Paradise Pantry

where fresh meets feast

local. inspired. vibrant.

We care about you. We seek to nourish your bellies and delight your soul. We create food that is made with love and is great to eat. We use products that are organic, locally grown, fresh-as-absolutely-possible, high quality and just plain yummy. We love and respect our suppliers.

We care for our earth, our neighborhood and you, our Paradise Pantry family.


daily menu.  specials.  desserts.  drinks.  monthly sunday brunch.

monthly sunday brunch.

Next Brunch: July 28
Served from 10am - 3pm

Traditional recipes and new creations interpreted in Paradise Pantry-style.
Celebrate with bubbles — champagnes, mimosas, sparkling wines.

Pantry French Toast
Thick-cut house-made cinnamon brioche served with pure maple syrup.  18 Full . 10 Single
+ Banana, blueberries or strawberries.  2 (All 3 $3)
+ Fresh whipped cream.  2
+ Walnuts.  1
+ Cowgirl Creamery fromage blanc.  4

Monkey Toast
Our Pantry French Toast with banana, Big Spoon almond butter and whipped cream. 23 Full . 15 Single

Paradise Breakfast Sandwich
Scrambled eggs, Gruyere Alpine cheese, caramelized onion, local tomato & arugula with roasted garlic aioli on sourdough.  16
+ Nueske’s Smoked Bacon, Fra’mani Rosemary Ham, crispy Mortadella or Saag’s Roasted Turkey.  4
+ La Quercia Speck or Prosciutto. 4

Seafood Cakes
Mix of fresh scallops, King Salmon, Vermilion rockfish, & wild white shrimp with a light panko crust, eggs over easy & roasted pablano chile tartar sauce served with a side salad & local tomato.  24
+ Rio Gozo egg (sunny side up).  2
+ Monarch Meadow duck egg. 3

Porkbelly Scramble
Slow cooked Kurobuta porkbelly, scrambled with 3 eggs, Italian herbs, shallots & shitake mushroom with truffle & Parmesan cheese blend, breakfast potatoes & sourdough toast. 19

The Forager Omelette
with sautéed portobello mushroom, garlic, spinach, shallots, & fromage blanc, topped with Holey Cow cheese, served with Pantry potatoes & toast.  17
+ Nueske’s Smoked Bacon, Framani Rosemary Ham.  4
+ La Quercia Speck or Prosciutto. 4
+ King Salmon. 10

Market Vegetable Scramble
Organic seasonal vegetables scrambled with 3 eggs over roasted potatoes with Gruyere Alpine cheese & sourdough toast.  17
+ Nueske’s Smoked Bacon, Framani Rosemary Ham or Saag’s Roasted Turkey.  4
+ La Quercia Speck or Prosciutto. 5
+ King salmon. 10
+ Seafood cake. 8

The Best Chile Verde Omelette Ever
Topped with aged white cheddar, filled with crème fraiche & served with “Borracho” Piquinto beans, house-made corn tortilla & roasted potatoes.  18

Big Papa
4 oz Wagyu flatiron steak served with 2 eggs, “Borracho” style Piquinto beans, roasted potatoes, roasted garlic aioli & sourdough toast. 28

Eggs Over Italy
Our signature “Italiano” - prosciutto-wrapped panini filled with Boschetto Truffle Cheese & organic arugula, topped with 2 sunny side up eggs.  24 Full . 13 Half

Nueske’s Applewood smoked bacon, broccolini, caramelized shallots & Holey cow cheese baked with our homemade crust served with local lettuces & roast fingerling potato.  16

Pantry Cristo
Fra’mani rosemary ham, Holey Cow cheese, Apple Onion Jelly on house-made brioche dipped in batter & grilled.  16

House Cured Gravlax
Cured Scottish salmon served with our roasted shallot, caper & goat cheese spread, house pickled Persian cucumber, shaved red onion & grilled sourdough. 18

Cowgirl Creamery Clabbered Cottage Cheese
Local pixies, berries & grapes with honey roasted pistachios. 12

Buffalo Mozzarella & Tomato
Fresh Buffalo Mozzarella with Beylik Farm tomato, olive oil, cracked pepper & ciabatta toast. 14

Arnette’s Artisan Pretzel
Home-made pretzel brushed with garlic herb butter & Sel Gris, creamy Appenzeller mustard sauce, salami & cornichons. 13

Brunch Beverages

Paradise Mary
Bloody Mary served with pickled veggies & frog balls.  10

My My Mimosa.  7

Sangria Olé
Glass.  9  
Carafe.  24

Sparkling Wine Splits
Fresita (Sparkling Strawberry). 9
Le Grand Courtage, France Brut or Rose. 12      
Soligo Prosecco, Italy. 11
Canella Rose Brut, Italy. 10

Fun Breakfast Bubbles by the Bottle

Cremant de Limoux Brut or Rose Brut. 38
Raventos Rose, Spain. 45
Adam, Cremant de Alscae Rose, France. 45
Paul Dangin Brut, Champagne, France. 54
Billecart Salmon Brut Reserve. 45 375mL . 80 750mL
Billecart Salmon Rose. 60 375mL . 114 750mL

Off Dry
Lovo “Fior d’arancio” Italy. 33
Botani Sparkling Muscat, France. 34


We are a “scratch-based” kitchen and ingredients change with our suppliers and the seasons — some menu items may change.

We urge you, our devoted customers, to come early, call ahead and know we will do our best to provide “preferred seating.” Because we are a small restaurant reservations can only be guaranteed at special events, such as, Winemaker Dinners and certain tasting events.


Tuesday - Thursday: 11:00am - 8:30pm
Friday & Saturday: 11:00am - 9:30pm
Sunday: 11:00am - 3:00pm

Tuesday - Thursday: 11:00am - 7:00pm
Friday & Saturday 10:00am - 8:00pm
Sunday: 10:00am - 4:00pm