For the health and safety of our staff and customers, we plan to reopen for indoor dining in January 2022, with the Sunday market and weekly take-out menus continuing until further notice.
We do not currently know what the reservation process will be—as soon as we finalize details, we will make them available here on our website.
You may read our full statement on reopening here.
HOURS
Lunch & dinner to go
Wednesday – Saturday
12 p.m. – 7 p.m.
Sunday Market
12 p.m. – 3 p.m.
Menus for the week of December 1–5
Pre-order two days in advance using the “Lunch,” “Dinner,” and “Sunday Market” links. For ordering information, visit this page.
Walk-ins are welcome.
Menus are subject to small changes. No modifications or substitutions.
Prix fixe dinners are prepared shortly before pick-up time, but are not served warm. Depending on the menu, courses are often meant to be eaten at room temperature. When applicable, reheating instructions are provided.
PIZZA
Available for lunch and dinner
Wednesday–Saturday from 12 to 7 p.m.
and at the Sunday Market from 12 to 3 p.m.
Order two days in advance at noon
Pizza with spicy greens, bacon, roasted onions, pecorino, and gremolata
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
Autumn vegetables roasted in the wood oven with couscous salad, chermoula, and lime
Prosciutto sandwich with rocket, shaved fennel, lemon, Parmesan, and aïoli
Butternut squash and fennel soup with chile oil and sage
Chicories salad with Fuyu persimmons, toasted hazelnuts, and Meyer lemon vinaigrette
Potato chips with rosemary
Roasted Kashiwase Farms almonds
Provençal olives marinated with rosemary, thyme, lemon zest, and coriander seeds
A selection of desserts, cookies, ice creams, and seasonal organic fruit
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 potato–Meyer lemon gratin, grilled Belgian endive, and rocket salad
THURSDAY
Gulf shrimp with Little Gems lettuce, chervil mousseline sauce, gold beets, and radishes
Rancho Llano Seco pork loin spit-roasted with wild fennel and rosemary;
with crispy potatoes, rapini, and glazed Scarlet Queen turnips
Persimmon pudding
FRIDAY
Roasted chanterelle mushrooms with chicories, Parmesan, prosciutto, and sherry vinaigrette
Wolfe Ranch quail grilled with sage and pancetta; with Red Kuri squash and chestnuts, buttery savoy cabbage, and Tokyo turnips
Pear–brown butter tart with bourbon caramel and crème chantilly
SATURDAY
Jean Pierre’s endive salad with bacon lardons and walnut oil
Elliott Ranch lamb grilled and braised with cumin and garlic; with chanterelle mushrooms, flageolet beans, roasted butternut squash, and herb salsa
Lindsey’s almond cake with Meyer lemon ice cream and huckleberry sauce
Sunday Market
Pick up from 12 to 3 p.m.
Order Friday at noon
Local organic farm boxes
Sunday dinner
Sonoma County duck breast grilled with crushed coriander seed and Tellicherry peppercorn; with turnip gratin, garlicky greens, roasted carrots, and Picholine olive salsa
Riverdog Farm chicken spit-roasted with lemon, garlic, and herbs; with aïoli and Acme Bread pain d’épi
Roasted carrots
Turnip gratin
Butternut squash and fennel soup with chile oil and sage
Chicories salad with Fuyu persimmons, toasted hazelnuts, and Meyer lemon vinaigrette
A selection of desserts, cookies, and ice creams
A box of seasonal organic fruit
Local organic produce
Pantry items and provisions
CONTACT
For general inquiries, email office@chezpanisse.com. Please note that we are not yet open for sit-down dining, or taking reservations.
For employment opportunities, email careers@chezpanisse.com.
Website artwork by Patricia Curtan.
1517 Shattuck Avenue
Berkeley, CA 94705