Restaurant menus


FRIDAY, JUNE 14 $175
Onion galette with anchovies, niçoise olive tapenade, and frisée salad
Wild king salmon cooked in a fig leaf with glazed cucumbers and nasturtium butter
Grilled Joyce Farms guinea hen breast and crépinette with gaufrette potatoes, gold chard, and Tokyo turnips
Ras el hanout crème caramel with peaches

Pan-roasted scallops with cucumber salad, rocket, and hazelnut vinaigrette
Handkerchief pasta with ricotta, peas, and morels
Paine Farm squab grilled with cumin; with fava bean–wild fennel purée, roasted carrots, and crispy new potatoes
Blueberry tartlet

Slow-baked wild king salmon with cucumbers and basil mayonnaise
Ricotta gnocchi with English peas and morel mushrooms
Becker Lane Farm pork loin spit-roasted with sage and lemon; with fennel gratin, butter beans, and sautéed spring greens
Boysenberry sherbet and raspberry ice cream meringata

Pennyroyal Farm goat cheese pudding soufflé with herb salad
Northern halibut steamed in a fig leaf with glazed cucumbers and wild fennel beurre blanc
Riverdog Farm lamb rack and loin grilled with cumin and lemon; with Fioretto cauliflower, new potatoes, and English pea and spring onion ragout
Raspberry frangipane tart

Fried Monterey Bay squid with julienne vegetable salad and aïoli
Wild mushroom raviolini in brodo with sage and Parmesan
Striped bass grilled with wild fennel; with beurre rouge, pan-seared leeks, roasted new potatoes, and carrots Vichy
Olive oil cake with Meyer lemon ice cream and blueberries

FRIDAY, JUNE 21 $175
Wild rocket and fennel salad with hazelnuts, sherry vinaigrette, and prosciutto
Half Moon Bay rockfish bourride with new garlic aïoli and croûton
Spit-roasted Stemple Creek Ranch grass fed beef rib-eye with red wine–shallot butter, gaufrette potatoes, sautéed spinach, and carrots
Neapolitan ice cream bombe

King salmon carpaccio with cucumber salsa, anise hyssop, and green peppercorns
Ricotta-herb cappelletti with peas, spring garlic, and mint
Grilled Sonoma County duck breast with parsley sauce, glazed radishes, gingery greens, and roasted new potatoes
Summer berry tartlet

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