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Morgan's continues its Festival Menus with
a seasonal celebration of the Morel Mushroom.
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Morel Mushrooms Herald Winter's End
April 28 - May 10, 2014
The arrival of the kingly Morel Mushroom announces that spring has finally pushed back the snow from the wet forest floor. Morels boast quite a distinct shape for a mushroom, with a conical cap, honeycombed and wrinkly, that comprises the entire fruit.
Seasonal mushroom hunters crop up all around the little northern Michigan town of Mesik to secretly collect a stash as they prepare to celebrate this unusual member of the morchella mushroom family.
Our own stash of Morels comes from Santa Barbara, with backup supplies from Oregon and Washington State. Chef Jimmy Schmidt has created a menu that celebrates the morel mushroom along with some of its forest floor friends: micro herbs and the wild ramp (sometimes called the wild leek).
We’ve infused the Morel spirit into a gratin under and “creme” over, while a delicate short rib is live smoked at your table. Dessert reflects the deep dark forest terrior where these elusive mushrooms hide.
$55 per person, exclusive of tax and gratuity. Wine pairing available for $19 per person plus tax and gratuity, for two glasses of wine.
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Starter
Giant Morel Mushrooms stuffed with their Forest Floor Herbed Biomes
Giant Morel Mushrooms stuffed with their Forest Floor Herbed Biomes Riding a Ramp & Mache Nest, Pinot Froth
2013 Swanson Rosato, Napa Valley
Main
Live Smoked Braised JD Underblade Chuck Short Rib
Gratin of Celery Root & Morel Mushroom
Cloaked with Morel Mushroom Creme
2011 Neyers Zinfandel, Del Barba Vineyard, Contra Costa County
Dessert
Nocturne Chocolate & Pistachio Stump
Pooled with Pistachio Essence & Candied Rosemary Brittle
CLICK HERE TO BOOK WITH OPENTABLE
or CALL 760-564-7600
What’s New at Morgan's
SWANSON VINEYARDS WINEMAKER'S DINNER
6pm Friday, May 2, 2014
Our final Winemaker's Dinner will be held tomorrow night, highlighting a selection of wines from Swanson Vineyards of Napa Valley. Swanson produces wine of wonderful aromas, flavors and complexities, due in large part to the alluvial soil of its 100-acre vineyard. Chris Phelps, who will represent the vineyard at our dinner, joined the Swanson team in 2003 as their winemaker. Chris has contributed a fresh, cutting-edge perspective to all phases of winemaking with a style that can be summarized as minimalist, in respect of excellent grapes. You can taste the fruits of his labor, along with a special menu created by Chef Jimmy Schmidt.
Upcoming Events
Artichoke & Soft-Shell Crab Festival Menu
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© 2014 La Quinta Resort & Club
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