Rabbits are small mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world. A mildly herbaceous, tender and lean game meat popularized in Mediterranean, French and Italian cooking, rabbit is raised on commercial farms and brought to market.

Nutritionally, rabbit meat is rich in Omega-3 fatty acids, high in protein and low in calories. Typical menus in Italy feature rabbit in cacciatore, ragu and lasagna. Because rabbit meat can also be very dry, it is often found in stews or recipes that involved simmering or braising in an aromatic broth. The mildness of the meat is often accented with the bold flavors of fennel, mustard, olives, anchovies or tomatoes.

We invite you to join Chef Jae Ho Bang for a very special seasonal menu celebrating the rabbit with exciting, original flavors, textures and platings that are sure to be an unforgettable and unique dining experience.

Rabbit and Foie Gras Terrine en Croute
Asian Pear Compote, Mustard Caviar, Mustard Green, Fennel Mostarda

Rabbit Agnolotti
Zucchini, Guanciale, Rosemary Oil, Parmigiano Reggiano

Rabbit Porchetta
Chorizo, Kale, Pumpkin Seeds, Hon Shimeji Mushroom, Pommes Dauphine

*$90 per person | Three-Course Menu
Wine Pairings Available By Request

Individual Course Pricing Available
Starter $26 | Pasta $32 | Entree $42

*Prices are per person and do not include tax or gratuity.

To make a reservation, please call Morgan’s in the desert at 760.564.7600.


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