DOWNSTAIRS DINNER MENUS FOR THE WEEK OF AUGUST 31– SEPTEMBER 5, 2026
MONDAY, AUGUST 31 $135
Roasted Black Mission figs with Little Gem lettuce, cucumbers, mint, and Pennyroyal Farms goat cheese
Cochon à la Dijonnaise: Grilled Sweet Water Farm pork chop with mustard sauce; with pomme purée, baby carrots, and chanterelle mushrooms
Walnut torte with Vin Santo ice cream
TUESDAY, SEPTEMBER 1 $175
Seven Moons Farm heirloom tomatoes with rocket salad, croûtons, fried capers, and cucumbers
Local halibut with chanterelles, torpedo onions, and sherry beurre blanc
Grilled Sonoma County duck breast with cranberry bean and amaranth gratin, haricots verts, and Jimmy Nardello peppers
Plum and Madeira ice creams with roasted Black Mission figs and Bronx grapes
WEDNESDAY, SEPTEMBER 2 $175
Bodega Bay albacore tuna with green beans, basil, and peperonata
Potato gnocchi with corn, chanterelles, and Parmesan
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary; with zucchini, mesclun salad, and eggplant fans
Bittersweet chocolate tartlet with hazelnuts and crème chantilly
THURSDAY, SEPTEMBER 3 $175
Smoked San Francisco black cod with lemon cucumbers, green peppercorns, and crème fraîche
Saffron noodles with eggplant caponata and ricotta salata
Grimaud Farm guinea hen roasted in the hearth; with potato–tomato gratin, chanterelle mushrooms, and spinach
Nectarine and blackberry sorbets with raspberry–red wine zuppa
FRIDAY, SEPTEMBER 4 $175
Salade Niçoise with seared local albacore, basil, and garlicky vinaigrette
Corn soup with chanterelle mushrooms and crème fraîche
Becker Lane Farm pork loin spit-roasted with cumin and lemon; with New Girl tomatoes baked with breadcrumbs, borlotti beans, and chard
Strawberry ice cream profiterole with summer berries
SATURDAY, SEPTEMBER 5 $175
Local halibut carpaccio with cucumbers, ginger, and Little Gem lettuce
Spaghetti alla chitarra with Sungold tomatoes and bottarga
Grilled Paine Farm squab au poivre with roasted cipollini onions, Jimmy Nardello peppers, haricots verts, and chanterelle mushrooms
Warren pear tart with raspberries and almond praline
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