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.


new menu creations + wine flight

January 10 - January 14

Menu ala Paradise

Kel’s Killer Mac
Fully Loaded Baked Potato. Nueske’s Applewood smoked bacon, roasted fingerling potato, caramelized onion topped with aged cheddar & parmesan crust, crème fraiche & green onion.  24 Full . 14 Mini
+ free range egg (over easy).  2

Soup of the Week
Organic chicken, white truffle, mushroom & local vegetable in a lightly creamed parmesan & wine broth.  14 Bowl . 8 Cup

Pantry Fall Flatbread
Italian seasoned Wagyu flatiron steak, local kale, roasted fingerling potato, cannellini bean & ricotta puree, topped with shaved parmesan.  18
+ free range egg (over easy).  2

Seasonal Market Salad
Farmer’s Market heirloom carrots, beets, romanesco, broccolini, & snap peas over local lettuces topped with fresh feta, sunflower sprouts & rosemary walnuts.  20
+ 4 oz King Salmon.  10

Avocado Toast
Sourdough toast with a green goddess and pistachio pesto, local sprouts with our house pickled persian cucumber.  14
+ free range egg (over easy).  2
+ heirloom tomato. 2

Fall Salad
Local arugula, persimmon, pomegranate, fennel, roasted beets & pea shoots finished with hazelnuts, shaved Balarina (aged goat gouda) & lemon sumac dressing. 18
+ fresh burratta.  5
+ prosciutto. 5

Grilled Salmon Salad
Over organic mixed lettuces, with local tomato, cucumber, avocado & lemon sumac vinaigrette.  24

Cowgirl Creamery Cottage Cheese & Fresh Heirloom Tomato
Served with First Step Farm Olive Oil & toasted ciabatta. 14

Pantry Burgers

Burger Week January 16 - 22
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.

The Standard
All of the above!  16
+ aged white 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

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

The Wine Flights

This Week’s Flights
Wine in the New Year
Featured Flights include 4 wines. $29 (pantry wine club $23)


1 | 2014 Goat Bubbles Brut Cuvee, Flying Goat
Santa Barbara County
Notes of red delicious apples, pear blossoms, and apricots enhanced by toasty aromas. Elegant on the palate, with limestone minerality and hints of persimmon on the finish. 

2 | 2015 White Burgundy, Philippe Colin
Premier Cru Chassagne Montrachet
Consistent, very elegant, and mineral driven. Flint and smoke on the nose give way to an impossibly structured palate that showcases bright citrus fruit flavors and rounded edges that taper off into a focused, lingering finish.

3 | 2016 Les Pommiers Pinot Noir, En Route
Russian River Valley
On the nose, aromas of ripe cherry and plum are complemented by notes of earth, sage, and forest floor. Generous, yet soft. Red fruit flavors expand on the palate, with elegant tannins that are the definition of silky. A mouth watering acidity glides across the finish.

4 | 2016 Red Wine, Aperture
Alexander Valley, Sonoma County
Deep flavors with complex, integrated tannins, and lively characteristics and a freshness in the fruit characteristics.


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.


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