June 19th, 2026

Rye Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• Gordal Olive Escabeche 9

• Boquerones  12

Salad of Crimson Romaine Lettuce,Anchoiade, Pecorino Toscano, Spring Herbs  17

Klug Farm Green & Red Strawberries, Smoked Natascha Potatoes, Candy Onion Sauce Soubise  17 

Diver Scallop Crudo, Bravo Daikon, Smoked Tomatillo Aguachile  26

Charred White Lisbon Spring Onions, Heirloom Tomato Conserva, Caper Leaves  17

Klug Farm English Peas, Spence Farms Snow Peas, Braised Lamb Tongue and Pancetta 18

Caramelle, Gorgonzola Dolce, Sage Blossoms, Wilted Treviso, Burro Fusso 24

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

Roasted King Kampachi, Nichols Farm Cherry Tomatoes, Fish Bone Demi Glace, Red Miso Reduction   44

Iberico Coppa Finished Over the Coals, Wood Ear Mushrooms, La Guinelle and Pork Fat  Vinaigrette, Purple Oxalis  48

Pistachio Ice Cream, Vermouth Di Torino  10

Chocolate Cake, Sake Foam  14

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.