RESTAURANT MENUS, APRIL 26–MAY 4, 2024
FRIDAY, APRIL 26 $175
Local halibut carpaccio with ginger, golden beets, fried capers, and mâche
New garlic pudding soufflé with asparagus and wild mushrooms
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with spring onion fritters, chard, and glazed turnips
Bittersweet chocolate crêpe with crème fraîche ice cream and candied tangerine
SATURDAY, APRIL 27 $175
Smoked black cod and Belgian endive salad with red radishes and crème fraîche
English pea risotto with pancetta, sage, and Parmesan
Joyce Farms guinea hen grilled in the hearth; with gaufrette potatoes, roasted baby carrots, spinach, and red wine–shallot butter
Pistachio torte with honey ice cream and strawberries
TUESDAY, APRIL 30 $175
Slow-baked wild king salmon with tarragon mousseline, snap peas, and rocket salad
Morel mushroom risotto with asparagus and Parmesan
Becker Lane Farm pork loin spit-roasted with wild fennel and rosemary; with rainbow chard, Tokyo turnips, and artichokes à la barigoule
Pistachio semifreddo with strawberries and kumquats
WEDNESDAY, MAY 1 $175
Warm asparagus and frisée salad with mustard vinaigrette, pancetta, and croûtons
Fennel soup with fava beans and black trumpet mushrooms
Spit-roasted Sonoma County duck with kumquat salsa verde, spring onion fritters, Scarlet Queen turnips, and spinach
Meyer lemon tart with blueberries
THURSDAY, MAY 2 $175
Fried Gulf shrimp with julienne vegetable salad, Meyer lemon mayonnaise, and mâche
Potato gnocchi with English peas, green garlic, and morels
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with spring onions, fennel gratin, chard, and chimichurri
Chocolate fondant with kirsch ice cream
FRIDAY, MAY 3 $175
Wild king salmon carpaccio with ginger, green peppercorns, and nasturtiums
Green fettuccine with asparagus, green garlic, preserved Meyer lemon, and herby breadcrumbs
Grilled Paine Farm squab with chile-cumin butter, Tokyo turnips, green peas, and spinach
Ȋle flotante with strawberry and rose
SATURDAY, MAY 4 $175
Fried Bodega Bay rockfish with cucumber and spring onion salad, harissa, and watercress
Morel mushroom handkerchief pasta with green peas, ricotta, and sage
Grilled Full Belly Farm lamb rack and loin with roasted baby carrots, marble potatoes, asparagus, and béarnaise sauce
Strawberry and mint vacherin
Wine pairing: $85 per person.
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 $35/bottle, $55/magnum
Website artwork by Patricia Curtan.
1517 Shattuck Avenue
Berkeley, CA 94705