July 23rd, 2026

Rye Country Bread & Kefir Cultured Butter  10    

• Pickles   6

• Gordal Olive Escabeche 9

Salad of crimson romaine lettuce, castelfranco radicchio, rose vinaigrette crushed almonds, gorgonzola dolce  17

codl smoked trout belly crudo, barbarella eggplant, chrysanthemum makgeolli 20

froggy meadow sungold tomatoes, badger flame beets, bottarga butter, marigold kosho 18

preserved italian roasting peppers & tropea onions, alubia bean miso vinaigrette, wild purslane 17

maine mussel conserva with salt baked new potato & candy onion tortilla espagnole, aioli 24

fazzoletti, fresh fava beans, wild oregano, Parmesan 22

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

grilled petuna ocean trout, artichoke bairgoule, natascha potato, fumet blanc & seaweed butter 44

roasted Catalpa Grove lamb chops, smoked tomato, confit kombu with garlic scapes 48

Panna Cotta, Hojiblanca Olive Oil 12

fermented black tea 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.