September 18th, 2026

whole wheat Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• gordal olive escabeche 8

• Boquerones 12

Salad of oak leaf lettuce, white anchovy vinaigrette, gorgonzola dulce, walnut 16

Jack’s point oysters, habanada chili mignonette 26

icey blue mussels conserva, bravo daikon radish, mezcal, juiced habanada chili 18

pan con tomate, saffron cured heirloom tomatoes on toasted emmer wheat pan de mie, rendered beef fat, nasturtium 18

preserved jimmy nardello peppers, toum, marigold kosho, shaved porchetta 18

catalpa grove lamb carpaccio, marinated fairytale eggplant, comté, salsa verde 22

three sisters polenta and fermented corn agnolotti, smoked duck jus, late summer sage 22

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

pan roasted swordfish, katsuboshi, shaved green zebra tomotatoes, brown butter pil pil 38

confit muscovy duck leg, natascha potato confit, seckel pear, burnt honey, fennel pollen 26

pork coppa steak finished over the coals, napa cabbage and radicchio, sanbaizu, candy cap mushroom glacé 38

Panna Cotta, Hojiblanca Olive Oil 12

brown butter ice cream and white wine braised peaches 10

polenta cake 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.