RESTAURANT MENUS, MARCH 9–14, 2026
MONDAY, MARCH 9 $135
Kaki Farm asparagus with chicories, Bellwether Farms ricotta, and prosciutto
Steak au poivre: Grilled Stemple Creek Ranch beef filet with cognac and Sarawak black pepper sauce, crispy fingerling potatoes, and Little Gem lettuce
Vanilla ice cream profiterole with bittersweet chocolate and almond praline
TUESDAY, MARCH 10 $175
Seared Albacore tuna with asparagus, tonnato sauce, and egg mimosa
Dungeness crab risotto with saffron and preserved lemon
Grilled Sonoma County duck breast with spinach, Tokyo turnips, and morel mushrooms
Gâteau Basque with huckleberries
WEDNESDAY, MARCH 11 $175
Belgian endive salad with Dungeness crab, daikon radish, and citrus vinaigrette
Cavatelli with braised lamb, wild mushrooms, and pecorino
Grilled Gulf shrimp with Kaki Farms asparagus, marble potatoes, roasted fennel, and sauce Maltaise
Bearss lime and coconut ice cream meringue tartlet
THURSDAY, MARCH 12 $175
Local halibut carpaccio with green peppercorns, ginger, and Belgian endive salad
Pennyroyal Farm goat cheese pudding soufflé with asparagus and black trumpet mushrooms
Full Belly Farm lamb rack and loin grilled with lemon and green garlic; with roasted carrots, spinach, gaufrette potatoes, and anchovy-herb butter
Tangerine sorbet and vanilla sherbet with grapefruit-prosecco gelée
FRIDAY, MARCH 13 $175
Fried asparagus with golden beets, tarragon mousseline, and herb salad
Bay scallops with citrus risotto and gremolata
Becker Lane Farm pork loin spit-roasted with rosemary and mustard; with fennel gratin, sautéed chard, and baby carrots
Pink Lady apple feuilleté with prune-Armagnac ice cream
SATURDAY, MARCH 14 $175
Warm asparagus salad with mustard vinaigrette, prosciutto, and frisée
Local rockfish bourride with croûton and aïoli
Paine Farm squab grilled with wild black pepper; with Tokyo turnips, sautéed escarole, fried spring onions, and chile butter
Olive oil torte with blood orange ice cream 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