September 1st, 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, burgundy bean miso vinaigrette, parmesan 16

Cured heirloom tomatoes, elephant heart plum taré, marigold geleé, brown butter 17

braised badger flame beets and black mission figs, fig leaf vinaigrette, marcona almonds, paolo’s stracciatella 17

roasted corno di toro peppers and house pastrami, guajillo chili sauce romesco on toasted emmer wheat pan de mie 22

Blue fin tuna loin carpaccio, red bell pepper tozastu, sauce marie rose 24

taleggio and north star potato anolini, crowder peas, parmagiano reggiano 22

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

brioche crusted atlantic halibut, smoked jupiter grapes, halibut fumet, vermut bianco 42

tri tip finished over the coals, roasted tropea onions, wildflower honey, green adjika 44

catalpa grove skin on pork loin, artichoke tapenade, las mujeres sauce cidra blanc, grilled nichols farm wax beans 40

High west whiskey cannele carciofo 6

Panna Cotta, Hojiblanca Olive Oil 12

le delice ice cream 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.