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Brian Recor, Chef de Cuisine of Morgan's

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Sample Menus

Bar»
Dinner»
Dessert»

Executive Chef Jimmy Schmidt talks about Morgan's in the desert's most recent Food Festival Menu, infusing Meyer Lemons. Watch to learn more about the incredible dishes featured in this menu, and click here to read his bio.

Morgan's in the desert incorporates the freshest ingredients found on the planet. Morgan’s uses Ultra Prime Angus beef from Nebraska, grazed on micronutrient-rich grasses and dry-aged for four weeks. This tenderly delivers incredibly rich beef flavor.

 Morgan's in the desert

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Walter H. Morgan understood that the heart of hacienda-style hospitality is the opportunity to gather for an exceptional, freshly prepared meal. That’s why he took special care to create an ambiance of comfort in his original dining room. That same spirit has been captured at Morgan’s in the desert.

Three-time James Beard award-winning chef and pioneer of the farm-to-table movement, Jimmy Schmidt draws inspiration from the bounty of the Coachella Valley to produce contemporary American cuisine. Using traditional cooking methods, Chef Schmidt has created a menu of bold-flavored, straightforward dishes, highlighting the finest local ingredients, grown and raised responsibly. Morgan's in the desert incorporates the freshest ingredients from the rich bounty of the Coachella and surrounding valleys. (Click here to read Chef Jimmy Schmidt's full bio.)

Morgan's in the desert is open for dinner seven days a week from 5:30 – 10 p.m. The bar is open Sunday through Thursday from 5 – 11 p.m., Friday and Saturday 5 p.m. to 12 a.m.

Enjoy live music at Morgan's with pianist and singer Ron Pass every Sunday, Wednesday and Thursday from 7 to 11 p.m.; and Friday & Saturday from 7:30 to 11:30 p.m.


2014 Winemaker's Dinner Series

Justin Vineyards & Winery with Justin Baldwin, featuring Kanaloa Sustainable Seafood with Don Disraeli
Friday, April 4
6 - 10 p.m.

JUSTIN Winery is a family owned and operated winery making estate grown and produced wines. The property was founded in 1981 by Justin Baldwin, who planted the 160 acre property to the major Bordeaux varietals and created their Estate vineyard. JUSTIN Winery makes world class wines that reflect the unique soils and climate of its California Central Coast property. Emphasis is placed on making Bordeaux-style blends and single varietals, combining Old World tradition with New World techniques. Don and Randee Disraeli have been sourcing fresh seafood for Kanaloa since 1983.  By implementing full eco-system evaluations and audits, they are able to dynamically source a complete seafood portfolio and create lasting relationships with fishing communities who are actively engaged in protecting their waters and livelihood. More information»

RSVP to (760) 564-7600 or online.

Upcoming Dinners

Swanson Vineyards with Shelly Eichner
Friday, May 2

 

Special Festival Menus

Smoked Salmon Festival
March 17 to 30

St. Patrick's Day delivers big, rich flavors of corned meats washed down with bold beers and smokey spirits. Morgan's in the desert's Smoked Salmon Festival Menu captures these incredible warming flavors in the best of seasonal ingredients. Full menu and details»

Upcoming Festivals:
Asparagus Festival April 1 to April 13
Vidalia Onion Festival April 14 to April 27


Special Events at Morgan's in the desert

To host your group or special occasion, please contact Michele Frechette at (760) 777-5821 or mfrechette@laquintaresort.com

AWARDS & ACCOLADES
2013
Best Al Fresco Dining, FSR Magazine

2012
Wine Spectator Award of Excellence

2011
Best Restaurant with Private Dining, Readers’ Choice Award, Southern California Meetings + Events