RESTAURANT MENUS, OCTOBER 14–19, 2024
SATURDAY, OCTOBER 19 $175
Seared Mendocino albacore with haricots verts, Bodega Red potatoes, cherry tomatoes, and aïoli
Chanterelle mushroom tagliatelle with bacon lardons and herby breadcrumbs
Grilled Elliott Ranch lamb rack and loin with tomato-marjoram coulis, eggplant fritters, borlotti beans, and roasted Jimmy Nardello peppers
Bronx grape granita with Concord grape and Warren pear sherbets
MONDAY, OCTOBER 21 $135
Fried Mendocino rockfish with julienne vegetable salad, chervil, and aïoli
Sonoma County duck breast au poivre with roasted butternut squash, savoy spinach,
haricot verts persillade, and mesclun salad
Lindsey’s almond torte with huckleberry ice cream
TUESDAY, OCTOBER 22 $175
Grilled Monterey Bay squid with chicories, basil, and Meyer lemon vinaigrette
Chanterelle mushrooms with Valencia tomato risotto, Parmesan, and gremolata
Becker Lane Farm pork loin roasted with rosemary and mustard;
with Scarlet Queen turnip gratin, collard greens, and roasted carrots
Buckwheat crêpe with ginger ice cream and sautéed apples
WEDNESDAY, OCTOBER 23 $175
Nantucket Bay scallop and Belgian endive salad with Meyer lemon, trout roe, and chervil
Razor clams with green linguine, pancetta, and breadcrumbs
Grilled striped bass with Champagne-butter sauce, stuffed New Girl tomatoes, La Ratte new potatoes,
and gingery greens
Passionfruit meringue tartlet
THURSDAY, OCTOBER 24 $175
California white sea bass tartare with ginger, green peppercorns, and herb salad
Autumn squash raviolini in squab brodo with leeks
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with glazed carrots, amaranth,
potato-Parmesan purée, and chanterelle mushrooms
Red wine–poached pear feuilleté with crème fraîche
FRIDAY, OCTOBER 25 $175
Gulf shrimp with sweet pepper and fennel salad and basil vinaigrette
Potato gnocchi with wild mushrooms, brown butter, and fried sage
Grilled breast and braised leg of Sonoma County duck; with carrots roasted with cumin,
purplette onions, and Colibri shell beans
Marsala semifreddo with Black Mission fig sauce and raspberries
SATURDAY, OCTOBER 26 $175
Provençal onion tart with niçoise olive tapenade and frisée salad
Mendocino rockfish bourride with garlicky croûton and aïoli
Joyce Farm guinea hen roasted in the hearth with thyme and lemon;
with eggplant tian, gingery greens, and Ama Rosa potatoes
Pomegranate gelée with raspberry–plum and vanilla sherbets
Wine pairing: $75 per person on Mondays,
$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% 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