RESTAURANT MENUS, FEBRUARY 21–MARCH 1, 2025
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
MONDAY, FEBRUARY 24 $135
Onion and endive galette with chicory salad and Banyuls vinaigrette
Alsatian choucroute garnie: house-cured sauerkraut braised with apples and riesling; with spit-roasted pork loin, bacon, garlic sausages, little carrots, and marble potatoes
Blood orange and passionfruit ice cream meringata
TUESDAY, FEBRUARY 25 $175
Local Dungeness crab salad with fennel, celery, and crème fraîche dressing
Pan-seared Monterey Bay lingcod with carrot mousseline, leeks, and sauce Grenobloise
Stemple Creek Ranch grass-fed beef rib-eye with hedgehog mushrooms, spinach, crispy potatoes, and Lucques olive tapenade
Hazelnut Paris-Brest
WEDNESDAY, FEBRUARY 26 $175
Belgian endive and leek salad with Riverdog Farm egg and black truffle
Ravioli stuffed with braised lamb; with anchoïade and fried rosemary
Grilled wild king salmon with roasted cabbage, spring onions, baby carrots, and beurre rouge
Lindsey’s almond torte with Meyer lemon ice cream
THURSDAY, FEBRUARY 27 $175
Fried Gulf shrimp with Little Gems lettuce, pickled beets, fennel, and chervil mousseline
Celery root and sorrel soups with crispy shallots
Wolfe Ranch quail grilled with pancetta and sage; with straw potato cake, roasted carrots, and chard
Bittersweet chocolate tartlet with walnut praline and nocino caramel
FRIDAY, FEBRUARY 28 $175
Chicories with wild mushrooms, prosciutto, Parmesan, and crispy parsnips
Dungeness crab pasta with preserved Meyer lemon, coriander, and hot pepper
Full Belly Farm lamb rack and loin grilled with cumin and green garlic; with Tokyo turnips, gingery greens, and potato gratin
Cardamom crème caramel with Page mandarins
SATURDAY, MARCH 1 $175
Pennyroyal Farm goat cheese pudding soufflé with radishes and herb salad
Pan-seared scallops with fennel and anchovy salsa verde
Grilled Paine Farm squab au poivre with parsley purée, roasted marble potatoes, new onions, and turnips
Crêpes Suzette
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