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 6
Sautéed Clams pork belly, tarragon broth, grilled sourdough bread 14
Fairytale Pumpkin Soup savory oat crumble 12
Delicata Squash tempura style with tōgarashi yogurt 12.50
Wild Mushroom Tartine lemon ricotta, Parmesan buttered toast 14
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
Rockfish roasted cauliflower, parsnip purée, curry emulsion 28
Parisian Gnocchi wild mushroom, truffled celery root cream, Parmesan nage 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, Pt. Reyes Toma cheese, garlic aïoli, fries 16
Kurobuta Pork Chop sweet potato, kale and sausage ragú, apple butter, citrus gastrique 29
Fried Chicken Sandwich jalapeño slaw, gochujang, house pickles, fries 16
Garganelli Sunday gravy, Parmesan 19
PIZZA
Cheese Bellwether Farms ricotta, burrata, Parmesan 15
Carne pepperoni, bacon, fennel sausage, onion, tomato, mozzarella 15
Verdure delicata squash, radicchio, onion, rosemary 15
Bianco prosciutto, garden arugula, mushroom, mozzarella, Parmesan 15
CHEF’S CORNUCOPIA
A sampling of inspired bites designed around seasonal ingredients by our chef.
$15 per person
STARTERS
House Marinated Olives 6
Garlic Roasted Hopper Shrimp creamy polenta, gremolata 15
Fairytale Pumpkin Soup savory oat crumble 12
Delicata Squash tempura style with tōgarashi yogurt 12.50
Thai Calamari Salad zucchini, cucumber, cabbage, cilantro, toasted peanuts, chili vinaigrette 14
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
Sautéed Clams pork belly, tarragon broth, grilled sourdough bread 19
Rosemary Chicken aged cheddar polenta, sautéed greens, wild mushroom jus 24
Parisian Gnocchi wild mushroom, truffled celery root cream, Parmesan nage 22
Rockfish roasted cauliflower, parsnip purée, curry emulsion 28
King Salmon horseradish crust, braised cabbage with bacon and chestnuts, toasted oat dashi 29
Kurobota Pork Chop sweet potato, kale and sausage ragú, apple butter, citrus gastric 29
14 oz. NY Steak potato aligot, haricot vert, watercress, cabernet jus 38
JULIA’S FEAST
Experience the classic dishes that inspired Julia Child.
Explore her life in our France is a Feast exhibit.
Salad Lyonnaise poached egg, frisée, lardon, croutons
Beef Bourguignon braised short rib, pomme purée, Nantes carrot, king trumpet mushroom
Profiteroles vanilla bean ice cream, crème anglaise, chocolate, crème chantilly
PRIX FIXE $45
SIDES
Sautéed Garden Greens 6
Aged Cheddar Polenta 7
Charred Brussels Sprouts 7
Herbed Fries garlic aioli 8
STARTERS
Sautéed Clams pork belly, tarragon broth, grilled sourdough bread 14
Delicata Squash tempura style with tōgarashi yogurt 12.50
Fairytale Pumpkin Soup savory oat crumble 12
Thai Calamari Salad zucchini, cucumber, cabbage, cilantro, toasted peanuts, chili vinaigrette 14
Garden Salad frisée, 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
Huevos Rancheros two eggs, chorizo, black beans, avocado salsa, sour cream 19
Buttermilk Cheddar Biscuit and Pepper Gravy farm eggs 15
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, Pt. Reyes Toma cheese, garlic aïoli, fries 16
Fried Chicken & Waffles pepper gravy, maple syrup 23
Garganelii Sunday gravy, Parmesan 19
Kid’s Waffle seasonal fruit, whipped cream, maple syrup 11
SIDES
Maple Bacon or Chicken Apple Sausage 7
Breakfast Potatoes 7
Seasonal Fruit & Yogurt 8
Herbed Fries garlic aïoli 8
Warm Apple and Almond Tart caramel ice cream, oat crumble 10
Spanish Almond Cake pumpkin ice cream, pumpkin spice latte 9
Dark Chocolate Tart tarragon ice cream, sea salt, extra virgin olive oil 10
Marjolaine Cake chocolate, hazelnut, dacquoise, crème anglaise 9
Butterscotch Pudding salted caramel, chocolate, Florentine cookie 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, Raen, “Royal St. Robert,” Sonoma Coast, 2017 90
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
“1849 Gold Rush Red,” Napa Palisades, Red Ale 8
“Pliny the Elder,” Russian River Brewing, Double IPA 9
COCKTAILS
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
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
(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
“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
Garganelli Sunday gravy, 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
Garganelli Sunday gravy, 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 seven days a week.
Monday–Friday
11:30 a.m.–3 p.m.
Wednesday–Sunday
5–9 p.m.
Saturday–Sunday
10:30 a.m.–3 p.m.
Daily
5–6 p.m. and 8–9 p.m.
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.
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.