“It happens every time, they all become blueberries.”
–Willy Wonka

While the definition of a superfood is disputed, the qualifications for a blueberry to be considered as one
are not. With the highest antioxidant value of any fruit and 84% water, blueberries are one of the healthiest
fruits available. They weren’t commercially grown or widely eaten until 1916, when the daughter of a New
Jersey cranberry farmer thought it would be a great addition to their crops. She partnered with a USDA
botanist and together they were able to cultivate the berries. Today, North America grows over 700 million
pounds of blueberries, with most coming from Washington. Highbush blueberries are the variety most
commonly found at grocery stores and farmer’s markets, while lowbush blueberries which are smaller
and sweeter, are used for jams, juices, and in frozen blueberry products. All blueberries are sweet in taste
when mature, with variable acidity. Please join Chef Camiel as he harnesses the ever sweet blueberry into
specially crafted late summer fare.

Starter

North Highbush Blueberry & Fig Salad

Feta Cheese, Sumac Spiced Almonds, Blueberry and Mint Vinaigrette, Madison Field Greens
Eroica Riesling, Dr. Loosen, Columbia Valley, WA

Main

SRF Kurobuta Pork Tenderloin

Roasted Tri-Colored Fingerling Potatoes, Glazed Haricot Vert, Jonagold and Blueberry Compote, Madeira Sauce
Seghesio, Sonoma, CA

Dessert

Deconstructed Blueberry Pie

Glazed Blueberries, Pie Crust Crumbles, Blueberry Gel, Vanilla Bean Ice Cream, Lychee, Apricot Compote
Don Rodolfo Moscato, Mendoza, Argentina

Three Course Meal | $79* per person
Wine Pairing | $39* per person

Individual Course Pricing Available
Starter $23* | Main $48* | Dessert $15*

* Prices do not include tax or gratuity

To make a reservation, please contact Morgan’s in the desert at 760.564.5700 or book on Opentable.

Starter
Pomegranate & Plancha Seared Baja Shrimp Salad

Cara Cara Orange, Avocado, Pickled Red Onion, Petite Field Greens, Meyer Lemon Vinaigrette
Twomey, by Silver Oak, Sauvignon Blanc, CA

Main
Nottingham Ranch Rack of Lamb

Pomegranate Molasses, Crushed Fennel Seed, Pomme Puree, Roasted Chioggia Beets, Mint Gel, Lamb Jus
Justin, Cabernet Sauvignon, Paso Robles, CA

Dessert
Pomegranate Chocolate Mousse Cake

Brownie Crust, Pomegranate Infused Chocolate Mousse, Arils, Fresh Raspberries, Chantilly Cream
Grgich Hills, Merlot, Napa Valley

Three Course Meal | $79* per person
Wine Pairing | $39* per person

Individual Course Pricing Available
Starter $23* | Main $48* | Dessert $15*

* Prices do not include tax or gratuity

To make a reservation, please contact Morgan’s in the desert at 760.564.5700 or book on Opentable.

Starter
Cinderella Pumpkin Bisque

Lobster Medallion, Toasted Pepitas, Micro Celery
Stag’s Leap Karia, Chardonnay, CA

Main
USDA Certified Angus Filet Mignon

Butternut Squash Puree, Micro Cilantro, Rosemary Infused Crisped Potato, Point Reyes Blue Cheese, Sage Demi-Glace
Monticello Vineyards “Jefferson Cuvee”, Cabernet Sauvignon, Napa Valley, CA

Dessert
Pumpkin Cheesecake

Cinnamon Spiced Pecan, Caramelized Green Apple, Crispy Ginger, Pumpkin Ice Cream
Vino Pinot Grigio, Columbia Valley, WA

Three Course Meal | $79* per person
Wine Pairing | $39* per person

Individual Course Pricing Available
Starter $23* | Main $48* | Dessert $15*

* Prices do not include tax or gratuity

To make a reservation, please contact Morgan’s in the desert at 760.564.5700 or book on Opentable.