October 1st, 2026

whole wheat polenta porridge Bread & Kefir Cultured Butter  10    

• Pickles   6

• gordal olive escabeche 8

Salad of bel fiore radicchio, caper berry vinaigrette, gorgonzola dulce, black mission figs, fall herbs 16

Petuna ocean trout crudo, bartlet pear, grains of paradise, pickled squash blossoms 20

preserved yellowfoot chanterelles, slow cooked barlotti beans, late summer sage, sherry, walnut miso 20

slagel farm beef carpaccio, badger flame beets, empress plums, roasted candy onion vinaigrette 22

Lil snookum oysters with roasted lancelot leek, lamb fat, paprika 26

pasta a la chitarra, roasted black mission figs, fig leaf strutto, aged pecorino, rosemary 22

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

white wine and beurre noisette poached scallops, macadamia nuts, red shallot confit, horseradish 38

pork coppa finished over the coals, napa cabbage, late summer sage sanbaizu, candy cap mushroom glacé 42

Panna Cotta, Hojiblanca Olive Oil 12

dumpling squash ice cream 10

almond polenta cake w/ empress plums 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.