Lunch, Friday, December 6, 2019

Marinated beets, cauliflower, and wild rocket with mustard dressing, $14

Bellwether Farm sheep’s milk ricotta, autumn vegetable salad, grilled levain,
and olio nuovo, $16

Local halibut tartare with radicchio and tangerine salad, chervil,
and citrus vinaigrette, $17

Baked Andante Dairy goat cheese with garden lettuces, $15

Garden lettuces, $10

Pizzetta with tomato sauce, Spanish anchovies, capers, and marjoram, $25

Sunchoke and celery root soup with olio nuovo, $12

Casarecce pasta with rocket and walnut pesto, sun-dried tomatoes,
and Parmesan, $22

Smoked black cod and clam chowder cooked in the wood oven
with black pepper flatbread, $26

Grilled pork loin with fried onion rings, Tokyo turnips, and tapenade, $30

Riverdog Farm chicken cooked with Zinfandel; with butternut squash purée
and sautéed greens, $26

Crispy Bodega Bay rockfish with leafy broccoli, fingerling potatoes,
and Meyer lemon-caper salsa, $36

Pizza with wild nettles, red onions, and ricotta salata, $26

Side orders: A plate of olives or Spanish anchovies, $6 each

Apple and sour cherry galette with vanilla ice cream, $12

David’s ginger-molasses cake with Fuyu persimmons, pomegranate,
and crème chantilly, $12

Walnut panna cotta with nocino caramel, candied walnuts,
and a walnut ossi dei morte, $12

Orange-vanilla stracciatella ice cream with chocolate and caramel sauces
and a chocolate wafer, $12

A Sunny Slope Orchard Fuyu persimmon, Ed’s pomegranate,
and Flying Disc Ranch Barhi dates, $10

Chez Panisse adds a 17% service charge to every check. This 17% goes to the restaurant and is returned
to all hourly employees in the form of wages and benefits.
Any additional gratuity is at your discretion and goes directly to your server.


The food we serve comes from farms, orchards, ranches, and fisheries
guided by principles of sustainability.
Dinnerware by Heath Ceramics, Sausalito, California.

2019-12-06 11:28:20