September 15th, 2026

whole wheat Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• gordal olive escabeche 8

• Boquerones 12

Salad of oak leaf lettuce, fall chicory leaves, white anchovy vinaigrette, gorgonzola dulce 16

Jack’s point oysters, habanada chili mignonette, kombu butter 29

pan con tomate, saffron cured heirloom tomatoes on toasted country bread, rendered beef fat, purple shiso 18

salt baked badger flame beets, carmen pepper sauce, vin blanc, marigold kosho, jamon iberico 19

pork shouler and natascha potato croquettes, cime di rapa 17

fazzoletti, romano beans, pascal celery soffrito, butter ilk & brown butter burro fuso, late summer sage 22

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

pan roasted swordfish, demi dehydrated green zebra tomato, aigo boulido 40

muscovy duck breast, red miso, seckel pear, burnt honey, wolf point whiskey 44

hangar steak finished over the coals, preserved hungarian wax peppers, garlic chive salt, pigs head Taré 37

catalpa grove porchetta, romesco sott’olio, roasted figs, fig leaf jus de viande 39

roasted white peach sorbet 10

Panna Cotta, Hojiblanca Olive Oil 12

fiore di latte ice cream, smoked grapes, black cardamom 10

Far Breton 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.