RESTAURANT MENUS, NOVEMBER 17–22, 2025
MONDAY, NOVEMBER 17 $135
Treviso chicory salad with porcini mushrooms, parsnip chips, pancetta, and a poached farm egg
Bouillabaisse à la Panisse: Traditional bouillabaisse cooked in the fireplace; with local fish and shellfish, wild fennel, and saffron rouille
Gâteau Basque with pomegranate, persimmon, and quince
TUESDAY, NOVEMBER 18 $175
Bay scallops with Seven Moons Farm chicories, fennel, and hazelnut vinaigrette
Risotto alla milanese with wild mushroom ragoût
Grilled breast and braised leg of Sonoma County duck with collard greens, celeriac, and gaufrette potatoes
Savarin au rhum with passionfruit and candied orange
WEDNESDAY, NOVEMBER 19 $175
Fall bagna cauda with Fioretto cauliflower, carrots, fennel, and French Breakfast radishes
Tagliatelle with local rock crab, preserved lemon, and tarragon
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with porcini mushrooms, savoy cabbage, and Tokyo turnips
Chocolate-hazelnut torte with crème chantilly and Madeira caramel
THURSDAY, NOVEMBER 20 $175
Endive and treviso salad with wild mushrooms, crispy parsnips, and roasted shallot vinaigrette
Monterey Bay squid pasta with fennel, hot pepper, and gremolata
Spit-roasted Becker Lane Farm pork loin stuffed with prunes and pistachios; with Scarlet Queen turnip gratin, spigarello, and Fioretto cauliflower
Tarte Tatin with pomegranate and crème fraîche
FRIDAY, NOVEMBER 21 $175
Chanterelle mushroom and baby leek salad with hazelnuts and herbs
Razor clams with spaghetti alla chitarra, garlic, and nettles
Grilled striped bass with roasted fennel, marble potatoes, spinach, and green peppercorn velouté
Meyer lemon and huckleberry ice cream meringata
SATURDAY, NOVEMBER 22 $175
Dungeness crab cake with julienne vegetables, Little Gem lettuce, and citrus vinaigrette
Cavatelli with chanterelles, butternut squash, and fried sage
Grilled Stemple Creek Ranch beef filet with potato purée, baby carrots, broccoli rabe, and rosemary salsa
Warren pear tart with huckleberries
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