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 October 20–24
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 chanterelle mushrooms, thyme, roasted onions, and gremolata
Pizza with tomato sauce, roasted eggplant, basil, and fresh mozzarella
LUNCH
Wednesday–Saturday
Pick up from 12 to 3 p.m.
Order two days in advance at noon
Grilled halibut with roasted sweet peppers, cucumbers, Little Gems lettuce, and basil mayonnaise
Grilled steak sandwich (Wednesday only)
Prosciutto sandwich (Thursday–Saturday)
Golden tomato and sweet pepper soup with crème fraîche and chervil (Wednesday and Thursday)
Carrot and sorrel soup with crème fraîche and chervil (Friday and Saturday)
Chicories salad with bacon lardons, marinated beets, Sierra Orchards egg, mustard-sherry dressing, and croûtons
Garden lettuce salad with Fuyu persimmons, fennel, toasted walnuts, and lemon-shallot 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 7:00 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-parsnip purée, chanterelle mushrooms, and garlicky rapini
THURSDAY
Smoked black cod salad with pickled beets, Little Gems lettuce, and crème fraîche
Rancho Llano Seco pork loin spit-roasted with rosemary and mustard;
with sautéed apples, straw potato cake, chanterelle mushrooms, and garlicky chard
Meyer lemon tartlet with pistachio and crème chantilly
FRIDAY
Leek, chanterelle mushroom, and nettle tart with frisée salad and radishes
Grilled Sonoma County duck breast with quince mostarda, kabocha squash purée, gingery chard, and glazed turnips
Bittersweet chocolate pavé with caramel ice cream
SATURDAY
Sea scallops with frisée salad, roasted golden beets, fennel, and chervil mayonnaise
Rack and loin of Elliott Ranch lamb grilled with cumin and lemon;
with Red Kuri squash, shell bean and chanterelle mushroom gratin, and sautéed spinach
Vanilla-kirsch panna cotta with mulberry coulis, raspberries, and gingersnaps
Sunday Market
Pick up from 12 to 3 p.m.
Order Friday at noon
Local organic farm boxes
Sunday dinner:
Grilled Wolfe Ranch quail with peperonata, polenta fritters, roasted Black Futsu squash, gingery greens, and red chile butter
One whole Riverdog Farm chicken spit-roasted with lemon, garlic, and herbs;
with aïoli and Acme Bread pain d’épi
Gingery greens
Roasted Black Futsu squash
Carrot and sorrel soup with crème fraîche and chervil
Chicories salad with bacon lardons, marinated beets, Sierra Orchards egg, mustard-sherry dressing, and croûtons
Garden lettuce salad with Fuyu persimmons, fennel, toasted walnuts, and lemon-shallot vinaigrette
Fresh rigatoni to cook at home with basil-walnut pesto, cherry tomatoes, and Parmesan
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