RESTAURANT MENUS, FEBRUARY 23–28, 2026
MONDAY, FEBRUARY 23 $135
Steelhead trout gravlax with radicchio, Pink Lady apples, and shaved fennel
Lapin à la moutarde: Braised Devil’s Gulch Ranch rabbit with Dijon mustard, white wine, and crème fraîche; with marble potatoes and baby carrots
Huckleberry ice cream crêpe with candied Meyer lemon
TUESDAY, FEBRUARY 24 $175
Belgian endive salad with guanciale, croûtons, and wild mushrooms
Potato gnocchi with Point Reyes blue cheese, walnuts, and tardivo di treviso
Grilled Spanish mackerel with Brussels sprouts, scallion fritter, fingerling potatoes, and preserved lemon salsa
Coconut ice cream and passionfruit sorbet meringata with tangerines
WEDNESDAY, FEBRUARY 25 $175
Local halibut carpaccio with golden beets, fried capers, and herb salad
Sunchoke soup with bay scallops and black truffle butter
Grilled Stemple Creek Ranch grass-fed beef filet with pommes boulangère, baby carrots, and chanterelle mushrooms
Bittersweet chocolate pavé with kirsch-vanilla ice cream
THURSDAY, FEBRUARY 26 $175
Smoked Monterey ling cod and leek salad with frisée, trout roe, and crème fraîche
Wild mushrooms with green pasta and herby breadcrumbs
Spit-roasted Becker Lane Farm pork loin stuffed with Armagnac-soaked prunes and pistachios; with potato purée, Savoy cabbage, and roasted carrots
Pink Lady apple-huckleberry galette with Meyer lemon ice cream
FRIDAY, FEBRUARY 27 $175
Wild mushroom and chicory salad with sherry vinaigrette, hazelnuts, and Parmesan
Dungeness crab and saffron risotto and gremolata
Grilled Full Belly Farm lamb rack and loin with harissa, Tokyo turnips, sautéed spinach, and crispy potatoes
Cassata ice cream with blood oranges
SATURDAY, FEBRUARY 28 $175
Gulf shrimp with Little Gem lettuce, radishes, and Meyer lemon mayonnaise
Celery root soup with green garlic and black truffle
Paine Farm squab grilled with wild black pepper; with squab liver toast, glazed turnips, chanterelle mushrooms, and mustard greens
Pistachio and candied orange ice cream pasticcini
Wine pairing: $75 per person on Monday,
$95 per person Tuesday–Saturday
We always offer a vegetarian substitution. However, we cannot make any other modifications or changes to our Restaurant menus.
A 17% supplementary charge is automatically added to your bill and contributes to wages and benefits for all Chez Panisse employees.
Tips left by our guests are directly distributed and shared by the dining room, dish room, and kitchen employees working today who helped create your dining experience.
Service charge: 17 percent Sales tax: 10.25 percent Corkage $40/bottle, $70/magnum
Website artwork by Patricia Curtan.
1517 Shattuck Avenue
Berkeley, CA 94705