La Quinta’s signature dining venue
Morgan’s in the Desert showcases contemporary American cuisine inspired by the bounty of the Coachella Valley. We source the region’s top products – and craft them with traditional cooking methods – to bring you deliciously simple and healthy dishes.
Introducing the Morgan’s Wine Series
A monthly tasting experience pairing exceptional wines with epicurean journeys curated by our exceptional culinary team.
Taste of France Wine Dinner
May 15, 2024 @ 5pm
$150++ Per Person
Reserve Here
Dinner
Daily
5pm – 10pm
Bar + Wine Garden
Sunday – Thursday
5pm – 10pm
Friday – Saturday
5pm – 11pm
Dinner
Daily
5pm – 10pm
Bar + Wine Garden
Sunday – Thursday
5pm – 10pm
Friday – Saturday
5pm – 11pm
Menus
- Dinner Menu
- Dessert Menu
Starters
FARMERS MARKET SOUP
Inspired by the Bounty of the Coachella Valley
CRAB CAKES
Crab Cakes, Micro Cilantro, Papaya Aioli
LEMON PEPPER vg
Romaine Lettuce, Lemon Pepper Dressing, Fresh-Grated Parmesan, Garlic Sourdough Crostini
WATERMELON SALAD gf
Compress Watermelon with Sumac & Soy Yuzu, Black Radish, Lemon Vignette, Picked Rhubarb, Micro Cilantro Salad
APRICOT SALAD
Baby mix Green, Grilled Asparagus, Pecorino, Crisp Prosciutto Blueberry Vinaigrette
BEEF CARPACCIO
Baby Arugula, Crispy Artichoke Sprouts, Onion Marmalade, Miso Aioli
STRAWBERRY SALAD gf
Watercress Mix’s Green & Micro Mint, Candied Pistachio, Point Reyes Blue Cheese, Honey Champagne Vinaigrette
CURRY CAULIFLOWER pb/gf
Seasoned Curry Chai Tea Roasted Cauliflower, Vegan Shallot Aioli, Pickled Red Pearl Onion
Composed Dishes
SEAFOOD LINGUINE
Seared Baby Scallops with Shrimp, Saffron Beurre Blanc, Toasted Herb Breadcrumbs
FAROE ISLAND SALMON
Seared Broccolini & Swiss Chard, Creamy Farro, Zucchini purée Tomato Chutney, Dill Aioli
MISO JIDORI CHICKEN
Ube Puree, Soy Glaze Carrot, Shitake Mushroom, Miso & Ginger Sauce
SPRING PEA RISOTTO pb
Sautee Shallots & Garlic with White Wine, Coconut Cream, Beet Puree, Crispy Oyster Mushroom
SNAKE RIVER FARM PORK CHOP gf
Corn Puree, Roasted Orange Cauliflower & Shallot, Bacon, Smoke Red Wine Reduction, Chive Oil
BRAISED SHORT RIB
Carrot Polenta, Blister Sugar Snap pea, Confit Beet, Micro Greens, Rioja Spanish Wine Demi-Glace
SPRING MUSHROOM BUATINI
Seared Mushroom & Spinach, Confit Garlic, Black Truffle Sauce, Crisp Parmigiano Reggiano
A La Carte - Land
8oz USDA PRIME FILET MIGNON gf
16oz USDA PRIME NEW YORK STRIP gf
16oz USDA PRIME RIB EYE gf
A La Carte - Sea
GRILLED SALMON
GRILLED ACHIOTE BAJA SHRIMP gf
Sides
CREAMED SPINACH
GINGER CORN vg
MAC & CHEESE
FRENCH FRIES pb
Choice of Sea Salt, Parmesan or White Truffle
BROCCOLINI vg/gf
WHIPPED POTATOES vg/gf
BRUSSELS SPROUTS WITH CANDIED BACON & SHALLOTS gf
Enhancements
POINT REYES BLUE CHEESE CRUST gf
PORT WINE DEMI GLACE gf
CANDIED BACON gf
HERB & GARLIC BUTTER
Finale
NEW YORK CHEESECAKE
LYCHEE ROSE PANNA COTTA
Almond Crumble, Raspberry Sorbet
BANANA FOSTER BREAD PUDDING
Salted Caramel Gelato
VALROHONA JIVARA 40% CHOCOLATE CRÈME BRÛLÉE
Créme Chantilly, Fresh Berries
FORBIDDEN OASIS
Embark on a sensory adventure with Komos Tequila, where the earthy agave meets the rich decadence of handcrafted chocolates, with each taste a harmonious dance of fire and finesse.
Post Dinner Martinis
ESPRESSO
Belvedere Vodka, Cold Brew, Mr Black Coffee Liqueur
SALTED CARAMEL
Stoli Vanilla, Caramel Liqueur, Tuaca
RED BERRY
Ciroc Red Berry Vodka, Triple Sec, Strawberry Purée