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.
2024-25 Morgan’s Wine Series
A monthly tasting experience pairing exceptional wines with epicurean journeys curated by our exceptional culinary team.
Grgich Hills
January 15, 2024 | 5pm
$195 Per Person
Dinner
Dining Room
Sun – Thu: 4pm – 9:30pm
Fri & Sat: 4pm – 10pm
Sunset Dinner
Sun – Thu: 4pm – 5pm
Bar + Entertainment
Lounge
Sun – Thu: 4pm – 10pm
Fri & Sat: 4pm – 11pm
Live Entertainment
Sun, Wed & Thu: 5:30pm – 9:30pm
Fri & Sat: 6pm – 10pm
Dinner
Dining Room
Sun – Thu: 4pm – 9:30pm
Fri & Sat: 4pm – 10pm
Sunset Dinner
Sun – Thu: 4pm – 5pm
Bar + Entertainment
Lounge
Sun – Thu: 4pm – 10pm
Fri & Sat: 4pm – 11pm
Live Entertainment
Sun, Wed & Thu: 5:30pm – 9:30pm
Fri & Sat: 6pm – 10pm
Menus
- Dinner Menu
- Dessert Menu
- Sunset Menu - Prix Fixe $45
Starters
FARMERS MARKET SOUP
Inspired by the Bounty of the Coachella Valley
BUTTERNUT SQUASH SALAD gf/vg
Aziz Farm Rainbow Chard Mixed Greens, Caramelized Butternut Squash, Toasted Pepitas, Goat Cheese, Pomegranate Reduction
CRANBERRY SALAD
Tadros Farm Mixed Greens, Bosc Poached Pear, Temecula Honey, Apple Bacon, Spiced Nuts, Feta Cheese, Persimmon Vinaigrette, Cranberry Bread Crostini
HONEYCRISP APPLE SALAD vg
Baby Frisée with Rocket Arugula, Candied Apple, Caramelized Walnut, Parmigiano Reggiano, Honey Mustard Vinaigrette
GARDEN OF ROOT SALAD vg
Roasted Golden Beets, Artisan Salanova Mix, Burrata Cheese, Pistachio & Crispy Quinoa, Sherry Vinaigrette
LEMON PEPPER SALAD vg
Romaine Lettuce, Parmigiano Reggiano, Garlic Sourdough Crostini, Lemon Pepper Dressing
CRAB CAKES
Dungeness Crab, Micro Cilantro, Pickled Red Pearl Onions, Paprika Aioli
BEEF CARPACCIO
Russian Kale, Crispy Zephyr Squash, Whipped Gruyere with Herbs, Basil Aioli
CURRY CAULIFLOWER pb/gf
Seasoned Curry Chai Tea Roasted Cauliflower, Pickled Red Pearl Onions, Plant Based Shallot Aioli
CARBONARA RAVIOLI
Crispy Pancetta with Garlic, Pecorino & Gruyere Cheese
Composed Dishes
ZEPHYR SQUASH RISOTTO pb/gf
Zephyr Squash Steak, Braised Root Vegetables, Walnuts, Tomato Broth, Plant Based Parmesan Cheese
BUTTERNUT SQUASH LINGUINE
Roasted Butternut Squash, Candied Bacon, Pecorino Romano, Toasted Pepitas, Garlic & Pepper Cream Sauce
MISO JIDORI CHICKEN
Ube Purée, Soy Glazed Carrots, Shitake Mushrooms, Miso & Ginger Sauce
AHI TUNA gf
Roasted Fennel, Caramelized Bosc Pear, Shaved Fennel Salad, Parsley Oil, Tangerine Reduction
CHILEAN SEA BASS
Celery Root Orzo Pasta, Sautéed Endive, Asparagus Salad, Tomato Aioli
FAROE ISLAND SALMON
Sautéed Local Corn, Confit Atlas Carrots, Garlic & Caper Béarnaise, Basil Oil
BRAISED SHORT RIB
Whipped Potato, Candied Pumpkin, Dragon’s Tongue Beans, Crispy Shallots, Demi Glaze
12OZ SNAKE RIVER FARM PORK CHOP
Celery Root Purée, Braised Pork Belly, Roasted Purple Cabbage, Bosc Pear Chutney, Chive Oil
A La Carte - Land
8oz USDA FILET MIGNON gf
16oz USDA NEW YORK STRIP gf
16oz USDA RIB EYE gf
NEW ZEALAND LAMB RACK gf
A La Carte - Sea
GRILLED SALMON gf
GRILLED ACHIOTE BAJA SHRIMP gf
GRILLED SEA BASS gf
Sides
BROCCOLINI vg/gf
SAUTÉED CANYON CREEK MUSHROOMS gf
WHIPPED POTATO vg/gf
CRISPY PARMESAN POTATO AU GRATIN vg
FIRE ROASTED SOY BRUSSEL SPROUTS vg
DRAGON TONGUE BEANS WITH HERB BUTTER GARLIC & PANCETTA
CREAMED SPINACH
GINGER CORN vg
AZIZ FARM MIXED VEGETABLE
MAC & CHEESE
FRENCH FRIES vg/gf
Choice of Sea Salt, Parmigiano Reggiano or White Truffle
Enhancements
POINT REYES BLUE CHEESE CRUST gf
PORT WINE DEMI-GLACE gf
CANDIED BACON gf
HERB & GARLIC BUTTER gf
BÉARNAISE SAUCE
Finale
LOTUS BISCOFF CHEESECAKE
Salted Caramel, Macerated Berries
BLACK FOREST TIRAMISU
Amarena Cherries, Mascarpone Chantilly
BANANA FOSTER BREAD PUDDING
Salted Caramel Gelato
VALRHONA JIVARA 40% CHOCOLATE CRÈME BRÛLÉE
Crème Chantilly, Fresh Berries
Signature Experiences
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.
100 YEARS OF PORT
Embark on a journey through a century of craftsmanship with Graham’s Tawny Ports. Each pour, from the youthful 10-year to the complex 40-year, reveals layers of time-honored flavors and depth, inviting you to savor every moment in a tasting experience steeped in heritage.
THE DALMORE SCOTCH & VOSGES TRUFFLES
Discover the art of pairing as Dalmore’s iconic single malts harmonize with Vosges’ decadent truffles. This journey through Dalmore 12, 15, and 18-year expressions, each paired with its own custom-crafted chocolate, delivers a symphony of rich flavors and luxurious textures designed to elevate your senses.
Post Dinner Martinis
ESPRESSO
Belvedere Vodka, Cold Brew, Mr Black Coffee Liqueur
SALTED CARAMEL
Stoli Vanilla, Caramel Liqueur, Tuaca
CHOCOLATINI
Stoli Vanilla, Mozart Chocolate Liqueur, Whipped Cream
Ports
GRAHAM’S SIX GRAPES
TAYLOR FLADGATE
20-Year-Old Tawny
FONSECA
20-Year-Old Tawny
SANDEMAN ‘FOUNDER’S RESERVE’
Ruby Porto
DOW’S LBV 2011
GRAHAM’S 1994 VINTAGE PORT
STARTERS Choice Of
FARMER’S MARKET SOUP
Inspired By The Bounty Of The Coachella Valley
GARDEN OF ROOT SALAD
Roasted Golden Beet, Artisan Sala Nova Mix, Burrata Cheese, Pistachio & Crispy Quinoa, Sherry Vinaigrette
CRAB CAKES
Dungeness Crab, Micro Cilantro, Pickled Red Pearl Onions, Paprika Aioli
MAINS Choice Of
BUTTERNUT SQUASH LINGUINI
Roasted Butternut Squash, Candied Bacon, Pecorino Romano, Toasted Pepitas, Garlic & Pepper Cream Sauce
FAROE ISLAND SALMON
Sautéed Local Corn, Confit Atlas Carrots, Garlic & Caper Béarnaise, Basil Oil
BEEF BOURGUIGNON
Sautéed Garlic & Shallots, Red Wine, Roasted Mushrooms, Carrots, Candied Bacon, Green Peas
PEPPER CRUSTED FILET MIGNON
(Additional $20)
Whipped Potato, Candied Pumpkin, Haricots Verts, Crispy Shallots, Demi-Glace
DRINKS
Manager’s Wine Selection
$12
Well Cocktails
$10