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.

menus.


new menu creations + wine flight

November 8 to November 13


New Menu Creations

Kel’s Killer Mac
Pancetta & pulled Prosciutto, sage, portobello mushroom, grilled onion & garlic with a Parmesan herb crust.  24 Full . 14 Mini
+ free range egg (over easy).  2

Soup of the Week
Creamy potato, duck confit, caramelized shallots & wine.  14 Bowl . 8 Cup

Pantry Fall Flatbread
Maple scented pork sausage, Vella rosemary jack, seasoned burrata, organic zucchini ribbons, fennel, shallots, & kale.  18
+ free range egg (over easy).  2

Seasonal Market Salad
Farmer’s Market heirloom carrots, sweet corn, roasted beets, green & purple bush bean & mixed zucchini 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 mesclun, arugula, persimmon, pomegranate, fennel & peashoots finished with hazelnuts, shaved Balarina (aged goat gouda) & Lemon sumac dressing. 18
+ fresh burratta.  3
+ prosciutto. 5

Grilled Salmon Salad
Over organic mixed lettuces, with local tomato, cucumber, avocado & lemon sumac vinaigrette.  22

Roasted Rio Gozo Cherry Tomato & Whipped Burrata
Served with First Step Farm Olive Oil & toasted ciabatta. 14


Pantry Burgers

Burger Week November 8 - 10
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.

The Standard
All of the above!  16
+ Add aged cheddar, Red Dragon, Holey Cow.  1.50

BLTAwesome
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 - full order
Seasoned & roasted fingerling potatoes served with housemade chipotle chile ketchup & our roasted garlic & grainy mustard aioli. 10

Pantry Frites - half order. 5
Served with housemade chipotle chile ketchup. 5


The Wine Flights

This Week’s Flights
Taste of Germany & Austria
Featured Flights Includes 5 wines 
$18  (pantry wine club $13)

 

1 |  2015 Riesling Sekt Brut 
Maximin Grunhaus, Germany
Enticing whiffs of brioche, biscuit, lemon and lime introduce this lovely brut-style sparkling. It's bracingly fresh yet bursting with juicy tangerine and yellow peach flavors.

2 |  2016 Riesling
Von Winning, Pflaz
This region is noted for its red sandstone soil that yields fuller-bodied wines more reminiscent of the New World. If you prefer a dry style Riesling with good concentration, check out this Trocken. 

3 | 2017 Gelber Muskateller
Eckerm, Niederosterreich, Austria
A faintly floral honeysuckle note sets the tone for restraint. The palate delivers the varietal flavors of honey and grape through a prism of lemon zestiness. The finish is dry and long.

4 | 2016 Pinot Noir
Dautel, Wurttemberg
Marrowy, grown up and charming; a slim line of fruit, pleasant tannin, good length, a high juicy charm-factor but not merely charming; the black-cherry foreground is supported by good tertiary flavors.

5 | 2016 Zweigelt
Weingut Frank, Niederosterreich
Ruby red. Bouquet of rose, cherries, cranberries. High acidity. Very low tannin. Medium light body. Bright acidic cherry front with lingering finish that evolves into tart cranberry, pomegranate, coffee, menthol. 

 

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.

 

RESTAURANT HOURS 
Tuesday - Thursday: 11:00am - 8:30pm
Friday & Saturday: 11:00am - 9:30pm
Sunday: 11:00am - 3:00pm
CLOSED MONDAY

MARKET HOURS
Tuesday - Thursday: 11:00am - 7:00pm
Friday & Saturday 10:00am - 8:00pm
Sunday: 10:00am - 4:00pm
Monday: 12:00pm - 6:00pm