DOWNSTAIRS DINNER MENUS FOR THE WEEK OF NOVEMBER 9-14, 2026
MONDAY, NOVEMBER 9 $135
Yellowtail jack carpaccio with capers, fennel, herb salad, and citrus vinaigrette
Cassoulet: Grilled garlicky sausage and duck confit with shell beans, chanterelle mushrooms, and mesclun salad
Bittersweet chocolate soufflé
TUESDAY, NOVEMBER 10 $175
Pan-seared Monterey Bay squid with romesco sauce and rocket salad
Red Kuri squash ravioli with treviso radicchio and crispy pepitas
Grilled Sonoma County duck breast with rainbow chard, roasted torpedo onions, and wild mushrooms
Huckleberry frangipane tart
WEDNESDAY, NOVEMBER 11 $175
Grilled gulf shrimp with fall chicories, fennel, gold beets, and aïoli
Campanelle pasta with squab ragù, wild mushrooms, and gremolata
Half Moon Bay petrale sole with Fioretto cauliflower, spinach, fingerling potatoes, Manila clams, and beurre blanc
Bearss lime ice cream pavlova with passionfruit coulis
THURSDAY, NOVEMBER 12 $175
Chanterelle mushrooms and chicories with sherry-shallot vinaigrette and Parmesan cheese
Catalan fisherman’s stew with Bodega Bay rockfish and manila clams
Grimaud Farms guinea hen roasted in the hearth; with potato-nettle gratin, roasted carrots, and spinach
Pomegranate granita with ginger ice cream and red wine-poached pear sorbet
FRIDAY, NOVEMBER 13 $175
Chanterelle mushroom and French filet bean salad with frisée and Parmesan
Smoked black cod chowder with sorrel and buttery croutons
Paine Farm squab grilled with green peppercorns; with lima beans, Tokyo turnips, and collard greens
Bittersweet chocolate tartlet with hazelnut praline and crème chantilly
SATURDAY, NOVEMBER 14 $175
Crispy rockfish with julienned vegetables and Meyer lemon mayonnaise
Turnip soup with chanterelle mushrooms and olio nuovo
Full Belly Farm lamb grilled with cumin and lemon; with French filet beans, roasted peppers, and fried eggplant
Pistachio and chocolate ice cream profiteroles
We always offer a vegetarian substitution. However, we cannot make any other modifications or changes to our Restaurant menus.
A 17% supplementary charge is automatically added to your bill and contributes to wages and benefits for all Chez Panisse employees.
Tips left by our guests are directly distributed and shared by the dining room, dish room, and kitchen employees working today who helped 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