Sauteed Rhode Island Fluke, Hazelnut, Capers, Butternut Puree, Lemony Kale
Coq Au Vin: Roasted Natural Chicken Breast, Red Wine, Bacon, Red Pearl onions, Polenta
And get your meal started with this new appetizer: Housecured Salmon, Golden Beets, Pistachio, Citrus Zest, White Balsamic.
Always popular for dessert is the Ganache Torte, but hold tight as he updates the dessert menu very soon as well! Try our latest sorbet flavors of pear-vanilla and grapefruit-campari (which is complimented well with a Grey Goose Vodka Martini I am told!)
Haven't dined at Morgan's yet? Here's a recent comment from a Guest who wrote on Tripadvisor:
The chef prepared the best garlicky spinach we had ever tasted! My husband is still telling his friends about it!
He must have had the Grilled Grass-fed N.Y. Strip with House Worcestershire, Horseradish, Garlicky Spinach entree - good thing Brandon didn't take that off the menu so you can still try the best garlicky spinach yourself! We serve only naturally raised meats, fish, and eggs and we support our local farmers. When you make your room reservation make sure you make a dining one for Morgan's as well. Morgan's is open 7 evenings a week with nightly specials, a crackling fire, a warm ambience, and freshly prepared dishes delivered with a smile. Speaking of nightly specials, last week the Chefs were cooking squab "under a brick"! Come dine with us and experience Morgan's yourself!