DOWNSTAIRS DINNER MENUS FOR THE WEEK OF OCTOBER 12-17, 2026
MONDAY, OCTOBER 12 $135
Grilled Monterey Bay squid with cranberry beans, cucumbers, and basil mayonnaise
Pithivier au canard: Sonoma County duck breast savory galette; with tomato confit, wild mushrooms, and mesclun salad
Crème caramel with quince and pomegranate
TUESDAY, OCTOBER 13 $175
California box crab salad with fennel, puntarelle, and aïoli
Kabocha squash tortelloni with spinach, brown butter, and sage
Grilled Half Moon Bay lingcod with Fioretto cauliflower, romano beans, roasted cherry tomatoes, and romesco
Bondolio olive oil torte with Meyer lemon ice cream and raspberries
WEDNESDAY, OCTOBER 14 $175
Spanish mackerel escabeche with marble potatoes, new onions, and crème fraîche
Lobster ravioli with roasted sweet pepper and basil
Grimaud Farm guinea hen roasted in the hearth; with carrot purée, spigariello, and summer chanterelle mushrooms
Passionfruit ice cream profiterole
THURSDAY, OCTOBER 15 $175
Local halibut carpaccio with sweet pepper relish and frisée salad
Red Kuri squash pudding soufflé with chanterelle mushrooms and olio nuovo
Root Down Farm duck spit-roasted with sage; with roasted quince, gaufrette potatoes, turnips, and broccoli rabe
Huckleberry frangipane tart with Meyer lemon crème chantilly
FRIDAY, OCTOBER 16 $175
Chanterelle mushroom salad with frisée, hazelnuts, and sherry vinaigrette
Bodega Bay rockfish bourride with aïoli croûton
Grilled Stemple Creek Ranch grass-fed beef rib eye with borlotti bean gratin, peperonata, collard greens, and anchovy butter
Bittersweet chocolate soufflé
SATURDAY, OCTOBER 17 $175
Seared local albacore with Rossa di Milano onions, pine nuts, and rocket salad
Green pasta with manila clams, garlic, parsley, hot pepper, and breadcrumbs
Grilled Paine Farm squab with Tokyo turnips, French filet beans, chanterelle mushrooms, and cumin-chile butter
Bosc pears with vanilla ice cream and bittersweet chocolate granita
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