Our Menu

Our award winning chef, Steven Schultz, learned his trade in Paris, France. Then perfected his skill in Scottsdale and Tucson, Arizona. While living in Monterey Bay above Cannery Row and working in Carmel Valley, California, Chef Schultz came to appreciate the many food artisans and incredible bounty of the Salinas Valley Agricultural Area and Pacific Ocean. At Wild Garlic Grill, the chef melanges Gilroy garlic with French cooking technique, California fresh produce and an insistence on top quality ingredients, our wine list strives to use family run boutique quality wines that are not mass produced. Check out our special menu board, this will have some of Chef Schultz’ best specialty dishes..

Wine List

To view our regular wine list click here*
*Pricing and availability subject to change.

Appetizers, Soups & Salads:

Gilroy garlic Swiss fondue with fresh baked sourdough bread.
Steamed Prince Edward Island Mussels in a white wine garlic tomato beurre blanc.
Oregon wild mushroom soup laced with cream.
California field greens salad with vine ripened tomatoes & your choice of dressing.
Caesar salad with romaine lettuce, vine ripened tomatoes & New York Caesar dressing.
Roasted Portobello mushroom Salad with grilled vegetables, Wilcox vine-ripened tomatoes, baked goat cheese, baby field greens, balsamic vinaigrette
Grilled garlic shrimp with warm brie, grilled vegetables & roasted corn salsa, in a beurre blanc sauce.
Roasted beet salad with baked goat cheese, California field greens white truffle oil & balsamic reduction.
Caprese Salad with Vine ripened tomato, fresh mozzarella salad, basil pine nut pesto, balsamic reduction, petite salad
Aged Prosciutto di Parma Fresh berries, melon, grilled pineapple, ababy field greens, honey-dijon vinaigrette
Roasted Garlic Fries made with Christopher Ranch Garlic from Gilroy California & extra virgin olive oil.
Ceviche, shrimp & scallops marinated in lime, cilantro, onions, tomatoes, baby field greens, avocado heart of palm tapinade & sirracha mayonaise.

Lunch Entrees

11 am - 4pm Tue-Sun
Grilled garlic shrimp salad with feta cheese, cucumbers, vine ripened tomatoes, peppers, California field greens, kalamata olives & balsamic vinaigrette.
Chicken Farfalle Pasta with pesto, Parmesan. organic veggies, and cream.
Grilled Pastrami Sandwich on Marbled Rye Bread with Swiss Cheese, Sourkraut, Thousand Island Dressing, French Fries or Potato Salad.
Braised Red Quinoa and French Lentils, braised greens, organic veggies, roasted corn salsa & avocado tapenade taro chips.
Grilled Rosemary Chicken Breast Sandwich Swiss, sauteed wild mushrooms, Thousand Island dressing, Choice of French fries or potato salad.
Las Cruces Chili Spiced Chicken Salad, mango, grilled pineapple, berries, seasonal fruit, Danish blue cheese, baby field greens, raspberry vinaigrette.
Caprese Salad, Vine Ripened Tomato Fresh Mozzarella Salad, basil pine nut pesto, balsamic reduction, petite salad.
Grilled Chicken Ceasar Salad with romaine lettuce, vine ripened tomatoes & New York Ceasar dressing
Mesquite honey BBQ chicken salad with gala apples, blue cheese, spiced pecans, California field greens & honey mustard vinaigrette.
Braised BBQ Beef Sandwich Sharp cheddar, Choice of French fries or potato salad.
Grilled Garlic Chicken Salad Organic greens, grilled vegetables, goat cheese, vine ripened tomatoes, bell peppers, Balsamic Vinaigrette
Garlic Shrimp Linguine Tomato garlic basil cream, Parmesan, organic vegetables


San Francisco Pier Stew with white fish, shrimp, mussels & roasted peppers in a garlic, tomato basil, chardonnay broth.
Roasted Garlic Chicken Breast braised swiss chard, tuscan black kale, garlic mashed potatoes, natural reduction, olive oil poached garlic cloves.
Braised Lamb Shank with Oregon Wild Mushroom Burgandy Wine Sauce, and Roasted Garlic Mashed Potatoes.
Braised Red Quinoa & French Lentils Roasted corn salsa, avocado tapenade, braised organic veggies, baby field greens.
Grilled Pacific Northwest salmon filet with roasted pepper artichoke tapenade, risotto and basil beurre blanc.
Grilled Choice New York Strip Steak, braised swiss chard, tuscan black kale, garlic mashed potatoes, red chili onion rings, cabernet wine reduction.
Grilled Cabrilla Seabass with Avocado Hearts of Palm Tapenade, Risotto and Basil Beurre Blanc.
Pork Caldo braised shoulderwith passilla & poblano chilies, garlic, onion, lime, & cilantro.
Herb-Basted Alaskan Cod Fillet oven-poached in white wine, garlic, tomatoe fondue, roasted garlic mashed potatoes, basil beurre blanc.
Spiced Rubbed Saint Louis BBQ Ribs, garlic mashed potatoes, braised field greens, and garlic confit.
Linguini bolognaise with braised beef, pork & veal in a plum tomato, garlic, & red wine herb sauce, and parmesan cheese.

Chef's Special Risotto
with Wild Mushrooms, Warm Goat Cheese, Parmesan, and Chardonnay Wine Butter.
For parties of 5 or more, a 20% service charge will be added to your total. Credit card purchases require $10.00 minimum.