new menu creations + wine flight
September 19 to September 25
New Menu Creations
Kel’s Killer Mac
Italian Steak & Potato. Thin slices of herb encrusted Snake River Wagyu Flat Iron with roasted fingerling potato, garlic & onion. 25 Full . 14 Mini
Soup of the Week
Creamy, spiced butternut squash topped with pepitas. 14 Bowl . 8 Cup
Seasonal Market Salad
Farmer’s Market heirloom carrots, sweet corn, roast beets, green & purple bush bean & mixed zucchini over local lettuces topped with fresh feta, sunflower sprouts & rosemary walnuts. 20
+ 4 oz King Salmon. 10
Sourdough toast with a green goddess and pistachio pesto, local sprouts with our house pickled persian cucumber. 14
+ free range egg (over easy). 2
Local Heirloom & Burrata Salad
Over Rio Gozo lettuces, with toasted pine nuts, quinoa, fresh basil and lemon sumac dressing. Drizzled with balsamic glaze. 18
House made with local eggplant, served with labneh and seasoned pita chips. 14
Roast Cherry Tomato & Gioia Ricotta
Roast Rio Gozo cherry tomato, topped with fresh Ricotta drizzled with First Step Farms, olive oil & served with Ciabatta toast. 14
Petty Ranch Stuffed Figs
Fresh figs stuffed with blue cheese, toasted hazelnuts & golden raisins wrapped with La Quercia Speck (smoked prosciutto). MP
Pantry Summer Flatbread
Thick cut Nueske’s applewood bacon, baby Brussel sprouts, caramelized pearl onions, creamy Vella Jack & Red Dragon (made with English mustard & ale) cheeses. 18
+ free range egg (over easy). 2
Grilled Salmon Salad
Over organic mixed lettuces, with local tomato, cucumber, avocado & a tomato tarragon vinaigrette. 22
(5pm - closing Thursday - Saturday night only)
Organic Fig, Melon & Prosciutto Salad
Petty Ranch Figs, local melon & La Quercia prosciutto served over baby arugula with toasted hazelnuts & Big Rock blue cheese. 19
Burger Week September 19 - 23
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 Flights
This Week’s Flights
$16 ($11 Wine Club Member) each
1 | 2017 Rose of Grenache, Press Gang Cellars
Alisos Vineyard, Santa Barbara County
Aromas of watermelon and strawberries that carry through to the palate. A light rose with juicy acidity.
2 | 2014 Grenache Blanc, Tercero
Camp 4 Vineyard & El Camino Real Vineyard, Santa Ynez Valley
The Camp 4 Vineyard fruit is bold and ripe with beautiful aromatics and body. The El Camino Real Vineyard fruit brings a zingy, acidic backbone and wonderful aromatics to the finish.
3 | 2015 Second Street Cuvee, Crawford Family Wines
Santa Barbara County
Aromas of dark fruit and violets mixed with tar, tobacco, and freshly cracked black pepper. On the palate, full bodied but well framed by enough juicy acidity to keep it fresh and lively.
4 | 2008 Syrah, Arcadian
Sleepy Hollow Vineyard, Santa Lucia Highlands
Cherry, dark berries, wood smoke, and leather on the nose, with a suggestion of cured meat. Sappy sweet with a wild streak, offering ripe blueberry and mulberry flavors and notes of beef jerky and bitter chocolate. A good finishing punch, dusty tannins, and a subtle floral finish.
Optional Extra Pour $6 (1.5 oz)
5 | 2014 Reckoning, Onx
Estate Grown, Paso Robles
Blackened plum, blueberry, soy, porcini mushroom, and pepper notes on the nose. On the palate, blackberry, charred lamb, and rosemary flavors framed by upright structure and powerful acidity.
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.