Welcome to Omnivore Books on Food's New Online Store

(**NEW ARRIVAL**) Chez Panisse. Menu

Menu, 8.5x5.5", unfolding to 11". Berkeley: Chez Panisse, Jan. 9, 1984-'85.

An elegant menu of Maine lobster salad with osetra caviar croutons, sauteed pigeon marinated with black truffles & Beaumes de Venise, and a fancy cake for dessert (all for $40). At the time, the chefs were Paul Bertolli and David Tanis, and cooks Peggy Smith (Cowgirl Creamery) and Amaryll Schwertner (Boulette's Larder) were also working there. Minor wrinkling, else very good. 


Collections: Menus



Next Previous

Related Items