starters
18
JAPANESE HAMACHI CRUDO
pickled shiitake mushrooms, radish, grapefruit, avocado mousse
18
20
HUDSON VALLEY FOIE GRAS TERRINE
poached peaches, young turnips, black sesame, bonito gelée
20
15
CHILLED ENGLISH PEA VELOUTÉ
pickled ramps, smoked caramelized onion ice cream
15
16
ROASTED BEETS AND HOUSE RICOTTA
pistachio dukkah spice, beet chips, pistachio butter
16
19
CARNAROLI RISOTTO
preserved black truffle, parmesan mousseline, chervil
19
17
HAND MADE FAVA BEAN AGNOLOTTI
slow poached egg, lemon-thyme nage
17
mains
29
CARAMELIZED SEA SCALLOPS
sunchoke purée, hen-of-the-woods mushrooms, sauce périgourdine
29
32
POULET RÔTI
roasted breast, foraged mushrooms and greens, purée de pommes de terre, crispy rillettes, mustard-chicken jus
32
30
SEARED ALASKAN HALIBUT
spring vegetables à la grecque, basil, brûléed onion
30
40
VALLEY FARMS RABBIT
confit leg, bacon wrapped loin, caraway-scented spätzle, carrots, maple-bourbon sauce
40
31
PAN ROASTED GRIMAUD FARMS DUCK BREAST
crispy polenta, glazed turnips, young arugula, apple, black pepper-scented duck reduction
31
42
ANDERSON RANCH LAMB RACK
roasted garlic and socca crêpe, compressed cucumber, olives, lamb sauce
42
45
"BEEF AND BROCCOLI"
grilled beef rib-eye, bone marrow pain perdu, broccoli, charred cabbage, sauce choucroute
45
sweets
11
"COOKIES AND CREAM"
dark chocolate sablé sandwich cookie, orange ice cream, frozen vanilla bean mousse
11
11
COCONUT TAPIOCA
lime-scented mango, candied macadamia nuts, coconut sorbet
11
11
VALRHONA CHOCOLATE POT DE CRÈME
honey shortbread, summer berries
11
11
ALMOND FINANCIER
buttermilk panna cotta, peach ice cream, candied almonds
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.
11
HOUSE SMOKED PORK BELLY
compressed watermelon, ginger aigre-doux
11
12
COPINE FRIED CHICKEN
spicy honey
12
14
ANGUS PRIME BEEF TARTARE
anchovies, house potato chips, sauce gribiche
14
13
HAND MADE TAGLIATELLE PASTA
english peas, prosciutto, parmesan mousseline
13
15
/
30
DAILY OYSTERS
six or twelve, pink peppercorn mignonette
15
/
30
10
BURRATA CHEESE
early summer panzanella, moroccan olive oil
10
Sparkling
14
/
57
Paul Chollet Brut Zéro, NV
Pinot Noir + Chardonnay, Burgundy, France
14
/
57
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
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
Maison Noir Love Drunk 2017
Chardonnay + Pinot Noir, Dundee, Oregon
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
Cerulli Spinozzi 2015
Pecorino, Teramo, Italy
13
/
50
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
17
/
70
Penner-Ash Viognier 2016
Viognier, Newberg, Oregon
17
/
70
65
Vie de Romans 2016
Chardonnay, Mariano del Friuli, Italy
65
73
Domaine Changarnier A.O.C. 2015
Chardonnay, Monthélie, France
73
85
Domaine Vacheron Sancerre 2017
Sauvignon Blanc, Loire, France
85
85
Planeta 2017
Chardonnay, Sicily, Italy
85
92
Cartology Bush Vines 2015
Chenin Blanc + Sémillon, Western Cape, South Africa
92
107
Domaine Delarche Pernand-Vergelesses 2015
Chardonnay, Les Combottes, France
107
red
10
/
39
Oinoz Crianza 2014
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
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
123
Bien Nacido Solomon Hills 2014
Pinot Noir, Santa Maria Valley, California
123
164
Littorai Savoy Vineyard 2016
Pinot Noir, Anderson Valley, California
164
289
Colgin IX Estate 2007
Syrah, St. Helena, California
289
432
Cayuse God Only Knows 2009
Grenache Blend, Walla Walla, Washington
432
St. Helena, California
Colgin Cariad 2005
Cabernet + Merlot + Cabernet Franc + Petit Verdot,
St. Helena, California
475
30.00 per 750 ml bottle...3 bottle maximum.
Corkage Policy
30.00 per 750 ml bottle...3 bottle maximum.
SUNDAY DINNER
65.00 per person
May 19th, 2019
65.00 per person
starters (Choice of one)
HAMACHI CRUDO
shaved radish, cucumber, lime salt, ginger
SALAD OF GRILLED NECTARINES
brûléed onion, shaved la quercia ham, burnt bread aïoli
mid course (optional add on; choice of one)
RUSSET POTATO GNOCCHI
preserved black truffle, english peas, sauce périgourdine
(mid course option $10.00 supplement)
WILD LEEK ORECCHIETTE
pickled ramps, foraged mushrooms, roasted chicken jus
(mid course option $10.00 supplement)
entrÉe (Choice of one)
BACON WRAPPED PORK TENDERLOIN
rhubarb, cherries, creamy grits
CRISPY SKIN SABLEFISH
tempura shiitake mushrooms, grilled shishito peppers, coconut nage
dessert or cheese (Choice of one)
HOUSE MADE RICOTTA
pistachio dukkah spice, heirloom beets
PEACH MELBA
vanilla semifreddo, raspberries
$135.00 per person
On Saturday, June 22nd we welcome Chef Aaron Grosskopf to our kitchen. Aaron has worked for noted Chefs Thomas Keller, Laurent Gras and Pierre Orsi in Lyon, France. During his tenure as a Private Chef in San Francisco he discovered an additional passion in the field of natural health. An Integrative Nutrition Health Coach and professional Chef, this dinner focuses on elements of his recent book “Don’t Wait Until You’re Sick.” A copy of the book is included in the dinner price, as well as a take home treat of Spicy Coconut-Maple Candied Popcorn.
The menu for the evening is as follows:
"CHIPS AND DIP"
salad of manila and geoduck clams, corn, soybean, potato, turmeric, fermented espelette, house potato chips
MUSHROOM JAPCHAE
hen-of-the-woods and trumpet royale mushrooms, chaga, ginger, kaffir, lemongrass, coconut
GRILLED GRASS FED SKIRT STEAK
japanese sweet potato, fermented ramps, green strawberry, gomasio butter
GRASS FED BONE BROTH
avocado, radish, scallions, jalapeño, cilantro
DARK CHOCOLATE BOMBE
concord grape and dark berry compote, lime, puffed quinoa