November 12th, 2026

whole wheat polenta porridge Bread & Kefir Cultured Butter  10    

• Pickles   6

• gordal olive escabeche 8

• Boquerones 12

Salad of castlefranco, Chicken jus & wildflower honey vinaigrette, smoked verjus blanc, pear 17

maine mussel conserva, lyonnaise potatoes, saint germaine, shio koji, aoli 22

Citrus cured kampachi, pascal celery conserva, crimson plum ponzu 22

toasted danish seeded loaf with cured hokkaido scallops, salsify pureé, marigold salt, lardo 28

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

aerated sunchoke soup, roasted leeks, smoked maitake mushrooms, preserved lemon 17

grilled slagel farm sweet breads, lamb taré, winter spinach, fennel pollen 24

Garnet yam and comté filled caramelle, saffron braised bolstar onion, burro fuso, flowering thyme 24

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

Pan seared ocean trout, confit fennel, ember cream, juniper 46

Bavette steak finished over the coals, butter poached white radish, preserved scallop béarnise, urfa chili 46

Panna Cotta, Hojiblanca Olive Oil 12

4LW coffee ice cream 10

wildflower honey madeleines 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.