Menu, June 16 to 20
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 June 15, the Dining Room and Café at Chez Panisse remain closed due to COVID. We do not have a clear reopening date yet, and look forward to safely hosting guests indoors again. In the meantime, we will continue with our takeout offerings and Sunday market.
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 spicy greens, bacon, roasted red onions, and Parmesan Pizza with tomato sauce, fresh mozzarella, capers, black olives, and basil LUNCH Wednesday–Saturday Pick up from 12 to 3 p.m. Order two days in advance at noon Grilled local wild king salmon with romano beans, new potatoes, and dill yogurt Roasted eggplant, summer squash, and cherry tomatoes with hummus, purslane, and cilantro blossoms Grilled Stemple Creek Ranch grass-fed beef hamburger (Thursday only) Prosciutto sandwich Chilled carrot-ginger soup with crème fraîche and mint Little Gems lettuce with creamy garlic and herb dressing, snap peas, and marinated beets Rocket and zucchini salad with lemon, mint, feta, and toasted almonds Rocket salad with farro, cucumbers, feta, and preserved lemon Garden lettuce salad with fennel, radishes, and Chez Panisse house vinaigrette Potato chips with rosemary A selection of cookies and ice creams Frog Hollow Farm apricots, Triple Delight blueberries, and Dirty Girl Farm strawberries 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 summer squash gratin, roasted Little Gems lettuce, and new potatoes THURSDAY Sea scallops with frisée and rocket salad, golden beets, and chervil mayonnaise Sonoma County duck breast grilled with coriander seed and black pepper; with roasted figs, new potatoes, and amaranth Meyer Lemon posset with roasted blueberries and gingersnaps FRIDAY Eggplant caponata with rocket salad, hand-pulled mozzarella, and Parma prosciutto Grilled Wolfe Ranch quail with succotash, gingery greens, roasted spring onions, and red chile butter Santa Rosa plum upside-down cake with crème chantilly and berry sauce SATURDAY Corn pudding soufflé with rocket salad and cherry tomatoes Local wild king salmon baked on a fig leaf; with cucumbers, romano beans, roasted Red Thumb new potatoes, and basil mayonnaise Summer berry clafoutis with crème chantilly Sunday Market Pick up from 12 to 3 p.m. Order Friday at noon Local organic farm boxes Grilled merguez sausage with couscous, fennel, carrots, chickpea ragout, and romano beans with preserved lemon Spit-roasted chicken Roasted new potatoes Romano beans with preserved lemon Fresh rigatoni to cook at home with basil-walnut pesto, cherry tomatoes, and Parmesan Chilled carrot-ginger soup with crème fraîche and mint Little Gems lettuce with creamy garlic and herb dressing, snap peas, and marinated beets Rocket and zucchini salad with lemon, mint, feta, and toasted almonds Rocket salad with farro, cucumbers, feta, and preserved lemon Blossom Bluff peaches, Sunny Slope Orchard Black Mission figs, and Dirty Girl strawberries Double chocolate cookies Bittersweet chocolate custard Boysenberry ice cream Rum, coconut nougatine, and chocolate chip ice cream |
1517 Shattuck Avenue
Berkeley, CA 94705