Menu

Menu, May 4 to 9

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. For ordering information, visit this page.

Walk-ins are welcome.

As of May, 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 artichokes, potatoes, and rosemary
 
Pizza with tomato sauce, pancetta, black olives, and marjoram

LUNCH
Wednesday–Saturday
Pick up from 12 to 3 p.m.
Order two days in advance at noon

Halibut grilled in a fig leaf with asparagus, marinated beets, and green garlic aïoli
 
Spring vegetables with hummus, feta, and preserved lemon
 
Grilled Stemple Creek Ranch grass-fed beef hamburger (Thursday only)
 
Prosciutto sandwich
 
Sweet pea and celery root soup
 
Little Gems lettuce with creamy citrus dressing, Cara Cara oranges, and radishes
 
Baked Andante Dairy goat cheese with garden lettuces
 
Carrots with fines herbes
 
Potato chips with rosemary

Churchill Orchard Pixie tangerines and Triple Delight blueberries
 
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 cardoon gratin, asparagus, and herb salad
 
THURSDAY
An à la carte menu
Sweet pea and celery root soup
Little Gems lettuce with creamy citrus dressing, Cara Cara oranges, and radishes
Baked Andante Dairy goat cheese with garden lettuces
Carrots with fines herbes
Spring vegetables with hummus, feta, and preserved lemon
Halibut grilled in a fig leaf with asparagus, marinated beets, and green garlic aïoli
 
FRIDAY
Asparagus salad with gold beets, fennel, radishes, and citrus mousseline
Rancho Llano Seco pork loin spit-roasted with rosemary and mustard; 
with spring spinach, fried cardoons, roasted carrots, and salmoriglio sauce
Meyer lemon posset with roasted blueberries and gingersnaps
 
SATURDAY
Smoked black cod with red butter lettuces, pickled spring onions, and horseradish crème fraîche
Sonoma County duck breasts grilled with black pepper and thyme;
with artichoke à la barigoule, turnips, and chard
Pistachio torte with honey ice cream and strawberries



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

Local organic farm boxes
 
A special three-course menu to celebrate Mother’s Day
$85 per person, includes a letterpress menu
Grilled asparagus and fennel with mustard vinaigrette, golden beets, and prosciutto
Local wild king salmon baked on a fig leaf; with preserved Meyer lemon butter, fava bean, artichoke, and pea ragout, 
and crispy potatoes persillade
Buttermilk panna cotta with strawberries and rhubarb
 
Little Gems lettuce with creamy citrus dressing, Cara Cara oranges, and radishes
 
Baked Andante Dairy goat cheese with garden lettuces
 
Fresh rigatoni to cook at home with with asparagus, spring onions, cream, black pepper, and mint
 
Fresh flower bouquets from Bluma Farm and Full Belly Farm
 
Lindsey’s almond cake with strawberries and crème chantilly
 
Meyer lemon tart
 
Strawberry ice cream
 
Cassata ice cream
 
Toasted coconut, almond praline, and chocolate chip ice cream
 
Churchill Orchard Pixie tangerines and Triple Delight blueberries