RESTAURANT MENUS, OCTOBER 25–NOVEMBER 2, 2024
FRIDAY, OCTOBER 25 $175
Gulf shrimp with sweet pepper and fennel salad and basil vinaigrette
Potato gnocchi with wild mushrooms, brown butter, and fried sage
Grilled breast and braised leg of Sonoma County duck; with carrots roasted with cumin,
purplette onions, and Colibri shell beans
Marsala semifreddo with Black Mission fig sauce and raspberries
SATURDAY, OCTOBER 26 $175
Provençal onion tart with niçoise olive tapenade and frisée salad
Mendocino rockfish bourride with garlicky croûton and aïoli
Joyce Farm guinea hen roasted in the hearth with thyme and lemon; with eggplant tian, gingery greens, and Ama Rosa potatoes
Pomegranate gelée with raspberry–plum and vanilla sherbets
MONDAY, OCTOBER 28 $135
Yellowtail Jack tartare with lemon cucumbers, crispy shallots, and herb salad
Coq au vin: Root Down Farm chicken braised in red wine; with potato gratin, pearl onions, smoky bacon, and chanterelle mushrooms
Apple galette with wildflower honey ice cream
TUESDAY, OCTOBER 29 $175
Wild mushroom and chicory salad with Parmesan and sherry vinaigrette
Hand-cut fettuccine with smoked black cod, crème fraîche, and trout roe
Spit-roasted Sonoma County duck with scarlet turnips, savoy spinach, marble potatoes, and Madeira sauce
Cinnamon crème caramel
WEDNESDAY, OCTOBER 30 $175
Fried Monterey Bay squid with chicories, fennel, and basil salad
Wild mushroom ravioli cacio e pepe with pecorino cheese and gremolata
Grilled striped bass with red wine–butter sauce, gingery greens, straw potato cake, and roasted carrots
Concord grape granita with pear sherbet and ginger ice cream
THURSDAY, OCTOBER 31 $175
Bartlett pear and escarole salad with walnuts, pomegranate seeds, and Banyuls vinaigrette
Chanterelle mushroom tortellini in butternut squash brodo with sage
Spit-roasted Becker Lane Farm pork loin with Belgian endive, collard greens, crispy potatoes, and salmoriglio sauce
Chocolate fondant with kirsch ice cream and raspberry caramel
FRIDAY, NOVEMBER 1 $175
Gulf shrimp with Little Gems lettuce, golden beets, little radishes, and chervil mousseline
Bellwether Farms ricotta gnocchi with spinach soup and chanterelles
Spit-roasted Stemple Creek Ranch grass-fed beef rib-eye with gaufrette potatoes, chard gratin, glazed carrots, and anchovy butter
Bittersweet chocolate tartlet with hazelnut praline
SATURDAY, NOVEMBER 2 $175
Leeks with smoked trout roe, mustard vinaigrette, and frisée salad
Pan-roasted California white sea bass with potatoes, fennel, and ginger-butter sauce
Grilled Paine Farm squab alla diavola; with chanterelle mushrooms, roasted shallots, glazed turnips, and spinach
Olive oil cake with Meyer lemon ice cream and huckleberries
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