Illustration of the Bar at HHPS
The Pantry is currently open to hotel guests only, serving an “all day” menu from 11am-8pm. Weekly ‘Fried Chicken Fridays’ and ‘Plant Based Tuesdays’ dinners are paused until 2021.
Serving our take on classic, simple “Americana” fare, the Pantry features a simple “to-go” style breakfast included in your room consisting of homemade breads & pastries, fruit, yogurt and granola, as well as daytime lunch selections highlighted on the menu below. Holiday House proudly serves La Vittoria coffee.

On ‘Fried Chicken Fridays’ the Pantry serves up a family style supper for a select number of guests. Each fried chicken dinner has 3-courses with a traditional, while unique interpretation of Southern cuisine. On Tuesdays, we feature another family style dinner menu focusing only on plant based food. Plant Based Tuesdays, “PBT”, focuses on food from an health, ethical and environmental point of view. Each menu slightly changes each week. Each dinner has a select number of seats and reservations are required. We strongly recommend reserving seats as far in advance as possible. No substitutions or alterations. 

The bar remains open until 11pm daily, offering a full bar with wine, beer and spirits. Feel free to call for more details. 
ALL DAY MENU 11am-8pm

Bucket of Vegetables
Chive Dip. Ranch. Veggie Salt.

Queso Fundido
Pico de Gallo. Tortilla Chips.

Fried Gone Straw Farms Chicken
Gabe’s Blend of Savory Spice Shop Spices.

Mashed Potatoes
Roasted Garlic. Parsley.

Local Corn + Carrots
Shallot. Garlic. Tarragon. Lemon.

Dark Chocolate Brownie
Peanut Butter. Ice Cream. Valrhona Chocolate Sauce.

Chef Gabriel Woo
Assisted by: Oscar Lopez


Cara Cara Orange Salad
candied walnut. cranberry. avocado. sesame-ginger vinaigrette.

Scallion Pancakes
soy sauce. chili oil. brown sugar.

Sweet + Sour Cauliflower
rice flour. soda water.

Coconut Rice
coconut milk. turmeric.

Bok Choy
garlic. rice wine.

Clementine Bar
sesame seed. honey.

The chef at The Pantry is Gabriel Woo. Chef Woo was born in Mexico and raised in Palm Springs, California. Chef Woo believes in using fresh ingredients from local farms and purveyors. His culinary skills are centered around classical french techniques, while using ingredients and influences from the wider Coachella Valley. Chef Wood has received accolades from the Wall Street Journal to Conde Nast Traveller. In 2019, Chef Woo was invited to cook at the James Beard House to showcase his “localized” approach to cuisine.