Restaurant menus

RESTAURANT MENUS, APRIL 20–27, 2024

SATURDAY, APRIL 20 $175
Artichoke and Lucques olive salad with frisée and Cesare’s prosciutto
Northern halibut steamed over bay leaves with julienned vegetables and wild fennel beurre blanc
Grilled Paine Farm squab au poivre with Tokyo turnips, spring greens, and fava beans
Strawberry ice cream meringue tartlet

TUESDAY, APRIL 23 $175
Monterey Bay squid with Little Gems lettuce, basil, and saffron mayonnaise
Tortellini with ricotta, morels, and fava beans
Grilled breast of Sonoma County duck with snap pea and spring onion ragoût, straw potato cake, and asparagus
Orange blossom ice cream, strawberry sherbet, and tangerine granita

WEDNESDAY, APRIL 24 $175
Asparagus with mustard mousseline, Cesare’s prosciutto, and frisée salad
Seared sea scallops with citrus risotto and green peppercorns
Full Belly Farm lamb rack and loin grilled with cumin and green garlic; with Tokyo turnips, roasted marble potatoes, and collard greens
Strawberry savarin

THURSDAY, APRIL 25 $175
Jean-Pierre’s Belgian endive salad with walnut vinaigrette and lardons
Alaskan halibut with spinach, crispy leeks, and ginger beurre blanc
Becker Lane Farm pork loin spit-roasted with wild fennel; with fava beans, potato gratin, and spring onions
Rhubarb and strawberry tartlet

FRIDAY, APRIL 26 $175
Local halibut carpaccio with ginger, golden beets, fried capers, and mâche
New garlic pudding soufflé with asparagus and wild mushrooms
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with spring onion fritters, chard, and glazed turnips
Bittersweet chocolate crêpe with crème fraîche ice cream and candied tangerine

SATURDAY, APRIL 27 $175
Smoked black cod and Belgian endive salad with red radishes and crème fraîche
English pea risotto with pancetta, sage, and Parmesan
Joyce Farms guinea hen grilled in the hearth; with gaufrette potatoes, roasted baby carrots, spinach, and red wine–shallot butter
Pistachio torte with honey ice cream and strawberries

Wine pairing: $85 per person.

We always offer a vegetarian substitution. However, we cannot make any other modifications or changes to our Restaurant menus.


A 17% service charge is added to your bill to ensure fair, equitable wages, and benefits for all Chez Panisse employees.
Should you wish to acknowledge the staff for an exceptional experience, we have included an optional tip line. Tips go into a tip pool distributed among all employees, in both dining room and kitchen, who help to create your dining experience.


Service charge: 17 percent.           Sales tax: 10.25 percent.           Corkage $35/bottle, $55/magnum

Website artwork by Patricia Curtan.

1517 Shattuck Avenue
Berkeley, CA 94705