Seared Sonoma Foie Gras
Housemade brioche, red wine poached pear, mountain huckleberry gatrique, vanilla salt   17.

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

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

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

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

 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

 Garden Herb Crusted Big Ahi Tuna Salad
Butter lettuce, roasted peppers, brioche croutons, Julia’s Sauce Ravigote  15.

 Liberty Duck Confit Cassoulet
COPIA mustard greens, Phipps gigande beans, braised pork belly, apple balsamic vinegar   14.

Bouillabaisse
Seasonal fish and shellfish, fennel and saffron broth, garden vegetables, rouille,
COPIA fennel froth  25.

Beef Short rib Bourguignon
Red wine braised short rib, garden potatoes, roasted garden onions, Malabar spinach, wild mushrooms  27.

 Crisy Sonoma Duck Breast a la Orange
Parsnip puree, COPIA root vegetables, garden micro greens, COPIA orange jus 26.

MAIN COURSE SELECTIONS

Almond Dusted Petrale Sole a la Grenobloise”
 Potato puree, pan-roasted COPIA broccoli and cauliflower, garden Meyer lemon brown butter, capers, croutons     25.

Miso Marinated Loch Duart Salmon
Forbidden rice, COPIA choy, garden lemongrass and coconut sauce, COPIA radish, cucumber, and micro green salad 25.

  Portobello Mushroom "Wellington"
Savoy spinach, sauteed garden vegetables, parsnip puree, red wine mushroom jus 14.

 All Natural Berkshire Pork Chop
Garden apple, pancetta, and Napa cabbage slaw, wild mushroom faro, COPIA apple
and Riesling jus   26.

 
JULIA’S TASTING MENU
 Four  course menu    60.

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