Lunch, Friday, February 28, 2020

Little Gems lettuce with blood oranges, crème fraîche, and chervil, $13

Cannard Farm chicories with mustard dressing, marinated beets, and egg, $14

Local halibut tartare with fennel, radishes, and ginger vinaigrette, $17

Baked Andante Dairy goat cheese with garden lettuces, $15

Garden lettuces, $10

Pizzetta di Michele with goat cheese, prosciutto, and rosemary, $26

Celery root soup with cumin, turmeric, and dill yogurt, $12

Rigatoni with asparagus, cream, black pepper, mint, and pecorino, $23

Winter vegetable tagine cooked in the wood oven with couscous
and chermoula, $23

Sonoma County duck breast with butternut squash gratin, garlicky kale,
and black olives, $30

Grilled Rancho Llano Seco pork loin with crispy potatoes, sprouting broccoli,
and sage, $29

Buttermilk-fried petrale sole with spicy red cabbage salad
and Creole rémoulade sauce, $36

Pizza with tomato sauce, capers, anchovies, and marjoram, $26

Side orders: A plate of olives or Spanish anchovies, $6 each

Apple and sour cherry galette with vanilla ice cream, $12

Niloufer’s cardamom cake with blood oranges, candied kumquats,
and crème chantilly, $12

Vanilla profiterole with chocolate and Bourbon caramel sauces
and toasted pecans, $12

Meyer lemon and huckleberry ice creams with huckleberry coulis
and a ginger snap, $12

Churchill-Brenneis Orchard Kishu tangerines
and Flying Disc Ranch Barhi and Medjool dates, $12

Chez Panisse adds a 17% service charge to every check. This 17% goes to the restaurant and is returned
to all hourly employees in the form of wages and benefits.
Any additional gratuity is at your discretion and goes directly to your server.

The food we serve comes from farms, orchards, ranches, and fisheries
guided by principles of sustainability.
Dinnerware by Heath Ceramics, Sausalito, California.
Thank you for not using your cell phone or computer at the table.

2020-02-28 11:31:12