September 9th, 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, white anchovy vinaigrette, gorgonzola dulce 16

pan con tomate, saffron cured heirloom tomatoes on toasted black emmer pan de mie, rendered beef fat, purple shiso 18

salt baked badger flame beets, golden tomatillo sauce vin blanc, marigold kosho, jamon iberico 19

tempura bravo daikon cake, saffron aioli, is/was beer ponzu 16

beef tartare, gordal olive emulsion, carta di musica 18

taleggio and north star potato anolini, crowder peas cooked in embers, pascal celery soffrito 22

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

pan roasted wreckfish, demi dehydrated green zebra tomato, aigo boulido 40

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

catalpa grove skin on pork loin, preserved carmen peppers, garlic chive salt, pigs head Taré 37

smoked grapes, black cardamom 10

Panna Cotta, Hojiblanca Olive Oil 12

stracciatella 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.