September 16th, 2026

whole wheat Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• gordal olive escabeche 8

• Boquerones 12

Salad of oak leaf lettuce, white anchovy vinaigrette, gorgonzola dulce, walnut 16

Jack’s point oysters, habanada chili mignonette, kombu butter 29

pan con tomate, saffron cured heirloom tomatoes on toasted country bread, rendered beef fat, nasturtium 18

preserved carmen peppers, toum, marigold kosho, jamon iberico 19

pork shouler and natascha potato croquettes, cime di rapa 17

fazzoletti, romano beans, pascal celery soffrito, butter ilk & brown butter burro fuso, late summer sage 22

Burger with Aioli, Caramelized Onion, pickled fresno chilies, Werp Farm Greens 20

pan roasted swordfish, demi dehydrated heirloom tomato, aigo boulido 38

confit muscovy duck leg, red miso, seckel pear, burnt honey, wolf point whiskey 28

hangar steak finished over the coals, preserved hungarian wax peppers, garlic chive salt, comté 37

catalpa grove porchetta, romesco sott’olio, roasted figs, fig leaf jus de viande 39

roasted white peach sorbet 10

Panna Cotta, Hojiblanca Olive Oil 12

fiore di latte ice cream, smoked grapes, black cardamom 10

Far Breton 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.