DOWNSTAIRS DINNER MENUS FOR THE WEEK OF JUNE 22–27, 2026
MONDAY, JUNE 22 $135
Grilled gulf shrimp with green beans, cherry tomatoes, basil, and aïoli
Beef Wellington: Grass-fed beef filet baked in puff pastry with mushroom duxelle and prosciutto; with sweet peas, baby carrots, and sauce au poivre
Bittersweet chocolate pavé with Madeira ice cream and raspberries
TUESDAY, JUNE 23 $175
Dungeness crab salad with snap peas, golden beets, and Belgian endive
Risotto alla Milanese with beef short-rib ragù and morel mushrooms
Grilled Half Moon Bay lingcod with marble potatoes, filet beans, Fioretto cauliflower and beurre blanc
Peach sorbet and basil ice cream with Moscato d’Asti granita
WEDNESDAY, JUNE 24 $175
Monterey Bay calamari with haricots verts, serpent cucumbers, and purple basil
Hand-cut fettuccine with local spot shrimp, cherry tomatoes, chile, and fennel pollen
Grimaud Farms guinea hen cooked in the hearth; with carrot purée, roasted torpedo onions, and morel mushrooms
Meyer lemon ice cream meringue tartlet with raspberries
THURSDAY, JUNE 25 $175
Seared Albacore tuna with haricots verts, cucumbers, and romesco sauce
Doppio ravioli with Bellwether Farms ricotta and eggplant; with morel mushrooms and mint
Grilled Paine Farm squab and liver toast with summer squash, Tokyo turnips, and porcini
Pistachio torte with raspberry ice cream and strawberries
FRIDAY, JUNE 26 $175
Grilled zucchini and porcini salad with rocket, pickled onions, and bagna cauda
Pan seared wild king salmon with sungold tomatoes, mustard frills, and green peppercorn velouté
Becker Lane Farm pork loin spit-roasted with rosemary and garlic; with stuffed eggplant, spinach, and baby carrots
Flavor King plum feuilleté with ras el hanout ice cream
SATURDAY, JUNE 27 $175
Slow baked wild king salmon with Japanese cucumbers, cherry tomatoes, and basil mayonnaise
Spaghetti alla chitarra with wild fennel, pecorino, and saffron
Grilled Sonoma County duck breast; with Fioretto cauliflower, new potatoes, morel mushrooms, and olive tapenade
Noyau panna cotta with raspberries and apricots roasted in the wood oven
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