DOWNSTAIRS DINNER MENUS: WEEK OF JANUARY 27 - FEBRUARY 1, 1997

MONDAY, JANUARY 27 $38

Frisée and chicory salad with baked Bellwether Farm ricotta
Maiale arrosto con prugne secche: spit-roasted loin of Willis Ranch pork with sweet and sour prunes and potato croquettes
Baked Pink Lady apple stuffed with amaretti and cinnamon

TUESDAY, JANUARY 28 $58

Tuna tartare with shallots, lemon, olives, and capers
Belgian endive "tarte Tatin" with fresh goat cheese
Anglerfish steamed in cabbage leaves with winter vegtable ragout, black truffles, and herbs
Gateau Victorie with blood orange sherbet

WEDNESDAY, JANUARY 29 $58

Seared beef tenderloin salad with rocket, thyme, lemon, and mint Maine lobster and butternut squash risotto Roast chicken stuffed under the skin with black truffles and sweet butter; with potato and bacon galette, Chino Ranch carrots, and watercress Pink grapefruit, blood orange, and Meyer lemon sherbets with Champagne jelly

THURSDAY, JANUARY30 $58

Dungeness crab and scallop salad with endive and frisée
Celery root soup with black truffle quenelles
Hoffman Farm quail grilled over vine cuttings with wild mushroom sauce, lentils and roasted vegetables
Noyau blancmanger with winter citrus compote

FRIDAY, JANUARY31 $68

An aperitif
Salted Atlantic cod and potato tartlet with black truffles and garden salad
Chino Ranch vegetable ragout with lobster
Grilled Paine Farm squab with Marsala sauce, wild mushroom risotto, and winter greens
Tangerine soufflé

SATURDAY, FEBRUARY 1 $68

An aperitif
Sautéed black sea bass with olive and fennel sauce and young spinach Potato and black truffle ravioli with leeks Grilled Sonoma duck breast with blood orange and balsamic vinegar sauce, braised escarole, and green garlic pudding Coffee caramel mystére with warm chocolate sauce


Service charge: 15 percent
Corkage: $15
Sales tax: 8.25 percent
Shattuck Avenue, Berkeley, California 94709
Reservations: (510) 548-55~5
Most of our produce and meat comes from localfarms and ranches that practice ecologically sound agriculture.
Substitutions of particular fish varieties may have to be made.

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CHEZ PANISSE CAFE MENU DINNER, FRIDAY, JANUARY 24,1997

Six Hog Island oysters on the half shell with mignonnette sauce, $10.25
Curly endive salad with goose rillettes and pickled beets, $7.75
French lentil salad with Pomponio Creek leeks and egg, $7.50
Smoked salmon with truffled brandade croutons and fennel salad, $10.25
Bagna Cauda: winter vegetables with warm anchovy-garlic dressing, $7.75
Black truffle soufflé pudding with mache, $10.50
Pizzetta with greens, onions and Parma prosciutto, $10.00
Pizzetta with Cannard Farm yellow Finn potatoes, rosemary and Comté
cheese, $10.00
Baked Sonoma goat cheese with garden salad, $8.50
Garden lettuce salad, $6.50
Onion soup with garlic crouton, $5.50

Pan-fried risotto cake with wild mushrooms, escarole and salsa verde, $16.25
North Carolina white shrimp, scallop and Atlantic cod ravioli
with roasted fennel and shellfish essence, $18.25
Grilled yellowtail jack with cannellini beans and grilled radicchio, $17.25
Niman-Schell rib-eye steak au poivre with cardoon and chard gratin, $23.00
Crostata di Perrella with prosciutto, mozzarella, goat cheese and herbs, $15.00
Side orders: Oleificio Chianti olive oil, anchovies, garlic, olives or Parmesan cheese, $1.50 each

DESSERTS
Apple-frangipane tart with mascarpone ice cream, $6.00
Blood orange and raspberry upside-down cake with Cointreau cream, $5.75
Noyau creme caramel with candied cherry compote, $5.50
White chocolate ice cream sundae, $5.75
Comice pear sherbet with almond cookies, $5.50
Satsuma tangerines and Black Sphinx dates, $3.25
Service charge: 15%. Tipping is not necessary. Corkage: $15 per bottle.

Most of our produce and meat comes from local farms and ranches practicing ecologically sound agriculture.