Menu

Menu, April 14 to 18

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.

As of April, 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 grilled asparagus, spring onions, and gremolata
 
Pizza with tomato sauce, Fatted Calf bacon, black olives, and rosemary

LUNCH
Wednesday–Saturday
Pick up from 12 to 3 p.m.
Order two days in advance at noon
 
Grilled halibut with artichokes, fennel, and tapenade
 
Spring vegetables with Riverdog Farm egg and green garlic aïoli
 
Grilled Stemple Creek Ranch grass-fed beef hamburger (Thursday only)
 
Prosciutto sandwich
 
Asparagus soup with crème fraîche and chives
 
Little Gems lettuce with creamy avocado dressing, marinated beets, and spring herbs
 
Baked Andante Dairy goat cheese with garden lettuces
 
Gingery greens
 
Potato chips with rosemary
 
Churchill-Brenneis Orchard Pixie tangerines with Barhi and Medjool dates

 
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 butter beans, asparagus, and fried caper salsa
 
THURSDAY
Scallops with julienned vegetable salad, watercress, and Meyer lemon mayonnaise
Tea-smoked duck breast with Carolina Gold rice, roasted asparagus, and turnips
Niloufer’s cardamom cake with tangerines, candied kumquats, and crème chantilly
 
FRIDAY
Artichoke and cardoon caponata with rocket and prosciutto
Grilled Wolfe Ranch quail with morels, green peas, and asparagus
Rhubarb galette with vanilla ice cream
 
SATURDAY
Smoked black cod with frisée salad, watermelon radishes, and crème fraîche
Grilled Elliott Ranch lamb rack and loin with flageolet beans, artichokes, spinach, and anchovy-herb butter
Baba au rhum with strawberries and crème chantilly


Sunday Market
Pick up from 12 to 3 p.m.
Order Friday at noon

Local organic farm boxes
 
Grilled northern halibut with roasted fingerling potatoes and artichokes, asparagus, and aïoli
 
Asparagus soup with crème fraîche and chives
 
Little Gems lettuce with creamy avocado dressing, marinated beets, and spring herbs
 
Baked Andante Dairy goat cheese with garden lettuces
 
Rigatoni with arugula pesto, sun-dried tomatoes, and Parmesan
 
Niloufer’s cardamom cake with strawberries
 
Strawberry and coconut sherbet swirl
 
Clay’s chocolate ice cream
 
Churchill-Brenneis Orchard Pixie tangerines with Barhi and Medjool dates