Starter
Wild Asparagus Steamed in Lemon Verbena Tea
Topped with Seared Chanterelles, Reggiano Parmigiano & Chervil
Meyer Lemon Emulsion
Twomey by Silver Oak, CA

Main
Citrus-Infused Poached Maine Lobster Tail
Riding a Raft of Vanilla Caramelized Purple Passion Asparagus
Asparagus Thread & Micro Merlot Salad, Ginger Crisp
Stag’s Leap Karia Chardonnay, Napa Valley, CA

Dessert
Gaviota Strawberries
Soaked with Basil and Mint Juice, Crispy Tuille with Pistachio, Strawberry Cream, Bourbon Vanilla Ice Cream
Canella NV Prosecco Superiore

Three Course Meal | $85* per person
Wine Pairing | $35* per person

Individual Course Pricing Available
Starter $23* | Main $58* | 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

 

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