Restaurant menus


FRIDAY, JULY 19 $175
Pan-seared herb-crusted California albacore with haricots verts, lemon cucumbers, aïoli, and basil
Corn soup with coriander salsa and squash blossom fritters
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with Black Prince tomatoes baked with breadcrumbs, garlicky potato purée, onion rings, and herb salsa
Buckwheat crêpe with kirsch ice cream, cherries, and almond praline

Summer fish and shellfish terrine with cucumbers, radishes, and chervil mousseline
Monterey Bay squid braised in the hearth with red wine and leeks; with saffron tagliatelle
Grilled striped bass with wild fennel beurre blanc, yellow romano beans persillade, roasted marble potatoes, and purple pearl onions
Meyer lemon ice cream profiteroles with strawberries and pistachios

California albacore with tomatoes, Japanese cucumbers, aïoli, and purple basil
Soupe au pistou with cranberry beans, summer vegetables, pesto, and Parmesan
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with Tokyo turnips,
grilled romano beans, new potatoes, and béarnaise sauce
Marsala semifreddo with peaches and raspberries

Friture of Monterey Bay squid with cherry tomato, cranberry bean, and cucumber salad
Squash blossom and corn pudding soufflé with red pepper coulis
Grilled California white sea bass with niçoise olive tapenade, tomato confit, fennel gratin, and haricots verts
Santa Rosa plum and strawberry sherbets with Moscato d’Asti granita

Green and yellow bean salad with sherry vinaigrette, hazelnuts, and prosciutto
Corn soup with Sungold tomatoes, fried squash blossoms, and crème fraîche
Becker Lane Farm pork loin spit-roasted with rosemary; with stuffed zucchini, chard, and apricot mostarda
Gâteau Basque with summer berries

FRIDAY, JULY 26 $175
Venetian fried rockfish with sweet and sour onions, rocket salad, almonds, and saffron
Bellwether Farms ricotta cappelletti in tomato brodo with wild fennel
Paicines Ranch lamb rack and loin grilled with cumin and lemon; with glazed Tokyo turnips, roasted new potatoes, and romano beans
Raspberry ice cream meringue tartlet

Salade frisée aux lardons; with mustard vinaigrette and croûtons
Wild king salmon à la nage with new potatoes, summer squash, and basil butter
Paine Farm squab grilled with thyme and garlic; with eggplant fritters, roasted purple pearl onions, and yellow wax beans persillade
Strawberry and pistachio ice cream bombe

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 $40/bottle, $70/magnum

Website artwork by Patricia Curtan.

1517 Shattuck Avenue
Berkeley, CA 94705