May 30th, 2026

Rye Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• Gordal Olive Escabeche 9

• Brown Anchovy  12

Salad of Mustard Greens, Spring Romaine Lettuce,

Anchoiade, Pecorino Toscano  17

Pork Heart Terrine, Rapini Sott’olio, Dashi Gelée 16

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

Ocean Trout Crudo on Toasted Pan de Mie, Green Garlic and Chile Pasilla Romesco  24

Grilled Fiddlehead Ferns on Paolo’s Stracciatella, Black Locust Flowers, Spruce Tip, Salted Kombu  18

 Ricotta & Potato Tortelli, English Peas, Salsa Verde, Lemon Balm  24

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

Iberico Pork Coppa Steak, Daikon, Pork Fat Vinaigrette,Marcona Almond  36

Baked Sablefish, Egg Rich Aioli, Florence Fennel, Fumet Blanc  42

Whole Roasted Squab, Pancetta, Klug Strawberries, Sauce Poivrade, White Vermouth   56

Marzipan Ice Cream, Vinegar Meringue, Roble Viejo  10

Chocolate Tart, Sunflower Seed Praline  12

Panna Cotta & Hojiblanca Olive Oil   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.