RESTAURANT MENUS, NOVEMBER 3–8, 2025
MONDAY, NOVEMBER 3 $135
Pissaladière with crème fraîche, little radishes, and herb salad
Canard farçi: Sonoma County duck breast stuffed with dried fruits;
with pomme purée, porcini mushrooms, pancetta, and roasted carrots
Bittersweet chocolate pavé with Vin Santo ice cream and pears
TUESDAY, NOVEMBER 4 $175
Belgian endive salad with Bay scallops, golden beets, and hazelnuts
Cavatelli with red wine–braised Monterey Bay squid, hot pepper, and basil
Grilled Wolfe Ranch quail with celery root purée, collard greens, wild mushrooms,
and pickled grapes
Meyer lemon ice cream meringue tartlet
WEDNESDAY, NOVEMBER 5 $175
Treviso chicory salad with wild mushrooms, croûton, and crispy pancetta,
Pan-seared striped bass with braised fennel and beurre Nantais
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with baby carrots, Tokyo turnips,
and gaufrettes
Chocolate éclair with Madeira caramel and hazelnuts
THURSDAY, NOVEMBER 6 $175
Gulf shrimp and Little Gem lettuce with golden beets and chervil mousseline
Ricotta and nettle cappelletti in squab brodo
Becker Lane Farm pork loin spit-roasted with rosemary; with roasted quince,
crispy potatoes, chanterelles, and gingery chard
Spiced red wine granita with pear sorbet and pomegranate
FRIDAY, NOVEMBER 7 $175
Fried Bodega Bay rockfish with wild rocket, fennel, and tartar sauce
Pasta e fagioli with pancetta, shell beans, and rosemary
Grilled Riverdog Farm lamb rack and loin with scarlet turnips, mustard greens, chanterelles,
and anchovy–herb butter
Gâteau Basque with huckleberries
SATURDAY, NOVEMBER 8 $175
Smoked black cod with frisée salad, red beet chips, little radishes, and crème fraîche
Risotto with wild mushrooms persillade and Parmesan
Paine Farm squab grilled with Sarawak black pepper; with roasted red kuri squash, glazed chestnuts,
and buttery cabbage
Warren pear tart with almond praline and crème chantilly
Wine pairing: $75 per person on Monday,
$95 per person Tuesday–Saturday
We always offer a vegetarian substitution. However, we cannot make any other modifications or changes to our Restaurant menus.
A 17% supplementary charge is automatically added to your bill and contributes to wages and benefits for all Chez Panisse employees.
Tips left by our guests are directly distributed and shared by the dining room, dish room, and kitchen employees working today who helped create your dining experience.
Service charge: 17 percent Sales tax: 10.25 percent Corkage $40/bottle, $70/magnum
Website artwork by Patricia Curtan.
1517 Shattuck Avenue
Berkeley, CA 94705