Wild Garlic Grill Menu

White wine, garlic, tomatoes and beurre blanc.

Made with Christopher ranch garlic (Gilroy, CA), extra virgin olive oil.

Shrimp and scallops marinated in lime, cilantro, onion, tomatoes, avocado, hearts of palm tapenade, sriracha mayo and baby field greens.

Fresh berries, melon, grilled pineapple, baby field greens and honey-dijon vinaigrette.

Garden greens, seaweed and ginger soy beurre blanc.

Romaine lettuce, vine-ripened tomatoes, shaved parmesan and new york caesar dressing.

Romaine lettuce, vine-ripened tomatoes, shaved parmesan and new york caesar dressing.

Baby mixed greens, kalamata olives, peppers, cucumbers, vine ripened tomatoes and balsamic vinaigrette.

Mango, grilled pineapple, berries, seasonal fruit, baby field greens, danish blue cheese and raspberry vinaigrette.

Vera earl premium sonoita beef with cheddar or blue cheese or plain, french fries or cup of soup. Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Gala apples, spiced pecans, blue cheese, baby field greens and honey-mustard vinaigrette.

Marbled rye bread, swiss cheese, sauerkraut, thousand island dressing, choice of french fries or potato salad.

Swiss, sautéed wild mushrooms, thousand island dressing, choice of french fries or potato salad.

Presented mr over risotto, with parmesan summer vegetables and red wine reduction.

Sautéed spinach, organic vegetables, garlic mashed potatoes, olive oil-poached garlic cloves, cabernet wine reduction.

Simmered in Oregon wild mushroom petite syrah reduction with aromatic herbs and vegetables presented over risotto.

Basted in savory BBQ sauce. Garlic mashed potatoes, sautéed spinach, organic vegetables, garlic confit.

Bolognese braised beef, pork and veal, plum tomato, garlic, mushroom, red wine herb sauce.

Anasazi bean salsa, garlic mashed potato and natural reduction.

Roasted pepper and artichoke tapenade, risotto, basil beurre blanc.

Oven-poached in white wine, garlic tomato fondue, roasted garlic mashed potatoes, basil beurre blanc.

Select fish, shrimp, mussels, roasted peppers in garlic tomato saffron chardonnay broth.

Sautéed spinach, organic vegetables, garlic mashed potatoes natural reduction and olive oil-poached garlic cloves.

Wild mushrooms, warm goat cheese, parmesan, chardonnay wine butter.

Roasted corn salsa, avocado tapenade, braised greens, organic veggies and taro chips.

Presented over risotto, with natural reduction, sautéed spinach organic vegetables and parmesan.

Simmered in a tomato garlic parmesan cream with fresh basil organic vegetables.

With vine ripe tomatoes, garlic mashed potatoes, cabernet wine sauce.

Hand crafted chopped sirloin, with cheddar or blue cheese or plain, choice of french fries or potato salad.

With vine ripe tomatoes, garlic mashed potatoes, cabernet wine sauce.

Pistachio, Dijon, garlic & rosemary crusted. Garlic confit, garlic mashed\npotatoes, Morel black truffle wine reduction

risotto, Morel black truffle cabernet sauce and basil beurre blanc

Semi boneless, Peach Hibiscus jam, braised fingerling potatoes,\nsundried cherry port wine sauce

cheddar Gratin Potatoes, black truffle morel mushroom cabernet\nwine reduction

Stuffed with Rock Shrimp and King Crab souffle with smoked Gouda\ncheese. Presented over risotto with Basil beurre blanc

over risotto with Fine Herb beurre blanc and avocado, heart of palm\ntapenade

stuffed with Rock Shrimp and King Crab souffle. Over risotto with red bell pepper\nbasil beurre blanc

served with mussels, shrimp & sea bass simmered in a garlic tomato herb\nbroth with fingerling potatoes

Tender steak topped with peppercorn cognac reduction, served with fries.

Bacon and Bleu Cheese crumbles, Red onion,\ntomatoes and Spiced Pecans

White wine, garlic, tomatoes and beurre blanc. \n\nConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Made with Christopher ranch garlic (Gilroy, CA), extra virgin olive oil.

Shrimp and scallops marinated in lime, cilantro, onion, tomatoes, avocado, hearts of palm tapenade, sriracha mayo and baby field greens.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Fresh berries, melon, grilled pineapple, baby field greens and honey-dijon vinaigrette.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Garden greens, seaweed and ginger soy beurre blanc.

Vine-ripened tomatoes, fresh mozzarella, basil pine nut pesto, balsamic reduction (petite salad).

Baked goat cheese, baby greens, white truffle oil, balsamic reduction.

Baby greens, vine-ripened tomatoes and choice of dressing.

laced with cream.

Simmered in oregon wild mushroom petite syrah reduction with aromatic herbs and vegetables presented over risotto.

Basted in savory BBQ sauce. Garlic mashed potatoes, sautéed\nSpinach, organic vegetables, garlic confit.

Braised beef, pork and veal, plum tomato, garlic, mushroom, red wine herb sauce.

Anasazi bean salsa, garlic mashed potato, natural reduction.

Roasted pepper and artichoke tapenade, risotto, basil beurre blanc.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Oven-poached in white wine, garlic tomato fondue, roasted garlic mashed potatoes, basil beurre blanc.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Select fish, shrimp, mussels, roasted peppers in garlic tomato saffron chardonnay broth.\n\nConsuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.

Sautéed spanish, organic vegetables, garlic mashed potatoes, natural reduction and olive oil-poached garlic cloves.

Wild mushrooms, warm goat cheese, parmesan, chardonnay wine butter.

Roasted corn salsa, avocado tapenade, braised organic veggies and baby field greens.

Presented over risotto, with natural reduction, sautéed spinach organic vegetables and parmesan.

Simmered in a tomato garlic parmesan cream with fresh basil, organic vegetables.

Pistachio, Dijon, garlic & rosemary crusted. Garlic confit, garlic mashed\npotatoes, Morel black truffle wine reduction

risotto, Morel black truffle cabernet sauce and basil beurre blanc