DOWNSTAIRS DINNER MENUS FOR THE WEEK OF AUGUST 10-15, 2026
MONDAY, AUGUST 10 $135
Pissaladière with rocket salad, crème fraîche, and sherry vinaigrette
Bouillabaisse à la Panisse: Traditional bouillabaisse cooked in the fireplace;
with local fish and shellfish, wild fennel, and saffron rouille
Marsala crème caramel with roasted Black Mission figs and raspberries
TUESDAY, AUGUST 11 $175
Heirloom tomato and red beet salad with tonnato sauce and fried capers
Pan-roasted monkfish with spinach, roasted fennel, and Maltaise sauce
Caille aux raisins: Grilled Wolfe Ranch quail with roasted grapes, bacon, and pine nuts;
with pomme purée and baby carrots
Mulberry ice cream crêpe with peaches and almond praline
WEDNESDAY, AUGUST 12 $175
Local halibut tartare with cucumbers, crème fraîche, beet chips, and herb salad
Risotto al pomodoro with fried gulf shrimp and chili
Spit-roasted Becker Lane Farm pork loin with eggplant caponata, green beans, and rocket salad
Blackberry and strawberry sorbets with Meyer lemon granita
THURSDAY, AUGUST 13 $175
Bellwether Farms ricotta with roasted figs, Jimmy Nardello peppers, and sherry vinaigrette
Monterey Bay squid with saffron pasta, basil, and hot pepper
Spit-roasted Root Down Farm duck with New Girl tomato baked with herby bread crumbs,
haricots verts, amaranth greens, and Lucques olive salsa
Walnut torte with nocino ice cream and plums
FRIDAY, AUGUST 14 $175
New Girl tomato gazpacho with lemon cucumbers and fried squash blossoms
Wild king salmon à la nage with new potatoes, summer squash, and basil butter
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary;
with chanterelle mushroom and cranberry bean gratin, yellow wax beans, and wild rocket
Caramel ice cream profiterole with bittersweet chocolate and hazelnuts
SATURDAY, AUGUST 15 $175
Wild king salmon slow baked on fig leaves; with cucumbers, basil, and cherry tomato salsa
Handkerchief pasta with ricotta, chanterelle mushrooms, and cranberry beans
Paicines Ranch lamb grilled with summer savory; with eggplant tian, gaufrette potatoes,
and romano beans
Nectarine and wild fennel sherbets with raspberry–red wine zuppa
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