RESTAURANT MENUS, MAY 17–24, 2025
SATURDAY, MAY 17 $175
Smoked San Francisco black cod with new potato salad, fennel, and frisée
Morel mushroom ravioli in brodo with Parmesan
Paine Farm squab grilled with cumin and lemon; with parsley sauce, English peas, artichokes, and spinach
Pistachio torte with rhubarb ice cream and candied rose
MONDAY, MAY 19 $135
Grilled Gulf shrimp with Little Gem lettuce, golden beets, and radishes
Becker Lane Farm pork loin and garlic sausage with lentils du Puy, asparagus, and Tokyo turnips
Cherry galette with vanilla ice cream
TUESDAY, MAY 20 $175
Asparagus and baby leek salad with snap peas and mustard vinaigrette
Hand-cut tagliatelle with morel mushrooms and pecorino
Grilled Sonoma County duck breast with artichokes, spinach, and fried spring onions
Marsala semifreddo with strawberries
WEDNESDAY, MAY 21 $175
Wild king salmon with radishes, cucumbers, rocket, and tarragon mousseline
Ricotta ravioli with asparagus, fava beans, and wild garlic
Spit-roasted grass-fed Stemple Creek Ranch beef with crispy potatoes, summer squash gratin, roasted baby carrots, and anchovy-herb butter
Bittersweet chocolate pavé with kirsch ice cream and roasted cherries
THURSDAY, MAY 22 $175
Porcini mushroom salad with hazelnuts, sherry vinaigrette, rocket, and prosciutto
Half Moon Bay rockfish soup with saffron, croûton, and aïoli
Elliott Ranch lamb grilled with lemon and cumin; with new potatoes, spinach, and English pea–spring onion ragout
Baba au rhum with strawberries and kumquats
FRIDAY, MAY 23 $175
Local halibut carpaccio with ginger, nasturtiums, green peppercorns, and herb salad
Tagliolini verde with Manila clams, English peas, pancetta, and breadcrumbs
Wolfe Ranch quail grilled with marjoram and new garlic; with spring onions, Tokyo turnips, straw potato cake, and romesco sauce
Meyer lemon meringue tartlet with blueberries
SATURDAY, MAY 24 $175
Jean Pierre’s Belgian endive salad with bacon lardons and walnut vinaigrette
Northern halibut cooked in a fig leaf; with glazed cucumbers and wild fennel beurre blanc
Grilled Joyce Farms guinea hen with potato gratin, spring carrots, wild mushrooms, and garlicky herb salsa
Pistachio, rose, and strawberry 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% service charge is added to your bill to ensure fair, equitable wages, and benefits for all Chez Panisse employees.
Should you wish to acknowledge the staff for an exceptional experience, we have included an optional tip line. Tips go into a tip pool distributed among all employees, in both dining room and kitchen, who help to 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