RESTAURANT MENUS, JULY 28–AUGUST 2, 2025
MONDAY, JULY 28 $135
Local halibut ceviche with golden beets, cilantro, and hot pepper
Traditional Catalan paella cooked over the fire with Root Down Farm chicken, local shellfish,
and romano beans; with Early Girl tomato confit and aïoli
Flan with Suncrest peaches and raspberries
TUESDAY, JULY 29 $175
Spanish mackerel escabeche with golden beets, crème fraîche, and Little Gem lettuce
Risotto alla Milanese with morel mushrooms and English peas
Sonoma County duck breast with straw potato cake, haricots verts, and roasted spring onions
Île flottante with plums and strawberries
WEDNESDAY, JULY 30 $175
Chanterelle mushroom and haricot vert salad with grilled eggplant and hazelnut vinaigrette
Pan-seared San Francisco lingcod with carrot purée, olive tapenade, and fried leeks
Grilled Paicines Ranch lamb rack and loin with spinach, cranberry beans, and Tokyo turnips
Summer berry tartlet
THURSDAY, JULY 31 $175
Fried Monterey Bay squid with cucumbers, rocket, basil, and aïoli
Wild greens agnolotti in brodo with Parmesan
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with Early girl tomato confit, chanterelle mushrooms, romano beans, and anchovy butter
Lindsey’s almond torte with blackberry ice cream and mulberry coulis
FRIDAY, AUGUST 1 $175
Smoked black cod salad with golden beets, cucumbers, anise hyssop, and crème fraîche
Spaghetti alla chitarra with chanterelles, shell beans, herby breadcrumbs, and Parmesan
Becker Lane Farm pork loin spit-roasted with rosemary and wild fennel; with romano beans, new onions, and spinach
Rooftop honey panna cotta with nectarines and pistachios
SATURDAY, AUGUST 2 $175
Squash blossom and ricotta pudding soufflé with cherry tomatoes and herb salad
King salmon à la nage with shell beans, haricots verts, and pistou
Paine Farm squab grilled with thyme and garlic; with chanterelles, Tokyo turnips, and chard
Flavor King plum frangipane tart with raspberries and crème chantilly
Wine pairing: $75 per person on Monday,
$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