RESTAURANT MENUS, MARCH 22–29, 2025
SATURDAY, MARCH 22 $175
Warm asparagus and black trumpet mushroom salad with mustard vinaigrette and breadcrumbs
Dungeness crab pasta with Meyer lemon, ginger, coriander, and hot pepper
Grilled California white sea bass with beurre rouge, fennel gratin, gaufrette potatoes, spinach, and fried capers
Île flottante with passionfruit and tangerines
MONDAY, MARCH 24 $135
Kaki Farms asparagus with rocket and fennel salad, prosciutto, and salsa verde
Catalan Fideuà: Traditional Spanish vermicelli cooked over the fire with local fish and shellfish; with Little Gem lettuce and aïoli
Bittersweet chocolate custard with churros and polvorones
TUESDAY, MARCH 25 $175
Wild king salmon gravlax with asparagus, endive salad, and sorrel sauce
Gulf shrimp tortellini in bouillabaisse broth
Spit-roasted Becker Lane Farm pork loin with house-cured sauerkraut, marble potatoes, baby carrots, and sauce ravigote
Meyer lemon vol-au-vent
WEDNESDAY, MARCH 26 $175
Black trumpet mushroom and asparagus salad with ricotta and Banyuls vinaigrette
Tagliatelle with smoked San Francisco black cod, Meyer lemon, and trout roe
Grilled Wolfe Ranch quail with potato purée, artichokes à la barigoule, and Tokyo turnips
Blood orange granita with vanilla sherbet and tangerine ice cream
THURSDAY, MARCH 27 $175
Fried asparagus with horseradish cream and herb salad
Dungeness crab soup with wild fennel and green garlic croûton
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary; with spring onions, wild mushrooms, and chard
Hazelnut-chocolate torte with Marsala caramel
FRIDAY, MARCH 28 $175
Asparagus and goat cheese galette with Lucques olive relish and frisée salad
Wild king salmon à la nage with Tokyo turnips and nasturtium butter
Full Belly Farm lamb rack and loin with Béarnaise sauce, sautéed spinach, roasted baby carrots, and gaufrette potatoes
Crème caramel with Page mandarins
SATURDAY, MARCH 29 $175
Smoked black cod with Little Gem lettuce, golden beets, mustard blossoms, and crème fraîche
Wild mushroom agnolotti in brodo with asparagus and Parmesan
Grilled Paine Farm squab au poivre with glazed turnips, roasted spring onions, and gingery greens
Huckleberry ice cream meringue tartlet
Wine pairing: $75 per person on Mondays,
$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