RESTAURANT MENUS, NOVEMBER 18–23, 2024
MONDAY, NOVEMBER 18 $135
Warm mushroom and chicory salad with pancetta, croutons, and sherry vinaigrette
Grilled northern halibut with fennel beurre blanc, Manila clams, baby leeks, and glazed carrots
Passionfruit ice cream profiterole
TUESDAY, NOVEMBER 19 $175
Local halibut ceviche with crème fraîche, cilantro, hot pepper, and parsnip chips
Butternut squash risotto with grilled chicories and aged balsamic
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with La Ratte potatoes, carrots Vichy, and wild mushrooms
Hazelnut-chocolate torte with crème chantilly
WEDNESDAY, NOVEMBER 20 $175
Dungeness crab and leek salad with chicories and preserved lemon vinaigrette
Fall greens cappelletti with braised short ribs and gremolata
Becker Lane Farm pork loin with grilled torpedo onions, fennel gratin, and roasted sprouted cauliflower
Apple-quince galette with Curaçao ice cream and pomegranate
THURSDAY, NOVEMBER 21 $175
Bay scallop and Belgian endive salad with brown butter vinaigrette and fried capers
Grilled squid and leeks with olio nuovo and mâche
Pan-roasted striped bass with savoy cabbage, chanterelle mushrooms, cipollini onions, and parsley sauce
Meyer lemon meringue tartlet
FRIDAY, NOVEMBER 22 $175
San Francisco black cod and new potato salad with chicories and Meyer lemon
Local halibut brandade ravioli in Valencia tomato–saffron brodo with wild fennel
Grilled Sonoma County duck breast with huckleberries, glazed turnips, spinach, chanterelle mushrooms, and watercress
Bittersweet chocolate, candied orange, and pistachio ice cream bombe
SATURDAY, NOVEMBER 23 $175
Fennel and persimmon salad with wild rocket, prosciutto, and Parmesan
Provençal fish soup with Eureka ling cod, rouille, and garlic croûton
Joyce Farms guinea hen roasted in the fireplace with thyme and lemon; with butternut squash and leek gratin, escarole, and chanterelle mushrooms
Warren pear tart with bittersweet chocolate
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