DOWNSTAIRS DINNER MENUS FOR THE WEEK OF AUGUST 17-22, 2026
MONDAY, AUGUST 17 $135
Salade Niçoise with albacore tuna, cherry tomatoes, haricots verts, olives, cucumber,
and anchovy vinaigrette
Joue de boeuf confite: Stemple Creek Ranch grass-fed beef braised in red wine sauce with pomme purée,
wild mushrooms, baby carrots, and garden lettuces
Raspberry frangipane tart with crème fraîche
TUESDAY, AUGUST 18 $175
Ross’s tomato gazpacho with ricotta-filled squash blossom fritter and basil
Grilled Monterey Bay squid with cranberry beans, Jimmy Nardello peppers, and alioli
Half Moon Bay sanddab meunière with haricots verts, fennel, new potatoes, capers, and lemon
Passionfruit ice cream profiterole with strawberries
WEDNESDAY, AUGUST 19 $175
Local wild salmon carpaccio with cucumber, horseradish, and herb salad
Pappardelle with rabbit ragù, pancetta, rosemary, white wine, and olives
Grilled Sonoma County duck breast with romano beans, chanterelles, and stuffed Early Girl tomato
Black Mission fig galette with wild fennel ice cream
THURSDAY, AUGUST 20 $175
Green and yellow bean salad with hazelnuts, Parmesan, and sherry vinaigrette
Grilled gulf shrimp with succotash, roasted peppers, and flowering coriander
Becker Lane Farm pork loin roasted with wild fennel; with fig mostarda, crispy potatoes,
chanterelles, and gingery chard
Plum ice cream crêpe with peaches and almond praline
FRIDAY, AUGUST 21 $175
Slow-baked king salmon with cucumbers, anise hyssop, fried capers, and ginger vinaigrette
Squash blossom and ricotta stuffed cappelletti in brodo with summer chanterelles
Grimaud Farms guinea hen roasted in the hearth; with haricots verts, potato-tomato gratin, and spinach
Mango sorbet pavlova with raspberries
SATURDAY, AUGUST 22 $175
Eureka albacore with eggplant caponata and frisée salad
Summer chanterelle and borlotti bean pasta with Parmesan and breadcrumbs
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary; with green beans,
fried onions, zucchini, and anchovy–herb butter
Bittersweet chocolate soufflé
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