Julia's Kitchen is a true reflection of "from garden to table.” Keeping in step with COPIA’s organic gardens, Chef Jeff Mosher consults, tastes and harvests with Director of Gardens Colby Eierman on a daily basis to design the menus for Julia's Kitchen. From the à la carte and Chef’s Tasting lunch and dinner menus, to the Thursday Local's Night and Friday Dinner & a Movie menus, to the dessert, shellfish and cheese menus, guests will always enjoy the freshest and tastiest produce.

In addition to the over 30 different herbs that are grown, during fall/winter, 50-60% of the produce on the menu comes from these gardens – including kale, chards, beets, carrots, broccolis and cauliflowers. During spring/summer that number jumps to 80-90% - including cucumbers, tomatoes (120 varieties), sweet peppers, chilies and basils.

Always sourcing out the freshest and the best, Chef Jeff's California-French cuisine references the use of produce and products mostly grown/raised in California, utilizing the French technique for preparation. Depending on the season, guests may find such specialties as Don Watson Milk Fed Lamb, succulent Sonoma Liberty Duck, delicate Petrale Sole, or Dungeness Crab.