RESTAURANT MENUS, DECEMBER 14–21, 2024
SATURDAY, DECEMBER 14 $175
Steelhead trout gravlax with red beets, crème fraîche, and anise hyssop
Potato gnocchi with wild mushrooms, pancetta, and persillade
Grilled Paine Farm squab with garlicky rapini, celeriac purée, and roasted baby carrots
Meyer lemon and huckleberry ice cream profiteroles
MONDAY, DECEMBER 16 $135
Grilled Monterey Bay squid with Treviso radicchio and anchovy salsa verde
Root Down Farm chicken cooked in sauce suprême; with wild mushrooms, baby carrots, and pearl onions
Olive oil cake with Meyer lemon ice cream and huckleberries
TUESDAY, DECEMBER 17 $175
Belgian endive and wild mushroom salad with pancetta and hazelnut vinaigrette
Arroz negro with braised Monterey Bay squid and aïoli
Grilled wild steelhead trout with potato and Meyer lemon gratin, Savoy spinach, and roasted fennel
Coconut sherbet and passionfruit ice cream meringata with tangerines
WEDNESDAY, DECEMBER 18 $175
Dungeness crab salad with crème fraîche, horseradish, and trout roe
Full Belly Farm lamb ravioli with niçoise olive and anchoïade
Joyce Farms Guinea hen roasted in the hearth with honeynut squash, wild mushrooms ragoût, and Hikari Farms Tokyo turnips
Prosecco granita with Satsuma mandarin sorbet
THURSDAY, DECEMBER 19 $175
Fall vegetable salad with chicories, parsnip chips, and anchovy vinaigrette
Seared bay scallops with citrus risotto, green peppercorns, and olio nuovo
Grilled breast and red wine–braised leg of Sonoma County duck; with seared Belgian endive, roasted Red Kuri squash, and spinach
Apple-huckberry feuilleté with vanilla ice cream
FRIDAY, DECEMBER 20 $175
Leek and fennel salad with citrus vinaigrette and bottarga
Pan-roasted black sea bass with celery root purée, crispy sunchokes, and ginger beurre blanc
Spit-roasted Becker Lane Farm pork loin stuffed with chestnuts; with porcini mushrooms, Scarlet Queen turnips, and garlicky greens
Bittersweet chocolate and stracciatella ice cream profiteroles
SATURDAY, DECEMBER 21 $175
Warm chicory salad with glazed chestnuts, chanterelle mushrooms, and pancetta
Dungeness crab soup with wild fennel and rouille croûton
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary; with anchovy-herb butter, roasted baby carrots, gaufrette potatoes, and escarole
Hazelnut-chocolate torte with crème chantilly
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