July 8th, 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

crudite of summer vegetables, bagna vert 16

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

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

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

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

croquettes, prepared horseradish, garlic scapes  18

ribiola Agnolotti, Brown Butter, tarragon 24

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

confit muscovy duck leg, sweet cherries with vin doux, piri piri, elderflower 28

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

american wagyu tri-tip steak, roasted vidalia onion, spent sourdough ajo blanco, chile pasilla & nigella seed 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.