RESTAURANT MENUS, NOVEMBER 29–30, 2024
FRIDAY, NOVEMBER 29 $175
Chicories with roasted wild mushrooms, Parmesan, and sherry vinaigrette
Black sea bass with celery root purée, crispy leeks, and olio nuovo
Spit-roasted Becker Lane Farm pork loin stuffed with Armagnac-soaked prunes and pistachios; with Tokyo turnips, buttery Savoy cabbage, and straw potato cake
Huckleberry ice cream meringue tartlet
SATURDAY, NOVEMBER 30 $175
Smoked San Francisco black cod with escarole salad, crispy beets, crème fraîche, and chervil
Butternut squash risotto with chanterelle mushrooms, Parmesan, sage, and olio nuovo
Paine Farm squab grilled with wild Madagascar peppercorns; with mustard greens, roasted pearl onions, and carrots Vichy
Gâteau Basque with quince and pomegranate
DECEMBER 2–7, 2024
A Week of Menus Celebrating Zinfandel
MONDAY, DECEMBER 2 $135
Gruyère pudding soufflé with chicory salad, prosciutto, and hazelnut vinaigrette
Grilled steelhead trout with Zinfandel-butter sauce, marble potatoes, Savoy spinach, and roasted baby carrots
Crème fraîche ice cream crêpe with huckleberries
TUESDAY, DECEMBER 3 $175
Little Gems lettuces with smoked black cod and crème fraîche
Northern halibut with fresh shell beans, razor clams, and Zinfandel beurre rouge
Sonoma County duck breast à l’orange with Scarlet Queen turnip gratin, grilled Belgian endive, and chanterelle mushrooms
Bearss lime and vanilla profiteroles with passionfruit coulis
WEDNESDAY, DECEMBER 4 $175
Porcini mushrooms with béarnaise sauce and Ross’s chicories
Sunchoke soup with Nantucket Bay scallops and olio nuovo
Grilled Full Belly Farm lamb rack and loin with Zinfandel sauce, marble potatoes, and Tokyo turnips
Meyer lemon and huckleberry ice cream meringata
THURSDAY, DECEMBER 5 $175
Bagna càuda with fall vegetables and chicories
Monterey Bay squid cooked in the hearth with Zinfandel and leeks; with saffron tagliatelle
Becker Lane Farm pork loin spit-roasted with sage and juniper; with porcini mushrooms and chard-Parmesan gratin
Pink Lady apple and quince galette with ginger ice cream
FRIDAY, DECEMBER 6 $175
Fried Bodega Bay rockfish with creamy celery root and mâche salad
Red Kuri squash soup with chestnuts and crème fraîche
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary and garlic; with Zinfandel-shallot butter, potato purée, and spinach
Bittersweet chocolate fondant with candied orange ice cream
SATURDAY, DECEMBER 7 $175
Washington Dungeness crab salad with watercress and tarragon mousseline
Risotto alla Milanese with porcini mushrooms and Parmesan
Joyce Farms guinea hen marinated in Zinfandel and roasted in the hearth; with Tokyo turnips, caramelized Belgian endive, and sautéed greens
Nocino and bittersweet chocolate ice cream 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