There’s no clearer harbinger of summer than biting into the first juicy piece of watermelon. A staple of summer barbecues and festivals, watermelons come from a vine-like plant that originated from West Africa and are part of the Cucurbitaceae plant family. Different varieties include the cucamelon, which is the size of a grape and tastes like a cucumber with a slight tinge of sour, and the seedless variety, which is actually a hybrid varietal and is responsible for 85% of watermelon sales. It is said the cucamelon was a domesticated crop even before Western colonization of the Americas. Watermelons also now come in different shapes – farmers in Japan grow cubic watermelon, which makes them easier to stack and fits perfectly into the refrigerator. Watermelon, as its name might suggest, is 92% water with no fat and 45 calories per cup, and is also known to relieve muscle tension. They must be grown in temperatures higher than 77˚F, which makes the Southern California desert the ideal location for watermelon growth, and of course, consumption. Please join Chef Camiel Henning for specially crafted fare dedicated to this sweet, summer harvest.
Sugar Baby Watermelon & Scallop
Red and Yellow Watermelon, Mint-Fresco Pepper Gel, Cucamelon, Sauternes Gelee, Pan Seared Scallop, Vinaigrette of Lemon
Twomey by Silver Oak Sauvignon Blanc, CA
USDA Certified Angus Filet Mignon
Grilled Local Pepper-Infused Watermelon, King Oyster Mushroom, Celery Root, Coriander Demi-Glaze
Felino, Malbec, Mendoza, Argentina
Lemon Sorbet, Raspberry, Cantaloupe Melon, Pickled Rind, Mint Essence
Saint Hilare Blanc de Blanc, Limoux, France
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.