June 26, 2026

Rye Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• Gordal Olive Escabeche 9

Salad of Crimson Romaine Lettuce, Anchoiade, Pecorino Toscano, Marigold  17

Oil Poached Natascha Potato on Danish-Style Seeded Toast, Kombu Preserved Green Strawberries  17

Salted Kelp Cured Bluefin Tuna Loin, Heirloom Tomato Conserva, Fennel Pollen  26

Blistered Jimmy Nardello Peppers, White Lisbon Onions, Fig Leaf Lardo, Boquerones 18

Tempura Squash Blossoms, Stracciatella, Anise Hyssop, Marigold Vinegar  17

English Pea and Ricotta Agnolotti, Brown Butter and Summer Savory 24

Wood Smoked Beech Mushrooms, Herb Velouté, Kani Miso, Fortified Dashi, Elderflower 21

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

Roasted Atlantic Hake, Vinegar Poached Badger Flame Beets, Sauce Civet 44

Sausage Stuffed Quail Finished Over the Coals, Faves à la Catalana, 

Pulled Pork Shoulder 48

Panna Cotta, Hojiblanca Olive Oil 12

Chandler Strawberry Sorbet, Shio Koji 10

Chocolate Cake, Sake Sabayon 12

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.