Menus for the Week of January 11 to 17
| 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 below. Walk-ins are welcome. We are not currently taking reservations. 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 rapini, roasted red onion, and Fatted Calf bacon
Pizza with tomato sauce, black olives, capers, and marjoram
LUNCH
Wednesday – Saturday
Pick up from 12 to 3 p.m.
Order two days in advance at noon
Sonoma County duck confit with celery root purée, sprouting broccoli, and green olive sauce
Winter vegetable tagine with chickpeas, lentils, couscous, harissa, and chermoula
Carrot-ginger soup with dill yogurt
Escarole and radicchio salad with caesar dressing, garlic croutons, and Parmesan
Little Gems lettuce with carrots, fennel, radishes, and Meyer lemon vinaigrette
Roasted potatoes and fennel with rosemary and garlic
Chocolate-glazed cream puff with vanilla pastry cream
Churchill-Brenneis Orchard Kishu tangerines, Lagier Ranches Page mandarin, and Barhi and Medjool dates
Clay’s bittersweet chocolate ice cream
Page mandarin sherbet and vanilla ice cream swirl
Brown butter-orange shortbread
Lindsey’s almond cake
Persimmon pudding
DINNER
Wednesday – Saturday
Pick up from 4:30 to 7 p.m.
Order two days in advance at noon
WEDNESDAY
One whole Riverdog Farm chicken spit-roasted with herbs, garlic, and lemon;
with aïoli and Acme Bread pain d’epis
THURSDAY
Warm chicory and chanterelle salad with sherry vinaigrette and parsnip chips
Rancho Llano Seco pork loin spit-roasted with wild fennel, rosemary, and garlic;
with chard and Parmesan gratin, shell beans, and roasted carrots
Walnut torte with nocino ice cream and blood oranges
FRIDAY
Smoked black cod salad with Belgian endive, crème fraîche, and steelhead roe
David Tanis’s duck à l’orange with roasted fennel, carrots, celery root-potato purée,
and mustard frills
Hazelnut Paris-Brest
SATURDAY
Richard Olney’s butternut squash pudding soufflé with roasted chanterelles and mâche
Grilled Wolfe Ranch quail with chili butter, straw potato cake, glazed turnips,
and sautéed escarole
Apple and candied tangerine galette with vanilla ice cream
SUNDAY MARKET
Pick up from 12 to 3 p.m.
Order Friday at noon
Local organic farm boxes
Local organic farm boxes
Maiale al latte: Rancho Llano Seco pork shoulder cooked in milk with lemon and sage;
with spinach, roasted potatoes, and fennel
Fresh rigatoni alla puttanesca
Carrot-ginger soup with dill yogurt
Escarole and radicchio salad with caesar dressing, garlic croutons, and Parmesan
Little gems lettuce with carrots, fennel, radishes, and Meyer lemon vinaigrette
Bohemian Creamery cheese
Vanilla-bittersweet chocolate truffle ice cream
Toasted coconut ice cream
Ginger-molasses cake
Pain d’amande
Coconut macaroons