RESTAURANT MENUS, SEPTEMBER 7–14, 2024
SATURDAY, SEPTEMBER 7 $175
Smoked San Francisco black cod salad with cucumbers, green peppercorns, and crème fraîche
Saffron noodles with eggplant caponata, ricotta salata, and mint gremolata
Riverdog Farm lamb rack and loin grilled with lemon and cumin; with flageolet beans, New Girl tomato confit, and onion rings
Marsala semifreddo with figs roasted in the wood oven
MONDAY, SEPTEMBER 9 $135
Gulf shrimp with Japanese cucumbers, cherry tomatoes, and romesco sauce
Grilled Stemple Creek Ranch bavette steak with crispy potatoes, garlicky romano beans, Little Gems lettuce, and sauce béarnaise
Raspberry ice cream, vanilla sherbet, and red wine granita with Lindsey’s almond tart and peaches
TUESDAY, SEPTEMBER 10 $175
Chanterelle mushroom salad with grilled spring onions, wild rocket, and sauce gribiche
King salmon with shell beans, haricots verts, and wild fennel beurre blanc
Grilled Sonoma County duck breast with gaufrette potatoes, romano beans, and ratatouille à la provençal
Mulberry ice cream and white nectarine sherbet meringata with raspberries
WEDNESDAY, SEPTEMBER 11 $175
Heirloom tomato salad with Monterey Bay squid, cucumbers, and tarragon vinaigrette
Ricotta raviolo with chanterelle mushrooms, sage, and crispy pancetta
Grilled wild king salmon with hollandaise sauce, roasted fennel, fingerling potatoes, and fried purple pearl onions
Meyer lemon tart with strawberries and raspberries
THURSDAY, SEPTEMBER 12 $175
Local halibut carpaccio with sweet pepper relish and herb salad
Monterey Bay squid pasta with basil and hot pepper
Joyce Farms guinea hen roasted in the hearth with thyme and lemon; with potato–tomato gratin, chanterelle mushrooms persillade, and gingery greens
Fig leaf crème caramel with peaches and plums
FRIDAY, SEPTEMBER 13 $175
Green bean and Corno di Toro pepper salad with sherry vinaigrette, hazelnuts, and Parmesan
Northern halibut cooked in a fig leaf with glazed cucumbers and Black Mission figs
Spit-roasted Klingeman Family Farms pork loin with New Girl tomato chutney, fried Rosso di Milano onions, Tokyo turnips, and borlotti beans
Olive oil cake with peaches and marsala ice cream
SATURDAY, SEPTEMBER 14 $175
Pan-seared Eureka albacore with lemon cucumbers, cherry tomatoes, and chervil mayonnaise
Handkerchief pasta verde with chanterelle mushrooms and Bellwether Farms ricotta
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary and garlic; with Richard Olney’s eggplant fans, crispy potatoes, and haricot verts
Neapolitan bombe
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