May 16th, 2026

Rye Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• Gordal Olive Escabeche 9

• Boquerones 8

• Jamon Iberico  14

Salad of Mustard Greens, Spring Gem Lettuce,

Anchoiade, Shropshire Blue Cheese  17

Touchstone Golden Carpaccio, Confit Early Strawberries, French Grey Shallots, Banyuls Vinegar and Marigold Gelee, Chickweed  17

Malted Tempura of Klug Purple Asparagus, Spring Onion, Marigold  17

Paolo’s Stracciatella, Crimson Rhubarb, Burnt Wildflower Honey on Toasted Pan de Mie  17

Beef Tarare, Chickpea Cracker, Horseradish, Candy Cap Mushroom  22

 Pici with Capered Onion Flowers, Garlic Mustard, Aged Parmesan  24

Burger with Aioli, Caramelized Onion, 

Bread & Butter Pickles, Werp Farm Greens 20

Catalpa Grove Pork Loin, Lawrence Fennel, Dill, Whipped Pork Fat, Katsuoboshi,   44

Norwegian Salmon, Ajo Blanco &  Roasted Kelp Vinaigrette, Lions Mane Mushroom   44

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.

Marzipan Ice Cream, Vinegar Meringue, Roble Viejo  10

Chocolate Tart, Sunflower Seed Praline  12

Panna Cotta & Hojiblanca Olive Oil   10