Wills Fargo Prices in Carmel Valley, CA 93924
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizers |
| Beef Carpaccio |
Filet mignon, lemon olive oil, parmesan, arugula
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| Shrimp Cocktail |
Lemon, cocktail sauce
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| Fried Calamari |
Tartare & cocktail sauce
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| Steak Bites |
Soy, garlic, ginger, cucumber
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| Stuffed Portobello Mushroom |
Spinach, pine nuts, feta cheese
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| Escargots |
Garlic-herb butter
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| Chilled Artichoke |
Basil and chipotle aioli
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| Tuna Sashimi |
Soy sauce, wasabi, pickled ginger
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| Soup & Salad |
| Soup du Jour |
Prepared daily cup & bowl
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| The Original Cobb Salad |
As it was served by robert cobb at the brown derby in the 30 S
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| Caesar Salad |
Toasted garlic croutons, anchovies reggiano-parmigiano
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| Spinach Salad |
Applewood smoked bacon, candied pecans, bleu cheese crumble, balsamic dressing
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| Iceberg Wedge |
Bleu cheese dressing, red onions, tomato
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| Carmel Valley Mix Green |
Ranch, bleu cheese, thousand island, balsamic, raspberry, caesar or dijon vinaigrette
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| Beef |
| Prime Flat Iron (8 oz.) |
A european cut from the chuck area of prime beef very juicy and flavorful
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| Wills Rib-Eye (14 oz.) |
This signature rib-eye combines the tenderness of a filet with the heartiness of a new york strip, from the eye of the prime rib, considered to be the finest cut
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| Filet Mignon |
The rarest and most sought-after cut, prized for its delicate texture and enhanced flavor from the grill
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| Prime Angus Top Sirloin Chateau (10 oz.) |
A hearty steak, very juicy, with lots of flavor, the meat eaters cut
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| Kansas City (16 oz.) |
The new york cut with the extra flavor imparted by cooking on the bone, certified angus beef
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| Porterhouse (20oz.) |
The flavor of the new york partnered with the tenderness of the file the biggest steak we have!
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| Fargo Burger |
Angus chuck beef, cheddar or jack cheese, french fries, bacon
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| Classic Steak Tartare |
Pomme frites
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| Fish |
| Grilled with mango-salsa or oven roasted, lemon & olive oil |
| Mahi-Mahi |
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| Wild Salmon |
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| Yellow Fin Tuna Ahi |
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| Swordfish |
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| Lobster Tail (10 oz.) |
Roasted cognac butter
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| Poultry |
| Free Range Half Chicken (20 oz.) |
Grilled, sonoma valley raised
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| Grilled Quail (8 oz.) |
Naturally grown, quickly grilled
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| Pork |
| BBQ Pork Chop (12 oz.) |
Roasted pork chop, with bbq saace
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| Kurobuta Pork Tenderloin (8 oz.) |
Extraordinarily tender, served with shallot sauce
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| Lamb |
| Rack of Lamb (12 oz. ) |
Grilled, this cut is the prime rib of lamb
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| Veal |
| Veal Sweetbreads |
Pan seared, served with port & mushroom sauce
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| Veal Liver (9 oz.) |
Milk-fed veal liver with bacon & caramelized onions
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| Vegetarian |
| Goat Cheese Ravioli |
Sun-dried tomatoes, ricotta, green onion
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| Garden Burger |
House made, lentils, rice, leek, mushroom, celery
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| Lasagna |
Spinach, tomato, mushroom, mozzarella, zucchini fresh herb, red bell pepper, parmesan, bechamel.
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| Combination |
| Top Sirloin (6 oz.) & Quail (4 oz.) |
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| Top Sirloin & Lobster Tail (6 oz.) |
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| Top Sirloin & Shrimp (5 oz.) |
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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