June 9th, 2026

Rye Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• Gordal Olive Escabeche 9

• Boquerones 12

Salad of Mustard Greens, Spring Romaine Lettuce,Anchoiade, Pecorino Toscano  17

Pork Heart Terrine, Rhubarb Sott’olio, Dashi Gelée 16

Klug Farm Green & Red Strawberries, smoked natascha pottatoes, Shio Koji, Candy Onion Sauce Soubise  17 

lamb loin Tartare with Seeded Chickpea Cracker, garlic scapes, Colatura  19 

Mussels Escabeche on Toasted Pan de Mie, Sauce Moutarde, Candy Onion, Passilla Peppers 24

Bloomy Breeze Brie Agnolotti, Soft Herbs, Parmesan, Beurre Montè 24

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

oil poached ocean trout, wild chamomile nate, green almond & french breakfast radish  44

Tri-tip steak, sauce poivrade, florence fennel 48

Catalpa Grove Lamb Saddle, English Peas, Knob Onions, Black Locust Flower  48

Macabeo Ice Cream  10

Polenta cake with vin santo and sage blossoms 8

Chocolate Tart, Praline  14

Panna Cotta & Hojiblanca Olive Oil   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.