RESTAURANT MENUS, OCTOBER 27–NOVEMBER 1, 2025
MONDAY, OCTOBER 27 $135
Fried local rockfish with pickled zucchini and sauce mousseline
Cochon à la broche: Spit-roasted Becker Lane Farm pork loin stuffed with prunes and pistachios; with wild mushrooms, Napa cabbage, and roasted baby carrots
Red wine pear feuilleté with pomegranates and crème fraîche
TUESDAY, OCTOBER 28 $175
California albacore with green beans, Little Gem lettuce, lemon cucumber, and tonnato sauce
Winter squash agnolotti with grilled chicories, spinach, sage, and brown butter
Grilled Stemple Creek Ranch grass-fed beef filet with roasted torpedo onions, rainbow chard, crispy potatoes, and sauce au poivre
Bittersweet chocolate tart with hazelnut praline
WEDNESDAY, OCTOBER 29 $175
Local rock crab with red dandelion salad, gold beets, and citrus vinaigrette
Chanterelle mushroom and prosciutto tortellini in brodo
Grilled Riverdog Farm lamb rack and loin with pomme boulangère, baby carrots, and Tokyo turnips
Nocino ice cream crêpe with pears and walnuts
THURSDAY, OCTOBER 30 $175
Fall chicories with wild mushrooms, sherry-shallot vinaigrette, and Parmesan
Manila clams with spaghetti alla chitarra, garlic, parsley, and hot pepper
Northern halibut grilled in a fig leaf with wild fennel beurre blanc, marble potatoes, spinach, and leeks
Passionfruit and raspberry ice cream meringata
FRIDAY, OCTOBER 31 $175
Wild greens pudding soufflé with chanterelle mushrooms
Monterey Bay squid cooked with red wine and leeks; with risotto and gremolata
Grilled Sonoma County duck breast; with quince mostarda, broccoli raab, turnips, and straw potato cake
Pink Lady apple–Meyer lemon galette with huckleberry ice cream
SATURDAY, NOVEMBER 1 $175
Gulf shrimp with Little Gem lettuce, radishes, golden beets, and chervil mousseline
Wild mushrooms and shell bean pasta with pancetta and breadcrumbs
Spit-roasted Stemple Creek grass-fed beef rib-eye with potato purée, fried peppers, gingery chard, and herb-marrow butter
Poire belle Hélène: Bosc pear with vanilla ice cream and bittersweet chocolate
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