Order during business hours:
Call us at 805 641 9440 if lines are busy, email hello@paradisepantry.com.

See more in the restaurant where the specials are always freshly updating.

chef kelly’s specials.

Chef Kelly Pasta
House made Opal basil infused fettuccini tossed with yellow sweet drop pepper, lemon verbena & braised leek cream sauce served with black garlic emulsion.  
Choice of:
Surf n’Turf (Hanger Steak 8 oz & Shrimp). 70
Wild White Shrimp. 48
New Zealand Ora King Salmon.  48
Branzino (6oz) 48
House-made Pork Belly. 44
Hangar Steak (8oz) 60
Add on: Chef’s wild mushrooms +8

Basmati Rice & Organic Vegetable (GF)
Choice of:
Wild White Shrimp. 44
New Zealand Ora King Salmon.  44
Branzino (6oz) 44
House-made Pork Belly. 40
Hangar Steak (8oz) 56
Add on:
Chef’s Mushroom Blend. +8
Organic Spinach +3
Italian Black Truffle. +6

more specials.

Soup of the Day “Tomato Bisque”. 22 Bowl / 12 Cup
Local heirloom tomato, lemon verbena & basil bisque topped with toasted pine nuts & served with Café Ficelle baguette. (Vegetarian & GF)
+ Smoked bacon. 3 

Summer Tomato Salad   **vegan
Coleman Farm mixed lettuces & Juliet tomatoes, toasted pine nuts, basil seasoned quinoa & our vegan lemon miso & poppyseed dressing. 25/16
+ 2 oz Gioja Burrata 6
+ Smoked Bacon. 6  

Kel’s Killer Mac “Truffle Mac”
Etto Trombe pasta, Italian Black Truffle, chef mushroom mix, caramelized onion & roast garlic topped with Parm herb crust.  27
+House made Pork Belly.  10
+Nueske’s Bacon. 6
+Free Range Egg.  4

Mushroom Toast
Grilled ciabatta topped with fresh ricotta & Chef’s Mushrooms drizzled with balsamic glaze, sprinkled with Parmigiano. 20

 Caviar Bites
Tsar Nicolai Caviar and Wild Trout Roe, seasoned crème fraîche, Persian cucumber, local micro greens and pickled shallots on potato cakes. 40

Weekend Wine Flight.

Carboniste "Swim" (Batch 003), California Carbonated Wine
41% Albariño, 21% Pinot Noir, 14% Chardonnay, 11% Primitivo, 7% Carignan, 4.5% Pinot Grigio, 1.5% Chenin Blanc
From pockets of coastal vineyards across California, where maritime air helps preserve snappy acidity. This multi-varietal blend undergoes base fermentation and gentle aging in neutral oak barrels before being artificially carbonated—a technique designed to capture the fresh, primary fruit without the heavier bready textures of traditional method secondary fermentation. It breaks the mold of classic domestic sparkling, prioritizing a fun, high-energy profile. Green apple, underripe peach, and a touch of vanilla cream on the nose.

2025 Lucy "Pico Blanco," Monterey County White Wine
70% Pinot Gris, 30% Pinot Blanc
From two distinct, cool terroirs in Monterey County: the Santa Lucia Highlands, packed with decomposed granite soils, and the Chalone Vineyard, famous for its limestone. Cold Pacific winds and dense morning fog blanket these vines, stalling sugar development and extending hang time for optimum phenolic maturity. Fermented entirely with indigenous yeasts in 100% neutral oak barrels to yield structural depth without taking on woody flavors. White peach, Meyer lemon, and honeysuckle give way to lychee and crisp pear.

Itri Cellars "Chapter Three: Feisty"
95% Sangiovese, 5% Primitivo
Primarily from sun-drenched vineyards in the Santa Ynez Valley, balanced by a small parcel of Primitivo from Monterey County. The grapes undergo a native carbonic co-fermentation, a process that extracts vibrant color and aromatic intensity while keeping harsh tannins at bay. The wine is racked into neutral barrels for a short four months before finishing its maturation cycle in stainless steel tanks to trap its electric, unadulterated freshness. Cranberry, thyme, violet petals, and cracked black pepper.

2023 Dreamcote "Whole Berry" Pinot Noir
100% Pinot Noir
From the corridors of the Sta. Rita Hills AVA, where calcium-rich soils and oceanic drafts impose natural restriction on the vines. This bottling utilizes a 100% whole-berry, partial carbonic fermentation method, so the fruit retains its soft, playful texture while minimizing dry, tannic wood influences. It strips away the heavy, over-extracted style of typical California iterations in favor of fresh and glou-glou style. Aroma of pomegranate and hibiscus with an earthy forest floor note.

Pantry Cheese Plate
4 house selected artisan cheeses served with seasonal and dried fruit, marcona almonds, toasted walnuts, gourmet marinated olives and baguette. 30 (serves 2) . 10 per additional person

Mini Cheese Plate
Perfect for one — two house selected artisan cheeses served with seasonal and dried fruit, marcona almonds, toasted walnuts, gourmet marinated olives and baguette.  18
+ Meat. 7

Charcuterie Plate 
2 select artisanal salami, Prosciutto and a daily market selection served with cornichon and course grain mustard. 20 (serves 2-4)
+ Side of Pita or Herbed Crostini.  3
+ Side of Pâté. 8

Pâté Plate
Single 3oz. portion of your choice of house-made pâté served with herbed crostini and accoutrement.  20

Pâté Sampler
A sampling of 3 house-made pâtés of your choice, served with cornichons and crostini.  25

Choose from the following:
• Vegan mushroom and pistachio with marsala figs
• Artichoke heart with sundried tomato, olives and goat cheese
• Duck Rillettes
• House made duck liver mousse (add black truffle +3)
• Duck liver and pork with pistachios, roast garlic & butter

Add-on:
+ Minced truffle spread. 6

Tsar Nicoulai Caviar & Chips
Served with pickled shallot, seasoned crème fraiche and extra virgin olive oil Spanish chips.
Select. 90
Classic.  65
Imperial. 190
Golden Pearl Trout Roe  35 

Caviar Bites
Tsar Nicolai Caviar and Golden Pearl Trout roe, seasoned crème fraîche, minced  Persian cucumber and pickled shallots on roasted potato cake. 40

Avocado Toast
Sourdough ciabatta, mashed avocado, pickled Persian cucumber, Green Goddess Dressing and pistachio pesto. 18
+ Local Tomato. 3
+ Free Range Egg.  4

Pantry Quiche (lunch only)
Fra’mani Rosemary ham, spinach, mushroom and Pt Reyes toma cheese. 15  
+ Mini Haze Salad.  15

Hummus Plate
Our house-made hummus served with seasoned warm pita. 16
+ Extra Pita.  4
+ Sub Raw Veggies.  3

Smoked Salmon Plate
Served with roasted shallot, caper, goat cheese spread, house pickled Persian cucumber, red onion and toasted ciabatta. 26

Pantry Bruschetta
2 pieces of grilled ciabatta with ricotta cheese, walnut basil pesto, oven roasted tomatoes and drizzled with balsamic glaze.  20
+ Prosciutto. 5

Pantry Dipping Oil
Fresh baguette with local California Corto olive oil, sel gris, cracked pepper, balsamic and freshly grated Parmesan.  12

Spanish Anchovy & Local Olive Oil
With slivered Gordal Olives, flat leaf parsley and cracked pepper, served with toasted baguette. 20

Truffle Butter
Vermont Creamery truffle butter and baguette. 12

Milk & Honey
A special pairing of artisan cheese and honey with ciabatta toast.  18

Roasted Turkey and Pesto
Aged white cheddar and house-made basil walnut pesto.  Whole 22 / Half 11.50

Pantry Caprese
Fresh mozzarella with oven roasted tomato and basil walnut pesto on artisan ciabatta.  Whole 21 / Half 11

Grilled Cheez
Vella rosemary jack and aged cheddar with caramelized onions.  Whole 21 / Half 11

Old World Pastrami
With Pt Reyes Toma cheese. Whole 24 / Half 12.50

Gourmet PB&J
Big Spoon artisan peanut butter with house-made strawberry jam.  Whole 20 / Half 10

Italiano!
A Pantry Favorite. Grilled Panini with Italian truffle cheese and baby arugula wrapped with prosciutto (no modifications).  Whole 25 / Half 13

Ono Melt
Roasted Ono mixed with house aioli, fresh herbs, capers, leeks, fennel and celery served open-faced with tomato and arugula on artisan bread, topped with melted aged white cheddar.  Whole 25 / Half 13

The Vegan
Avocado, local tomato, baby arugula and pickled onion dressing on sourdough ciabatta.  Whole 21 / Half 11

Standard Mac.
Etto pasta in our blend of 3 artisan cheeses with a Parmesan Herb crust.  20
+ Free Range Egg.  4
+ House-made Pork Belly. 10
+ Nueske’s Smoked Bacon. 6
+ Chef’s Mushroom Mix. 7
• COLD TO HOLD: Mac Meal for 2 with Pantry dinner salad. 45
Small Mac Pan serves 2 entrées. 40
Family Mac Pan serves 6-8 entrées. 75

 Kel’s Killer Mac “Truffle Mac”
Etto Trombe pasta, Italian Black Truffle, chef mushroom mix, caramelized onion & roast garlic topped with Parm herb crust.  27
+House made Pork Belly.  10
+ Nueske’s Bacon. 6
+ Free Range Egg.  4

• COLD TO HOLD: Mac Meal for 2 with Pantry dinner salad. 59
Small Mac Pan serves 2 entrées. 54

Soup of the Day “Tomato Bisque”. 22 Bowl / 12 Cup
Local heirloom tomato, lemon verbena & basil bisque topped with toasted pine nuts & served with Café Ficelle baguette. (Vegetarian & GF)
+Nueske’s Applewood Smoked bacon. 3        

Spicy Fish Soup (dairy-free & gluten-free)
Fresh Ono & King salmon in a broth of white wine, saffron roast tomato with mixed peppers, vegetables, garlic & herbs, topped with micro cilantro.  Bowl 22 / Cup 12
+ White Shrimp (2). 10
+ Avocado. 4.5
• COLD TO HOLD: Cold Quart. 44

Fish Bowl (gluten-free)
Our spicy fish soup served with basmati rice, avocado and crème fraîche. 30
+ White Shrimp (2). 10

Branzino & Spinach
Grilled Branzino over salad of organic spinach, pickled onion and Parmigiano. Topped with our house-made tomato tarragon vinaigrette. Served with preserved lemon caper aioli and grilled lemon. 36 (Sub Shrimp or Salmon)

Seared Hangar Steak & Arugula Salad
8 oz Seared Hangar Steak, organic arugula, pickled onion & Parmigiano tossed in our tomato tarragon vinaigrette & served with preserved lemon caper aioli.   48
Add:   Local Avocado  4.5

Pantry Haze
Coleman Farm lettuces topped with local strawberries, seasonal fruit, with house-made herb de Provence chèvre & toasted walnuts, served with our roast grape & olive viniagrette.  Full 23 / Mini 15

Vegan Market Salad
Organic broccoli, cauliflower, green bean, sweet pepper, corn & carrot over Coleman farm lettuces with curry roasted chickpeas, sunflower sprouts & rosemary walnuts. Served with our tomato tarragon vinaigrette. 25
+ Avocado. 4.5
+ Essex Street Feta. 3     
+ Free Range Egg. 4
+ New Zealand King Salmon. 20  
+ White Shrimp(2) 10

Grilled Salmon Salad
Coleman Farm lettuces, tomato, cucumber, avocado, sunflower sprouts and lemon sumac vinaigrette. 38 (sub shrimp or weekly fresh selection)

Roasted Ono Salad
Roasted Ono mixed with house aioli, fresh herbs, capers, leeks, fennel and celery, served on top of Coleman Farm lettuces with tomato, cucumber and crostini, with tomato tarragon vinaigrette.  28    

Pantry Dinner Salad
Coleman Farm lettuces, tomato, Persian cucumber and sunflower sprouts, topped with lemon sumac vinaigrette. Full 19 / Mini 13

Pantry Side Salad
Coleman Farm lettuces with our roast grape & olive vinaigrette.  8

Eggs, Potatoes, Toast
2 free range eggs, roasted baby potato, house-made aioli sauce and sourdough toast. 18
+ Hangar Steak 8oz. 55
+ Porkbelly.  32

Magic Mushroom Scramble
Chef mushroom mix scrambled with 3 free range eggs, Holey Cow cheese with roasted potatoes and sourdough toast. 22
+ Wild White Shrimp (2). 10
+ House-made Pork Belly.  10
+ Nueske’s Smoked Bacon 6
+ Fra’mani Rosemary Ham or Hobb’s Turkey.  5

Market Vegetable Scramble
Organic seasonal vegetable scrambled with 3 free range eggs, Holey Cow cheese with roasted potatoes and sourdough toast. 22
+ Wild White Shrimp (2). 10
+ House-made Pork Belly.  10
+ Nueske’s Smoked Bacon 6
+ Fra’mani Rosemary Ham or Hobb’s Turkey.  5

Breakfast Bruschetta
2 free range eggs on 2 pieces of grilled ciabatta with burrata cheese, walnut basil pesto, oven roasted tomatoes and drizzled with balsamic glaze.  24

Breakfast Grilled Cheese
Rosemary Jack, aged Cheddar and caramelized onions with 2 free range scrambled eggs. 24
+ House-made Porkbelly.  8
+ Nueske’s Smoked Bacon 6
+ Fra’mani Rosemary Ham or Hobb’s Turkey.  5

Eggs Over Italy
Our Italiano sandwich topped with sunny-side up free range eggs. Whole 28 / Half 15

Pantry Breakfast Sandwich
Free range scrambled eggs, Holey Cow cheese, caramelized onion, heirloom tomato and arugula with roasted garlic aioli on sourdough.  24
+ House-made Pork Belly.  10
+ Nueske’s Smoked Bacon 6
+ Fra’mani Rosemary Ham or Hobb’s Turkey.  5

Pantry Cristo
Fra’mani Rosemary ham, Holey cow cheese, house-made strawberry jam on battered and grilled brioche. 18

Breakfast Mac
Standard Mac topped with Parmesan herb crust, Nueske’s bacon and a sunny side up free range egg.  24

Smoked Salmon Plate
Tsar Nicolai cold smoked salmon served with our roasted shallot, caper and goat cheese spread, house pickled Persian cucumber, shaved red onion and toasted ciabatta. 25

Avocado Toast
Sourdough ciabatta, mashed avocado, Green Goddess Dressing, pistachio pesto and pickled Persian cucumber. 18

Pantry Quiche
Fra’mani ham, spinach, mushroom, caramelized shallots and Holey Cow cheese. 13 
+ Mini Haze Salad.  10

Meyer Lemon Pie
Rosemary walnut crust with berry sauce and Mascarpone whipped cream. 14

Milk & Honey
Chef’s selection of artisan cheese and lavender honey served with grilled ciabatta.  18

Burrata & Berries
Fresh Burrata over fresh berries and seasonal fruit, drizzled with olive oil. Served with grilled ciabatta.  16

Dark Chocolate Pot de Crème
Served with our mixed berry Rosé sauce and Mascarpone vanilla whipped cream.  14 

Butterscotch Pot de Crème
Finished with caramel sauce, crème fraîche and sel gris.  13

Snicker Pot
Our famous butterscotch pots de creme with the addition of roasted peanut & Local chocolate chip. 15

Vanilla Bean Crème Brûlée
Served with mixed berry rosé sauce.  13

Banana Bread Pudding (Not Available)
Brioche and banana with bit o’ cinnamon and Runamok Maple syrup topped with Big Spoon Almond Butter, Valencia almonds and caramel sauce served with Mascarpone vanilla whip. 16

Domestic
Ventura Coast Purple Tears West IPA
Enegren Edil-Pils or Black Lager
Pizza Port Swami’s IPA
Island Brewing Paradise Pale Ale or Tropical Lager
Avery Brewing Ellie’s Brown Ale
Casa Agria Space Craze
Almanac Love Hazy IPA
North Coast Brewing Old #38 Stout
Smog City Coffee Porter or Sabertooth Squirrel Hoppy Amber Ale
Hopski Lager
CalidadMexican Style Lager.6

Imported
Schonramer Gold, Pilsner, Dunkel
Paulaner Grapefruit Radler
Sam Smith’s Organic Lager
St. Peter’s Organic English Ale
Menebrea Ambarata Amber Lager
HitachinoNestYuzu Lager

Non-Alcoholic (~0.5%)
Sober Carpenter Red Ale
Untitled Art Mango Dragonfruit Sour or Juicy IPA
Einbecker Pilsner
BitburgerDrive Pilsner (0.0%)

Ysidro“Sake Spritz” Grapefruit Seasalt
Apiary Drink Your Flowers Kombucha
Elderberry Echinacea, Tumeric Ginger or Jasmine Hops
JK Traverse  Tart Cherry Cider
Anna’s Cider Cucumber Ginger or Rose Cider
Ethic Cider Gravitude Dry Cider 500mL or Scarlett (Apple, Blackberry Raspberry)
Galipette Cider Brut, France

Pomarina Brut Sidre, Sidra de Asturias DOP, Spain  (750mL)
Bristol’s Trees of Antiquity (750mL)
Obsidian Winery Pear Blanc(500mL)
Scar of the Sea Apple, Sauvignon Blanc & Lime Leaves(375mL)
KR Hierloom Apple, SLO (750mL)

Vellamo Still or Sparkling Water.
Fentiman’s Sodas Curiosity Cola, Ginger Beer, Rose Lemon
Lolo Hop Infused Beverages Yuzu Orange
Hanks Old Fashion Soda Diet Root Beer, Root Beer, Vanilla Cream, Black Cherry
Apricot Lane Lemonade 9 Mandarin, Orange Blossom Honey or Blood Orange
Lori’s Lemonade Lavender or Strawberry
Casamara Amaro Soda
Alta (Amaro inspired)
Sera (Paloma inspired).
Onda (Sicilian style Botanical Soda).
Revel Kombucha OM (Lavender Blackberry) or Pink Moment (Ginger, Hibiscus)

Lovely Bunch Apple Juice or Sparkling Apple Juice
Tost Sparkling Ginger White Tea Cranberry or Rose(Elderberry)
Teamotions Iced Tea Passionfruit Jasmine Green
Teamotions Hot Tea Vanilla Earl Grey, Passionfruit Jasmine Green, Apple Cinnamon Chamomile, Coconut Rooibos Chai, Peppermint Cream
Beacon Coffee French Press

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 you a delicious meal. Because we are a small restaurant take out on this scale is new to us and we are working extra hard to make it feel like Paradise in your own home.

GIFT CARDS: Our community has kept us positive and looking forward with their support. For those who are unable to pick up but would like to support, here’s your chance.

Purchasing a gift card directly supports our staff and restaurant. These cards never expire and make excellent gifts. Stop in and pick up a few today or order here and raincheck your next Wine Flight or whatever.