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

March 19 - 26

Menu ala Paradise

Kel’s Killer Mac
Mighty Lobster. Locally caught lobster, Nueske’s smoked bacon, sautéed mushroom, roasted garlic & caramelized shallots with a Parmesan crust.  28 Full . 15 Mini

Spanish Anchovy & Local Olive Oil
With shaved Gordal olive, flat leaf parsley & cracked pepper served with toasted baguette. 14

Soup of the Week
Mixed seafood & butternut squash bisque of local caught lobster, black cod & blackgill with shrimp & lump crab. Gluten free & FULL of butter & cream.  18 Bowl . 9 Cup

Seasonal Market Salad
Farmer’s Market heirloom carrots, beets, roast delicata squash, broccolini & multi colored cauliflower over local lettuces topped with fresh feta, sunflower sprouts & rosemary walnuts.  20
+ 4 oz King Salmon.  10

Pantry Fall Flatbread
Wagyu flatiron steak, sautéed mushroom, garlic &  shallots with a sheep & cow cheese blend topped with lemony arugula salad.  18
+ sunny-side up egg.  2

Avocado Toast
Sourdough ciabatta, mashed avocado, Green Goddess & pistachio pesto & house pickled Persian cucumber.  14
+ free range egg (sunny-side up).  2
+ local tomato. 2

Pixie Salad
Rio Gozo Pixie tangerine, Steel Farm beets & organic spinach, topped with fresh goat cheese honey roasted pistachio & local pea tendrils with Lemon sumac dressing. 18
+ 4 oz King Salmon.  10

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


Weekend Special

(Friday night - Sunday night)

Organic local vegetable & potato gratin with a black garlic sauce & Parmesan cream
+ Kurobuta pork loin wrapped with smoked bacon
+ House made pork belly
+ Slow braised pork cheek
+ King Salmon
+ Local caught Black Cod


The Wine Flights

This Week’s Flights
Central Coast Rhones
Featured Flights include 5 wines. $28 (pantry wine club $23)


1 | Viognier Aequorea 2017
Spanish Springs Vineyard, San Luis Obispo
A truly aromatic, cool-climate viognier that focuses on vibrancy, clarity & brilliance.

2 | Grenache Lumen 2015
Santa Barbara County
Medium-bodied with cinnamon, cranberry & nutmeg.

3 | Syrah Tensley 2016
Santa Barbara County
Lush & round with deep notes of plum, blackberries & smoked meats.

4 | Mourvedre Piedrasassi 2017
Harrison Clarke Vineyard, Ballard Canyon
Full bodied & smooth with fruit, leather & tobacco.

5 | Rising Tides LInne Calodo 2015
Willow Creek District, Paso Robles
Bright, ripe strawberries & candied cherries lead this vibrant blend. Healthy acidity comes across with notes of rhubarb, violets & blood orange. Soft aromas of sandalwood intermingle with the delicacy of falling rose petals.


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.

Sign Up to Keep Up . 222 East Main Street, Ventura, California 93001 . 805 641 9440

* * PLEASE NOTE: Thursday, March 21 we will be closing after lunch at 2:30pm for our Winemaker Dinner * *


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