Julia's Kitchen

Name: Julia's Kitchen
Address: 500 First St., 94559, CA, 94559
Telephone: 707-265-5700

500 First St., Napa, CA 94559, US

• Monday: 11:30AM-3:00PM •Wednesday: 11:30AM-3:00PM •Thursday: 11:30AM-9:30PM •Friday: 11:30AM-9:30PM •Saturday: 11:30AM-9:30PM •Sunday: 11:30AM-9:30PM •

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Cuisine: Californian, French
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

Sample Lunch Menu

APPETIZERS

COPIA Carrot Salad

curry Dijon vinaigrette, garden beet greens

Liberty Duck Confit Salad

COPIA pineapple quince, chestnut jus

Roasted COPIA Baby Beef Salad

Banyuls vinaigrette, shaved Capricious cheese

Sautéed Dayboat Scallops

caramelized COPIA pineapple guava, sunchoke puree, apple cider vinaigrette

Sonoma Artisan Foie Gras

mountain huckleberry gastrique, brioche charlotte, roasted pear puree

COPIA Garden Greens

garden Fuyu persimmons and pomegranates, cranberry and sherry vinaigrette

Crispy Veal Sweetbreads

house cured bacon, curly cress and wild mushrooms

MAIN COURSE SELECTIONS

Oven Roasted Don Watson Milk Fed Lamb

freshly dug COPIA potatoes, horseradish crème fraiche

Olive Oil Poached Quinault River Steelhead Salmon

warm vegetable salad, verjus vinaigrette, torn herbs

Pan Roasted Atlantic Cod

crushed garden potatoes, manila clams, Hobb's Soppressata, saffron nage

Liberty Duck Breast

spaghetti squash, COPIA kale, sauce à l'orange

Fulton Valley Farms Breast of Chicken

winter squash and potato hash, gremolata, bacon roasted Brussels sprouts, marjoram jus

Grilled Butternut Squash Striploin

forbidden rice, garden choy's, wild mushrooms, orange chili nage

Sautéed Local Sole

fennel puree, toasted pine nuts, lemon-caper brown butter

Oven Roasted Pork Chop

cranberry bean and artichoke ragout, COPIA pearl onions

JULIA'S INSPIRATIONS

Ahi Tuna Niçoise Salad

butter lettuce, fingerling potato, fennel, olives, anchovies and country crouton

J.K. Burger

house made lemon-thyme fries, fennel salad, foie aioli

Roasted Apple and Huckleberry Tart for Two

Tahitian vanilla bean ice cream

CHEF'S TASTING MENU

daily creations

four course menu

Sample Dinner Menu

APPETIZERS

Roasted COPIA Baby Beet Salad

Banyuls vinaigrette, shaved Capricious cheese

Sonoma Artisan Foie Gras

mountain huckleberry gastrique, brioche charlotte, roasted pear puree

COPIA Garden Greens

garden Fuyu persimmons and pomegranates, cranberry and sherry vinaigrette

Liberty Duck Confit Salad

COPIA pineapple quince, chestnut jus

Crispy Veal Sweetbreads

house cured bacon, curly cress and wild mushrooms

Sautéed Dayboat Scallops

caramelized COPIA pineapple guava, sunchoke puree, apple cider vinaigrette

COPIA Carrot Salad

curry Dijon vinaigrette, garden beet greens

MAIN COURSE SELECTIONS

Don Watson Milk Fed Lamb

rack, loin and crispy sweetbreads with garden graffiti cauliflower, COPIA rosemary polenta, baby turnips

Sautéed Local Sole

fennel puree, toasted pine nuts, lemon-caper brown butter

Oven Roasted Pork Chop

Phipps gigande bean ragout, braised greens

Fulton Valley Farms Breast of Chicken

winter squash and potato hash, gremolata, bacon roasted Brussels sprouts, marjoram jus

Grilled Butternut Squash Striploin

forbidden rice, garden choys, wild mushrooms, orange chili nage

Pan Roasted Rib Eye Steak

freshly dug COPIA potatoes, horseradish crème fraiche

Liberty Duck Breast

spaghetti squash, COPIA kale, sauce à l'orange

Pan Roasted Atlantic Cod

crushed garden potatoes, manila clams, Hobb's Soppressata, saffron nage

Olive Oil Poached Quinault River Steelhead Salmon

warm vegetable salad, verjus vinaigrette, torn herbs

CHEF'S TASTING MENU

daily creations

six course menu

JULIA'S INSPIRATIONS

J.K. Burger

house made lemon-thyme fries, fennel salad, foie aioli

Roasted Apple and Huckleberry Tart for Two

Tahitian vanilla bean ice cream

Sample Dessert Menu

Roasted Apple and Huckleberry Tart for Two

Tahitian vanilla bean ice cream (please allow a few extra minutes)

Meyer Lemon, Hot and Cold

lemon verbena tart, lemon thyme crepes "suzette"

Peanut Gianduja

banana ice cream, candied peanuts

Dark Chocolate Millefeuille

garden bay fudge, café brulot ice cream

Warm Pear Pain Perdu

cinnamon toast ice cream, verjus raisins

Vanilla Bean Coeur a la Crème

pineapple, mango and passion fruit sorbets

Sample Locals Menu

appetizers

Copia Baby Carrot Salad

with curry crème fraiche, tender leeks and coriander

Copia Garden Greens

with confit of baby carrots, radishes and verjus vinaigrette

Roasted Baby Beet Salad

with shaved goat cheese and Banyuls vinaigrette

Sautéed Day Boat Scallops

with roasted fall squash and brown butter balsamic vinaigrette

Crispy Mustard Crusted Sweetbreads

with asparagus and Hen of the Woods mushroom ragout

Ahi Tuna Tartare

with chive blossom crème fraîche and American osetra caviar

main course selections

Half Moon Bay Sand Dabs

with fava beans, celery root and lemon-caper brown butter

Oven Roasted Pork Chop

with lentil de puy, rainbow chard and garden apple jus

Extra Virgin Olive Oil Poached Alaskan Halibut

with Copia summer bean ragout and verjus vinaigrette

Housemade Autumn Ravioli

with Italian butter beans, garden rabé and preserved lemon

Grilled Rib Eye Steak

with Copia garden vegetables

Fulton Valley Farms Breast of Chicken

with truffled mashed potatoes, roasted chanterelle mushrooms and marjoram jus

Liberty Farms Duck Breast

with fall pears, leeks and onions

Chef's tasting menu

daily creations

six course menu

Julia's inspirations

Ahi Tuna Niçoise Salad

with butter lettuce, fingerling potato, fennel, olives, anchovies and country crouton

Lobster à l'Américaine

with Copia tomato salad and sweet pepper risotto

Lemon Tartlette

with huckleberry floating island