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chicory salad with sweet onion and fennel fritters 'osso buco' di tacchino: braised mavalwalla heritage turkey leg and grilled breast with prosciutto, yellow beet risotto, and gremolata caramelized pear with vin santo ice cream
$65.00
Tuesday, October 31
warm artichoke salad with pancetta and chanterelle mushrooms tomales bay oyster ragout with leeks and spinach grilled grass-fed beef tenderloin with shallots and herbs, braised endives, and straw potato cake black mission fig tart with raspberry ice cream
$65.00
Wednesday, November 1
fall vegetable salad with green beans, artichokes, and chervil steamed atlantic cod with wild mushrooms spit-roasted laughing stock farm pork loin with chestnuts, celery root purée, and mustard greens meyer lemon meringue tartlet
$65.00
Thursday, November 2
leek and goat cheese tart with garden lettuces fish and shellfish minestrone with shell beans and basil oil grilled wolfe farm quail with wine grapes, young spinach, and salsify gratin frog hollow farm pear sorbet with pomegranate granita
$85.00
Friday, November 3
an aperitif louisiana white shrimp salad with saffron and savoy cabbage wild mushroom risotto with parmesan grilled sonoma county liberty duck breast with quince, butternut squash blinis, and beaujolais sauce meyer lemon, huckleberry, and vanilla ice cre
$85.00
Saturday, November 4
an aperitif green bean and shell bean salad with tomatoes and lobster essences hook and line caught eastern haddock with pancetta and bay grilled cattail creek ranch lamb with marjoram, sweet peppers, and jerusalem artichoke gratin sierra beauty apple an
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