Menu

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