DOWNSTAIRS DINNER MENUS FOR THE WEEK OF APRIL 27–MAY 2, 2026
MONDAY, APRIL 27 $135
Grilled Gulf shrimp with Japanese cucumber, Little Gem lettuce, basil, and aïoli
Pithivier au canard: Sonoma County duck breast and morel mushroom savory galette; with asparagus, Madeira demi-glace, and mesclun salad
Strawberry and vanilla ice cream bombe with rhubarb
TUESDAY, APRIL 28 $175
Dungeness crab salad with Belgian endive, golden beets, and tarragon vinaigrette
Halibut brandade ravioli with leeks, English peas, and razor clams
Grilled Paine Farm squab with morel mushrooms, asparagus, and spring onions
Meyer lemon meringue tart with blueberries
WEDNESDAY, APRIL 29 $175
Sierra mackerel escabeche with leeks, fava beans, and frisée salad
Lobster ravioli with morel mushrooms and sauce américaine
Spit-roasted Root Down Farm duck with artichoke barigoule, Tokyo turnips, and English peas
Bearss lime and strawberry ice cream meringata with passionfruit coulis
THURSDAY, APRIL 30 $175
Fried squid with frisée salad, preserved Meyer lemon vinaigrette, and basil mousseline
Wild king salmon à la nage with spring onions, asparagus, nasturtiums, and chervil butter
Becker Lane Farm pork loin spit-roasted with wild fennel; with fava beans, baby carrots, and potato-Parmesan purée
Bittersweet chocolate and strawberry ice cream pasticcini
FRIDAY, MAY 1 $175
Local halibut carpaccio with ginger, green peppercorns, and herb salad
Porcini with wild fennel risotto and Parmesan
Full Belly Farm lamb rack and loin grilled with thyme and green garlic; with asparagus, spinach, gaufrette potatoes, and béarnaise sauce
Strawberry and kumquat tartlet
SATURDAY, MAY 2 $175
Fried asparagus with golden beets, herb salad, and chervil mayonnaise
Morel mushroom handkerchief pasta with green peas, ricotta, and sage
Grilled Wolfe Ranch quail with roasted spring onions, marble potatoes, Tokyo turnips, and harissa
Île flottante with passionfruit
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