DOWNSTAIRS DINNER MENUS FOR THE WEEK OF JULY 13–18, 2026
MONDAY, JULY 13 $135
Grilled gulf shrimp with cherry tomatoes, cucumbers, croûtons, and aïoli
Coniglio porchettato: Devil’s Gulch Ranch rabbit stuffed with fennel pollen, hot pepper, and garlic; with sauce cacciatore
Summer berry tartlet
TUESDAY, JULY 14 $175
La Fête de la Bastille!
Slow-baked local wild king salmon with haricots verts, cucumbers, and aïoli
Grilled Monterey Bay squid with cranberry beans and garlicky breadcrumbs
Stemple Creek Ranch grass-fed beef filet au poivre; with carrots, morel mushrooms, baby potatoes, and garlic persillade
Plum feuilleté with Beaumes de Venise ice cream
WEDNESDAY, JULY 15 $175
Yellowtail jack carpaccio with golden beets, cucumbers, and anise hyssop
Soupe au pistou with haricots verts, shell beans, and mezzi rigatoni
Becker Lane Farm pork loin stuffed with dried fruit; with Ama Rosa potatoes, Arrowhead cabbage, and baby carrots
Meyer lemon ice cream crêpe with strawberries and pistachio praline
THURSDAY, JULY 16 $175
Fried Monterey Bay squid with cucumbers, aioli, basil, and hot pepper
Summer chanterelle and cranberry bean tagliolini with anchoïade and Parmesan
Wolfe Ranch quail grilled with summer savory; with eggplant tian, haricots verts, and gingery chard
Noyau île flottante with raspberries and apricot coulis
FRIDAY, JULY 17 $175
Yellow filet bean salad with grilled eggplant, cherry tomatoes, anchovy, and breadcrumbs
Campanelle pasta with squab ragù and morel mushrooms
Grilled Paicines Ranch lamb rack and loin, with cranberry beans, stuffed Early Girl tomato, and summer squash
Fig leaf crème caramel with peaches and mulberries
SATURDAY, JULY 18 $175
Local halibut carpaccio with cucumbers, cherry tomatoes, and preserved lemon vinaigrette
Saffron pasta with eggplant caponata and ricotta salata
Grilled Paine Farm squab with summer squash baked with herby breadcrumbs, amaranth greens, chanterelles, and parsley sauce
Raspberry, pistachio, and vanilla ice cream bombe
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