September 4th, 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

Cured heirloom tomatoes, plum tomato taré, marigold geleé, brown butter 17

braised badger flame beets and roasted black mission figs, sage flower kosho, marcona almonds, paolo’s stracciatella 17

tempura bravo daikon, saffron aioli 16

beef loin carpaccio, empress plums with garlic confit hibiscus, cassia bark and oregano 17

taleggio and north star potato anolini, crowder peas cooked in embers, pascal celery soffrito 22

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

brioche crusted atlantic halibut, smoked jupiter grapes, halibut fumet, vermut bianco 42

tri tip finished over the coals, roasted tropea onions, wildflower honey, green adjika 44

catalpa grove skin on pork loin, preserved carmen peppers, garlic chive salt, pigs head Taré 37

white peach sorbet 10

Panna Cotta, Hojiblanca Olive Oil 12

fig leaf/coconut ice cream 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.