August 11th, 2026

Cracked Rye Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• Gordal Olive Escabeche 9

Salad of crimson romaine, Fig leaf vinaigrette, wild oregano, crushed pistachio, parmigiano reggiano  17

demi dehydrated heirloom tomatoes, fig leaf cured lardo emulsion, summer herbs 18

Braised golden tomatillos, red snapper leche de tigre, fermented silver queen corn emulsion 19

salt roasted badger flame beets, sungold tomato glace, saffron braised cippolini onions 17

warm salad of wakefield cabbage and kosak kohlrabi marinated with ginger and strong dashi, shio koji butter 16

brandade anolini, nichols farm artichoke burro fusso, flowering thyme 23

Burger with Aioli, Caramelized Onion, Bread & Butter Pickles, Werp Farm Greens 20

grilled golden eye snapper, toybox pepper confit, bell pepper consomme, georgian fire garlic 42

hanger steak finished over the coals, oyster emulsion, marinated empress plums, purple oxalis 46

Panna Cotta, Hojiblanca Olive Oil 12

empress plum upside down olive oil cake, lightly whipped cream 12

charentais melon sorbet 10

A 3% service fee will be added to all checks to ensure fair and equitable wages to all Cellar Door Employees. *Consuming raw or undercooked foods may increase risk of foodborne illness*   Please inform your server of any allergies and dietary restrictions.