RESTAURANT MENUS, OCTOBER 13–18, 2025
MONDAY, OCTOBER 13 $135
Gulf shrimp with green beans, pesto, cherry tomatoes, and rocket salad
Coq au vin: Root Down Farm chicken braised in red wine; with pearl onions, bacon, and chanterelle mushrooms
Caramel ice cream profiterole with hazelnuts
TUESDAY, OCTOBER 14 $175
Coco Nero bean and grilled courgette salad with frisée, crème fraîche, and fresh salmon roe
Monterey Bay squid tagliatelle with hot pepper, cherry tomatoes, and persillade
Becker Lane Farm pork loin spit-roasted with fennel pollen and rosemary; with eggplant caponata, haricots verts, and crispy potatoes
Walnut torte with Vin Santo ice cream and pomegranate
WEDNESDAY, OCTOBER 15 $175
Fall vegetable bagna cauda with Ross’s chicory salad and sherry vinaigrette
Cavatelli with California spiny rock lobster, ricotta, and basil
Grilled Wolfe Ranch quail with shell bean purée, chanterelles, and roasted torpedo onions
Bittersweet chocolate soufflé
THURSDAY, OCTOBER 16 $175
Fried Monterey Bay squid with cucumbers, herb salad, and sweet pepper salsa
Spaghetti alla chitarra with bottarga, basil, cherry tomato confit, and breadcrumbs
Grilled Sonoma County duck breast with sautéed quince, erbette chard, crispy potatoes, and chanterelle mushrooms
Raspberry ice cream crêpe with almond praline
FRIDAY, OCTOBER 17 $175
Chicories with roasted wild mushrooms, sherry-shallot vinaigrette, and Parmesan
Seared sea scallops with red pepper coulis, roasted fennel, and marjoram
Paine Farm squab grilled with green peppercorns; with Scarlet Queen turnip gratin, gingery romano beans, and spinach
Concord grape and pear sorbetti with moscato d’Asti granita
SATURDAY, OCTOBER 18 $175
Fried gulf shrimp with Little Gem lettuce, golden beets, radishes, and tartar sauce
Chanterelle mushroom and colibri bean pasta with pancetta and herby breadcrumbs
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary; with charred New Girl tomatoes, potato purée, haricots verts, and anchovy-herb butter
Warren pear tart with bittersweet chocolate
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