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.



March 21 to March 27
New Menu Creations and Wine Flights.
Chef Kelly is always innovating, creating and developing exciting new selections for her customers. When the local suppliers bring the newest and freshest ingredients she is driven to make the most incredible recipes to nourish and delight her customers.
And when a winemaker suggests a secret crush or a favorite, Co-Owner Tina curates a wine flight that allows her customers to taste the amazing, the little known or the bright new wines that she knows will complement Chef Kelly’s creations and celebrate the Paradise Pantry menu.

Soup of the Week
The Huntsman. Hearty roast pork, duck, white bean & organic vegetable.  12 Bowl . 8 Cup

Kel’s Killer Mac
Prosciutto & Potato. Pulled Prosciutto, caramelized shallot, garlic, sage, oregano & Fingerling potato with a Parmesan crust.  24 Full . 14 Mini

The Reuben
Slow braised corned beef, wilted cabbage, pickled red onion, Holey Cow cheese & course grain mustard aioli on our house made onion rye bun. No modifications.  18

Flat Bread
Farmer market shitake, cippolini onion, brocolini, frizée, roast garlic whipped Burrata & Pecorino.  17
+ a Steel Acres duck egg (over easy).  2
+ Prosciutto.  4

Seasonal Market Salad
Farmer’s Market heirloom carrots, watermelon radish, romanesco, beets, & broccolini over local lettuces topped with fresh feta, sunflower sprouts & rosemary walnuts.  20

Avocado Toast . $13
Sourdough toast with a Green Goddess & pistachio pesto, local sprouts & our house pickled Persian cucumber. 13

Spring Spinach Salad
Steele Farms Spinach, Petty Ranch Cara Cara oranges, red beets, toasted pistachio, Borage flower & fresh goat tossed with strawberry blood orange vinaigrette.  18

Ricotta & Roast Tomato
Fresh Gioia Ricotta, First Step Farm olive oil, slow roasted grape tomato & grilled ciabatta.  14

Friday & Saturday Night Dinners

Weekend Special

(Friday night - Sunday night)

Local Ojai Pixie Tangerine, Roasted Beet & Spinach Salad
lightly tossed with our lemon sumac dressing & finished with toasted pistachio, French goat cheese & local pea tendrils.  18
+ La Quercia Prosciutto. 
+ Seasoned king salmon. 10

Roasted fingerling potato with seasonal local vegetable.
+ Pepper seared duck breast with port poached bing cherry.  34
+ Wagyu filet mignon with grilled onions.  38 
+ mix Seafood.  40
+ Seared giant scallops.  34
+ Seasoned king salmon.  30  

Pantry Flatbread Pantry Flatbread
organic mushroom blend, roast broccolini & caramelized shallot with truffle Raclette and a Pecorino Parmesan cheese blend.  18
+ Pepper seared duck breast.  6
+ La Quercia Prosciutto.  4
+ Sunny-side-up egg.  2  

Kel’s Killer Lobster Mac
local lobster, sautéed leeks, wine, fresh herbs & Alpine cheese.  16 mini . 28 full

Pantry Burgers

Burger Week March 13 - 18
Each burger is 6oz seasoned, grass-fed Snake River Farm Waygu beef patty, wrapped with Nueske’s Smoked Applewood Bacon with house made piquillo pepper & chipotle chile ketchup, our roasted garlic & grainy mustard aioli, local tomato, shaved red onion & Rio Gozo organic mixed greens on a brioche roll.
And because we don't use soy sauce or fillers, our burgers are naturally gluten free.

The Standard
All of the above!  17
+ aged white cheddar, Red Dragon, Holey Cow or Blu d’Auverne.  2

With the addition of avocado & aged white cheddar.  20

The Forager
With the addition of portobello mushrooms, caramelized shallots & Swiss-style Holey Cow cheese.  21

Pantry Frites
Seasoned & roasted fingerling potatoes served with housemade chipotle chile ketchup & our house aioli. 10 full . 5 half
+ grated Parmaggiano Reggiano. 2
+ Truffled Parmaggiano. 6

Creamy Raclette Gratin
Organic vegetable & fingerling potato gratin with Pfeffer Raclette (raw Swiss cow milk cheese with peppercorns). 15

Hot Dog Madness

Dog Diggity
Silva old fashioned frank, “Scratch” local ketchup & course grain mustard served on fresh baked hot dog roll & a side of Tony Packos sweet hot pickles.  6
+ wrapped with Nueske’s smoked bacon.  4

Jack & Diane
Silva old fashioned frank, with The Pantry slow braised beef chili, aged white cheddar, & a side of Kel’s “chunky chow chow” (pickled vegetable relish).  12
+ wrapped with Nueske’s smoked bacon.  4

Mambo Frank
Silva old fashioned frank, course grain mustard aioli, grilled peppers, onions & roast garlic, topped with Italian truffle cheese & a side of Kel’s “chunky chow chow” (pickled vegetable relish).  12
+ wrapped with Nueske’s smoked bacon.  4

Wine Flights

Spring is in the Air Tasting
The Featured Selection Includes 3 wines
Tyler, Santa Barbara County $14 ($8 Wine Club Member)

1 | 2015 Chardonnay
An energetic and powerful wine with great acidity. Citrus, anise, white flowers, mint, and saline notes.

2 | 2017 Rose of Pinot Noir
Mouth watering, with bright acidity and freshness. Notes of watermelon, rose petal, wet stone, and salty minerals.

3 | 2016 Pinot Noir
Crushed rock, bright cherry, wet earth, and game. Well balanced with an intense minerality.



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