DOWNSTAIRS DINNER MENUS FOR THE WEEK OF OCTOBER 19-24, 2026
MONDAY, OCTOBER 19 $135
Leeks vinaigrette with cherry tomatoes, borlotti beans, rocket, and bottarga
Traditional Catalán paella cooked in the hearth with Root Down Farm chicken, local shellfish, and romano beans; with Little Gem lettuce and aïoli
Bittersweet chocolate custard with churros
TUESDAY, OCTOBER 20 $175
Castelfranco radicchio salad with autumn vegetables and bagna cauda
Agnolotti filled with grass-fed beef short ribs; with braised leeks and pangrattato
Grilled Sonoma County duck breast with ratatouille à la Provençal, roasted torpedo onions, and spinach
Walnut torte with Vin Santo ice cream and pears
WEDNESDAY, OCTOBER 21 $175
Grilled Tomales Bay oysters; with harissa butter and herb sausages
Potato gnocchi with chanterelle mushrooms, spigariello, and Parmesan
Pan-roasted Stemple Creek Ranch beef filet; with haricots verts, shell bean and eggplant gratin, and mesclun salad
Zinfandel-poached pear galette with vanilla ice cream
THURSDAY, OCTOBER 22 $175
Fall chicories with chanterelle mushrooms, pancetta, and Parmesan
Monterey Bay squid pasta with basil, hot pepper, and Sungold tomatoes
Wolfe Ranch quail grilled with lemon and thyme; with fried Corno di Toro peppers, borlotti beans, polenta, and gingery greens
Quince sorbet and raspberry ice cream with pomegranate gelée
FRIDAY, OCTOBER 23 $175
Warren pear salad with frisée, bacon lardons, and walnut vinaigrette
Gulf shrimp à la plancha with tomato risotto and basil
Becker Lane Farm pork loin spit-roasted with rosemary; with eggplant tian, gaufrette potatoes, and French filet beans
Meyer lemon ice cream crêpe with huckleberries
SATURDAY, OCTOBER 24 $175
Fried Bodega Bay rockfish with sweet pepper and wild fennel salad, and aïoli
Green fettucini with chanterelle mushrooms, pancetta, and breadcrumbs
Spit-roasted Stemple Creek Ranch grass-fed beef rib eye with seared Belgian endive, potato purée, tomato confit, and anchovy-herb butter
Bittersweet chocolate fondant with pistachio ice cream
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