November 10th, 2026

whole wheat polenta porridge Bread & Kefir Cultured Butter  10    

• Pickles   6

• gordal olive escabeche 8

• Boquerones 12

Salad of castlefranco, lamb jus & wildflower honey vinaigrette, smoked verjus blanc, blue veined cheddar 17

citrus cured kampachi crudo, pascal celery, crimson plum Ponzu 22

toasted danish seeded loaf with whipped bottarga, confit french round carrots and agretti 18

confit black rooted salsify, smoked vanilla bean and arkansas black apple puree, kombu infused brown butter 18

aerated sunchoke soup, roasted leeks, walnuts, preserved lemon, st. germain 17

catalpa grove lamb belly pressé, lamb reduction, winter spinach, fennel pollen 24

Garnet yam and ricotta filled caramelle, saffron braised cippolini onion, pickled fresno chillies, werp farm greens 20

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

Pan seared stone bass, confit fennel, ember cream, juniper 46

Bavette steak finished over the coals, soft polenta, blistered celery root, salmoriglio 46

Panna Cotta, Hojiblanca Olive Oil 12

salted caramel ice cream, bay laurel 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.