Salad haricots vert, beets, frisée, giant beans, egg, lemon aioli 21
Learn more about plant-forward dining at menusofchange.com.
Corned Beef Brisket Model Bakery seeded rye, red cabbage, San Andreas cheese, whole grain mustard, fries 17
8 oz. Creek Stone Prime Hanger Steak Frites sautéed spinach, garlic aioli, pickled shallot 28
Fried Chicken Sandwich coleslaw, bread & butter pickles, pepper jam, fries 16
PIZZA
Garden asparagus, burrata, roasted red onion, chili 15
Cheese Bellwether ricotta, burrata, Parmesan 15
Carne pepperoni, bacon, fennel sausage, onion, tomato, mozzarella 15
Bianco prosciutto, garden arugula, mushroom, mozzarella, Parmesan 15
CORNUCOPIA
Start with our Chef’s selection of today’s freshest shareable (and craveable) bites for the table.
$19 per person
STARTERS
Blistered Shishito Peppers lime, baba ghanoush 10
Cucumber and Marcona Almond Gazpacho sumac, yogurt, mint 10
Garden Green Salad apricot, frisée, goat cheese, walnuts, honey Dijon 12
Garden Snap Peas carrot, radish, frisée, sunflower seeds, lemon vinaigrette 12
PEI Mussels Calabrian chili, grilled bread 19
MAINS
Sweet Chili Chicken grilled asparagus, carrot harissa 26
Petrale Sole white bean purée, haricot vert, lemon brown butter 26
Liberty Farms Duck à l’Orange butter braised cabbage, citrus supreme 28
Garganelli Pasta snap peas, favas, lemon, Bellwether sheep ricotta, black pepper 24
8 oz. Creek Stone Prime Hanger Steak Frites sautéed spinach, garlic aioli, pickled shallot 28
20 oz. Ribeye Steak butter braised leeks, salsa verde 42
SIDES
Sautéed Garden Greens 6
Aged Cheddar Hominy Grits 7
Herbed Fries green garlic aioli 8
JULIA’S FEAST PRIX FIXE $45
Experience the classic dishes that inspired Julia Child. Explore her life in our #FranceisaFeast exhibit.
Garden Snap Peas Salad
Liberty Farms Duck à l’Orange
Crème Brûlée
STARTERS
Blistered Shishito Peppers lime, baba ghanoush 10
Cucumber and Marcona Almond Gazpacho sumac, yogurt, mint 10
Snap Peas Salad carrot, radish, frisée, sunflower seeds, lemon vinaigrette 12
Garden Green Salad strawberries, frisée, pecans, blue cheese, honey Dijon 12
Buttermilk Cheddar Biscuit sliced ham, red pepper jelly 6
Wild Mushroom Tartine lemon ricotta, parmesan 14
MAIN COURSES
Corn Beef Hash farm eggs 18
Farm Eggs bacon or sausage, gold potatoes, toast 16
Learn more about plant-forward dining at menusofchange.com.
Baked French Toast caramelized banana, cinnamon whip cream 18
Tombo Tuna haricot vert, beets, frisée, giant beans, egg, lemon aioli 21
Smoked Salmon Benedict hollandaise, spinach, avocado, gold potatoes 23
Fried Chicken & Waffles pepper gravy, maple syrup 23
Spicy Mussels Calabrian chili, grilled bread 19
SIDES
Maple Bacon 6 / Kid’s Waffle 11 / Grilled Asparagus 7 / Gold Potatoes 4
Buttermilk Cheddar Biscuit and Gravy 9
DESSERTS
*Julia Child’s Crème Brûlée 9
Cream Cheese Flan with shortbread crust 9
Pecan Tart with brandied caramel and Chantilly cream 9
Prickly Pear Sherbet mescal, black rice pudding 9
Bittersweet Chocolate Bombe cinnamon crème anglaise, chocolate tuile 10
Mandarin Bavarian citrus olive oil cake, candied orange zest 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
Sauvignon Blanc, Cade, Napa, 2018 14/68
Chardonnay, Scribe, Carneros, 2016 14/67
Chardonnay, ZD Wines, Napa, 2017 18/88
Dry Riesling, Smith-Madrone, Spring Mountain, 2014 13/62
Chenin Blanc, Domain Pichot, Vouvray, 2018 10/42
Rosé, Dom. Ott, By. Ott, Provence, 2018, 10/45
Pinot Noir, Forager, Sonoma Coast, 2017, 15/70
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 23/136
SAKE
Sake, Dassai 50 Junmai Daiginjo 11/62
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
SIGNATURE COCKTAILS
Cool Cumber 14
Titos vodka, St. Germain, cucumber juice, lime, Fever Tree club soda
Sweet Jazzy 14
Beefeaters gin, jasmine-honey syrup, yuzu
Caliente Maguey 14
Arette tequila, cilantro-serrano infused agave, lime
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
Zero Proof (non-alcoholic) 7
changes seasonally, please ask your server
BEER ON TAP
Russian River Brewing, Pliny the Elder 9
Heretic Brewing, Chocolate Hazelnut Porter 7
Seismic Brewing, Liquification Kolsch Style Ale 7
North Coast Brewing, Scrimshaw Pilsner 7
NON-ALCOHOLIC BEVERAGES
Fever Tree Sodas 4
Ginger Beer, Ginger Ale, Club soda, Tonic
Mexican Coke 4
Mexican Sprite 4
Sarsaparilla 4
Peach Ice Tea 4
Iced Tea 4
SPARKLING WINE
Luca Paretti, Prosecco DOC, Italy, NV 36
Mumm, Brut Presttige, Napa Valley, NV 39
Elio Perrone, Moscato d’Asti Rosé, Italy, Bigaro 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, Arroyo Seco, Unoaked, 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
ZD Wines, Napa Valley, 2017 88
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, 2017 62
Smith-Madrone, Dry Riesling, Spring Mountain, 2014 62
Freemark Abbey, Viognier, Rutherford, 2016 65
Robert Sinskey, Riesling Blend, Los Carneros, 2014 72
ROSÉ WINES
Domaine Ott, By. Ott, Cote du Provence, 2018 45
Frog’s Leap, La Grenouille Rouganté, California, 2017 55
Antiquum, Rosé of Pinot Gris, Willamette Valley, 2017 64
PINOT NOIR
Cru, Santa Lucia Highlands, 2014 36
The Forager, Sonoma Coast, 2016 70
Calla Lily, Truchard Vineyard, Carneros, 2014 70
Brewer-Clifton, Santa Rita Hills, 2015 79
Rivers-Marie, Sonoma Coast, 2017 60
Raen, Royal St. Robert, Sonoma Coast, 2017 90
MERLOT
Greystone Cellars, California, 2017 39
Frog’s Leap, Rutherford, 2015 68
Hestan Vineyards, Stephanie, Napa Valley, 2014 75
Prisoner Wine Co., Thorn, Napa Valley, 2014 83
OTHER REDS
Yangarra Estate, Grenache, McLaren Vale, 2014 64
Green & Red, Tip Top Vineyard Zinfandel, Napa Valley, 2014 66
Lang & Reed, Cabernet Franc, North Coast, 2014 68
Tenuta Di Arceno, Strada al Sasso, Chianti Classico, 2011 77
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
Fortress, Sonoma Country, 2016 46
Charles Krug, Napa Valley, 2015 58
Conn Creek, Napa Valley, 2015 62
Decoy, Sonoma County, 2016 67
Paraduxx, Proprietary Red, Napa Valley, 2016 72
Whitehall Lane, Napa Valley, 2015 89
Bressler, Young Vines, Napa Valley, 2014 90
Arrowood, Knights Valley, 2014 98
Freemark Abbey, Napa Valley, 2014 98
Round Pond, Rutherford, 2014 108
Chateau Montelena, Napa Valley, 2015 116
Vineyard 29, Napa Valley, 2014 120
Ghost Block, Oakville, 2015 128
Caymus Vineyards, Napa Valley, 2016, 1 Liter 136
(Sunday and Monday are Local Wine Days. Free Corkage on any Napa or Sonoma Bottle!)
HAPPY HOUR
Daily, 4–6 p.m.
$5 BEER
Scrimshaw
Pilsner
Pliny the Elder
Double IPA
Heretic
Chocolate Porter
Seismic
Kolsch Style Ale
$6 WINES
red, white, or rose
$8 COCKTAILS
Classic Mule
vodka, ginger beer, lime
Whiskey Sour
bourbon, house sour mix
Copia Margarita
tequila, house sour mix, agave
French 75
gin, prosecco, lemon
Campari & Soda
Campari, Fever Tree soda
APPETIZERS
Blistered Shishito Peppers lime, baba ganoush 8
Garden Green Salad apricots, frisée, goat cheese, pecans, honey Dijon 8
Saltspring Mussels Calabrian chili, grilled bread 11
House Marinated Olives 4
Herbed Fries garlic aioli 5
The Blended Burger Our blend of sautéed mushrooms and beef, Toma cheese, house relish, onions, fries 16
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.
11:30 a.m.–9 p.m.
11:30 a.m.–10 p.m.
10:30 a.m.–10 p.m.
10:30 a.m.–9 p.m.
4–6 p.m.
10:30 a.m.–3:30 p.m.
Happy Hour
Daily, 4–6 p.m.
Come for the drink specials; stay for the delicious food. Bring a friend, cheers to the week, and enjoy a bite and a cocktail at our cozy bar. Check out our menu!
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.