RESTAURANT MENUS, APRIL 28–MAY 3, 2025
MONDAY, APRIL 28 $135
Grilled Kaki Farms asparagus with Little Gem lettuce, wild leeks, and trout roe
Boeuf bourguignon: Stemple Creek Ranch grass-fed beef shank braised in red wine; with potato gratin and spring vegetable ragoût
Bittersweet chocolate soufflé
TUESDAY, APRIL 29 $175
Slow-cooked wild king salmon with asparagus, preserved lemon, and cilantro flowers
Saffron risotto with sweet peas, Manila clams, and pancetta
Spit-roasted Becker Lane Farm pork loin with crispy potatoes, morel mushrooms, and spring carrots
Strawberry-rhubarb feuilleté with candied rose
WEDNESDAY, APRIL 30 $175
Asparagus salad with morel mushrooms, ricotta, and Banyuls vinaigrette
Gulf shrimp tortellini in bouillabaisse broth
Grilled Paine Farm squab with roasted spring onions, green peas, and baby artichokes
Meyer lemon éclair with blueberries
THURSDAY, MAY 1 $175
Asparagus with Maltaise sauce, French Breakfast radishes, and mustard frills
Monterey Bay ling cod soup with wild fennel and garlicky croûtons
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with gaufrette potatoes, spring greens, baby carrots, and anchovy-herb salsa
Hazelnut-chocolate torte with crème Chantilly
FRIDAY, MAY 2 $175
Local halibut carpaccio with ginger, nasturtiums, green peppercorns, and frisée salad
Monterey Bay squid cooked in the hearth with red wine; with saffron pasta and fava beans
Sonoma County duck breast grilled with thyme and coriander seeds; with artichokes, crispy potatoes, and chard
Rhubarb galette with crème fraîche ice cream and kumquats
SATURDAY, MAY 3 $175
Artichoke caponata with hand-stretched mozzarella, rocket salad, and prosciutto
Northern halibut with fava bean–preserved Meyer lemon salsa and spinach
Joyce Farm guinea hen roasted in the hearth; with little turnips, spring onions, potato purée, and red wine–shallot butter
Passionfruit ice cream meringue tartlet with strawberries
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% service charge is added to your bill to ensure fair, equitable wages, and benefits for all Chez Panisse employees.
Should you wish to acknowledge the staff for an exceptional experience, we have included an optional tip line. Tips go into a tip pool distributed among all employees, in both dining room and kitchen, who help to 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