A PENINSULA FAVORITE FOR NEARLY 50 YEARS
Originally built as a tea room in the late 1920s and later serving as a road house on the “milk run” between Monterey and Tassajara, Will’s Fargo Dining House and Saloon became a landmark steakhouse in 1959. Purchased by Bernardus founder, Ben Pon, in 2002, Will’s comfortable, old-fashioned flavor has been maintained and its reputation for excellent dining and service has been renewed.
• Award-winning Chef Cal Stamenov has a passion for high quality, local ingredients: naturally raised meats, freshly caught fish and organic vegetables. Using new and traditional recipes, he has created outstanding menu selections including aged-to-perfection steaks, tasty seafood, lamb, pasta and more.
• Few dining establishments appeal to the broad tastes of an entire family, but Will’s Fargo is one such place. Indoor and outdoor seating available.
• We invite you to sunny Carmel Valley to experience what made Will’s Fargo a Peninsula favorite for nearly 50 years!
— A P P E T I Z E R S —
Beef Carpaccio
Filet mignon, lemon, olive oil, parmesan, arugula
Shrimp Cocktail
Lemon, cocktail sauce
Fried Calamari
Tartare & cocktail sauce
Steak Bites
Soy, garlic, ginger, cucumber
Stuffed Portobello Mushroom
Spinach, pine nuts, feta cheese
Escargots
Garlic-herb butter
Chilled Artichoke
Basil and chipotle aioli, vinaigrette
Tuna Sashimi
Soy sauce, wasabi, pickled ginger
— S O U P S & S A L A D S —
Soup du Jour
Cup/bowl, prepared daily
The Original Cobb Salad
As it was served by Robert Cobb at the Brown Derby in the 1930s
Caesar Salad
Toasted garlic croutons, anchovies, reggiano-parmigiano
Spinach Salad
Applewood smoked bacon, candied pecans, bleu cheese crumble, balsamic dressing
Iceberg Wedge
With bleu cheese dressing
Carmel Valley Mixed Greens
Ranch, bleu cheese, avocado, thousand island, balsamic, Caesar or dijon vinaigrette
Heirloom Tomato & Mozzarella
Extra virgin olive oil, basil, balsamic glaze
All dinners include choice of soup or salad and baked potato,
french fries, twice baked potato, or basmati & wild rice
— B E E F —
Prime Flat Iron (8 oz)
A European cut from the chuck area of prime beef…very juicy and flavorful
Will’s 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
Filet Mignon (5 or 8 oz)
The rarest and most sought-after cut, prized for its delicate texture and enhanced flavor from the grill
Prime Angus Top Sirloin “Chateau” (10 oz)
A hearty steak, very juicy, with lots of flavor, the meat eater’s cut
Kansas City (16 oz)
The New York cut with the extra flavor imparted by cooking on the bone, Certified Angus Beef®
Porterhouse (20 oz)
The flavor of the New York partnered with the tenderness of the filet…the BIGGEST steak we have!
Fargo Burger
Angus chuck beef, cheddar or jack cheese, french fries, bacon
Classic Steak Tartare
French fries
— L AMB —
Rack of Lamb (12 oz)
Grilled, this cut is the prime rib of lamb
— C OMB I N AT I O N P L AT E S —
Top Sirloin (6 oz) & Quail (4 oz)
Top Sirloin & Lobster Tail (6 oz)
Top Sirloin & Shrimp (5 oz)
Substitute Filet Mignon (5 oz) for Top Sirloin
Alaskan Halibut
Petrale Sole
King Salmon
Yellow Fin Tuna “Ahi”
Swordfish
Lobster Tail (9 oz)
— P O U LT R Y —
Free Range Half Chicken (20 oz)
Grilled, Sonoma Valley raised
Grilled Quail (8 oz)
Naturally grown, quickly grilled
— P O R K —
BBQ Pork Chop (12 oz)
Roasted pork chop with BBQ sauce
Kurobuta Pork Tenderloin (8 oz)
Extraordinarily tender, served with shallot sauce
— V E A L —
Veal Sweetbreads
Pan seared, served with port & mushroom sauce
Veal Liver (9 oz)
Milk-fed veal liver with bacon & caramelized onions
— V E G E TA R I A N —
Goat cheese Ravioli
Sun-dried tomatoes, ricotta, green onions
Garden Burger
House made, lentils, rice, leek, mushroom, celery
Chef’s Vegetable Plate
See your server
Lasagna
Spinach, tomato, mushroom, mozzarella, zucchini, fresh herbs, red bell pepper, parmesan, béchamel
— S I D E S —
Will’s Fargo is supplied with Nebraska corn-fed beef exclusively from a small independent packer. All of our meat is hand-selected and aged to our specifications. Will’s Fargo also uses organic produce from our neighbors at Earthbound Farm.