RESTAURANT MENUS, MARCH 16–21, 2026
MONDAY, MARCH 16 $135
Slow-baked Steelhead trout with Little Gem lettuce, tarragon mousseline, and golden beets
Poulet rôti: Spit-roasted Root Down Farm chicken with Kaki Farms asparagus, wild mushrooms, and sauce suprême
Passionfruit granita with coconut ice cream and kiwi sorbet
TUESDAY, MARCH 17 $175
Belgian endive and chicory salad with Dungeness crab and Chandler pomelo
Cavatelli with wild mushrooms, nettles, and black truffle butter
Becker Lane Farm pork loin spit-roasted with paprika and green garlic; with Red Russian kale, cipollini onions, and fennel fritters
Meyer lemon ice cream profiterole with kumquats
WEDNESDAY, MARCH 18 $175
Kaki Farms Asparagus with bacon lardons, mustard vinaigrette, and herb salad
Pan-roasted lingcod with sunchoke purée, fioretto cauliflower, and sauce Grenobloise
Grilled Stemple Creek Ranch grass-fed beef filet with green peppercorn sauce, baby carrots, chard, and crispy potatoes
Bittersweet chocolate fondant with hazelnut ice cream
THURSDAY, MARCH 19 $175
Deep fried asparagus with horseradish cream, frisée salad, and mustard blossoms
Manila clams with citrus risotto and gremolata
Sonoma County duck breast grilled with coriander and black pepper; with chard, glazed Tokyo turnips with prosciutto, and chanterelles
Huckleberry frangipane tart
FRIDAY, MARCH 20 $175
Gulf shrimp with Little Gem lettuce, julienne vegetables, and tarragon mousseline
Asparagus soup with black trumpet mushrooms and crème fraîche
Paine Farm squab grilled with wild cumin and green garlic; with sautéed spinach, roasted carrots, and celery root purée
Pistachio torte with wildflower honey ice cream and tangerines
SATURDAY, MARCH 21 $225
Parsi New Year with Niloufer Ichaporia King
California guava apéritif with spiced cashews, toasted papads, and pickled turmeric toasts
Vegetable fritters with date and tamarind chutney
Ritual dal with nettle swirl
Banana leaf–wrapped local halibut with green chutney
Twice-cooked Watson Ranch spring lamb with gingery greens and herbed Chinnor rice
Mulberry ice, falooda, jalebis, and other sweets
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