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(*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. 

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