DOWNSTAIRS DINNER MENUS FOR THE WEEK OF MARCH 23–28, 2026
MONDAY, MARCH 23 $135
Kaki Farm asparagus galette with crème fraîche and Niçoise olive tapenade
Lamb à la fiçelle: Full Belly Farm lamb leg cooked in the hearth;
with flageolet beans, Tokyo turnips, roasted carrots, and anchovy salsa
Île flottante with passionfruit and tangerines
TUESDAY, MARCH 24 $175
Yellowtail jack carpaccio with Chandler pomelo, sorrel cream, and Banyuls vinaigrette
New potato and saffron agnolotti with asparagus and pine nuts
Grilled Sonoma County duck breast with carrot mousseline, Annabelle’s artichokes,
and Tokyo turnips
Meyer lemon éclair with strawberries and kumquats
WEDNESDAY, MARCH 25 $175
Albacore tuna tartare with asparagus, rocket, sunchoke chips, and aïoli
Manila clam chowder with croûtons and bottarga
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with spinach, crispy marble potatoes,
and baby carrots
Crème fraîche ice cream crêpe with bittersweet chocolate and almonds
THURSDAY, MARCH 26 $175
Fried asparagus with chervil mousseline, golden beets, and herb salad
Monterey Bay squid with saffron tagliatelle, preserved Meyer lemon, and green coriander
Grilled Paine Farm squab with wild rice, glazed Tokyo turnips, gingery collard greens,
and chili-cumin butter
Pistachio and wildflower honey ice cream pasticcini
FRIDAY, MARCH 27 $175
Smoked Half Moon Bay black cod with Little Gem lettuce and horseradish cream
Manila clams with nettle risotto and pancetta
Spit-roasted Root Down Farm duck with kumquat salsa, asparagus, chard, and black Beluga lentils
Lindsey’s almond torte with tangerine ice cream and strawberries
SATURDAY, MARCH 28 $175
Asparagus salad with mustard vinaigrette, hazelnuts, prosciutto, and rocket
Northern halibut with fennel purée, capers, and beurre blanc
Grilled Full Belly Farm lamb rack and loin with fried spring onions, roasted carrots, spinach,
and sorrel sauce
Neapolitan ice cream bombe
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