August 5th, 2026

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

froggy meadows sungold tomatoes, oxalis, white anchovy butter, purple shiso, marigold kosho 18

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

salt roasted cylindra beets, marinated empress plums, purple oxalis, tea from purple shiso stems 17

warm salad of wakefield cabbage and kosak kohlrabi marinated with ginger and strong dashi, dressed with shio koji butter 17

lil skookum oysters with white pepper, smoked lamb fat and garleek confit 29

spaghetti alla chitarra, mussel haché and guisson, saffron, kampot pepper 23

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

fluke cooked in duck fat, row 7 badger flame beets, pickled green shallots 44

hangar steak finished over the coals, manchego vega, taré glazed fairytale eggplant 48

Panna Cotta, Hojiblanca Olive Oil 12

Homage to river cafe almond torte

braised july flmae peaches 12

fig leaf ice cream 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.