September 11th, 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 country bread, 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 cross-tip tartare, gordal olive emulsion, carta di musica 18

taleggio and north star potato anolini, romano beans cooked in embers, pascal celery soffrito 22

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

pan roasted new zealand stone bass, demi dehydrated green zebra tomato, aigo boulido 40

muscovy duck breast, red miso, seckel pear, burnt honey, wolf point whiskey 44

catalpa grove pork loin, preserved hungarian wax peppers, garlic chive salt, pigs head Taré 37

roasted white peach and sake sorbet 10

Panna Cotta, Hojiblanca Olive Oil 12

fiore di latte ice cream, smoked grapes, black cardamom 10

Far Breton 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.