DOWNSTAIRS DINNER MENUS FOR THE WEEK OF APRIL 6–11, 2026
MONDAY, APRIL 6 $135
Kaki Farm asparagus with ricotta, fava beans, mint, and prosciutto
Bouillabaisse à la Panisse: Traditional bouillabaisse cooked in the fireplace; with local fish and shellfish, wild fennel, and saffron rouille
Lindsey’s almond torte with Meyer lemon ice cream
TUESDAY, APRIL 7 $175
Full Belly Farm asparagus with hollandaise sauce, bottarga, and pangrattato
Pasta alla chitarra with smoked local black cod, crème fraîche, and trout roe
Grilled Wolfe Ranch quail with roasted spring onions, English peas, and Tokyo turnips
Strawberry and Bearss lime ice cream meringata
WEDNESDAY, APRIL 8 $175
Local halibut tartare with fennel salad, golden beets, and preserved lemon vinaigrette
Saffron risotto with Sicilian-style stuffed calamari and English peas
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with asparagus, baby carrots, and Ross’s fava beans
Bittersweet chocolate and pistachio ice cream pasticcini
THURSDAY, APRIL 9 $175
Kaki Farm asparagus with mustard vinaigrette, herby artichokes, and rocket salad
Pan-seared local rockfish with leeks, fennel confit, and green peppercorn velouté
Spit-roasted Becker Lane Farm pork loin with potato–green garlic gratin, spinach, and baby carrots
Honey ice cream crêpe with strawberries and kumquats
FRIDAY, APRIL 10 $175
Monterey Bay squid with Hikari Farms cucumber, hot pepper, and fennel
Bellwether Farms ricotta ravioli with English peas, fava beans, and Meyer lemon
Grilled Sonoma County duck au poivre with collard greens, Tokyo turnips, and roasted cipollini onions
Fig leaf crème caramel with strawberries
SATURDAY, APRIL 11 $175
Yellowtail jack carpaccio with Little Gem lettuce, French Breakfast radishes, and kumquat salsa
Nettle pasta alla chitarra with English peas, guanciale, and razor clams
Grilled Paine Farm squab with Tokyo turnips, rainbow chard, and fried spring onions
Gâteau Basque with Pixie tangerines
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