Restaurant menus


FRIDAY, MAY 24 $175
Spring vegetable anchoïade with flowering coriander and Little Gems lettuce
Green fettuccine with clams, pancetta, hot pepper, and breadcrumbs
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with marchand de vin sauce, gaufrette potatoes, baby carrots, and sautéed spinach
Cherry, pistachio, and chocolate ice cream bombe

Wild king salmon carpaccio with nasturtiums, ginger, and green peppercorns
Ricotta ravioli with asparagus, fava beans, fried sage, and mint gremolata
Joyce Farms guinea hen roasted in the hearth with lemon and thyme; with English pea and onion ragout, morel mushrooms, and straw potato cake
Rhubarb and strawberry ice cream vacherin with candied kumquats

Chez Panisse Restaurant will be closed for a private event.

Little Gems lettuce with snap peas, fava bean salsa, crème fraîche, and trout roe
Potato gnocchi with Manila clams, English peas, and crispy pancetta
Spit-roasted Stemple Creek grass-fed beef rib-eye with Riverdog Farm turnips, roasted asparagus, and morel mushrooms
Bittersweet chocolate Gâteau Basque with Brooks cherries

Morel mushroom crostini with pickled spring onion and herb salad
Seared sea scallops with fennel purée and Lucques olive salsa
Becker Lane Farm pork loin spit-roasted with mustard and rosemary; with shell bean and fava bean gratin, chard, and turnips
Lindsey’s almond cake with crème fraîche ice cream and roasted apricots

FRIDAY, MAY 31 $175
Frisée and rocket salad with bacon lardons, croûtons, and mustard vinaigrette
Wild king salmon with fava bean–Meyer lemon salsa and coriander flowers
Grilled Elliott Ranch lamb rack and loin with béarnaise sauce, gaufrette potatoes, spinach, and roasted carrots
Cherry feuilleté with fig leaf ice cream

Smoked black cod with Little Gems lettuce, golden beets, radishes, and horseradish cream
Hand-cut herb pasta with porcini mushrooms, new garlic, basil, and Parmesan
Grilled Paine Farm squab with parsley sauce, Tokyo turnips, new potatoes, and roasted spring onions
Rhubarb and strawberry ice cream meringue 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 $35/bottle, $55/magnum

Website artwork by Patricia Curtan.

1517 Shattuck Avenue
Berkeley, CA 94705