DOWNSTAIRS DINNER MENUS FOR THE WEEK OF NOVEMBER 2-7, 2026
MONDAY, NOVEMBER 2 $135
Pan-seared Monterey Bay squid with treviso radicchio salad, fennel, and salsa verde
Cochon à la broche: Spit-roasted Becker Lane Farm pork loin stuffed with dried fruits; with wild mushrooms, roasted cabbage, and baby carrots
Hazelnut-chocolate torte with Bosc pears and crème chantilly
TUESDAY, NOVEMBER 3 $175
Seared albacore tuna with daikon radish, filet beans, and sauce vierge
Celeriac ravioli with brown butter, Parmesan, and walnuts
Grilled Paine Farm squab with spigariello, wild mushrooms, and Tokyo turnips
Meyer lemon meringue tart with huckleberries
WEDNESDAY, NOVEMBER 4 $175
Chanterelle mushroom, filet bean, and Japanese eggplant salad with hazelnut vinaigrette
Pan-seared Half Moon Bay lingcod with leeks, beurre blanc, and Manila clams
Spit-roasted Stemple Creek Ranch grass-fed beef rib eye with pomme purée, spinach, and roasted Belgian endive
Red wine-poached pear feuilleté with vanilla ice cream
THURSDAY, NOVEMBER 5 $175
Bay scallop and Belgian endive salad with golden beets and Meyer lemon vinaigrette
Butternut squash risotto with chanterelle mushrooms and glazed chestnuts
Grilled Sonoma County duck breast with turnip gratin, seared leeks, spinach, and huckleberry sauce
Ras el hanout crème caramel with quince and pomegranate
FRIDAY, NOVEMBER 6 $175
Frisée salad with walnuts, lardons, croutons, and sherry-mustard vinaigrette
Local halibut brandade ravioli in bouillabaisse broth
Becker Lane Farm pork loin spit-roasted with cumin and lemon; with butter beans, eggplant fritters, and haricots verts
Apple galette with prune-Armagnac ice cream
SATURDAY, NOVEMBER 7 $175
Local halibut carpaccio with sweet pepper relish and Little Gem lettuce
Red kuri squash cappelletti in brodo with sage and Parmesan
Paicines Ranch lamb rack and loin grilled with thyme; with chanterelle mushrooms, Tokyo turnips, sautéed escarole, and anchovy-herb butter
Walnut torte with nocino ice cream and bittersweet chocolate
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