Cella

Our farm-to-table family-style dinners are a celebration of gathering, whether for a company dinner, rehearsal celebration, or special occasion shared around the table. Guided by Executive Chef Tyler Eaves and owner-chef Ben Spungin, the experience reflects the seasonality and abundance of the Central Coast. The Menu: Our bakery’s bread, crudité, and our All Good Things Lettuces Salad to begin the meal, followed by a duo of our high-quality proteins and thoughtfully paired sides. The experience unfolds like a relaxed & refined three-course dinner, featuring desserts from by our award-winning bakery, ALTA. Beverages are charged upon consumption. Preview our wine list at cellarestaurant.com/drink. $105++ per person Enhancements are available. A $750 room fee is required to reserve our private dining room, the historic Diaz Sala, or to host a private event beneath our heated pergola. Our heated pergola's food & beverage minimum ranges from $5,000-$8,000 pending slow or peak season. Email to confirm your reservation request or to inquire about groups of 30 or more. Please disclose any information that will be helpful for a seamless service (i.e. allergies /dietary restrictions). Email lily@cellarestaurant.com to enhance your experience.