Julia's Kitchen sample menus

Basket of Housemade Breakfast Pastries

Butter croissant, dried fruit & oat scone, pecan brioche sticky bun, mushroom & COPIA garden herb
scone, banana crisp muffin, housemade jam
11 / half 6

Three Course Prix Fixe Easter Menu
45 adult / 20 child

Appetizer Selection

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

Sauteed Dayboat Scallops
Fennel puree, shaved fennel and citrus salad, blookd orange beurre blanc

Steel Cut Irish Oatmeal
Dried fruit, candied walnuts, brown sugar

Julia's French Onion Soup
Housemade brioche crouton, Gruyere cheese

Housemade Organic Granola
Fresh yogurt, macerate COPIA strawberries, garden mint oil

Frisee and Arugula Salad
Poached organic egg, applewood smoke bacon, whole grain mustard vinaigrette

Entree Selection

Short Stack of Buttermile Pancakes
COPIA strawberries, whipped vanilla cream

Brioche French Toast
Toasted almonds, bananas brule, maple syrup

Truffled Wild Mushroom Omelette
Caramelized onions, COPIA Malabar spinach, Luara Chenel goat cheese, roasted potatoes

House Smoked Salmon Benedict
Brioche, fines herbs hollandaise, roasted potatoes

COPIA Spring Vegetable Risotto
Preserved lemon, garden herg salad, Parmigiano-Reggiano

Seared Scottish Salmon
Fava bean, sping onion, and Engligh pea ragout, fried green garlic, Meyer lemon beurre blanc

Steak and Eggs
Natural beef tenderloin, 2 eggs any style, sweet potato, and caramelized onion hash

Dessert Selection

Vanilla angel food cake
Lemon cream, citrus ambrosia

Steamed chocolate pudding
Malted milk chocolate ice cream

Cheesecake Panna Cotta
Graham cracker streusel, strawberry sorbet

Reservations 707 265 5700

Executive Chef Jeff Mosher

*Menu items and prices subject to change. Please call for current menus.