RESTAURANT MENUS, OCTOBER 7–12, 2024
MONDAY, OCTOBER 7 $135
Chanterelle mushroom toast with rocket and fennel salad and Cesare’s prosciutto
Grilled Sicilian stuffed squid with roasted eggplant, shell beans, haricots verts, and harissa sauce
Fig leaf panna cotta with raspberries and figs roasted in the wood oven
TUESDAY, OCTOBER 8 $175
Dry-farmed New Girl tomato gazpacho with sweet pepper and corn salsa
Wild king salmon with roasted Belgian endive, carrot mousseline, and sauce grenobloise
Spit-roasted Becker Lane Farm pork loin with roasted eggplant, chanterelle mushrooms,
and romano beans
Buckwheat crêpe with vanilla ice cream, Bosc pear, and bittersweet chocolate
WEDNESDAY, OCTOBER 9 $175
Heirloom tomato salad with ricotta-stuffed squash blossom fritters, Niçoise olive salsa, and basil
Local halibut brandade ravioli in bouillabaisse broth
Joyce Farms Guinea hen roasted in the hearth; with ratatouille à la provençal, haricots verts,
and crispy fingerling potatoes
Apple feuilleté with crème fraîche
THURSDAY, OCTOBER 10 $175
Fried Gulf shrimp with Little Gems lettuce, golden beets, and chervil mayonnaise
Monterey Bay squid cooked with red wine and leeks; with saffron tagliatelle
Northern halibut grilled in a fig leaf with fig butter sauce, eggplant fritters, sautéed greens,
and roasted onions
Meyer lemon and huckleberry ice cream profiteroles
FRIDAY, OCTOBER 11 $175
Bartlett pear and frisée salad with hazelnuts, Parmesan, and sherry vinaigrette
Seared sea scallops with Valencia tomato and wild fennel risotto
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with marchand de vin sauce,
fried peppers, broccoli rabe, and marble potatoes
Raspberry and passionfruit ice cream bombe
SATURDAY, OCTOBER 12 $175
Pennyroyal Farm goat cheese pudding soufflé with herb salad and radishes
Pan-roasted black sea bass with fennel and preserved Meyer lemon salsa
Grilled Sonoma County duck breast with parsley sauce, glazed turnips, shell beans,
and chanterelle mushrooms
Lindsey’s almond torte with plum ice cream and pomegranate
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