DOWNSTAIRS DINNER MENUS FOR THE WEEK OF OCTOBER 26-31, 2026
MONDAY, OCTOBER 26 $135
Grilled gulf shrimp with chicory salad, fennel, golden beets, and aïoli
Petits Farçis: Tomato, zucchini, and sweet peppers stuffed with pork, breadcrumbs, garlic, and Parmesan; with polenta, rainbow chard, and chanterelle mushrooms
Tarte Tatin with crème fraȋche
TUESDAY, OCTOBER 27 $175
Treviso radicchio salad with chanterelle mushrooms, beet chips, and prosciutto
Fresh cavatelli with box crab, ricotta, hot pepper, and basil
Paicines Ranch lamb rack and loin with ratatouille, spinach, and gaufrette potatoes
Bearss lime ice cream meringue tartlet with passionfruit
WEDNESDAY, OCTOBER 28 $175
Grass-fed beef crudo with capers, rocket salad, and Parmesan
Tagliatelle with Manila clams, persillade, and pangrattato
Grimaud Farm guinea hen cooked in the hearth; with roasted red kuri squash and spigariello greens
Hazelnut Paris-Brest
THURSDAY, OCTOBER 29 $175
Fried rockfish with peperonata and fennel and rocket salad
Butternut squash risotto with chanterelle mushroom persillade
Sweetwater Farm pork loin and shoulder spit-roasted with lemon and sage; with lima beans, potato purée, and collard greens
Gâteau Basque with huckleberries
FRIDAY, OCTOBER 30 $175
Smoked black cod with chicories, coriander, and Meyer lemon vinaigrette
Red kuri squash cappelletti in squab brodo with Parmesan and sage
Grilled breast and braised leg of Sonoma County duck with roasted quince, crispy potatoes, and gingery chard
Lindsey’s almond cake with crème fraîche ice cream, raspberries, and pomegranate
SATURDAY, OCTOBER 31 $175
Eggplant caponata with hand-stretched mozzarella, and rocket salad
Pan-roasted lingcod with fennel purée and Lucques olive salsa
Spit-roasted Stemple Creek Ranch grass-fed beef rib eye with marchand de vin butter, chanterelle mushrooms, gaufrette potatoes, and chard gratin
Hazelnut, stracciatella, and bittersweet chocolate ice cream bombe
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