DOWNSTAIRS DINNER MENUS FOR THE WEEK OF MARCH 30–APRIL 4, 2026
MONDAY, MARCH 30 $135
Grilled gulf shrimp with rocket, aïoli, and fennel salad
Bœuf bourguignon: Richards Ranch grass-fed beef shank braised in red wine; with asparagus, marble potatoes, and baby carrots
Bittersweet chocolate soufflé
TUESDAY, MARCH 31 $175
Slow-baked wild king salmon with Kaki Farm asparagus, hollandaise sauce, and rocket
Dungeness crab risotto with saffron and fennel salad
Spit-roasted Becker Lane Farm pork with spinach, baby artichokes, and wood oven–roasted spring onions
Strawberry and mint ice cream bombe
WEDNESDAY, APRIL 1 $175
Grilled Monterey Bay squid with rocket, asparagus, and romesco sauce
Guinea hen tortellini in spring consommé
Steamed local halibut with Manila clams, leeks, marble potatoes, roasted fennel, and beurre blanc
Savarin au rhum with passionfruit
THURSDAY, APRIL 2 $175
Fried Mendocino rockfish with artichoke caponata and rocket salad
Pennyroyal Farm goat cheese pudding soufflé with nettle soup
Grilled Sonoma County duck breast with green peppercorn sauce, asparagus, marble potatoes, and gingery chard
Strawberry and tangerine sorbet with Moscato d’Asti granita
FRIDAY, APRIL 3 $175
Asparagus with mustard vinaigrette, egg mimosa, frisée salad, and prosciutto
Green pea risotto with Manila clams and gremolata
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary; with chard-Parmesan gratin, baby carrots, and crispy potatoes
Bittersweet chocolate fondant with crème fraîche ice cream and hazelnuts
SATURDAY, APRIL 4 $175
Smoked black cod and Belgian endive salad with golden beets and horseradish cream
Artichokes and English peas with saffron fettuccine, ricotta salata, and mint
Sonoma County duck breast grilled with thyme and lemon; with fried spring onions, Tokyo turnips, and spinach
Marsala semifreddo with strawberries and pistachio
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