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Dinner
As a farm-to-table restaurant, we work closely with local farmers and purveyors to bring you the freshest local, organic, and seasonal ingredients. Our pastas are handcrafted, we hand stretch our pizza dough and our salumi is cured in house. We also offer gluten free and vegetarian items, upon request. In the tradition of Italian food and family, we recommend sharing dishes so you can sample a variety of fare.
Menus shown here are representative samples and
may change frequently, based on seasonal availability.
NEW... Special Four Course Prix-Fixe Menu on Mondays
Special business meeting or family celebration? Coppa now offers a special
group take out menu for large party catering – ask your server for details!
The Platter: Pimenton and Sage-White Wine Salami, Lonza and
Mortadella served with Olives, Marcona Almonds and Pickled Peppers 18
Marinated Olives 4
Romaine or Kale Caesar Salad 9
Fritto Misto: Calamari, Shrimp and Fennel 12
Leek and Fennel Soup with Smoked Trout and English Peas 10
Baby Kale, Oranges, Hazelnuts, Green Garlic, Pecorino 12
Steamed Mussels, Calabrian Chiles and Taggiasche Olive Oil 13
Avocado and Beet Salad, Coriander, Sugar Snap Peas 12
Mixed Greens Salad with Stone Fruit and Almonds 9
Pork and Beef Meatballs 12
Margherita 12 add Anchovy 14
Panna: Mushrooms, Spinach, Ricotta 17
Artichokes, Caramelized Onions, Feta Cheese 18
Pork Sausage, Speck and Crimini Mushrooms 16
House Cured Bacon, Maitake Mushrooms, Basil 18
Grilled Asparagus, Parmesan Fonduta, Gorgonzola Piccante 18
Amatriciana: Pancetta, Hot Pepper, Red Onion, Pecorino 18
Roasted Peppers, Calabrian Chilies, Basil Pesto, Ricotta Salata 19
Tomato, Olives, Chilies, Fresh Mozzarella, Shaved Garlic, Oregano 17
4 Formaggio: Tomato, Mozzarella, Pecorino, Caciocavallo, Provolone 15
Add: Farm Egg, Speck, Calabrian Chilies or Caramelized Onions to Your Pizza for 2 Each
Tagliatelle Bolognese 18
Tajarin with Black Truffle 20
Raviolo: Ricotta Cheese, Farm Egg, Brown Butter 20
Tagliolini with Morel Mushrooms and Wild Ramps 21
Pappardelle with Pork Ragú and English Peas 19
Grilled Pork Chop, Garbanzo Beans and Mustard Greens 25
Alaskan Halibut, Farro, Maitake Mushrooms, Tomato-Olive Oil Emulsion 27
Pimenton Rubbed Skirt Steak, Creamy Polenta, Spinach 29
Chicken al Mattone, Jerusalem Artichoke, Baby Carrots, Snap Peas 25
Grilled Broccoli, Anchovy, Lemon, Breadcrumbs 6
Zuckerman's Farm Asparagus and Meyer Lemon 7
Creamy Polenta with Mascarpone Cheese 6
Beet Greens alla Parmigiana 6
Executive Chef Chanan Kamen
Executive Sous Chef Efren Castaneda
Acme bread available upon request
Please note there is an automatic gratuity of 18% on parties of 8 or larger.