Menu, May 4 to 9
| 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. For ordering information, visit this page. Walk-ins are welcome. As of May, we are not currently taking reservations or planning to open sit-down outdoor dining. Menus are subject to small changes. No modifications or substitutions. 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 artichokes, potatoes, and rosemary Pizza with tomato sauce, pancetta, black olives, and marjoram LUNCH Wednesday–Saturday Pick up from 12 to 3 p.m. Order two days in advance at noon Halibut grilled in a fig leaf with asparagus, marinated beets, and green garlic aïoli Spring vegetables with hummus, feta, and preserved lemon Grilled Stemple Creek Ranch grass-fed beef hamburger (Thursday only) Prosciutto sandwich Sweet pea and celery root soup Little Gems lettuce with creamy citrus dressing, Cara Cara oranges, and radishes Baked Andante Dairy goat cheese with garden lettuces Carrots with fines herbes Potato chips with rosemary Churchill Orchard Pixie tangerines and Triple Delight blueberries 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: One quarter of a spit-roasted Riverdog Farm chicken with cardoon gratin, asparagus, and herb salad THURSDAY An à la carte menu Sweet pea and celery root soup Little Gems lettuce with creamy citrus dressing, Cara Cara oranges, and radishes Baked Andante Dairy goat cheese with garden lettuces Carrots with fines herbes Spring vegetables with hummus, feta, and preserved lemon Halibut grilled in a fig leaf with asparagus, marinated beets, and green garlic aïoli FRIDAY Asparagus salad with gold beets, fennel, radishes, and citrus mousseline Rancho Llano Seco pork loin spit-roasted with rosemary and mustard; with spring spinach, fried cardoons, roasted carrots, and salmoriglio sauce Meyer lemon posset with roasted blueberries and gingersnaps SATURDAY Smoked black cod with red butter lettuces, pickled spring onions, and horseradish crème fraîche Sonoma County duck breasts grilled with black pepper and thyme; with artichoke à la barigoule, turnips, and chard Pistachio torte with honey ice cream and strawberries Sunday Market Pick up from 12 to 3 p.m. Order Friday at noon Local organic farm boxes A special three-course menu to celebrate Mother’s Day $85 per person, includes a letterpress menu Grilled asparagus and fennel with mustard vinaigrette, golden beets, and prosciutto Local wild king salmon baked on a fig leaf; with preserved Meyer lemon butter, fava bean, artichoke, and pea ragout, and crispy potatoes persillade Buttermilk panna cotta with strawberries and rhubarb Little Gems lettuce with creamy citrus dressing, Cara Cara oranges, and radishes Baked Andante Dairy goat cheese with garden lettuces Fresh rigatoni to cook at home with with asparagus, spring onions, cream, black pepper, and mint Fresh flower bouquets from Bluma Farm and Full Belly Farm Lindsey’s almond cake with strawberries and crème chantilly Meyer lemon tart Strawberry ice cream Cassata ice cream Toasted coconut, almond praline, and chocolate chip ice cream Churchill Orchard Pixie tangerines and Triple Delight blueberries |