DOWNSTAIRS DINNER MENUS FOR THE WEEK OF MAY 11–16, 2026
MONDAY, MAY 11 $135
Full Belly Farm asparagus salad with porcini mushrooms, walnuts, and prosciutto
Catalan fideuà: Traditional Spanish vermicelli cooked over the fire with local fish and shellfish; with Little Gem lettuce and aïoli
Fig leaf crème caramel with strawberries
TUESDAY, MAY 12 $175
Smoked local black cod with crème fraîche, new potatoes, and pickled Tokyo turnips
Soupe au pistou with spring vegetables, ricotta cappelletti, and basil pesto
Grilled Sonoma County duck breast with morel mushrooms, stuffed zucchini, and roasted baby carrots
Gȃteau Basque with roasted Brooks cherries
WEDNESDAY, MAY 13 $175
Wild king salmon carpaccio with cucumbers, gold beets, and Little Gem lettuce
Grilled sea scallops with asparagus, fava beans, and wild garlic salsa
Becker Lane Farm pork loin roasted with rosemary and wild fennel; with chard gratin, morel mushrooms, and fennel fritters
Apricot frangipane tart with crème chantilly
THURSDAY, MAY 14 $175
Monterey Bay squid and spicy cucumber salad with rocket salad and basil
Potato gnocchi with porcini mushrooms and mint
Riverdog Farm lamb rack and loin grilled with cumin and lemon; with fava beans, roasted carrots, turnips, and garlicky greens
Bearss lime ice cream and strawberry sorbet meringata with passionfruit
FRIDAY, MAY 15 $175
Fried gulf shrimp with golden beets, little radishes, and tarragon mousseline
Buckwheat pasta with morels, green peas, pancetta, and Parmesan
Grimaud Farms Guinea hen roasted in the hearth with thyme; with artichokes, new potatoes and spinach
Marsala semifreddo with strawberries and kumquats
SATURDAY, MAY 16 $175
Slow baked wild king salmon with preserved Meyer lemon salsa and frisée salad
Ricotta cappelletti with spring onions, English peas, and fava beans
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary and black pepper; with zucchini gratin, onion rings, and turnips
Bittersweet chocolate soufflé
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