The Barn Kitchen

The Barn Kitchen offers a refined take on rustic American cuisine. Focusing on influences from the nearby Coachella Valley, the Barn Kitchen brings small local farms and the unique aspects of the desert to classic American favorites. We aim to create simple, uncomplicated cuisine by showcasing fresh California ingredients. By creating a communal dining atmosphere, we invite all of our guests to make meaningful connections and savor each experience.

We serve a simple to-go style breakfast for hotel guests only, which consists of banana bread, yogurt, granola, fruit, toast, and La Vittoria Coffee.

The Barn Kitchen is open daily to the public for lunch from 11 am – 4 pm and dinner from 5pm – 9pm. The bar remains open until 11 pm every day, serving a selection of microbrews, wine, and spirits. In the evening, gather around the fire pit for star gazing and smores.

  • SALADS

    Jicama Salad 14
    Arugula. Jicama. Citrus. Radish. Fresno Pepper Vinaigrette. +Chicken 7 +Salmon 10 +Shrimp 12

    Young Lettuces 16
    Cucumber. Heirloom Tomatoes. Pickled Onions. Seeds. Golden Balsamic Vinaigrette. +Chicken 7 +Salmon 10 +Shrimp 12

    Aleppo Pepper Spiced Gulf Prawns 20
    Summer Giardiniera, Sourdough Toast 

    SANDOS
    served with side salads

    Chicken Salad Sando 17
    Rustic Sourdough. Avocado. Lettuce. Tomato. Garlic Aioli.

    Hanger Steak Sando 24
    Local Grilled Sourdough. Arugula, Pickled Onion. Tomato. Garlic Aioli. Pecorino Romano. Chimichurri.

    Sparrows Burger 24
    Creekstone Ranch Patty. Vegan Bun. Onion Bacon Jam. Pickles. Pepper Jack. Mustard Aioli
    +Impossible 3 +Avocado 2  +Egg 3

    SNACKS

    Guac & Salsa Frita 15
    Cilantro. Seeds. Tajin chips.

    Avocado Toast 14
    Sourdough Bread. Avocado. Red chili flakes. Nori Goma. + Farm Fresh Egg 3

    Charcuterie and Cheese 22H / 36F
    Local Bread.

    Burrata 23
    Local Honey, Fennel Pollen, Cracked Pepper,Wild Arugula, Extra Virgin Olive Oil, Sourdough Toast.

    Warm Castelvetrano Olives 14
    Pecorino Romano, Calabrian Chili Oil, Lemon Zest, Bread Crumbs

  • SALADS

    Jicama Salad 14 
    Arugula. Jicama. Citrus. Radish. Fresno Pepper Vinaigrette. +Chicken 7 +Salmon 10 +Shrimp 12

    Young Lettuces 16
    Cucumber. Heirloom Tomatoes. Golden Balsamic Vinaigrette. +Chicken 7 +Salmon 10 +Shrimp 12

    SNACKS

    Guac & Salsa Frita 15
    Cilantro. Seeds. Tajin chips.

    Burrata 23
    Local Honey, Fennel Pollen, Cracked Pepper,Wild Arugula, Extra Virgin Olive Oil, Sourdough Toast.

    Warm Castelvetrano Olives 14
    Pecorino Romano, Calabrian Chili Oil, Lemon Zest, Bread Crumbs

    Charcuterie and Cheese 22H / 36F
    Local Bread.

    Candy Striped Beets With Strawberries  14
    Labneh, Walnut Dukkah Spice, Aged Balsamic, Mint from our Garden 

    SANDOS

    Creekstone Ranch Hanger Steak Sando 24
    Local Grilled sourdough. Arugula, Pickled Onion. Tomato. Garlic Aioli. Pecorino Romano. Chimichurri.

    Sparrows Burger 24
    Creekstone Ranch Patty. Vegan Bun. Onion Bacon Jam. Pickles. Pepper Jack. Mustard Aioli. +Impossible 3 +Avocado 2 +Egg 3

    ARBOR SUPPER

    Drunken Pork Chop 42
    Aromatic Gin Brine, Bacon Collard Greens, Dijon au Poivre Sauce 

    Heritage Ranch Pork Ragu 28
    San Marzano Tomato, Trofie Pasta, Calabrian Chili, Pecorino Romano, Parsley

    Mole 28
    Half local hen. Mole sauce. Cilantro wild rice. Pickled onion. Sesame seed. Avocado mousse. Corn tortillas.

    Market Fish MP
    Nori Gami Crust, Cucumer Seaweed Salad, Heirloom Tomato, Fine Herb Crema.

    Cauliflower Steak 18
    Grilled Cauliflower. Sauce Vierge, EVOO.
    +Chicken 7 +Salmon 10 +Shrimp 12

  • COCKTAILS 15

    Bloody Mary
    Margarita
    Mule
    Mojito
    Sangria
    La Paloma

    BEER

    Modelo Especial 9
    El Sully 9
    White Rascal 9
    Avery Hazyish IPA 10
    Mamma’s Little Yella Pils 9

    WINE

    Tarot – Prosecco (Australia) 12/44
    Cremant – Sparkling Pinot Noir (France) 15/56
    Magali – Figuiere Rosé 13/48
    Domaine De Masques – Syrah Grenache Rosé (France) 12/44
    II Poggio Di Gavi – Nuvole (Gavi, Italy) 12/44
    Jean-Yves Bretaudeau – L’Envoi Sur Lie Muscadet (France) 13/48
    Foxglove – Chardonnay (Central Coast) 12/44
    Love You Bunches – Sangiovese (Santa Barbara) 13/48
    Diano D’alba – Piedmont (Italy) 13/48
    Para Maria – Red Blend (Santa Barbara) 13/48
    Kiona Red Mountain – Cabernet (Washington) 16/60
    Corazon del Sol – Malbec (Argentina) 14/52
    Lillet Blanc – French Aperitif 16/60

    NON ALCOHOLIC BEVERAGES

    Soda Pop 5
    Iced Tea 5
    Coconut Water 10
    Topo Chico 5
    San Pellegrino 9
    Fiji 9
    Cold Brew 9

     

    COFFEE

    Espresso
    Single 3 / Double 5

    Americano 5
    Latte 5
    Cappuccino 5

    Syrups Made In-House 2
    Cinnamon. Hazelnut. Vanilla.

    Milks
    Whole. Almond. Oat. Half & Half.

Executive Chef Sebastian Lowrey & Sous Chef Daniella Lara

* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.