October 14th, 2026

whole wheat polenta porridge Bread & Kefir Cultured Butter  10    

• Pickles   6

• gordal olive escabeche 8

• Boquerones 12

Salad of fall chicories, wildflower honey vinaigrette, signet marigolds, parm 16

cured spanish mackerel Crudo, fuyu persimmon, pickled squash blossom, grains of paradise, brown butter 20

last of the season sungold tomatoes, salt roasted touchstone beets, nasturtium cream, maine mussel fumet 17

beef tartare on toasted rye flour pan de mie, roasted lemon, capers, whipped beef tallow 20

pumpkin agnolotti, yellow foot chantrelles, oregano, parmesan 24

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

white wine and beurre noisette poached scallops, matsutake brodo, red shallot confit, horseradish 32

roasted murray cod & smoked leeks, pickled agretti, beurre vermouth 40

iberico pork coppa steak finished over the coals, buttermilk poached hakurei turnips, white miso broth, sake 46

Panna Cotta, Hojiblanca Olive Oil 12

pernod ice cream 10

almond polenta cake w/ concord grape reduction 12

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.