DOWNSTAIRS DINNER MENUS FOR THE WEEK OF JUNE 1–6, 2026
MONDAY, JUNE 1 $135
Local salmon tartare with leeks vinaigrette, crème fraîche, and frisée salad
Cochon rôti: Spit-roasted Becker Lane Farm pork loin stuffed with dried fruit and pistachios; with crispy potatoes, green beans, and morel mushrooms
Vanilla profiterole with strawberries, raspberries, and candied rose
TUESDAY, JUNE 2 $175
Eggplant caponata with hand-pulled mozzarella and rocket salad
Lobster tortelloni with English peas
Grilled Wolfe Ranch quail cacciatore, with wild mushrooms, rainbow chard, and baby carrots
Pistachio torte with wildflower honey ice cream
WEDNESDAY, JUNE 3 $175
Slow-baked local wild king salmon with haricots verts, cucumbers, and purple basil
Sicilian-style stuffed squid with fennel salad and romesco sauce
Sonoma County duck cooked in the hearth; with baby carrots, morel mushrooms, and Tokyo turnips
Cherry galette with lemon verbena ice cream
THURSDAY, JUNE 4 $175
Fried Gulf shrimp with Japanese cucumbers, Little Gem lettuce, and tarragon mayonnaise
Bellwether Farms ricotta ravioli with brown butter, morel mushrooms, and snap peas
Grilled wild king salmon with garlicky new potatoes, Red Russian kale, slow-roasted fennel, and herb salsa
Bearss lime and coconut ice cream meringata with strawberries
FRIDAY, JUNE 5 $175
Green bean and fennel salad with toasted pecans, French breakfast radishes, and Pennyroyal Farm goat cheese
Grilled Monterey Bay squid with fava beans, preserved lemon, and harissa
Stemple Creek Ranch grass-fed beef filet with potato purée, roasted baby carrots, and morel mushrooms
Bittersweet chocolate fondant with kirsch ice cream and roasted cherries
SATURDAY, JUNE 6 $175
Wild king salmon tartare with gold beets, cucumbers, and fermented green peppercorns
Cavatelli with wild mushrooms, flageolet beans, and Parmesan
Grilled Paine Farm squab au poivre with Tokyo turnips, amaranth, and roasted spring onions
Noyau crème caramel with apricots roasted in the wood oven
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