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

May 15 - 21

Menu ala Paradise

Kel’s Killer Mac n’ Cheese
Nueske’s smoked bacon, organic broccoli, caramelized shallots, herb & roasted garlic with Parmesan crust. 25 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 Day
Creamy organic butternut squash with Allepo chile oil & toasted pepita seeds. 14 Bowl . 8 Cup

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

Pantry Flatbread
Local, organic mushrooms, kale, & shallots with a truffle Fontina cream sauce & balsamic glaze.
+Rio Gozo Farm egg Sunny-side-up.  2.50 
+La Quercia proscuitto. 4 
+Nueske’s Bacon.  4

Avocado Toast
Sourdough ciabatta, mashed avocado, Green Goddess & pistachio pesto & house pickled Persian cucumber.  14
+ Rio Gozo sunny-side up egg.  2.50
+ 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


Pantry Burgers

Burger Week May 16 - 21
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!  17
+ aged white cheddar, Red Dragon, Holey Cow or Blu d’Auverne.  2

With the addition of avocado & aged white cheddar.  20

The Forager
With the addition of portobello mushrooms, caramelized shallots & Swiss-style Holey Cow cheese.  21

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


The Wine Flights


This Week’s Flights
Dashe Cellars
The Featured Selection Includes 4 wines
$17 ($12 Wine Club Member)

1 | 2017 Chenin Blanc “Concrete Cuvee”
Nose of flint or wet stone, grapefruit, honey, pear, and highlights of apricot. Wonderful balance of acid and fruit, flavors of honey, quince and apricot, grapefruit, pear, minerals, and a crisp, lively, and persistent finish.

2 | 2017 Zinfandel “Mendocino Cuvee”
Mendocino County
Aromas of black raspberry, pomegranate, cranberry, and minerals, followed by hints of spice, white pepper, rose, and violets. Lush and full-bodied. Velvety texture, beautiful red fruit. Great acidity and a balance of sweetness with a long finish.

3 | 2017 Zinfandel
This wine is very aromatic with black cherry, black raspberry, and pomegranate. Mixed with hints of cassis, chocolate, and slight pepper. Lush, lively texture with lovely black cherry and pomegranate fruit, bright acidity to balance the sweet fruit flavors, black pepper and clove spice, and a long, lively finish of black cherry, raspberry, and hints of cocoa powder.

4 | 2015 The Comet
Sonoma County
This wine is dark in color and bright and bubbly in acidity. Cherry and vanilla flavors complement one another alongside a dusty texture and finishing hit of black pepper.


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