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 13 to March 18
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.

Kel’s Killer Mac
“Chorizo Con Rajas” Spanish chorizo, sautéed shallots, roasted Anaheim chili, garlic, thyme, oregano and savory.  24 Full . 14 Mini

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

The Black 'n Blu
Bonnie’s black fig jam, Blu del Monviso cheese & our homemade brioche toast.  14

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

Spinach & Pear Salad
Steele Farms Spinach, wine poached Red pear, toasted pecans, Blu d’Auvergne cheese & yellow beets with Meyer lemon fennel dressing.  18

Soup of the Week
Organic Asian Chicken, Shitake & Vegetable. Local celery, carrots, leek, pumpkin, cauliflower, turnips, shitake mushrooms & nettles topped with fried wonton.  12 Bowl . 8 Cup

Pantry Burgers

Burger Week March 13 - 18
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 roast garlic & grainy mustard aioli, local tomato, shaved onion & organic mixed greens on Agostino’s burger roll.

The Standard
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

The Forager
With the addition of portobello mushrooms, caramelized shallots & Swiss-style Holey Cow cheese.  20

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.