June Hill's Table is now accepting reservations for this year's annual Easter Brunch on Sunday, April 1st 10am - 3pm. Chef Kevin Land has prepared a decadent buffet selection for you to enjoy with your family and friends. Adults $39.95 | Children $19.95
Click Here to view our Easter Brunch menu.
Invite your friends and join us every week Wednesday through Sunday from 2PM to 6PM for Happier Hour at June Hill's Table featuring specials on select booze and bites.
Blow the dust off that bottle you've been saving and come in and enjoy a delicious meal among family, neighbors, and friends. 1/2-price corkage Saturdays means you pay just $10 to enjoy any bottle you bring.
*Only valid on the first bottle.
Open to both Members and the public, June Hill’s Table recognizes June Hill McCarroll, one of Coachella Valley’s most renowned and important founding residents. As the name would imply, the restaurant is centered on an impressive community table as the focal point, complimented by large reserved dining areas, quiet enclaves for two, and an adjacent patio with breathtaking views. June Hill’s Table serves a variety of seasonal dishes made from scratch using fresh and local ingredients. Simply put, the feature dining experience at The Polo Club is set to showcase good food, done well.
A perfect place to be with friends and family, this space combines a showcase kitchen with comfortable seating and a large-screen television.
One part coffee shop, one part sandwich shop, and one part grocery.
A private dining suite to celebrate anniversaries, birthdays, or any special occasion with friends.
Celebrate Easter among your family and friends with a special brunch at June Hill's Table. Full menu and details coming soon.
Treat Mom to something special, she deserves it! Let her relax and enjoy a spectacular Mother's Day Brunch at June Hill's Table. Full menu and details coming soon.
Born and raised in Indio, California, Chef Kevin Land has a strong passion for cutting edge, farm-to-table style cuisine. After attending The Art Institute of San Diego for Culinary Arts, he found a good fit with Roy Yamaguchi’s Hawaiian Fusion in La Jolla. Through hard work and dedication – and desire to return to the Coachella Valley – Kevin earned the Chef Partner position for Roy’s Rancho Mirage and started to build key relationships with local restaurateurs, farmers, and the community. Chef Kevin quickly made his mark via seasonal, daily-changing, from-scratch fare and weekly cooking demonstrations, all of which were extremely attractive as The Polo Club sought its culinary leader.
“ I never give 5 stars but this restaurant hit the mark on every point. Service and the meal was over the top. ”
“ Everything looks and tastes fresh with a very nice presentation. The views are so beautiful no matter where you sit inside or outside. ”
“ We had an absolutely lovely time and the food, service and atmosphere was fantastic. Looking forward to returning! ”