RESTAURANT MENUS, MAY 3–MAY 10, 2025
SATURDAY, MAY 3 $175
Artichoke caponata with hand-stretched mozzarella, rocket salad, and prosciutto
Northern halibut with fava bean–preserved Meyer lemon salsa and spinach
Joyce Farm guinea hen roasted in the hearth; with little turnips, spring onions, potato purée, and red wine–shallot butter
Passionfruit ice cream meringue tartlet with strawberries
MONDAY, MAY 5 $135
Spring onion and gruyère cheese galette with niçoise olive tapenade
Poulet aux morilles: Spit-roasted Root Down Farm chicken with morel and crème fraîche sauce, sweet peas, straw potato cake, and asparagus
Strawberry and kiwi sherbets
TUESDAY, MAY 6 $175
Yellowtail jack tartare with crème fraîche, cilantro, hot pepper, and crispy beets
Pennyroyal Farm goat cheese soufflé with fava beans and morel mushrooms
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with spring vegetable ragoût and salsa verde
Chocolate tart with almond praline and roasted cherries
WEDNESDAY, MAY 7 $175
Spring vegetables bagna cauda with Little Gem lettuce, shaved Parmesan, and black pepper
Northern halibut steamed in a fig leaf with fava beans, peas, and beurre blanc
Joyce Farms guinea hen roasted in the hearth with collard greens, carrot purée, and morel mushrooms
Baba au rhum with strawberry and passionfruit
THURSDAY, MAY 8 $175
Fried Monterey Bay squid with frisée and rocket salad, preserved lemon vinaigrette, and basil mousseline
Wild king salmon à la nage with spring onions, asparagus, chervil butter, and nasturtiums
Becker Lane Farm pork loin spit-roasted with rosemary; with fava beans, glazed carrots, and potato–Parmesan purée
Meyer lemon ice cream crêpe with blueberries
FRIDAY, MAY 9 $175
Smoked San Francisco black cod with turnip pickles, little radishes, and horseradish cream
Ricotta–herb cappelletti in brodo with morel mushrooms and green garlic
Wolfe Ranch quail grilled with thyme; with roasted new onions, asparagus, fava beans, and romesco sauce
Lindsey’s almond cake with strawberry ice cream and candied kumquats
SATURDAY, MAY 10 $175
Wild king salmon with cucumbers, gold beets, chervil mayonnaise, and wild rocket
Morel mushroom risotto with Parmesan and mint gremolata
Grilled Paine Farm squab with green peas, Tokyo turnips, and fried spring onions; with chile-cumin butter
Bittersweet chocolate pavé with cherries and crème fraîche ice cream
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