May 21st, 2026

Rye Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• Gordal Olive Escabeche 9

• Boquerones 8

• Jamon Iberico  14

Salad of Mustard Greens, Spring romaine Lettuce, Anchoiade, Shropshire Blue Cheese  17

pork heart terrine, rapini sott’olio, dashi gelee 16

Touchstone Golden Carpaccio, Confit Early Strawberries, French Grey Shallots, Banyuls Vinegar and Marigold Gelee, Chickweed  17

Malted Tempura of Klug Purple Asparagus, Spring Onion, Marigold, ramp aioli  17

Paolo’s Stracciatella, Crimson Rhubarb, Burnt Wildflower Honey on Toasted Pan de Mie  17

lamb Tartare with oyster emulsion, chamomile blossom tosatzu and chickpea cracker  22

 salt cod and potato tortelli with salsa verde  24

Burger with Aioli, Caramelized Onion, Bread & Butter Pickles, Werp Farm Greens 20

Catalpa Grove Pork Loin, hakurei turnips, fig leaf cured lardo, Katsuoboshi,   44

Norwegian Salmon, Ajo Blanco &  Roasted Kelp Vinaigrette, Lions Mane Mushroom   44

Marzipan Ice Cream, Vinegar Meringue, Roble Viejo  10

Chocolate Tart, Sunflower Seed Praline  12

Panna Cotta & Hojiblanca Olive Oil   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.