Menu

Menus for the Week of January 11 to 17

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 below.

Walk-ins are welcome.
We are not currently taking reservations.

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 rapini, roasted red onion, and Fatted Calf bacon

Pizza with tomato sauce, black olives, capers, and marjoram

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

Sonoma County duck confit with celery root purée, sprouting broccoli, and green olive sauce

Winter vegetable tagine with chickpeas, lentils, couscous, harissa, and chermoula

Carrot-ginger soup with dill yogurt

Escarole and radicchio salad with caesar dressing, garlic croutons, and Parmesan

Little Gems lettuce with carrots, fennel, radishes, and Meyer lemon vinaigrette

Roasted potatoes and fennel with rosemary and garlic

Chocolate-glazed cream puff with vanilla pastry cream

Churchill-Brenneis Orchard Kishu tangerines, Lagier Ranches Page mandarin, and Barhi and Medjool dates

Clay’s bittersweet chocolate ice cream

Page mandarin sherbet and vanilla ice cream swirl

Brown butter-orange shortbread

Lindsey’s almond cake

Persimmon pudding 

DINNER
Wednesday – Saturday
Pick up from 4:30 to 7 p.m.
Order two days in advance at noon

WEDNESDAY
One whole Riverdog Farm chicken spit-roasted with herbs, garlic, and lemon;
with aïoli and Acme Bread pain d’epis

THURSDAY
Warm chicory and chanterelle salad with sherry vinaigrette and parsnip chips
Rancho Llano Seco pork loin spit-roasted with wild fennel, rosemary, and garlic;
with chard and Parmesan gratin, shell beans, and roasted carrots
Walnut torte with nocino ice cream and blood oranges

FRIDAY
Smoked black cod salad with Belgian endive, crème fraîche, and steelhead roe
David Tanis’s duck à l’orange with roasted fennel, carrots, celery root-potato purée,
and mustard frills
Hazelnut Paris-Brest

SATURDAY
Richard Olney’s butternut squash pudding soufflé with roasted chanterelles and mâche
Grilled Wolfe Ranch quail with chili butter, straw potato cake, glazed turnips,
and sautéed escarole
Apple and candied tangerine galette with vanilla ice cream

SUNDAY MARKET
Pick up from 12 to 3 p.m.
Order Friday at noon

Local organic farm boxes

Local organic farm boxes

Maiale al latte: Rancho Llano Seco pork shoulder cooked in milk with lemon and sage; 
with spinach, roasted potatoes, and fennel

Fresh rigatoni alla puttanesca

Carrot-ginger soup with dill yogurt

Escarole and radicchio salad with caesar dressing, garlic croutons, and Parmesan

Little gems lettuce with carrots, fennel, radishes, and Meyer lemon vinaigrette

Bohemian Creamery cheese

Vanilla-bittersweet chocolate truffle ice cream

Toasted coconut ice cream

Ginger-molasses cake

Pain d’amande

Coconut macaroons