RESTAURANT MENUS, FEBRUARY 14–22, 2025
FRIDAY, FEBRUARY 14 $195
Saint Valentine’s Day
Champagne with blini and red caviar
Dungeness crab cake with chicories, Rose Heart radishes, and sauce mousseline
Squab consommé with brunoise vegetables, herb noodles, and black truffle
Grilled Sonoma County duck breast with blood oranges, crispy potatoes, turnips, spinach, and Lucques olive salsa
Brandied cherry and chocolate ice cream bombe
SATURDAY, FEBRUARY 15 $175
Smoked local black cod salad with Belgian endive, golden beets, chervil, and crème fraîche
Razor clams with fettuccine, pancetta, green garlic, and breadcrumbs
Paine Farm squab grilled with black pepper and cumin; with roasted fennel, glazed carrots, and spinach
Passionfruit ice cream and coconut sherbet meringata
MONDAY, FEBRUARY 17 $135
Winter chicory salad with wild mushrooms, pancetta, and hazelnut vinaigrette
Bouillabaisse à la Panisse with local fish and shellfish, wild fennel, and saffron rouille
Gâteau Basque with Page mandarins
TUESDAY, FEBRUARY 18 $175
Fennel and chicory salad with bay scallops, dill, and trout roe
Tortellini with Bellwether Farms ricotta, savoy spinach, and Meyer lemon
Becker Lane Farm pork loin with baby carrots, roasted cabbage, purple top turnips, and Lucques olive tapenade
Hazelnut-chocolate torte with crème chantilly
WEDNESDAY, FEBRUARY 19 $175
Baby leeks and Belgian endive salad with black truffle vinaigrette
Pasta alle vongole with razor clams, green garlic, and hot pepper
Grilled Wolfe Ranch quail with rainbow chard, fingerling potatoes, wild mushrooms, and béarnaise sauce
Marsala semifreddo with blood oranges and almond praline
THURSDAY, FEBRUARY 20 $175
Smoked San Francisco black cod with chicories, beets, and preserved Meyer lemon vinaigrette
Grilled squid and leeks with butter beans and chile oil
Stemple Creek Ranch grass-fed beef filet à la ficelle with carrots, spring onions, parsnips, marble potatoes, salsa verde, and horseradish cream
Pistachio cake with wildflower honey ice cream and tangerines
FRIDAY, FEBRUARY 21 $175
Seared Nantucket Bay scallops with blood orange and Belgian endive salad and bottarga
Risotto with grilled radicchio, hedgehog mushrooms, and Parmesan
Sonoma County duck breast grilled with black pepper and coriander; with parsley purée, gaufrette potatoes, glazed turnips, and collard greens
Huckleberry frangipane tart
SATURDAY, FEBRUARY 22 $175
Dungeness crab salad with puntarelle, tardivo, tarragon mousseline, and trout caviar
Potato gnocchi with leeks and black truffle
Joyce Farms guinea hen roasted in the hearth with lemon and cumin; with seared Belgian endive, wild mushroom and shell bean gratin, and sautéed spinach
Passionfruit ice cream profiterole
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