starters
15
HEIRLOOM TOMATO GAZPACHO
cucumber, celery, jalapeño chiffon
15
16
COMPRESSED WATERMELON SALAD
stone fruit, burrata cheese, candied pine nuts, basil
16
18
JAPANESE HAMACHI CRUDO
pickled shiitake mushrooms, radish, grapefruit, avocado mousse
18
20
HUDSON VALLEY FOIE GRAS TERRINE
local strawberries, young turnips, almond butter, strawberry-sauternes gelée
20
19
CARNAROLI RISOTTO
english peas, foraged mushrooms, parmesan mousseline, chervil
19
17
HERBED GOAT CHEESE AGNOLOTTI
slow poached egg, caramelized fig, vegetable consommé
17
mains
29
CARAMELIZED SEA SCALLOPS
sweet corn, chanterelle mushrooms, brown butter emulsion
29
33
POULET RÔTI ÉN CRÉPINETTE
confit drumette, smoked lobster mushrooms, cauliflower, preserved black truffle, sauce périgourdine
33
31
PAN SEARED ALASKAN HALIBUT
house falafel, tomato raisins, yogurt, garden mint, smoked tomato broth
31
40
VALLEY FARMS RABBIT
confit leg, bacon wrapped loin, caraway-scented spätzle, carrots, maple-bourbon sauce
40
31
GRIMAUD FARMS PITHIVIERS DE CANARD
glazed turnips, local cherries, duck fat vinaigrette
31
42
ANDERSON RANCH LAMB RACK
roasted beet "tartare," merguez pierogi, wild watercress, garlic-lamb jus
42
45
"STEAK AND EGGS"
grilled american wagyu beef rib-eye, russet potato rösti, warm egg yolk, herb salad, haricots verts, sauce bordelaise
45
sweets
11
BLUEBERRY CHEESECAKE
graham cracker financier, whipped crème fraîche, blueberry ice cream
11
11
COCONUT TAPIOCA
lime-scented mango, candied macadamia nuts, coconut sorbet
11
11
VALRHONA CHOCOLATE CRÊPE CAKE
raspberries, chantilly, hazelnut ice cream
11
11
VANILLA BEAN PANNA COTTA
garden basil gelée, strawberry ice cream, buttermilk biscuit crumble
11
coffee
12
Stumptown Coffee Roasters French Press
(three servings)
12
Espresso / Macchiato / Americano
5
Cappuccino / Latte
5.5
Tea
5
after dinner
Amaro del Capo / Amaro Nonino
12 / 15
Brugal 1888 Gran Reserve Rum
15
Kopke 10 Year Tawny / Kopke 20 Year Tawny
12 / 18
Planeta Passito di Noto 2013
14
Royal Tokaji
18
Luxardo Sambuca / Luxardo Amaretto
15 / 15
Grand Marnier
15
Hine VSOP Rare Cognac
21
Adrien Camut Calvados Pays d'Auge 6 year
27
BAR MENU
Our comfortable 12 seat bar offers a few reservations online nightly with the rest available on a first come, first served basis. As always, dining at our bar includes the option of ordering off of our Dinner Menu. Copine's Bar Menu is served at the bar only, Wednesday and Thursday.
14
PICKLE BRINE FRIED CHICKEN
buttermilk-dill sauce
14
11
CHILLED VANILLA-CORN SOUP
pickled lobster mushrooms
11
14
AMERICAN WAGYU BEEF TARTARE
preserved black truffle aigre-doux, house potato chips
14
15
HAND ROLLED CONCHIGLIE PASTA
rabbit confit, wild watercress, brown butter emulsion
15
15
/
30
KUSSHI OYSTERS
six or twelve, herb mignonette
15
/
30
Sparkling
14
/
57
Paul Chollet Brut Zéro, NV
Pinot Noir + Chardonnay, Burgundy, France
14
/
57
21
/
72
Agustí Torelló Mata Cava 2012
Macabeo, Catalonia, Spain
21
/
72
22
/
86
Jean Vesselle Brut Reserve Champagne NV
Pinot Noir + Chardonnay, Bouzy, France
22
/
86
23
/
90
Hervé DuBois Champagne NV
Chardonnay + Pinot Noir, Avize, France
23
/
90
108
Liébart Régnier Champagne Excélia 2014
Chardonnay + Pinot Noir, Marne Valley, France
108
Sparkling Rosé
10
/
44
Luis Pato Bruto Espumante, NV
Baga + Maria Gomes, Anadia, Portugal
10
/
44
14
/
59
Murgo, 2015
Nerello Mascalese, Sicily, Italy
14
/
59
16
/
60
Paul Chollet Crémant de Bourgogne, NV
Pinot Noir + Chardonnay, Burgundy, France
16
/
60
21
/
80
Hervé Dubois Brut Rosé Grand Cru, NV
Chardonnay + Pinot Noir, Avize, France
21
/
80
200
Billecart-Salmon, NV
Brut Rosé, France
200
Rosé
10
/
37
Maison Brotte Tavel 2017
Grenache + Syrah, Southern Rhône, France
10
/
37
12
/
44
Gerard Bertrand Hedonism(e) 2017
Grenache + Mourvèdre, Pays d’Oc, France
12
/
44
13
/
50
Planeta 2018
Nero d’Avola + Syrah, Sicily, Italy
13
/
50
13
/
50
Maison Noir Love Drunk 2017
Chardonnay + Pinot Noir, Dundee, Oregon
13
/
50
13
/
50
Radford Dale Thirst 2017
Gamay, Stellenbosch, South Africa
13
/
50
White
12
/
44
Corisca Albariño 2016
Albariño, Rías Baixas, Spain
12
/
44
12
/
44
Lyrarakis 2017
Assyrtiko, Crete, Greece
12
/
44
12
/
47
Clos du Roy Graves 2017
Semillion + Sauvignon Blanc + Muscadelle, Bordeaux, France
12
/
47
13
/
50
Pastou Pouilly Fumé 2016
Sauvignon Blanc, Sury-en Vaux, France
13
/
50
14
/
60
Dom. des Vielles Pierres “Pommards” 2016
Chardonnay, Saint-Vérans, France
14
/
60
16
/
64
A. and F. Boudin La Chantemerle Chablis 2016
Chardonnay, La Chapelle-Vaupeltiegne, France
16
/
64
36
Los Vientos Estival 2016
Gewürztraminer + Chardonnay + Muscato, Atlantida, Uruguay
36
50
Cerulli Spinozzi 2015
Pecorino, Teramo, Italy
50
65
Vie de Romans 2016
Chardonnay, Mariano del Friuli, Italy
65
70
Penner-Ash Viognier 2017
Viognier, Newberg, Oregon
70
73
Domaine Changarnier A.O.C. 2015
Chardonnay, Monthélie, France
73
84
Trefethen Family Vineyards 2017
Chardonnay, Napa Valley, California
84
85
Domaine Vacheron Sancerre 2017
Sauvignon Blanc, Loire, France
85
92
Cartology Bush Vines 2015
Chenin Blanc + Sémillon, Western Cape, South Africa
92
107
Domaine Delarche Pernand-Vergelesses 2016
Chardonnay, Les Combottes, France
107
red
10
/
39
Oinoz Crianza 2015
Tempranillo, San Vicente de la Sonsierra, Spain
10
/
39
12
/
44
Chateau Musar Jeune 2015
Cinsault + Syrah + Cabernet Sauvignon, Bekaa Valley, Lebanon
12
/
44
12
/
44
Stoller Family Estate 2017
Pinot Noir, Dundee Hills, Oregon
12
/
44
18
/
73
Gaetano Bertani Valpolicella Ripasso 2015
Rhondinella + Corvina + Molinara, Verona, Italy
18
/
73
15
/
58
Dom. Magdalena Red Mountain 2016
Cabernet, Benton City, Washington
15
/
58
38
Erste Neue Lagrein 2017
Lagrein, Alto Adige, Italy
38
57
Nals Margreid Galea 2017
Schiava, Alto Adige, Italy
57
62
Vinarija Križ 2013
Plavac Mali, Prizdrina, Croatia
62
63
Robert Ramsay McKinley Springs 2014
Cinsault, Columbia Valley, Washington
63
69
Dom. Betton Caprice Crozes-Hermitage 2016
Syrah, Rhône Valley, France
69
75
Cristom Mount Jefferson Cuvée 2017
Pinot Noir, Willamette Valley, Oregon
75
82
Dom. de Fontavin Châteauneuf-de-Pape 2015
Grenache + Syrah + Mourvèdre, Rhône, France
82
105
Rombauer 2015
Merlot, Napa Valley, California
105
108
Clos La Petite Croix Lalande de Pomerol 2015
Merlot + Cabernet Franc, Bordeaux, France
108
110
Viberti Barolo Buon Padre 2013
Nebbiolo, Piedmont, Italy
110
123
Bien Nacido Solomon Hills 2014
Pinot Noir, Santa Maria Valley, California
123
164
Littorai Savoy Vineyard 2016
Pinot Noir, Anderson Valley, California
164
160
Dom. Lafouge Pommard 1er Cru 2015
Pinot Noir, Auxey-Duresses, France
160
325
Colgin Tychson Hill 2010
Cabernet Sauvignon, St. Helena, California
325
475
Colgin Cariad 2005
Cabernet Sauvignon + Merlot + Cabernet Franc + Petit Verdot, St. Helena, California
475
30 per bottle
Corkage Policy
Per 750 ml bottle : 3 bottle maximum.
30 per bottle
SUNDAY DINNER
65.00 per person
September 22nd, 2019
65.00 per person
starters (Choice of one)
POMMES DE TERRE DE TROIS FAÇON
applewood smoked bacon lardons, blue cheese panna cotta, sherry vinegar gastrique
FENNEL POLLEN CRUSTED AHI TUNA
slow cooked pipérade, fennel
mid course (optional add on; choice of one)
CELERY ROOT RAVIOLI
hen-of-the-woods mushrooms, preserved black truffle, sauce périgourdine
(mid course risotto or pasta option, $10.00 supplement)
SUGAR PIE PUMPKIN RISOTTO
la quercia ham, parmesan mousseline
(mid course risotto or pasta option, $10.00 supplement)
entrÉe (Choice of one)
SEARED ALASKAN HALIBUT
king's garden tomato panzanella, brandade barbajuan
PAN ROASTED GRIMAUD FARMS DUCK BREAST
french green lentils, brussels sprouts, green grapes
dessert or cheese (Choice of one)
GOAT CHEESE TART
graham cracker, beets, herb salad
PAVLOVA
grilled pineapple, lime curd, ginger ice cream
$150.00 per person
On Saturday, October 19th, we are incredibly pleased to welcome Chef John Adler to Copine as we present the last in our Per Se Alumni Dinner Series.
John is the head of Culinary at Blue Apron, where he oversees a multifaceted team of chefs and recipe developers who work together to design, create and test new recipes for Blue Apron customers to enjoy every week.
Prior to Blue Apron, John was the Executive Chef at Franny’s, a renowned Italian restaurant in the heart of Brooklyn. John's career has also brought him through the kitchens of Per Se and Blue Hill Stone Barns. His passion for cooking is guided by the belief that “the most important aspect of cooking and food is that it has to make you happy.”
The menu for the evening is as follows:
CICHETTI
pork cheek and beef tongue terrine, grilled bread & chicken liver crostini, house cured pancetta
ANTIPASTO
local vegetable, palouse farm egg, pacific albacore tonnato
PRIMI
hand rolled cavatelli, rabbit ragu, parmigiano reggiano
SECONDI
tuscan style pork loin, shelling beans, swiss chard gratin, caper salsa verde
DOLCI
vanilla panna cotta, sbrisolona, poached huckleberries