DOWNSTAIRS DINNER MENUS FOR THE WEEK OF OCTOBER 5-OCTOBER 10, 2026
MONDAY, OCTOBER 5 $135
Slow baked local wild king salmon with aïoli, cherry tomatoes, and shaved fennel salad
Root Down Farm chicken braised in red wine; with pearl onions, bacon, and chanterelle mushrooms
Gâteau Basque with raspberries
TUESDAY, OCTOBER 6 $175
Seven Moons Farm heirloom tomato salad with shell beans, chanterelles, and Parmesan
San Francisco petrale sole with roasted Fioretto cauliflower, capers, and beurre blanc
Spit-roasted Stemple Creek Ranch grass-fed beef rib eye with stuffed New Girl tomato, Ama Rosa potatoes, and Little Gem lettuce
Stracciatella and hazelnut ice cream bombe
WEDNESDAY, OCTOBER 7 $175
Local halibut tartare with aïoli, capers, fried shallots, and Little Gem lettuce
Papardelle with chanterelle mushrooms, leeks, and grilled rabbit loins
Grilled Wolfe Ranch quail with potato and sorrel gratin, haricots verts, and Tokyo turnips
Pear sorbet and raspberry ice cream with Bronx grape granita
THURSDAY, OCTOBER 8 $175
Seared spice-crusted local albacore with Niçoise olive tapenade and haricots verts
Valencia tomato risotto with chanterelle mushrooms, cranberry beans, and Parmesan
Becker Lane Farm pork loin spit-roasted with rosemary; with fig mostarda, Jimmy Nardello peppers, collard greens, and crispy marble potatoes
Passionfruit ice cream pavlova
FRIDAY, OCTOBER 9 $175
Tomato gazpacho with cucumbers, sweet peppers, basil, and fried squash blossoms
Gulf shrimp with Anson Mills polenta and anchovy salsa verde
Sonoma County duck breast au poivre; with turnips, yellow wax beans, and gingery greens
Huckleberry ice cream meringue tartlet
SATURDAY, OCTOBER 10 $175
Roasted black mission figs with punterelle, frisée, sherry vinaigrette, and prosciutto
Lingcod with spinach, wild fennel beurre blanc, and crispy leeks
Paicines Ranch lamb grilled with cumin; with potato-tomato gratin, haricots verts, and chanterelles
Caramel ice cream profiterole with bittersweet chocolate
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