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
Blistered Shishito Peppers lime, Marcona almond, romesco 10
Cucumber and Marcona Almond Gazpacho sumac, yogurt, mint 10
Wild Mushroom Tartine lemon ricotta, Parmesan buttered toast 14
Cucumber Salad arugula, 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
Penn Cove Mussels Calabrian chili, grilled bread 19
Tai Snapper smoked eggplant puree, summer succotash 26
Garganelli Pasta heirloom tomatoes, basil, Bellwether ricotta, black pepper 18
Local Tombo Tuna Salad haricots vert, beets, 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
Snake River Farms Pork Chop Parisian gnocchi, roasted stone fruit agrodolce 29
Fried Chicken Sandwich coleslaw, bread & butter pickles, pepper jam, fries 16
PIZZA
Cheese Bellwether ricotta, burrata, Parmesan 15
Garden asparagus, burrata, roasted red onion, chili 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.
$13 per person
STARTERS
Blistered Shishito Peppers lime, Marcona almond, romesco 10
Cucumber and Marcona Almond Gazpacho sumac, yogurt, mint 10
Garden Green Salad apricot, frisée, goat cheese, pecans, honey Dijon 12
Cucumber Salad arugula, radish, frisée, sunflower seeds, lemon vinaigrette 12
Penn Cove Mussels Calabrian chili, grilled bread 19
MAINS
Sweet Chili Chicken grilled asparagus, carrot harissa 26
Tai Snapper smoked eggplant puree, summer succotash 26
Liberty Farms Duck à l’Orange butter braised cabbage, citrus supreme 28
Garganelli Pasta heirloom tomatoes, basil, Bellwether ricotta, black pepper 18
Snake River Farms Pork Chop Parisian gnocchi, roasted stone fruit agrodolce 29
20 oz. Ribeye Steak butter braised leeks, salsa verde 42
SIDES
Roasted Romanesco 6
Sautéed Garden Greens 6
Anson Mills Hominy Grits 7
Herbed Fries garlic aioli 8
JULIA’S FEAST PRIX FIXE $45
Experience the classic dishes that inspired Julia Child. Explore her life in our #FranceisaFeast exhibit.
Cucumber 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
Cucumber Salad arugula, radish, frisée, sunflower seeds, lemon vinaigrette 12
Garden Green Salad apricots, frisée, pecans, goat 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
Baked French Toast caramelized banana, cinnamon whipped cream 18
Tombo Tuna wax beans, heirloom tomato, frisée, giant beans, egg, lemon aioli 21
Smoked Salmon Benedict hollandaise, spinach, avocado, gold potatoes 23
Penn Cove Mussels Calabrian chili, saffron aioli, grilled bread 19
Fried Chicken & Waffles pepper gravy, maple syrup 23
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
Lemon Bavarian citrus olive oil cake, garden blueberries, meringue 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!)
Daily, 5–6 p.m. and 8–9 p.m.
Beer – 5
“Pliny the Elder,” Russian River 7*
“Scrimshaw,” North Coast
“1500,” Drake’s
“Liquification,” Seismic
Wine – 7
Belharra Rose, Cameras, 2018
Domaine Pichot Chenin Blanc, Vouvray, 2018
Frog’s Leap Merlot, Napa Valley, 2016
Cocktails – 8
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
Snacks
House-Marinated Olives 4
Eggplant Hummus 7
Herbed French Fries 6
Blistered Padron Peppers 6
Garden Green Salad 9
Pulled Pork 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.
Monday–Friday
11:30 a.m.–3 p.m.
Sunday–Thursday
5–9 p.m.
Friday–Saturday
5–10 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.