DOWNSTAIRS DINNER MENUS FOR THE WEEK OF MAY 25–30, 2026
MONDAY, MAY 25 $135
Gulf shrimp with Little Gem lettuce, cucumbers, anise hyssop, and aïoli
Poulet aux morilles: Spit-roasted Devil’s Gulch Ranch Bresse chicken with morel mushroom and crème fraîche sauce, sweet peas, and asparagus
Honey chiffon cake with strawberries and pistachios
TUESDAY, MAY 26 $175
Seared spice-crusted albacore tuna with asparagus, Japanese cucumbers, and tonnato sauce
Pasta alla chitarra with artichoke caponata and pecorino cheese
Spit-roasted Becker Lane Farm pork loin with roasted spring onions, snap peas, and baby carrots
Apricot frangipane tart with crème chantilly
WEDNESDAY, MAY 27 $175
Full Belly Farm asparagus with ricotta, snap peas, and preserved lemon vinaigrette
Steamed local wild king salmon with fava beans and morel mushrooms
Grimaud Farm Guinea hen roasted in the hearth; with spinach, baby artichokes, and Tokyo turnips
Noyau Gȃteau Basque with cherries
THURSDAY, MAY 28 $175
Wild king salmon baked on fig leaves; with fava bean and Meyer lemon salsa and anise hyssop
Turnip soup with sorrel and crème fraîche
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with spring onion and morel mushroom gratin, spinach, and marchand de vin sauce
Hazelnut torte with roasted cherries and bittersweet chocolate
FRIDAY, MAY 29 $175
Wild king salmon carpaccio with ginger, nasturtiums, and capers
Risi e bisi: Carnaroli rice with English peas and Parmesan
Grilled Riverdog Farm lamb rack and loin with Lucques olive tapenade, roasted baby carrots, amaranth greens, and fried spring onions
Strawberry and coconut ice cream meringata with passionfruit
SATURDAY, MAY 30 $175
Asparagus vinaigrette with egg mimosa, golden beets, and herb salad
Wild king salmon with new potatoes, zucchini, preserved lemon butter, and basil
Sonoma County duck breast grilled with coriander; with English peas, Tokyo turnips, roasted spring onions, and parsley sauce
Lemon verbena éclair with blueberries and kumquats
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