RESTAURANT MENUS, DECEMBER 1–6, 2025
MONDAY, DECEMBER 1 $135
Chanterelle mushroom galette with chicory salad and prosciutto
Poisson grillé: Grilled local white seabass with Zinfandel-butter sauce, leeks, new potatoes, fennel fritters, and rocket
Île flottante with passionfruit and pomegranate
TUESDAY, DECEMBER 2 $175
Leeks vinaigrette with wild mushrooms, parsnip chips, and chicory salad
Grilled squid with romesco sauce, Lucques olive tapenade, and rocket
Becker Lane Farm pork loin roasted with fennel and sage; with arrowhead cabbage, Fioretto cauliflower, glazed cipollini onions, and Zinfandel demi-glace
Lindsey’s almond torte with huckleberry ice cream
WEDNESDAY, DECEMBER 3 $175
Gulf shrimp with Little Gem lettuce, crispy shallots, golden beets, and chili oil
Risotto alla milanese with wild mushroom and Zinfandel ragoût
Grilled Sierra mackerel with new potatoes, fried torpedo onions, spigariello, and kumquat salsa
Bearss lime and vanilla profiteroles with passionfruit coulis
THURSDAY, DECEMBER 4 $175
Smoked San Francisco black cod with chicories, golden beets, radishes, and chervil mousseline
Red Kuri squash cappelletti in brodo with wild mushrooms and Parmesan
Grilled Paine Farm squab marinated in Sky Zinfandel lees; with Tokyo turnips, buttery Savoy cabbage, and roasted carrots
Pink Lady apple-quince galette with crème fraîche ice cream
FRIDAY, DECEMBER 5 $175
Pan-seared bay scallops with Belgian endive, tangerine vinaigrette, bottarga, and chervil
Turnip soup with wild mushrooms and Bondolio olio nuovo
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with Zinfandel-marrow sauce, glazed carrots, spinach, and onion rings
Bittersweet chocolate fondant with caramel ice cream and hazelnuts
SATURDAY, DECEMBER 6 $175
California halibut tartare with olio nuovo, fried capers, rocket salad, and ginger vinaigrette
Hand-cut green pasta with clams, pancetta, and hot pepper
Riverdog Farm lamb rack and loin grilled with cumin; with Scarlet Queen turnip gratin, wild mushrooms, chard, and Zinfandel-shallot butter
Buckwheat crêpe with nocino ice cream and walnut praline
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