RESTAURANT MENUS, DECEMBER 15–20, 2025
MONDAY, DECEMBER 15 $135
Grilled gulf shrimp, squid, and chicory salad; with aïoli, breadcrumbs, and citrus vinaigrette
Blanquette de volaille: Root Down Farm chicken cooked in sauce suprême;
with black trumpet mushrooms, baby carrots, and pearl onions
Olive oil cake with Meyer lemon ice cream
TUESDAY, DECEMBER 16 $175
Seared yellowtail jack with Meyer lemon, olio nuovo, and radish salad
Celeriac ravioli with Parmesan, walnuts, and guanciale
Grilled Paine Farm squab with arrowhead cabbage, Scarlet Queen turnips, and chanterelle mushrooms
Coconut and passionfruit ice cream meringata with tangerines
WEDNESDAY, DECEMBER 17 $175
Winter vegetable bagna caùda with puntarelle, fennel, and Fioretto cauliflower
San Francisco black cod with carrot mousseline, broccolini, and green onion salsa
Grilled Riverdog Farm lamb rack and loin with spinach, wild mushrooms, and Tokyo turnips
Cassata ice cream with blood oranges
THURSDAY, DECEMBER 18 $175
Smoked black cod and Belgian endive salad with golden beets and chervil mousseline
Red Kuri squash soup with chestnuts and olio nuovo
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary;
with roasted baby carrots, sauteed escarole, gaufrette potatoes, and anchovy-herb butter
Bittersweet chocolate éclairs with hazelnuts
FRIDAY, DECEMBER 19 $175
Fried Tomales Bay oysters with celery root remoulade and herb salad
Kabocha squash cappelletti in brodo with Parmesan and olio nuovo
Spit-roasted Becker Lane Farm pork loin stuffed with chestnuts and sage;
with chanterelle mushrooms, turnips, and garlicky greens
Pink Lady apple-quince galette with crème fraîche ice cream
SATURDAY, DECEMBER 20 $175
Wild mushroom and chicory salad with bacon, Parmesan, and sherry-shallot vinaigrette
Seared bay scallops with citrus risotto and green peppercorns
Grilled Sonoma County duck breast with Belgian endive, roasted carrots, mustard greens,
and parsley sauce
Huckleberry frangipane tart
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