RESTAURANT MENUS, NOVEMBER 10–15, 2025
MONDAY, NOVEMBER 10 $135
Local halibut tartare with Little Gem lettuce, golden beets, and watermelon radishes
Steak au poivre: Grilled Stemple Creek Ranch grass-fed beef filet with wild mushrooms, crispy potatoes, baby carrots, and sauce au poivre
Walnut torte with nocino ice cream and bittersweet chocolate
TUESDAY, NOVEMBER 11 $175
Smoked San Francisco black cod with crème fraîche, new potatoes, and endive salad
Cavatelli e fagiole with borlotti beans, chanterelles, and anchoïade
Grilled Sonoma County duck breast with celery root purée, savoy cabbage, and baby carrots
Cinnamon crème caramel with quince and pomegranate
WEDNESDAY, NOVEMBER 12 $175
Bay scallops with chicories, crispy beets, salmon roe, and citrus vinaigrette
Chanterelle mushroom cappelletti with sage and pancetta
Grilled northern halibut with Manila clams, leeks, marble potatoes, roasted fennel, and sauce beurre blanc
Meyer lemon tartlet with huckleberries
THURSDAY, NOVEMBER 13 $175
Fried Monterey Bay squid with chicories, chervil, and Meyer lemon mayonnaise
Red Kuri squash soup with roasted chestnuts and fried sage
Spit-roasted Becker Lane Farm pork loin stuffed with Armagnac prunes; with sauteed chard, crispy potatoes, and glazed turnips
Crème fraîche ice cream crêpe with huckleberries and almond praline
FRIDAY, NOVEMBER 14 $175
Belgian endive salad with bacon lardons, walnuts, and sherry-shallot vinaigrette
Local halibut brandade ravioli in bouillabaisse broth
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with gaufrette potatoes, chard gratin, wild mushrooms, and anchovy-herb butter
Pear feuilleté with Vin Santo ice cream
SATURDAY, NOVEMBER 15 $175
California white seabass carpaccio with herb salad, golden beets, radishes, and ginger
Butternut squash risotto with chanterelle mushrooms and Parmesan
Grilled Riverdog Farm lamb rack and loin with harissa, shell beans, roasted carrots, and garlicky spinach
Bittersweet chocolate and hazelnut ice cream bombe
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