Restaurant menus

RESTAURANT MENUS, MARCH 22–30, 2024

FRIDAY, MARCH 22 $175
California white sea bass tartare with Meyer lemon, ginger, fried capers, and herb salad
Monterey Bay squid cooked in the hearth with red wine and leeks; with saffron risotto
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary and green garlic; with fried spring onions, erbette chard, and black trumpet mushrooms
Hazelnut éclair

SATURDAY, MARCH 23 $175
Warm asparagus salad with mustard vinaigrette, Cesare’s prosciutto, and mâche
Dungeness crab pasta with preserved Meyer lemon, ginger, and coriander
Grilled Full Belly Farm lamb rack and loin with Béarnaise sauce, sautéed spinach, roasted baby carrots, and gaufrette potatoes
Pistachio torte with wildflower honey ice cream and tangerines

TUESDAY, MARCH 26 $175
Local halibut carpaccio with capers, Meyer lemon, croûtons, and herb salad
Primavera risotto with asparagus, Ross’s fava greens, baby artichokes, and shaved Parmesan
Spit-roasted Becker Lane Farm pork loin with gaufrette potatoes, savoy spinach, roasted Tokyo turnips, and sauce ravigote
Cassata ice cream with pixie tangerines

WEDNESDAY, MARCH 27 $175
Baked wild king salmon with Little Gems salad, radishes, and Ross’s sorrel cream
Pasta alle vongole with Manila clams, green garlic, hot pepper, and gremolata
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with potato purée, asparagus, and baby artichokes à la barigoule
Bittersweet chocolate soufflé

THURSDAY, MARCH 28 $175
Grilled asparagus and baby artichokes with maltaise sauce; with rocket and shaved fennel salad
Celery root velouté with wild mushrooms, croûtons, and crispy pancetta
Roasted Sonoma County duck breast with flageolet beans, escarole, and Annabelle’s carrots
Buckwheat crêpe with wildflower honey ice cream, tangerines, and pistachio

FRIDAY, MARCH 29 $175
Leek and gruyère galette with rocket salad and prosciutto
Petite bouillabaisse à la Panisse with local rockfish, Manila clams, Monterey Bay squid, and rouille toast
Joyce Farms guinea hen roasted in the hearth; with gaufrette potatoes, chanterelle mushroom ragoût, and roasted asparagus
Strawberry sherbet and kumquat ice cream meringata

SATURDAY, MARCH 30 $175
Frisée salade aux lardons with golden beets, mustard vinaigrette, and buttery croûtons
Wild mushroom cappelletti in brodo with Parmesan and lemon zest
Grilled ling cod with sauce gribiche, roasted marble potatoes, savoy spinach, and fried spring onions
Gâteau Basque with huckleberries

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