March 10 to 14
| HOURS Lunch & dinner to go Wednesday – Saturday 12 p.m. – 7 p.m. Sunday Market 12 p.m. – 3 p.m. Pre-order two days in advance using the “Lunch,” “Dinner,” and “Sunday Market” links. Walk-ins are welcome. We are not currently taking reservations or planning to open outdoor dining. CONTACT Email us at office@chezpanisse.com |
| PIZZA Available for lunch and dinner Wednesday–Saturday from 12–7 p.m. and at the Sunday Market from 12–3 p.m. Order two days in advance at noon Pizza with wild mushrooms and gremolata Pizza with tomato sauce, salami, and black olives LUNCH Wednesday–Saturday Pick up from 12 to 3 p.m. Order two days in advance at noon Grilled Kaki Farm asparagus with chickpeas, Moroccan spices, couscous, harissa, and chermoula Carrot and sorrel soup with yogurt Little Gems lettuce with marinated beets, radishes, and creamy ginger dressing Rocket salad with fennel, hazelnuts, and Parmesan Baked Andante Dairy goat cheese with garden lettuces Cannard Family Farm purple broccoli with pimentón and Meyer lemon Churchill-Brenneis Orchard Kishu tangerines, Page mandarin, and Barhi and Medjool dates Meyer lemon ice cream Vanilla-cherry-chocolate ice cream DINNER Wednesday–Saturday Pick up from 4:30 to 7 p.m. Order two days in advance at noon WEDNESDAY Wednesday dinner: One whole Riverdog Farm chicken spit-roasted with lemon, garlic, and herbs; with aïoli and Acme Bread pain d’épi Dinner for one: Fried Riverdog Farm chicken with celery root potato-purée, garlicky greens, and apple mostarda THURSDAY Asparagus salad with blood oranges, mâche, radishes, and mousseline sauce Spit-roasted Rancho Llano Seco pork loin with spinach, wild mushrooms, butternut squash, and hazelnut salsa Bittersweet chocolate pavé with kirsch-cherry ice cream FRIDAY Smoked black cod with pickled beets, curly endive, and horseradish cream Grilled Full Belly Farm lamb with flageolet beans, Tokyo turnips, and crispy potatoes Vanilla panna cotta with tangerine coulis and gingersnap cookies SATURDAY Goat cheese pudding-soufflé with grilled asparagus and herb salad Sonoma County duck leg braised with red wine and black pepper; with straw potato cake, roasted carrots, and mustard greens Lindsey’s almond cake with blood oranges and crème chantilly Sunday Market Pick up from 12 to 3 p.m. Order Friday at noon Local organic farm boxes Wolfe Ranch quail stuffed with sage and pancetta; with little turnips, chard and Parmesan gratin, and rocket salad Pizza with wild mushrooms and gremolata Pizza with tomato sauce, anchovies, and black olives Garlicky greens and turnips Roasted carrots Carrot and sorrel soup with yogurt Little Gems lettuce with marinated beets, radishes, and creamy ginger dressing Rocket salad with fennel, hazelnuts, and Parmesan Pasta e fagioli Meyer lemon ice cream Candied walnuts Almond-anise biscotti Smit Farm Pink Lady apples, Churchill-Brenneis Orchard Kishu tangerines, Page mandarins, and Barhi and Medjool dates |