October 28th, 2026

whole wheat polenta porridge Bread & Kefir Cultured Butter  10    

• Pickles   6

• gordal olive escabeche 8

• Boquerones 12

Salad of werp farms greens, wildflower honey vinaigrette, signet marigolds, parmesan 16

citrus cured salmon belly crudo, pascal celery, crimson plum Ponzu 22

toasted rye flour pan de mie with whipped botarga, salt roasted french round carrots and agretti 18

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

pecorino toscao and huckleberry gold potato filled caramelle, braised shallot, burro fusso 24

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

grilled shell on blue prawns, summer’s last toy box chilies, red miso emulsion 26

roasted Norwegian Salmon & smoked leeks, pickled agretti, beurre vermouth 40

poussin roased in vergus rouge, confit porcini mushrooms, fuyu persimmons and bitter greens 46

Panna Cotta, Hojiblanca Olive Oil 12

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

almond polenta cake w/ creme chantilly 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.