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 |