October 23rd, 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, parm 16

citrus cured fluke crudo, pascal celery conserva, verjus blanc 22

braised touchstone beets, pickled butternut squash, nasturtium cream, butternut squash vinaigrette 17

sylvetta arugala & bartlett pear on toasted rye four pan de mie, gruyere, roasted lemon 18

pumpkin agnolotti, yellow foot chantrelles, oregano, parmesan 24

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

grilled hen of the woods mushrooms, pigs foot taré, farro, rendered parmesan rind foam 26

roasted norweigan Salmon & smoked leeks, pickled agretti, beurre vermouth, shallot puree 40

catalpa grove pork loin steak finished over the coals, closed loop farms puntarelle, bagna cauda 46

Panna Cotta, Hojiblanca Olive Oil 12

row 7 koginut squash & dark chocolate crémeux 12

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.