RESTAURANT MENUS, MARCH 31–APRIL 5, 2025
MONDAY, MARCH 31 $135
Baby artichoke and snap pea salad with burrata and Meyer lemon vinaigrette
Porchetta: Sweetwater Farm pork belly spit-roasted with fennel pollen; with asparagus, marble potatoes, and rocket
Huckleberry frangipane tart with crème chantilly
TUESDAY, APRIL 1 $175
Kaki Farms asparagus with morel mushrooms, beurre noisette, and toasted hazelnuts
Northern halibut with spring onions, peas, and kumquat salsa
Stemple Creek Ranch grass-fed beef rib-eye spit-roasted with rosemary; with gaufrette potatoes, rainbow chard, and baby carrots
Bittersweet chocolate soufflé with Madeira crème anglaise
WEDNESDAY, APRIL 2 $175
Fried local rockfish with fennel and rocket salad, aïoli, and fines herbes
Spring greens agnolotti cacio e pepe with morel mushrooms
Grilled Sonoma County duck breast with Kaki Farms asparagus, roasted spring onions, Tokyo turnips, and hazelnut salsa
Cardamom and tangerine sherbets with blood orange
THURSDAY, APRIL 3 $175
Local halibut brandade fritters with fennel, blood oranges, and green olive salsa
Grilled asparagus with bacon lardons, mustard vinaigrette, and egg mimosa
Becker Lane Farm pork loin roasted with marjoram and green garlic; with crispy potatoes and artichokes, and collard greens
Coconut ice cream profiterole with passionfruit
FRIDAY, APRIL 4 $175
Asparagus with prosciutto, Riverdog Farm egg, and breadcrumb salsa
Green pea risotto with Manila clams and mint gremolata
Grilled Northern halibut with roasted fennel, marble potatoes, spinach, and green peppercorn beurre blanc
Lindsey’s almond cake with Meyer lemon ice cream and strawberries
SATURDAY, APRIL 5 $175
Smoked black cod and Belgian endive salad with flowering cilantro, beets, and horseradish cream
Artichoke caponata with saffron fettuccine, ricotta salata, and gremolata
Joyce Farms guinea hen roasted in the hearth with thyme and lemon; with spring onions, baby carrots, and potato–green garlic purée
Pixie tangerine tartlet with pistachio
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