Dungeness Crab Festival | March 1 – 31, 2020

“As the sea-crab swimmeth always against the stream, so doth wit always against wisdom…”
-Pythagoras

Although most imagine dining on crab legs as a summery, picnic-like affair on the coast of Maine, the West Coast is the home of a formidable rival species, the Dungeness crab. Named for the port of Dungeness, Washington, where the the oldest commercial shellfishery on the Pacific Coast opened in 1848, this species is known for having a sweeter taste and little to no ocean scent. Dungeness crab fishing is especially important to the Pacific coastal region – it makes up nearly a
quarter of the fishing industry, even though its season only lasts a few months, which typically begins in November and ends in early spring, making March the perfect month to dine on this delectable crustacean. It is also high in protein and omega-3s, which are known as the “good” kind of fatty acids. Dungeness crab served at Morgan’s in the desert are harvested from the Mendocino shoreline in Northern California.

Starter
Dungeness Crab & Brandy-Laced Bisque
Argumato Poached Dungeness Crab & Roasted Cipollinis,
Young Fennel Fronds
Saint-Hilaire Blanc de Blancs, Limoux, France

Main
Mendocino Shoreline Dungeness Crab & Snake River American Wagyu Zabuton
Tarragon Emulsion & Crispy Shallot, Tiny Garden Vegetables
Mi Sueño “La Chole” 2016, Napa Valley, CA

Dessert
Dark Chocolate Panna Cotta
Moro Blood Orange, Salted Caramel, California Marigolds
20 Year Old Aged Tawny Port, Taylor Fladgate

Three Course Meal | $95* per person
Wine Pairing | $39* per person

Individual Course Pricing Available
Starter $24* | Main $65* | Dessert $14*

*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.