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 Chef Steven's Wine List click here.

To view our regular wine list click here*
Pricing 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 mushrooms with French goat cheese, red pepper coulis & a balsamic syrup.
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
Roasted Garlic Bread made with Christopher Ranch Garlic, extra virgin olive oil & parmesan.
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.
Aged Proscuitto de parma presented with melon, berries, grilled pineapple, baby greens dijon honey mustard vinaigrette

Lunch Entrees

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, extra virgin olive oil, braised greens, roasted corn salsa & avocado tapenade taro chips.
1/2 lb. Black Angus hamburger with Wisconsin cheddar & hickory smoked bacon and your 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.


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.
Roasted Portobello Mushroom Salad with grilled vegetable, Wilcox vine ripe tomatoes, baked goat cheese, California field greens & a balsamic vinaigrette.
Grilled Pacific Northwest salmon filet with roasted pepper artichoke tapenade, risotto and basil beurre blanc.
Grilled Choice New York Stip 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 with 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 BBQ Saint Louis Ribs, garlic mashed potatoes, braised field greens, & red chili onion rings.
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.