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.
Dinner
Hours:
Wed-Sun: 5:30-9:30pm
Dark: Mon & Tues
Bar + Wine Garden
Wed-Sun: 5:30-9:30pm
Dark: Mon & Tues
Dinner
Hours:
Wed-Sun: 5:30-9:30pm
Dark: Mon & Tues
Bar + Wine Garden
Wed-Sun: 5:30-9:30pm
Dark: Mon & Tues
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 vg
Black Radish, Compress Watermelon with Soy & Yuzu, Lemon Vinaigrette, Pickled Rhubarb, Micro Cilantro Salad
APRICOT SALAD gf
Baby Mixed Greens, Grilled Asparagus, Pecorino, Crisp Prosciutto Blueberry Vinaigrette
BEEF CARPACCIO
Baby Arugula, Crispy Artichoke, Onion Marmalade, Miso Aioli
STRAWBERRY SALAD gf/vg
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, Pecorino, Toasted Herb Breadcrumbs
FAROE ISLAND SALMON
Seared Broccolini & Swiss Chard, Creamy Farro, Zucchini Purée, Tomato Chutney, Dill Aioli
MISO JIDORI CHICKEN
Ube Purée, Soy Glaze Carrot, Shitake Mushroom, Miso & Ginger Sauce
SPRING PEA RISOTTO pb
Sautéed 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, Smoked Red Wine Reduction, Chive Oil
BRAISED SHORT RIB gf
Carrot Polenta, Blister Sugar Snap pea, Confit Beet, Micro Greens, Rioja Spanish Wine Demi-Glace
SPRING MUSHROOM BUCATINI vg
Seared Mushroom & Spinach, Confit Garlic, Black Truffle Sauce, Crisp Parmigiano Reggiano
A La Carte - Land
8oz USDA FILET MIGNON gf
16oz USDA NEW YORK STRIP gf
16oz USDA RIB EYE gf
A La Carte - Sea
GRILLED SALMON gf
GRILLED ACHIOTE BAJA SHRIMP gf
Sides
CREAMED SPINACH
GINGER CORN vg
MAC & CHEESE
FRENCH FRIES gf
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 gf
Finale
NEW YORK CHEESECAKE
LYCHEE ROSE PANNA COTTA
Almond Crumble, Raspberry Sorbet
BANANA FOSTER BREAD PUDDING
Salted Caramel Gelato
VALRHONA 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