new menu creations + wine flight
May 23 to May 29
New Menu Creations
Kel’s Killer Mac
Braised Kurobuta pork cheek, cippolini onion, organic spinach and mushroom. 24 Full . 14 Mini
Soup of the Week
Organic Thai coconut carrot with spring onion, celeriac and toasted almond puree. Vegan. 14 Bowl . 8 Cup
Pantry Flat Bread
Nueske’s thick cut applewood smoked bacon, local kale, frisée, garlic, sauteed red onion, charred spring onion puree, stracchino & parmesan cheese. 18
+ a Steel Acres duck egg (over easy). 3
Seasonal Market Salad
Farmer’s Market heirloom carrots, broccolini, roasted beets, sugar peas, asparagus & seasoned cous cous over local lettuces topped with fresh feta, sunflower sprouts & rosemary walnuts. 20
Sourdough toast with a green goddess & pistachio pesto, local sprouts & our house pickled persian cucumber. 13
The Florentine Salad
Rio Gozo farm arugula, Bresaola, shaved parmesan, toasted pine nuts & Meyer lemon dressing. 18
Ricotta & Roasted Tomato
Fresh Gioia Ricotta, First Step Farm olive oil, slow roasted grape tomato & grilled ciabatta. 14
Locally caught Santa Barbara Vermillion & avocado ceviche stuffed in a roasted Ortega chili served on a handmade corn quesadilla with toasted pine nut cilantro cream (Thursday - Sunday). MP
Burger Week March 23 - 29
Our burgers are so incredible that we dedicate a whole week to them. 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 onion & organic mixed greens on Agostino’s burger roll.
All of the above! 16
+ Add aged cheddar, Red Dragon, Holey Cow or Blu d’Auverne. 1.50
With the addition of avocado & aged white cheddar. 19
With the addition of portobello mushrooms, caramelized shallots & Swiss-style Holey Cow cheese. 20
The Wine Flight
The Kick Off to Summer Flight
The Featured Selection Includes 5 wines
$20 ($15 Wine Club Member)
1 | 2015 Cuvee A Amrita, Anne Amie
Willamette Valley, Oregon
Aromas of quince, elderflower, starfruit, golden apples, kaffir lime, cherimoya, and honey. Flavors of kumquat, golden raspberry, key lime, honey, and summertime with a spicy, off-dry, mineral finish
2 | 2017 Nouveau of Pinot Noir, Caraccioli
Escolle Vineyard, Santa Lucia Highlands
Fruit punch with layers of hibiscus, guava, strawberry, and raspberry on the nose. Bright burst of tropical fruits and red berries with slight earthy strawberry effervescence. Fresh pops of cardamom and acidity throughout the palate leading into a playful, lengthy dry finish.
3 | 2015 Grenache, Groundwork
A lighter style Grenache with luxardo cherry juice, rich cranberry, pink peppercorn, red rose petal, rosemary, black licorice, and allspice.
4 | 2015 Tempranillo, Bodega de Edgar
Stockdale Vineyard, Paso Robles
A young, expressive wine with a beautiful, rich nose that displays notes of amaretto, chocolate, dark plums, and dried herbs. On the palate, hints of coffee pair wonderfully with the juicy, dark blue fruit. The finish lingers with hints of cinnamon and licorice.
5 | 2013 Cabernet Franc 214, Lang & Reed
Sugarloaf Mountain Vineyard, Napa Valley
The aroma distills white and red cherry with a forest floor impression. The palate possesses bright and pure flavors of firm black cherry, cassis, and non oppressive tannins which have flavor elements that provide memorable length.
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, Wine Director 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 and celebrate the Paradise Pantry menu.
Since we are a “scratch-based” kitchen and ingredients change with our suppliers and the seasons — some menu items may change.