Aphrodisiac Menu – Morgan’s in the Desert – La Quinta

    634
    When:
    February 16, 2015 @ 11:00 am – 8:00 pm America/Los Angeles Timezone
    2015-02-16T11:00:00-08:00
    2015-02-16T20:00:00-08:00
    Where:
    Morgan's in the desert at La Quinta Resort & Club - La Quinta
    Eisenhower Drive
    La Quinta, CA 92253
    USA
    Cost:
    $59-$69

    IT’S RED HOT ROMANCE AT MORGAN’S IN THE DESERT AS LA QUINTA RESORT & CLUB’S

    TRIPLE JAMES BEARD RECIPIENT, JIMMY SCHMIDT, ROLLS OUT APHRODISIAC MENU

    – Famed Waldorf Astoria Resort’s Peak Harvest Festival SpotlightsWagyu Beef, Blue Mussels, Meyer Lemon and Asparagus –

    Honoring the goddess of love and all things ethereal, La Quinta Resort & Club’s signature restaurant – Morgan’s in the desert – uncorks a culinary celebration this February followed by an annual Peak Harvest Festival spotlighting the season’s top stars. From Washington’s famed blue lip mussels to marvelously-marbled Wagyu beef and California’s fragrant Meyer lemon, the Peak Harvest Festival delivers a delectable round-up of bi-weekly repasts offered as a three-course prix fixe with optional wine pairing. Menus rangefrom $59.00 to $69.00 per person, excluding tax and gratuity. Also included in this year’s line-up are three winemaker events spotlighting such award-winning wineries as Neyers and B Side. Info: 760.564.7600; www.morgansinthedesert.com.

    AMOROUS EDIBLES

    Fan the flames this February as Morgan’s new “Love is in the Air” celebration salutes all things Aphrodite. From seductive to sublime, the February 9 -15 menu delivers a rousing round-up of amorous edibles climaxing with a special five-course Valentine’s repast. The menu kicks off with a prelude of Vanilla Butter Poached Maine Lobster Tail riding on a Ginger Glazed Asparagus Raft, Magenta Crispy Ginger Salad and Froth perfectly paired with a J Winery Cuvee Brut. Cupid cuts in on round two, an entree of Dark Spice Infused Slow Braised AZ Ranch Wagyu Beef Short Rib with a Caramelized Fingerling Potato foil and Crimson Beet and Golden Chanterelle Gratin Essence of Forbidden Exotic Mushrooms.

    The love fest culminates with a sinful Nocturne Dark Chocolate Sticky Truffle Tart enveloped in a Cinnamon Smoked Almond Crust with a silky Acai and Goji Berry Sorbet and Port Wine Salted Caramel crown. Three-course menu, $59.00 per person excluding tax and gratuity; $19.00 per person wine pairing. A la carte available.

    For lovers on the fast track, the special Valentine’s Menu — available February 13-15– kicks up the love quotient with the addition of Fanny Bay Oysters Poached in Champagne Sauce and Pan Seared Hazelnut Crusted Giant Sea Scallop resting on a Comice Pear and Burrata Ravioli with a Telecherry Infused Emulsion and Red Anjou Pear Cilantro Salad. The five-course food and wine paring is $145.00 per person, excluding tax and gratuity. Four wines are served.

    PEAK HARVEST FESTIVAL

    With an eye to purity of ingredients presented at their zenith, James Beard triple award-winning Executive Chef Jimmy Schmidt and Chef du Cuisine Brian Recor usher in the season with a vibrant new line-up. Pull up a chair for a delectable repast focused on Meyer Lemon and Blood Oranges (February 16-28), Washington State Blue Lip Mussels (March 1-15) and Puget Sound Smoked Salmon and Corned Spiced Wagyu Beef (March 16-29). Spring delivers a beautiful menu spotlighting Heirloom Lamb paired with a sidebar of the season’s first Asparagus (March 30-April 12).

    PEAK HARVEST FESTIVAL/2015

    All menus are three-course prix fixe with optional wine pairing set at $19/person. Items are also available a la carte and exclude tax and gratuity.

    February 16-28: Meyer Lemon & Blood Orange Festival

    March 1-15: Blue Mussel Festival

    March 16-29: Smoked Salmon & Corned Spiced Wagyu Festival

    March 30-April 12: Spring Heirloom Lamb & Asparagus Festival

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