DOWNSTAIRS DINNER MENUS FOR THE WEEK OF MAY 18–23, 2026
MONDAY, MAY 18 $135
Pissaladière with crème fraîche, radishes, and herb salad
Cochon à la Dijonnaise: Grilled Sweet Water Farm pork chop with mustard sauce, asparagus, garlic-potato purée, and morel mushrooms
Pistachio torte with strawberry ice cream and rhubarb
TUESDAY, MAY 19 $175
Grilled zucchini and fennel salad with burrata, almond pesto, and rocket
Wild king salmon steamed in a fig leaf; with English peas, fava beans, and ginger beurre blanc
Grilled Stemple Creek Ranch grass-fed beef filet with chard, new potatoes, and asparagus
Vanilla ice cream profiterole with bittersweet chocolate and roasted Bing cherries
WEDNESDAY, MAY 20 $175
Monterey Bay squid with Hikari Farms cucumbers, hot pepper, and preserved lemon
Spaghetti alla chitarra with squab ragù, morel mushrooms, and gremolata
Wolfe Ranch quail grilled with thyme; with fava beans, Tokyo turnips, gaufrette potatoes, and marchand de vin butter
Apricot galette with noyau ice cream
THURSDAY, MAY 21 $175
Fried asparagus with chervil mousseline, fennel and rocket salad, and prosciutto
Wild king salmon with glazed cucumbers, green peppercorns, and basil butter
Becker Lane Farm pork loin spit-roasted with rosemary and wild fennel; with apricot mostarda, turnips, collard greens, and crispy new potatoes
Savarin au rhum with strawberries and passionfruit
FRIDAY, MAY 22 $175
Slow-baked wild king salmon with Little Gem lettuce, asparagus, and sauce gribiche
Fava bean and amaranth soups with crème fraîche and morel mushrooms
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with anchovy–herb butter, baby carrots, gaufrette potatoes, and spinach
Bittersweet chocolate tart with roasted cherries and almond praline
SATURDAY, MAY 23 $175
Wild king salmon carpaccio with cucumbers, nasturtiums, capers, and ginger
Morel mushroom cappelletti in brodo with fried sage and Parmesan
Grilled Paine Farm squab alla diavola with Tokyo turnips, English peas, and roasted spring onions
Meyer lemon ice cream meringue tartlet with blueberries
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