DOWNSTAIRS DINNER MENUS FOR THE WEEK OF JUNE 8–13, 2026
MONDAY, JUNE 8 $135
Porcini mushroom and haricots verts salad with rocket and hazelnut vinaigrette
Saumon grillé: Grilled local wild king salmon with fried spring onions, Fioretto cauliflower, roasted fennel, and béarnaise sauce
Bing cherry tart with crème fraîche
TUESDAY, JUNE 9 $175
Grilled Gulf shrimp with rocket, fennel, fava beans, and aïoli
Soupe au pistou with haricots verts, shell beans, and mezzi rigatoni
Stemple Creek Ranch grass-fed beef filet au poivre; with marble potatoes, peas, morel mushrooms, and mesclun salad
Bittersweet chocolate soufflé
WEDNESDAY, JUNE 10 $175
Sierra mackerel escabeche with new potatoes, crème fraîche, and spring onions
Spaghetti alla Nerano with zucchini, anchovy, and hot pepper
Grilled Riverdog Farm lamb rack and loin; with spinach, haricots verts, and Tokyo turnips
Raspberry and cardamom ice cream pasticcini with strawberries
THURSDAY, JUNE 11 $175
Fried Monterey Bay squid with frisée salad, cucumbers, and Meyer lemon mayonnaise
Risi e bisi: risotto with English peas, porcini mushrooms, and Parmesan
Becker Lane Farm pork loin spit-roasted with rosemary; with new garlic confit, onions rings, amaranth greens, and yellow filet beans
Santa Rosa plum and nectarine sorbets with red wine–raspberry zuppa
FRIDAY, JUNE 12 $175
Wild king salmon tartare with cucumbers, anise hyssop, and pain de mie toast
Sweet corn soup with fried squash blossoms and basil
Root Down Farm duck spit-roasted with black pepper and coriander; with pickled cherries, glazed turnips, and fava beans
Gâteau Basque with strawberries and peaches
SATURDAY, JUNE 13 $175
Goat cheese pudding soufflé with radishes and herb salad
Wild king salmon steamed in a fig leaf; with cucumbers and nasturtium-butter sauce
Grimaud Farms guinea hen roasted in the hearth with lemon and thyme; with zucchini baked with herby breadcrumbs, filet beans, and porcini mushrooms
Pistachio, cherry, and bittersweet chocolate ice cream bombe
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