DINE

Lunch
Monday-Friday | 11am-4pm

Dinner
Nightly | 5-9pm

Brunch
Saturday & Sunday | 11am-3pm

Serving our modern take on classic “Americana” cuisine, The Pantry reinterprets the traditional resort menu using a fusion of new techniques and influences. Highlighting the abundance of fresh ingredients sourced from California and the vibrant Coachella Valley, our menu showcases the region’s rich culinary heritage. From farm-fresh produce to locally sourced meats and artisanal cheeses, every ingredient reflects the essence of our locale.

Executive Chef Shawn Applin is a graduate of the Culinary Institute of America in New York. Shawn eventually moved out west and began to work at restaurants including Scala’s Bistro, Seattle’s Flying Fish where he worked alongside James Beard Award-winning chef Christine Keff, Michael Mina’s RN74 and eventually 84 Yesler.

Breakfast Delights for Hotel Guests

Start your day on a delightful note with our simple yet satisfying breakfast offerings, exclusively for hotel guests. Enjoy a selection of homemade breads and pastries, fresh fruit, creamy yogurt, and house made granola, perfectly paired to kickstart your morning adventures.

Fried Chicken Family Dinners

The Pantry hosts a family-style Fried Chicken Dinner twice a month, on Wednesdays. The family dinner is a one-time seating at 6:30pm with only 40 seats per night. Each guest will have the opportunity to enjoy Chef Applin’s take on a traditional fried chicken meal with all the accompaniments. Enjoy dinner outside under the stars where guests will be part of a one-of-a-kind “family-style” dining experience. Reservations can be made through Open Table, or by calling the hotel directly. For any questions, please reach out to the front desk.

MENUS

 
Family Style Dinner


– sample menu, items subject to change weekly –

Amouse Bouche

roasted corn chowder, crispy bacon, chive oil

To Start
heirloom tomato & watermelon salad, feta cheese, arugula, lemon vinaigrette, basil scallion & cheddar buttermilk biscuits, jalapeno-honeybutter, maldon salt

Main Course
buttermilk fried chicken, mustard-chile spices roasted zucchini squash gratin roasted corn on the cobb, parmesan cheese, herb butter

Dessert
chocolate cremieux, passionfruit gel, toasted coconut streusel

Cocktails + Beer
Sparkling + Rosé + White + Red
Lunch Menu
Dinner Menu
Brunch Menu