Restaurant menus

RESTAURANT MENUS, MARCH 19–23, 2024

TUESDAY, MARCH 19 $175
Smoked black cod with shaved fennel and treviso salad, radishes, and anise hyssop
Dungeness crab tagliatelle with green garlic, Aleppo pepper, and preserved Meyer lemon
Joyce Farms guinea hen roasted in the hearth; with potato and black trumpet mushroom gratin, roasted Tokyo turnips, and asparagus
Ginger crème caramel with Page mandarins and kumquats

WEDNESDAY, MARCH 20 $175
Seared sea scallops with leek, blood orange, and frisée salad and chervil mousseline
Asparagus soup with anise hyssop fritters and Bondolio olive oil
Spit-roasted Becker Lane Farm pork loin with white bean and chard gratin, sautéed wild mushrooms, and glazed Tokyo turnips
Meyer lemon and huckleberry ice cream profiteroles

THURSDAY, MARCH 21 $225
Parsi New Year with Niloufer Ichaporia King
Calamansi apéritif with spiced cashews, papads, and pickles
Batata vadas: Potato balls with green mango chutney
Ritual Dal with nettle swirl
Dungeness crab salad with green peppercorns and mâche
Grilled Turkish-spiced Paine Farm squab with barberry pulao and gingery greens
Makrut lime ice, falooda, jalebis, and other sweets

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

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