June 30th, 2026

Rye Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• Gordal Olive Escabeche 9

Salad of Crimson Romaine Lettuce, caper vinaigrette, pepperoncini, crushed olives, Pecorino Toscano  17

salt roasted cylindra beets, preserved black raspberries, large leafed oxalis, whipped lamb fat, marigold kosho  17

kombu cured bluefin tuna top loin, Heirloom Tomato Conserva, Fennel Pollen  26

Blistered Jimmy Nardello Peppers, White Lisbon Onions, Fig Leaf Lardo, Boquerones 18

crudite of summer vegetables, bagna vert  18

Ricotta Agnolotti, zucchini blossoms, Brown Butter and Summer Savory 24

Burger with Aioli, Caramelized Onion, Bread & Butter Pickles, Werp Farm Greens 20

Roasted Atlantic Hake, blue prawn glace, bravo daikon 42

Sausage Stuffed Quail Finished Over the Coals, rainer cherries, piri piri, vin doux, elderflower 36

catalpa grove pork loin, smashed fava beans, confit garlic, pork sugo, lavendar 40

Panna Cotta, Hojiblanca Olive Oil 12

frangelico ice cream 10

roasted apricot sorbet, aleppo chili, Chocolate Cake, Sake Sabayon 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.