Berkeley Restaurant Week

April 2 – 12, 2026

3 Courses – $45 Per Person

1st Course

Choice of:

• New England Clam Chowder
• Grilled Artichoke Salad
  Arugula, spring greens, crispy garbanzo beans, basil vinaigrette

2nd Course

Choice of:

• Pan Seared Mahi Mahi
  Herb de Provence butter, fava bean succotash, pea purée, fingerling potatoes
• Grilled Pesto Shrimp
  Asparagus + pea risotto, roasted pepper beurre blanc, crispy prosciutto
• Roasted Rosemary Chicken
  Cous cous, mushrooms, spinach, chicken jus
• Spring Salmon
  Pan seared, creamy Parmesan black rice risotto, rainbow carrots, tangerine beurre blanc

3rd Course

Choice of:

• Key Lime Pie
  Nellie and Joe’s Famous Key Lime juice, graham cracker crust and whipped cream
• Crème Brûlée
  Rich vanilla custard with a caramelized sugar crust

Not available on Easter Sunday

*Contains or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. A suggested gratuity of 18% will appear on guest checks for parties of 8 or more, but the amount is always discretionary.

Featured Wine

Ethos Cabernet Sauvignon, Columbia Valley

Focused flavors of ripe blackberries, spiced chocolate, and black cherry with lean tannins giving way to a long velvety finish.

• Glass: $14
• Bottle: $55