The CIA at Copia is back and better than ever, with new discoveries around every corner. The garden is in full bloom, offering an array of vibrant flavors and colors that inspire the menu at The Grove, now led by acclaimed Chef and CIA alumnus Sayat Ozyilmaz.

The Grove’s menu features shareable plates, including a Scallop ceviche with Aji amarillo, avocado, radishes and cilantro; 72-hour short ribs with demilace, burnt eggplant, and Grove arugula; local grilled cod with sherry caper sauce; crispy Persian rice with barberries; a confit artichoke, with Dungeness crab and truffle vinaigrette; and Chef’s signature “Blooming Maitake,” with blueberry mole coloradito, and Urfa chilies.

Prefer a grab-and-go option? The Lunch Box—which operates from a theater-style box office window—offers sandwiches and spoon salads like grilled corn and summer squash, with quinoa, basil, pomegranate, pita chips, unique dips, and more. It’s perfect for a workday lunch, picnic, or snack between Wine Train stops.

For a more immersive experience, food and beverage lovers can channel their inner chefs and somms in the stadium-sized Hestan Kitchen, where they’ll learn from—and be inspired by world-class CIA chefs. With a variety of single-day cooking, baking, and beverage classes, half-day skills classes, and multi-day boot camps to choose from, it’s the ultimate way for foodies to feed their joy.

And coming soon is a self-serve wine bar (yes, please!), the return of the Le Petit Chef™ 3D Dining Adventure, the Marketplace, featuring a curated selection of items and provisions from local artisans, and more.

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