Ardovino's Desert Crossing is committed to offering the freshest ingredients, while paying attention to the sustainability of resources in our community. We are proud to support local, family owned farms whenever possible. Many of our suppliers are also vendors at our Farmers' Market and many of our ingredients are grown right on the property. 


Free-range hens.

Our eggs are estate-grown by free-range hens that scratch on all-natural grains. The result is a fresh, flavorful egg that is the cornerstone to our menu selections. 


Fresh produce.

We are fortunate to be able to grow many of the herbs and vegetables we feature in our menu offerings. Those that we can't grow are locally sourced from organic farmers throughout the area.


Hard work.

We know this level of quality requires hard work and we are proud of the tremendous effort all our staff puts forth to achieve the level of quality we aspire to – from the tireless and attentive restaurant service, to chopping the wood we use to cook many of our menu offerings. 



Introducing Local Only entrées. We are proud of our Farmers' Market vendors and our local growers and ranchers. When possible, we try to use 99.9% local ingredients in many of our dishes. Why 99.9%? Because we know that sometimes we can't count flour, or olive oil.

So, look for the Local Only mark... you'll know you're eating 99.9% locally-sourced ingredients. And, that's good for you, good for the community and, well, simply good. Period.


This month's Local Only brunch feature:
Dinosaur Scotch Egg: Local good eggs from C and G Farm, house-made sausage, local greens and house-pickled local veggies. 


Meet George from C and G Farm:

Living a Dream

C and G Farm was conceived from a longstanding dream of living on the land and growing as much of our own food as possible. We started with chickens for eggs, even before we moved to the farm. The geese, our true watch dogs, came from a friend who was leaving town. The garden has grown every year to the point where it’s producing more than we can sell at the farmers market, with the excess being sold through a local Growers Cooperative we helped found.  Raising turkeys and pigs for meat came out of that same desire to produce our own food. The meat we don’t eat or share with friends is sold at the farmers market or donated to a soup kitchen.

George Pouy is a retired CPA with 40 years of corporate accounting experience.  Carol Pouy is a teacher and educational diagnostician with her own private tutoring business.  We have been farming for about seven years.