DOWNSTAIRS DINNER MENUS FOR THE WEEK OF SEPTEMBER 21-26, 2026
MONDAY, SEPTEMBER 21 $135
Seared local albacore with preserved lemon, cucumbers, and harissa
Poitrine de cochon rôti: Grilled Becker Lane Farm pork belly with romano beans, potato purée, and roasted figs
Nocino ice cream crêpe with Warren pears and walnut praline
TUESDAY, SEPTEMBER 22 $175
Heirloom tomato and roasted shishito pepper salad with cucumbers and pangrattato
Doppio ravioli with braised lamb and smoky eggplant
Stemple Creek Ranch grass-fed beef ribeye spit-roasted with rosemary; with French fingerling potatoes, escarole, and chanterelles
Bittersweet chocolate soufflé
WEDNESDAY, SEPTEMBER 23 $175
Grilled zucchini and eggplant salad with Little Gem lettuce and bagna cauda
Petite bouillabaisse à la Panisse with rockfish, wild fennel, and saffron rouille
Spit-roasted Becker lane pork loin with potato–garlic gratin, torpedo onions, and romano bean persillade
Apple-raspberry galette with crème fraîche ice cream and pomegranate
THURSDAY, SEPTEMBER 24 $175
Chanterelle mushroom and romano bean salad with roasted peppers, hazelnuts, and Parmesan
Spaghetti alla chitarra with Manila clams, white wine, garlic, pancetta, and parsley
Sonoma County duck breast grilled with green peppercorns; with eggplant tian, yellow wax beans, and gaufrette potatoes
Pear and Concord grape sorbets with muscat grape granita
FRIDAY, SEPTEMBER 25 $175
Heirloom tomato and roasted pepper salad with chervil mousseline
Local wild king salmon with glazed cucumbers and fig beurre blanc
Wolfe Ranch quail grilled with lemon and cumin; with ratatouille, onion rings, chanterelle mushrooms, and rocket salad
Passionfruit ice cream meringue tartlet
SATURDAY, SEPTEMBER 26 $175
Seared local albacore with eggplant caponata and wild rocket
Ricotta and herb agnolotti in Valencia tomato brodo
Grilled Paicines Ranch lamb with anchovy-garlic sauce, Tokyo turnips, sautéed escarole, and chanterelle mushrooms
Stracciatella, caramel, and bittersweet chocolate ice cream bombe
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