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This award-winning restaurant is located in the beautiful hills of Carmel Valley's latest luxury resort and spa, Bernardus Lodge. Acclaimed chef, Cal Stamenov, has created cuisine that is distinctively Cal-French and both the menu and the wine list are designed to take you on an epicurean journey that will tempt your palate and keep you wanting more. Chef Cal's creative vision for the restaurant is rooted in simple, yet elegant uses of the local produce and seafood from Monterey County. This includes the use of fresh herbs and vegetables from the chef's garden such as a wide variety of tomatoes indigenous to the Carmel Valley area.

Marinus at Bernardus Lodge resembles an Old World wine country estate and is graced by a dramatic 12-foot wide European fireplace with a raised hearth, offering spectacular views of the garden, majestic pines and nearby California Oaks. An inviting outdoor terrace and fireplace offers guests a relaxed and scenic setting. Stamenov has also created a series of unique cooking classes and food and wine weekend getaways offering guests the opportunity to experience and savor imaginative food accompanied by a selection of Bernardus Wines. Participants learn to prepare traditional dishes and seasonal specialties unique to the restaurant and the area.

While the menu varies on a daily basis, there are a few "hot ticket" items that can't be missed. Try the Local Spot Prawns with Crispy Vegetables as a first course, then, move onto the luscious Portobello Mushroom Soup. As an indulgence course, try the White Truffle Risotto and finally, end with a European Turbot with Bloomsdale Spinach and Porcini Jus.

Wine Spectator magazine awarded Marinus with the "2001 Grand Award" for their generous and balanced wine list that was created to specifically enhance this innovative Wine Country Cuisine. Open daily for breakfast and dinner. For reservations in Marinus at Bernardus Lodge please call 831-658-3550.

The Dining Room at Carmel Valley Ranch showcases the natural bounty of California's Central Coast; a region renowned for its seafood, vegetables, meat and game. The menu highlights cuisine that is ingredient driven and seasonal, focusing on rustic presentations that emphasize bright flavors in harmony with the warm, beautiful setting of the valley.  

Like vintage wine, The Restaurant at Los Laureles Lodge gets better with time. Rich in legend and history, the Restaurant and Lodge reflect the colorful influence of Spanish conquistadors, tribal Indians, and a flavorful mixture of bandits, cowboys, and socialites. The tradition, the history, the charm, and the atmosphere of Los Laureles Lodge and Restaurant will never be bottled. For us every year is a vintage year. So come taste and savor a truly unique experience. Sample Menu Items: Heirloom Tomato and Buffalo Mozzarella with Red Oak Leaf Lettuce, Tomato Vinaigrette, Basil Oil and Balsamic Reduction Endive, Watercress and Blue Cheese Salad with Toasted Walnuts, Grapes and Sherry Vinaigrette Spicy Garlic and Herb Rubbed Porterhouse with French Green Beans, Mashed Potatoes and Mustard au jus Sand Dabs Tempura with Basmati Rice and Cool Asian Vegetables, served with Sesame Vinaigrette Gigantic Half Lb. Burger with a Choice of Cheddar, Swiss Or Blue Cheese with Fries  

WINE AND DINE:

Guests can break bread both indoors and al fresco at Bernardus Lodge. In addition to its two restaurants, the Lodge offers poolside dining as well as scheduled culinary classes and demonstrations. The Lodge's spacious guestrooms and private patios make in-room dining popular as well.

Wickets Bistro is an informal venue, perfect for a light meal, outdoor beverage or a lingering lunch or brunch. Guests can dine indoors or outdoors by an open stone fireplace under an expansive trellis surrounding the resort's manicured croquet lawn. It's open daily for breakfast (7 a.m.-11 a.m.), lunch (11:30 a.m.-2:30 p.m.) and dinner (6 p.m.-10 p.m.). A full bar is open nightly and features live jazz on selected evenings.

Menus at Marinus and Wickets Bistro offer exceptional baked goods, including rustic breads, cakes, tarts and cookies made daily by the on-site specialty pastry chef. Breakfast Menu banana & strawberry smoothie with organic protein powder $7
fresh pressed orange or grapefruit juice $6
organic herbal tea carmel valley honey $5 espresso & vanilla hot chocolate $7
spiced valrhona hot chocolate $6
organic tomato bloody mary $11 daily quiche selection with organic greens $14
alderwood house smoked salmon with toasted croissant, capers & red onion $15
artisanal cheese with toasted whole grain bread $16 steel cut irish oatmeal with heirloom apples and cinnamon butter $15

pancakes with vermont maple syrup, small-farm eggs & bacon $14

organic yogurt & crunchy house made granola $12

brioche french toast with organic strawberries $14 lobster eggs benedict with prosciutto on toasted english muffin $28

wild mushroom omelet with garden herbs & grilled bacon $16

prime beef sirloin & small-farm eggs with roasted yukon gold potatoes $24

breakfast panini with small-farm eggs, ham & provolone cheese $17

classic breakfast with two eggs, applewood smoked bacon & potatoes $14 housemade breads and muffins $4

raspberry new york crumb cake $4

sliced pineapple $6

bartlett pear compote $6 Lunch Menu BRICK OVEN PIZZA apple-wood smoked bacon, braised swiss chard and fontina cheese $17 white bean soup with pancetta, fresh thyme and goat cheese $11

yellowfin tuna tartare and lime-ginger emulsion $15

scallop and seabass ceviche with local avocado $16

beau soleil oysters with ginger-shallot mignonette $18

dungeness crab cake red pepper rémoulade $16

garden greens with shallot-walnut vinaigrette $7

caesar salad with romaine lettuce, parmesan and anchovy $9

chef’s charcuterie plate with foie blond and cured meat $19

chilled shrimp and housemade cocktail sauce $13

grilled artichoke with house made aïoli $9 butter lettuce salad with prosciutto, st. agur blue cheese, candied nuts and balsamic vinaigrettes $17

spinach and gruyere quiche with garden greens $18

candied nuts and balsamic vinaigrettes $17

spinach and gruyere quiche with garden greens $18

naturally raised wagyu beef hamburger and pommes frites $16

steak tartare with garden greens and pommes frites $20

fettuccini carbonara with organic chicken and apple-wood smoked bacon $19

grilled sonoma chicken breast with organic greens, and sherry walnut vinaigrette $18

new zealand mussels and manila calms steamed in sauvignon blanc with grilled ciabatta $22

pan seared salmon with braised rainbow chard $20

Dinner Menu christophe’s homemade blood sausage with caramelized apple $7

dutch “bitterballen” with dijon mustard $6

marinated olives with pequillo peppers $5

FRUITS DE MER
GRAND SEAFOOD PLATEAU 100 RAW 1⁄2 dozen oysters $18
1⁄2 dozen clams $14
1⁄2 dozen mussels $14
MARINATED yellowfin tuna tartare with lime-ginger emulsion $15
ceviche with local avocado $16
1⁄2 dozen chilled shrimp $13
garden greens with shallot-walnut vinaigrette $7

caesar salad with romaine lettuce, parmesan and anchovy $9

endive salad with pear, st. agur and balsamic vinaigrette $12

house smoked salmon with butter lettuce, avocado and crème fraîche $14

chef’s charcuterie plate with foie blond, terrine and cured meat $17

portobello mushroom soup with goat cheese and white truffle oil $12

steak tartare with garden greens and pommes frites $20

Brick Oven Pizza - wild mushroom, braised leeks and burgundy truffle $22

mozzarella cheese, heirloom tomato and fresh herbs $16

salmon with braised cabbage and whole grain mustard jus $28

duck burger with seared foie gras, currant mustard and pommes frites $35

veal sweetbread salad with wild mushroom and truffle vinaigrette $25

roasted elk with carrots, turnip, brussel sprouts and poivre sauce $26

oxtail cannelloni, with foie gras, chanterelles and spinach $25 MESQUITE GRILLED
Free Range Chicken $15
6 oz. Prime Beef Filet $37
16 oz. Prime Bone-in New York $48
8 oz. Prime Beef Burger $16
6 oz. Swordfish $25
wild mushroom $15
grilled pepper 5 mashed potato $8
carnaroli risotto $15
pommes frites $6
fall vegetables $8 selection of raw milk cheese from pascal beillevaire, france one selection $6 - four selections $18

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! Dinner Menu — 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 — F I SH — Grilled with mango salsa or oven-roasted with lemon & olive oil 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 — Onion Rings Sautéed Mushrooms
Creamy Spinach Tomato Provençale
Caramelized Onions Potato Gratin
French Fries Twice Baked Potato
Baked Potato Bleu Cheese Sauce
Béarnaise Sauce Shallot Sauce
Mushroom Sauce 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.