July 10th, 2026

Rye Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• Gordal Olive Escabeche 9

Salad of crimson romaine lettuce, caper vinaigrette, peperoncini, crushed olives, Pecorino Toscano  17

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

roasted knob onions, sauce marie rose, caper leaves, lardo 16

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

Carta Di Musica, Crushed Fava Beans,Row 7 Garleek, Lardo, Mint 17

Trout Belly croquettes, Bagna Vert  18

Spaghetti alla Chitarra, White Anchovy, Flowering Dill, Parmesan 24

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

grilled petuna ocean trout, smoked tomato shio koji, green coriander and caraway 42

duck breast Finished Over the Coals, rainer cherries, piri piri, vin doux, elderflower 40

Catalpa Grove Pork Loin Roasted On The Bone, Kombu-Brown Butter Poached Plums, Demi Glace 48

Panna Cotta, Hojiblanca Olive Oil 12

almond cake, frangipane sabayon 12

4LW coffee ice cream, roasted plums 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.