August 26th, 2026

whole wheat Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• gordal olive escabeche 8

• Boquerones 12

Salad verte, oak leaf lettuce, anise hyssop, sorrel, purple shiso, parmesan 16

Cured heirloom tomatoes, elephant heart plum taré, marigold geleé, brown butter 17

braised touchstone beets and black mission figs, fig leaf vinaigrette, marcona almond triple cream brie pistou 17

roasted corno di toro peppers and house pastrami, guajillo chili sauce romesco on toasted emmer wheat pan de mie 22

Blue fin tuna loin carpaccio, whipped bottarga, wild oregano, lacto fermented cherry tomatoes 24

north star russet potato gnocchi, candy cap mushroom reduction, gorgonzola dolce 22

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

roasted atlantic halibut, saffron aioli, cape gooseberries, golden tomatillo broth 42

bavette steak finished over the coals, braised cipollini onions, bagna cauda, mushroom garum 44

catalpa grove skin on pork loin, crushed fava beans, las mujeres still cider, late summer chicory leaves 40

Panna Cotta, Hojiblanca Olive Oil 12

triple cream brie 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.