Sweet Springboard!

The Chef Fisher and Farmer Mark Marino have created a new vision for our organic garden. “In supplying seasonal, organically grown vegetables, herbs, fruit and edible flowers for the restaurant — we want to integrate the goodness that comes from “growing your own” with dining in this historic stone house,” says The Chef.

To round out the garden, The Chef has added a brand new bee hive to the property. Once the bees settled in, The Chef plans to cultivate his own honey and is developing honey-themed dishes. The mixology team is also “abuzz,” working on new honey-inspired cocktails. Bees can take up to 6 months to get established and begin producing so we’re using this time to plan how to best to introduce our newest sweet treasure!

The culinary team is encouraged to frequent the garden, tend to the harvest and get up close and personal with the home-grown goodness that makes our food and cocktails famous. Stop by today and taste the fruits of our labor!

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THE CHEF’S EDIBLE GARDEN GOODNESS

HERBS

  • Basils
  • Chives
  • Cilantro
  • Fennel
  • Mints
  • Italian Parsley
  • Sage
  • Thymes

VEGGIES

  • Beans
  • Chilies
  • Kale
  • Mustard Greens
  • Peppers
  • Swiss Chard

FRUITS

  • Berries
  • Lemons
  • Tomatoes

FLOWERS

  • Bachelor Buttons
  • Marigolds
  • Nasturtium
  • Roses
  • Violets

 

 

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A FULL GARDEN TO TABLE EXPERIENCE!

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Our garden not only supplies seasonal bounty for Tarpy’s diners, but is designed to be aesthetically pleasing an educational as well. The Chef and his culinary team select and use ingredients from the garden daily, bringing fresh and local dining to a whole new level! To round out the theme, The Chef has added a brand new bee hive to the property!

Click Here

Check out The Chef and the bees
in this feature in Carmel Magazine.

Pick it up fundraiser is extended!

Due to the fires and the needs in our community — we are extending the Pay It Forward to support The Food Bank for Monterey County through December 2020. Our new goal is to raise $50,000 by this time! 10% of all proceeds from takeout orders will be donated to the Food Bank. Help us get there!

TAKE-OUT FOR A GREAT CAUSE!

Montrio Bistro, Tarpy’s Roadhouse, and Rio Grill have launched a new fundraiser in support of the Food Bank for Monterey County. With the “Pick It Up, Pay It Forward” campaign, 10% of all proceeds from take-out orders will be donated to the food bank, until December 31st. This initiative does not apply to delivery orders.

With the difficulties of the pandemic, food banks are struggling to keep up with growing demand. So come and pick up your favorite meal today to help us support this cause! Our dishes - especially our family-style take-out boxes – make your taste buds feel great, but, nothing feels better than helping others in need.

Ken and Mona Donkersloot, owners of the three restaurants, are committed to this important need in the community and hope to meet a goal of $50,000.00 for this terrific cause. Urging the community to help, they have personally matched the first $20,000 raised with an additional $5,000.00. There is also a private donor that will donate $25,000 additional if the $50,000 goal is met by December 31st. Help us meet this goal! Let us cook dinner this week - you’ll get an incredible meal and all the satisfaction that comes from doing good.

Browse our takeout menus and place your order today!

2999 Monterey Salinas Hwy | Monterey | California | 93940 | (831)647-1444