DOWNSTAIRS DINNER MENUS FOR THE WEEK OF AUGUST 3-8, 2026
MONDAY, AUGUST 3 $135
Albacore tuna with romano beans, cherry tomatoes, olives, and basil vinaigrette
Poulet aux girolles: Spit-roasted Root Down Farm chicken with chanterelle mushroom
and crème fraîche sauce, baby carrots, new onions, and fresh tagliatelle
Meyer lemon ice cream profiterole with strawberries and pistachio
TUESDAY, AUGUST 4 $175
Chanterelle mushroom and haricots verts salad with hazelnuts and Parmesan
Spaghetti alla chitarra with Monterey Bay squid, basil, and hot pepper
Grilled San Francisco white seabass with ratatouille provençal, spinach, Amarosa potatoes,
and hollandaise sauce
Mango sorbet and coconut ice cream with raspberries
WEDNESDAY, AUGUST 5 $175
Slow-baked local wild king salmon with peperonata, new potatoes, and aïoli
Minestrone soup with cranberry beans, braised lamb belly, and mezze rigatoni
Grimaud Farm guinea hen roasted in the hearth; with spring onions, baby carrots,
and summer chanterelles
Almond torte with olive oil ice cream and Cal Red peaches
THURSDAY, AUGUST 6 $175
Green and yellow romano bean salad with pickled chanterelles, roasted peppers, and frisée
Gulf shrimp with Valencia tomato risotto and wild fennel
Becker Lane Farm pork loin spit-roasted with sage and lemon;
with ratatouille, fried squash blossoms, and red chard
Passionfruit ice cream and strawberry sorbet meringata
FRIDAY, AUGUST 7 $175
Local wild king salmon carpaccio with lemon cucumbers and coriander flowers
Pennyroyal Farm goat cheese pudding soufflé with corn soup and Sungold tomatoes
Sonoma County duck breast grilled with green peppercorns;
with parsley sauce, fried eggplant, chanterelles, and spinach
Plum frangipane tart with mulberry coulis
SATURDAY, AUGUST 8 $175
Charentais melon and cucumber salad with crème fraîche, mint, and prosciutto
Local halibut brandade ravioli with New Girl tomato confit and piccolo fino basil
Paine Farm squab grilled with wild mountain cumin; with stuffed summer squash, glazed turnips,
and roasted Jimmy Nardello peppers
Lindsey’s sunset 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