DOWNSTAIRS DINNER MENUS FOR THE WEEK OF MAY 4–9, 2026
MONDAY, MAY 4 $135
Porcini mushroom salad with rocket, Parmesan, and hazelnut vinaigrette
Saumon en feuille de figuier: Local wild king salmon grilled in a fig leaf; with beurre blanc, asparagus, spring onions, and crispy potatoes
Meyer lemon ice cream profiterole with blueberries
TUESDAY, MAY 5 $175
Smoked local black cod with beets, Belgian endive, and horseradish
Potato gnocchi with snap peas, morels, and pancetta
Grimaud Farms guinea hen cooked in the hearth; with carrot mousseline, Tokyo turnips, and fava beans
Pistachio torte with strawberry ice cream and rhubarb
WEDNESDAY, MAY 6 $175
Kaki Farm asparagus with ricotta, fava beans, and prosciutto
Grilled Monterey Bay squid with butter beans, basil, and hot pepper
Stemple Creek Ranch beef filet with crispy marble potatoes, English peas, baby carrots, and sauce chasseur
Cherry galette with vanilla ice cream
THURSDAY, MAY 7 $175
Gulf shrimp with Little Gem lettuce, golden beets, radishes, and chervil mousseline
Asparagus soup with morel mushrooms, Parmesan, and sage
Spit-roasted Becker Lane Farm pork loin with salmoriglio sauce, stuffed zucchini, glazed turnips, and chard
Wildflower honey ice cream crêpe with strawberries and kumquats
FRIDAY, MAY 8 $175
Fried Half Moon Bay rockfish with saffron onions, almonds, and wild rocket
Fava bean risotto with pancetta, Parmesan, and mint
Wolfe Ranch quail grilled with thyme; with morel mushrooms, roasted carrots, and gingery asparagus
Kiwi and coconut sherbets with passionfruit and meringue
SATURDAY, MAY 9 $175
San Francisco black cod with cucumber salad, pickled onions, crème fraîche, and anise hyssop
Hand-cut herb pasta with porcini mushrooms, Parmesan, and gremolata
Paine Farm squab grilled with green garlic and cumin; with squab liver toast, English peas, Tokyo turnips, and spinach
Cassata ice cream with strawberry sorbet
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% 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