RESTAURANT MENUS, APRIL 14–19, 2025
MONDAY, APRIL 14 $135
Grilled Gulf shrimp and asparagus with green garlic, lemon, and hot pepper
Blanquette de volaille: Root Down Farm chicken cooked in sauce suprême; with new potatoes, wild mushrooms, and baby carrots
Passionfruit profiterole with Pixie tangerines
TUESDAY, APRIL 15 $175
Local halibut tartare with golden beets, fried capers, and herb salad
Handkerchief pasta with Bellwether Farms ricotta, snap peas, and morel mushrooms
Wolfe Ranch quail grilled over manzanita wood cuttings; with Savoy spinach, asparagus, and marble potatoes
Bittersweet chocolate tartlet with bay laurel nut praline
WEDNESDAY, APRIL 16 $175
Dungeness crab salad with Belgian endive, trout roe, and tarragon mousseline
Primavera risotto with peas, asparagus and baby artichokes
Grilled Stemple Creek Ranch grass-fed beef filet with roasted conehead cabbage, baby carrots, gaufrette potatoes, and sauce Bordelaise
Neapolitan bombe glacée
THURSDAY, APRIL 17 $175
Smoked local black cod with Little Gem lettuce, flowering coriander, radishes, and crème fraîche
Artichokes and green peas with saffron tagliatelle, pecorino, and mint gremolata
Becker Lane Farm pork loin spit-roasted with rosemary and wild fennel; with spring onions agrodolce, garlicky greens, and fried asparagus
Rhubarb galette with vanilla ice cream
FRIDAY, APRIL 18 $175
Pennyroyal Farm goat cheese pudding soufflé with asparagus and wild rocket
Northern halibut with spinach, crispy leeks, and green peppercorn beurre blanc
Grilled Sonoma County duck breast à l’orange with Tokyo turnips, roasted spring onions, and gingery greens
Huckleberry frangipane tart
SATURDAY, APRIL 19 $175
Fried asparagus with horseradish cream and watercress
Wild greens risotto with clams and pancetta
Joyce Farms guinea hen roasted in the hearth with lemon and sage; with glazed spring carrots, cipollini onions, and crispy potatoes
Mint and strawberry ice cream meringata
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% 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