November 3rd, 2026

whole wheat polenta porridge Bread & Kefir Cultured Butter  10    

• Pickles   6

• gordal olive escabeche 8

• Boquerones 12

Salad of radicchio rosa, duck jus & wildflower honey vinaigrette, smoked verjus blanc, parmesan 17

citrus cured ora king salmon crudo, pascal celery, crimson plum Ponzu 22

toasted rye flour pan de mie with whipped bottarga, confit french round carrots and agretti 18

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

ricotta and huckleberry gold potato filled caramelle, braised shallot, burro fusso, flowering thyme 24

smoked duck neck sausage, poached savoy cabbage, pickled walnuts, grey shallot 22

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

grilled shell on blue prawns, fermented corno del toro peppers, saffron, red miso emulsion 27

olive oil poached wreckfish, salad of lancelot leeks and horseradish root, juniper berry 46

roasted moularde duck, beauregard sweet potato, fuyu persimmon, toasted koji 36

Panna Cotta, Hojiblanca Olive Oil 12

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

bittersweet chocolate tart, smoked sea salt 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.