DOWNSTAIRS DINNER MENUS FOR THE WEEK OF SEPTEMBER 14-19, 2026
MONDAY, SEPTEMBER 14 $135
Heirloom tomato salad with lemon cucumbers, basil pesto, and Pennyroyal Farm sheep cheese
Pintade aux chanterelles: Grimaud Farm guinea hen cooked in the hearth with chanterelles, baby carrots, and glazed spring onions
Vanilla-kirsch éclair with strawberries and pistachio
TUESDAY, SEPTEMBER 15 $175
Fried gulf shrimp with gold beets, cherry tomatoes, and chervil mousseline
Campanelle with squab ragu, chanterelles, and Parmesan
Grilled Stemple Creek Ranch grass-fed beef filet with Jimmy Nardello peppers, torpedo onions, and romesco sauce
Nectarine and wild fennel sherbets with raspberry–red wine zuppa
WEDNESDAY, SEPTEMBER 16 $175
Grilled Monterey Bay squid with lemon cucumbers, basil, and hot pepper
Cavatelli con le acciughe with saffron, wild fennel, and pine nuts
Herb-stuffed Sonoma County duck breast with eggplant fans, haricots verts, and mustard frills salad
Raspberry frangipane tart with crème fraîche
THURSDAY, SEPTEMBER 17 $175
Heirloom tomato and roasted pepper salad with butter beans and Lucques olive tapenade
Local albacore with summer squash, new potatoes, and basil butter
Becker Lane Farm pork loin spit-roasted with cumin and lemon; with long-cooked romano beans, New Girl tomato confit, and chanterelles
Gâteau Basque with peaches and summer berries
FRIDAY, SEPTEMBER 18 $175
Green bean and chanterelle mushroom salad with hazelnuts and Parmesan
Ricotta and herb agnolotti in Valencia tomato brodo
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary; with eggplant tian, gaufrette potatoes, and gingery greens
Bittersweet chocolate fondant with Madeira ice cream
SATURDAY, SEPTEMBER 19 $175
Melon and cucumber salad with crème fraîche, mint, and prosciutto
Local halibut brandade ravioli with New Girl tomato confit and wild fennel flowers
Paine Farm squab grilled with coriander; with Tokyo turnips, green beans, escarole, and chili butter
Fig leaf crème caramel with Black Mission figs and raspberries
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