November 4th, 2026

whole wheat polenta porridge Bread & Kefir Cultured Butter  10    

• Pickles   6

• gordal olive escabeche 8

• Boquerones 12

Salad of castlefranco, lamb jus & wildflower honey vinaigrette, smoked verjus blanc, blue veined cheddar 17

citrus cured ora king salmon crudo, pascal celery, crimson plum Ponzu 22

toasted rye flour pan de mie with whipped bottarga, confit french round carrots and agretti 18

confit black rooted salsify, smoked vanilla bean and arkansas black apple puree, kombu infused brown butter 18

ricotta and huckleberry gold potato filled caramelle, braised shallot, burro fusso, flowering thyme 24

smoked duck neck sausage, savoy cabbage, pickled walnuts, grey shallot 22

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

roasted moularde duck leg, puntarelle dressed in shio koji, jus de canard 26

Pan seared stone bass, lancelot leeks, ember cream, juniper 46

Bavette steak finished over the coals, soft polenta, blistered bravo daikon, sal moriglio 46

Panna Cotta, Hojiblanca Olive Oil 12

salted caramel ice cream, bay laurel oil, bartlett pear 10

bittersweet chocolate tart, smoked sea salt 12

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.