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

July 11 to July 15

New Menu Creations

Kel’s Killer Mac
Pizza Mac. Nueske’s applewood smoked Canadian bacon, grilled onion, sundried tomato, fresh savory & oregano topped with Gioia mozzarella & fresh pineapple.  24 Full . 14 Mini

Summer Vicchyssoise
CHILLED creamy potato, celeriac, fennel and leek soup drizzled with fresh herb oil & cucumber yogurt.  14 Bowl . 8 Cup

Seasonal Market Salad
Farmer’s Market heirloom carrots, purple potato, roast beets, green bush bean, mixed zucchini & radish over local lettuces topped with fresh feta, sunflower sprouts & rosemary walnuts.  20
+ Steel Acres duck egg (over easy).  3
+ 4 oz King Salmon.  10

Avocado Toast
Sourdough toast with a green goddess & pistachio pesto, local sprouts & our house pickled persian cucumber.  13
+ Steel Acres duck egg (over easy).  3

Local Heirloom & Burrata Salad
Over Rio Gozo lettuces, with toasted pine nuts, quinoa, fresh basil & lemon sumac dressing. Drizzled with balsamic glaze.  18

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

Pantry Summer Flatbread
Fresh local peaches, zucchini ribbons, Alpine cheese, French Chevre infused with fresh herb and local honey, finished with Bresaola & Rio Gozo Arugula. 20
+ Steel Acres duck egg (over easy).  3

Friday & Saturday Night Dinners

Lemon & garlic linguini topped with Provencal compound butter, mixed organic kale and zucchini.

+ Local caught Blackgill.  30
+ Seared scallops.  34
+ Organic chicken breast.  25

The Wine Flight

Northern Rhone…Flight Domaine Paul Jaboulet Aine

The Featured Selection Includes 4 wines
$30 ($25 Wine Club Member)

In 1834, a full 100 years before the introduction of the A.O.C. system, Antoine Jaboulet began to transform a sleepy region into one of the most important quality winegrowing terroirs in the world. Since that time, Paul Jaboulet Aîné has become the benchmark in the Northern Rhône, with the iconic Hermitage ‘La Chapelle’ being responsible for some of the greatest wines ever produced. Ten years ago, the Frey family purchased this historic property and committed tremendous effort and resources to improve upon the already legendary estate. They immediately started converting the estate vineyards to biodynamic principals and encouraging sustainable practices from every family grower they work with. With each successive vintage the purifying effects of these natural agricultural improvements can be felt and tasted. This is one of France’s finest estates, the crown jewel of the Rhône Valley. Oenologist and proprietor Caroline Frey, alongside Winemaking Director Jacques Desvernois, are producing the authentic standard for quality Syrah across the Northern Rhône.


1 | 2014 Condrieu, Les Cassines
High pitched aromas of citrus and salty minerals. A pure and laser-cut Condrieu with aromas of fresh yellow and white flowers, and white peaches just pulled off of the tree.

2 | 2014 Hermitage, la Chevalier de Sterimberg
Powerful and fragrant nose of peaches, white flowers and lemongrass. The taste of minerals in inescapable, allowing this broad-shouldered Hermitage Blanc to linger gently on the palate. Bright, energetic, and lip-smackingly delicious.

3 | 2013 Saint Joseph, Le Grand Pompee
Lifted notes of graphite, boysenberries, and cassis. A delicate hint of smoke and game enrich this peppery Syrah.

4 | 2013 Cote Rotie, Domaine des Pierrelles
Vibrant cherry and blueberry aromas are complemented by zesty minerality and suave floral and incense qualities. Lively dark fruit flavors are gently sweet and focused, with hints of olive paste and licorice adding depth. Silky and broad on the long, penetrating finish, which features fine-grained tannins and lingering spice and mineral qualities. This sexy wine should be very appealing on release but it definitely has the stuffing to age.


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.


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
Monday: 12:00pm - 6:00pm