Dinner Menu

APPETIZERS

Seared Sonoma Foie Gras
Housemade brioche, red wine poached pear, mountain huckleberry gastrique, vanilla salt  19.

Roasted Garden Beet Salad
 COPIA baby lettuce, pine nuts, radish, shaved garden fennel, fried goat cheese quenelle, garden Meyer lemon vinaigrette 12.

Tastes of the Sea
Four daily changing seafood canapes; please inquire for today's selections 18.

Sauteed Dayboat Scallops
Fennel puree, shaved fennel and citrus salad, blood orange beurre blanc 15.

Lobster and COPIA Butternut Squash Ravioli
Sauteed black chanterelle mushrooms, baby mustard greens, marjoram brown butter  15.

Poached Egg with Panisse
Sauteed wild mushrooms, COPIA herb salad, truffle oil 13.

COPIA Arugula and Frisee Salad
House cured Berkshire pork belly, caramelized garden apples, crispy shallots, violet mustard vinaigrette 13.

            
A TRIBUTE TO JULIA CHILD
“French cooking isn’t fancy cooking, it’s just good cooking” -Julia Child

Liberty Duck Confit
COPIA mustard greens, Phipps Gigande beans, confit pork belly, apple balsamic vinegar  14.

Crispy Veal Sweetbreads
Roasted chestnut puree, house cured Berkshire pork belly, wild mushrooms, bordelaise   15.

Bouillabaisse
Seasonal fish and shellfish, fennel and saffron broth, garden vegetables, rouille, COPIA fennel froth  27.

Pan Seared Natural Beef Striploin
Beef short rib Bourguignon ragout, garden carrots, truffle foie gras torchon, red wine jus 35.

Liberty Duck a la Orange Duo
Crispy duck leg confit, seared breast, parsnip puree, COPIA root vegetables,
garden orange jus 30.                        

Don Watson Napa Valley Milk Fed Lamb
Rack, loin, and braised lamb vol-au-vent, braised COPIA greens, roasted root vegetables, olive jus 35.

 All Natural Berkshire Pork Chop
Garden apple, pancetta, and Napa cabbage slaw, wild mushroom faro, COPIA apple and Riesling jus 30.

 Portobello Mushroom “Wellington”
Savoy spinach, sauteed garden vegetables, parsnip puree, and red wine mushroom jus 20.

Poached Maine Lobster Duo
 Butter-poached tail, forbidden rice, COPIA lemongrass and coconut sauce, tempura claw,
lily bulb puree   35.

Almond Dusted Petrale Sole a la Grenobloise
Potato puree, pan-roasted COPIA broccoli and cauliflower, garden Myer lemon brown butter, capers, and croutons   27.

 
CHEF’S TASTING MENU
Daily creations
Six course menu   100.

Jeff Mosher - Executive Chef 
 Debbie Yee-Henen - Pastry Chef
Joel Tavizon - General Manager

(prices subject to change)