RESTAURANT MENUS, SEPTEMBER 15–20, 2025
MONDAY, SEPTEMBER 15 $135
Grilled Monterey Bay squid with rocket, cherry tomatoes, and cranberry beans
Poulet aux chanterelles: Root Down Farm chicken with chanterelles and crème fraîche sauce, baby carrots, haricots verts, and tagliatelle
Raspberry ice cream and almond sherbet with meringue
TUESDAY, SEPTEMBER 16 $175
Eureka albacore and heirloom tomato salad with lemon cucumbers and croûtons
Wild greens agnolotti with chanterelles, pecorino, and sage
Grilled Stemple Creek Ranch grass-fed beef rib-eye with bordelaise sauce, potato gratin, fried spring onions, and haricots verts
Bittersweet chocolate and pistachio ice cream bombe
WEDNESDAY, SEPTEMBER 17 $175
New Girl tomato gazpacho with lemon cucumbers, Corno di Toro peppers, and prosciutto
Ricotta raviolo with chanterelle mushrooms and gremolata
Grilled wild king salmon with green peppercorn beurre blanc, marble potatoes, gingery greens, and grilled leeks
Bronx grape granita with plum ice cream and raspberries
THURSDAY, SEPTEMBER 18 $175
Chanterelle mushroom and green bean salad with hazelnuts and Parmesan
Monterey Bay squid cooked with red wine and leeks; with saffron risotto
Spit-roasted Becker Lane Farm pork loin with Rana Roja shell beans, fried sweet peppers, and potato purée
Plum feuilleté with cardamom ice cream
FRIDAY, SEPTEMBER 19 $175
San Francisco white sea bass tartare with ginger, lemon cucumbers, and herb salad
Tagliatelle with eggplant caponata, ricotta salata, and piccolo fino basil
Grilled Sonoma County duck breast au poivre with New Girl tomato confit, romano beans roasted in the coals, and onion rings
Marsala crème caramel with Black Mission figs
SATURDAY, SEPTEMBER 20 $175
Smoked San Francisco black cod with Little Gem lettuce, cucumbers, and chervil
Squash blossom ravioli in roasted Valencia tomato brodo
Grilled Paine Farm squab with parsley sauce, chanterelle mushrooms, haricots verts, and roasted shallots
Bartlett pear tart with crème fraîche and almond praline
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% service charge is added to your bill to ensure fair, equitable wages, and benefits for all Chez Panisse employees.
Should you wish to acknowledge the staff for an exceptional experience, we have included an optional tip line. Tips go into a tip pool distributed among all employees, in both dining room and kitchen, who help to 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