June 5th, 2026

Rye Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• Gordal Olive Escabeche 9

• Brown Anchovies 12

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

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

Klug Farm Green and Red Strawberries, Shio Koji, Lancelot Leek Sauce Soubise  17 

Top Round Beef Tartare with Seeded Chickpea Cracker, Sea Beans, 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

Baked Wild Striped Bass, Egg Rich Aioli, Florence Fennel, Fumet Blanc, Burgundy Bean Miso  44

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

Macabeo Ice Cream  10

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.