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.
on the menu this week.
chef kelly’s specials.
Persimmon Salad
Coleman Farm lettuce, local persimmon, pomegranate, shaved Parmigiano, candied pecans & Channel Island pea tendrils tossed with pomegranate balsamic vinaigrette. 22
Add: +White Shrimp(2)10 +fresh prosciutto 5 +Nueske’s Bacon. 6
Chef Kelly’s Pasta
Fresh local herb linguine, tossed with a sweet Garleek, preserved lemon & green peppercorn alfredo sauce, topped with Parmiggiano, served with black garlic emulsion.
Choice of:
Surf n’Turf (Hangar Steak 8 oz & Shrimp). 71
Hangar Steak (8oz) 63
House made Pork belly. 44
Wild White Shrimp. 48
Ora King Salmon (6oz) 48
Local Seabass (6oz) 48
Add on: Chef’s wild mushrooms +7
Heirloom cherry tomato and fresh basil. +6
Basmati Rice & Organic Vegetable (GF)
Choice of:
Local Seabass. 40
Wild White Shrimp. 40
New Zealand Ora King Salmon. 40
House-made Pork Belly. 38
Hangar Steak (8oz) 56
Add on:
Chef’s Mushroom Blend. +7
Organic Spinach +3
Italian Black Truffle. +6
more specials.
Soup of the Day
Creamy Italian butter bean, garleek & Parmigiana. Topped with a rosemary walnut gremolata & served with dark wheat crostini. Bowl 19 / Cup 10
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
Grilled Tomino Cheese.
Grilled tomino (soft Italian cow milk cheese) with toasted baguette, caramelized cippolini onion, roasted walnuts & red grapes. 20
+Proscuitto wrapped 5
+Red’s Hot Honey 3
+ Chef’s Mushroom Blend 7
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
wine flights.
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2023 Moon Shadow Grenache Blanc
100% Grenache Blanc
Aromas of orange peel, Asian pear, and creamy vanilla meringue. The
palate offers flavors of ripe citrus and a hint of salt on popcorn,
balanced by a smooth mouthfeel and high acidity. Grapes are fermented
and aged in 50% new, 50% neutral French oak barrels, imparting
richness and complexity. Shadow Run Vineyards was established in 2007
by Les Evans, Susan Evans, and Aaron Hunt on a 150-acre ranch in Paso
Robles' rugged Creston area. Western Paso Robles is the epicenter of
California's Rhône plantings, with Pacific Ocean fogs just 14 miles
away and rare limestone soils creating ideal conditions for Grenache
Blanc. Warm days and cool nights allow the grapes to develop complex
flavors while retaining natural acidity.2024 Luna Hart Sauvignon Blanc
100% Sauvignon Blanc
Bright, vibrant, and full of energy, the 2024 Luna Hart Sauvignon
Blanc opens with lively aromas of lime tonic and fresh grapefruit
juice. The palate is equally expressive, offering flavors of
grapefruit skin, pomelo pith, and a touch of serrano pepper, balanced
by elevated acidity and a medium-plus body that delivers a crisp,
refreshing mouthfeel. Subtle hints of sandy earth and ocean air add
depth and nuance, reflecting the vineyard’s coastal terroir. Founded
in 2014 by winemaker Gretchen Voelcker, Luna Hart Wines embraces a
philosophy of minimal intervention, allowing the grapes and their site
to shine. This Sauvignon Blanc is a perfect example of her approach,
combining precision, freshness, and vibrant character in every sip.
2024 Birichino “Car Car Glou Glou Akashita”
100% Carignane
Car Car Glou Glou Akashita is a celebration of Carignane’s wild,
untamed spirit, grown from dry-farmed, head-trained old vines rooted
deep in the sandy loam of the Mokelumne River AVA. Here, warm days and
cool, river-cooled nights create a unique climate that preserves the
grape’s bright acidity and fresh, lively character. Birichino’s
approach honors the site and the vine, embracing gentle,
minimal-intervention winemaking. Partial carbonic maceration brings
out the grape’s natural juiciness and aromatic lift, resulting in a
wine that is feather-light yet full of personality. On the palate, it
dances with flavors of wild strawberry, tart cranberry, and subtle
spice, while a soft, playful fizz adds energy and charm.
2023 The Sneak Blend
36% Merlot, 32% Syrah, 14% Grenache, Nero d'Avola, Teroldego, and Malbec
Dark berry aromas mingle with cigar tobacco, cedar, and black pepper
on the nose. The plush palate has plenty of tannin for mid-term aging
and loads of spicy notes that balance the vibrant cherry-berry
character. Inspired by Henry Cline's rebellious spirit, The Sneak pays
tribute to the courage to challenge the status quo. As vineyard
manager and the youngest of the Cline family, Henry fought to save
Rhone vineyards threatened with removal, farming and harvesting the
challenged blocks of Grenache and Syrah off the clock to craft this
unconventional blend with winemaker Tom Gendall. The fruit comes from
the Cline estate ranch at the bottom of Sonoma Valley on the western
side of Carneros on an east-facing slope. Los Carneros is one of the
coolest spots in Napa-Sonoma due to its proximity to San Pablo Bay,
with cool afternoon breezes and morning fog keeping temperatures
rarely above 80°F creating wines with fresh, vibrant character and
natural acidity from slow, steady ripening.
Check with your server.
cheese + charcuterie.
To-Go Orders: Pre-order with a minimum of 4 hours (24 hours preferred) for proper preparation of your items and guaranteed availability.
Pantry Cheese Plate
4 house selected artisan cheeses served with seasonal and dried fruit, marcona almonds, toasted walnuts, gourmet marinated olives and baguette. 28 (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. 16
+ Meat. 6
Charcuterie Plate
2 select artisanal salami, Prosciutto and a daily market selection served with cornichon and course grain mustard. 16 (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. 18
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
favorite nibbles.
Tsar Nicoulai Caviar & Chips
Served with pickled shallot, seasoned crème fraiche and extra virgin olive oil Spanish chips.
Baeraii. 85
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 Holey Cow cheese. 13
+ Mini Haze Salad. 10
Hummus Plate
Our house-made hummus served with seasoned pita chips. 14
+ Extra Pita. 3
+ Sub Raw Veggies. 3
Smoked Salmon Plate
Served with roasted shallot, caper, goat cheese spread, house pickled Persian cucumber, red onion and toasted ciabatta. 25
Pantry Bruschetta
2 pieces of grilled ciabatta with ricotta cheese, walnut basil pesto, oven roasted tomatoes and drizzled with balsamic glaze. 18
+ Add An Extra Piece. 9
+ 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. 18
Truffle Butter
Vermont Creamery truffle butter and baguette. 12
Milk & Honey
A special pairing of artisan cheese and honey with ciabatta toast. 18
grilled sandwiches.
All sandwiches are served with house-made roasted garlic, grainy mustard aioli (except vegan & pb&j) with a side of Tony Packos Sweet Hot Pickles and grapes.
adds: Proscuitto, Turkey or Pastrami. 5 | Nueske’s Bacon. 6 | Burrata Cheese. 6 | Bleu Cheese. 4 | Roasted Tomato. 4.5 | Carmelized Onions. 3 | Fresh Tomato. 3 | Aioli. 2
Roasted Turkey and Pesto
Aged white cheddar and house-made basil walnut pesto. Whole 21 / 11 Half 11
Pantry Caprese
Fresh mozzarella with oven roasted tomato and basil walnut pesto on artisan ciabatta. Whole 20 / Half 11
Grilled Cheez
Vella rosemary jack and aged cheddar with caramelized onions. Whole 20 / Half 10.50
Old World Pastrami
With Holey Cow Swiss cheese. Whole 23 / Half 12
Gourmet PB&J
Big Spoon artisan peanut butter with house-made strawberry jam. Whole 18 / Half 10
Italiano!
A Pantry Favorite. Grilled Panini with Italian truffle cheese and baby arugula wrapped with prosciutto (no modifications). Whole 24 / Half 12.5
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 24 / Half 12.50
The Vegan
Avocado, local tomato, baby arugula and pickled onion dressing on sourdough ciabatta. Whole 20 / Half 11
mac n' cheese.
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. 50
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. 64
Small Mac Pan serves 2 entrées. 54
soups + salads.
Our soups are made from scratch and our salads are created with organic greens and local produce.
adds: King Salmon. 18 | Wild White Shrimp (2). 10 | Seasonal Fish. MP | Turkey 5 or Bacon. 6 | Bleu Cheese. 4 | Free Range Egg. 4 | Avocado. 4.5
Soup of the Day
Creamy Italian butter bean, garleek & Parmigiana. Topped with a rosemary walnut gremolata & served with dark wheat crostini. Bowl 19 / Cup 10
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 19 / Cup 10
+ White Shrimp (2). 10
+ Avocado. 4.5
• COLD TO HOLD: Cold Quart. 38
Fish Bowl (gluten-free)
Our spicy fish soup served with basmati rice, avocado and crème fraîche. 28
+ White Shrimp (2). 10
Persimmon Salad
Coleman Farm lettuce, local persimmon, pomegranate, shaved Parmigiano, candied pecans & Channel Island pea tendrils tossed with pomegranate balsamic vinaigrette. 22
Add: +White Shrimp(2)10 +fresh prosciutto 5 +Nueske’s Bacon. 6
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. 34 (Sub King Salmon or Shrimp)
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. 47
Add: Local Avocado 4.5
Pantry Haze
Coleman Farm lettuces topped with local strawberries, seasonal citrus, with house-made herb de Provence chèvre & toasted walnuts, served with our roast grape & olive viniagrette. Full 22 / Mini 12
Vegan Market Salad
Organic broccoli, corn, sweet summer pepper, zucchini, cauliflower & carrot over Coleman farm lettuces with curry roasted chickpeas, sunflower sprouts & rosemary walnuts. Served with our tomato tarragon vinaigrette. 24
+ Avocado. 4.5
+ Essex Street Feta. 3
+ Free Range Egg. 4
+ New Zealand King Salmon or Seabass. 18
+ White Shrimp(2) 10
Grilled Salmon Salad
Coleman Farm lettuces, tomato, cucumber, avocado, sunflower sprouts and lemon sumac vinaigrette. 36 (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. 26
Pantry Dinner Salad
Coleman Farm lettuces, tomato, Persian cucumber and sunflower sprouts, topped with lemon sumac vinaigrette. Full 18 / Mini 12
Pantry Side Salad
Coleman Farm lettuces with our roast grape & olive vinaigrette. 8
doggie menu.
Doggie Do’s & Don’ts
Your doggie is welcome to our patio dining area! Please be respectful of the rules below so that we can stay within Health Department guidelines.
1. Do not place your dog, even small ones, on the table, your lap or in a chair.
2. Avoid the “3 B’s”: Begging, Barking & Biting.
3. Your doggy cannot eat off your plate or drink from your glass. We have special bowls for them.
4. Your server is not allowed to touch your pup while working, it’s nothing personal!
5. Dogs must be kept on a leash and be within reach of their owner at all times.
6. Doggies are not allowed inside our Restaurant or Artisan Market (except, of course, Service Dogs).
Bark Bowl
Organic veggies (carrot & parsley), coconut Basmati Rice, ground beef, organic turkey and king salmon. 10
+ Cage Free Egg. 4
Ocean Pride salmon skin treats. 2
Bowl of water. Complimentary, always.
sunday eggy things.
adds: Pork Belly. MP | Nueske’s Applewood Smoked Bacon. 6 | Fra’mani Rosemary Ham. 5 | Saag’s Roast Turkey. 5 | Italian Proscuitto. 5 | Local Organic Egg. 3 | Avocado. 4.5
special this sunday.
Mushroom Toast
Grilled ciabatta topped with fresh Buratta & Chef’s Mushroms drizzled with balsamic glaze & served with 2 sunny side up eggs. 24
Green Eggs & Ham Scramble
Rosemary ham, organic spinach, caramelized onion scrambled with 3 eggs, topped with aged white cheddar. 22
Served with roast potatoes & sourdough toast. (Sub Feta +2)
Organic Blueberry & Vanilla Pancakes with Runamok Organic Maple Syrup
Full 20/ Single 12
+Banana 2 +Strawberry 2 +All fruit 3 +Walnut 2
Chef Kel’s Pancakes
Chocolate chip pancakes with Big Spoon peanut butter, banana & Runamok Organic maple syrup. 26
always available.
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
brunchy drinks.
Mimosa sparkling wine with choice of Perricone Farms pink grapefruit, tangerine, pineapple orange or orange 10
Bloody Mary our house recipe made with Soju & lots of pickled veggies. 14 (with bacon 16)
Michelada our house recipe made with Calidad, rimmed with tajin & lime. 10
Sangria. Red or white wine with seasonal fruit & sparkling wine. Glass 12/ Carafe 40
desserts.
House-made Paradise Pantry Desserts
Organic Pumpkin Cheesecake
Organic pumpkin cheesecake with pecan crust and salted caramel. 14
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, Marcona almonds and caramel sauce served with Mascarpone vanilla whip.
drinks.
Beers
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%)
Hard Beverages and Ciders
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)
Cocktails
White Port & Tonic Manoella 10 Year White Porto with Fever Tree Tonic over ice
Honey Bee White or red Jardesca, passionfruit, jasmine green iced tea & honey. Served with honey syrup & sparkling wine
Bitter Bob Bresca vermouth, Moscato & brut sparkling wine
Aperitif Spritzer Sirene Americano Rosso Aperitivo, tangerine juice topped with Moscato di Asti & Citrus (17% ABV)
Sangria Red or White wine, fruit & sparkling
Mimosa Sparkling wine with Pink Grapefruit, Tangerine or Orange
Bloody Mary Our house recipe of the classic brunch cocktail, served with lots of pickled veggies
More Beverages
Saratoga (28oz) 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).
Kif Kefir Water Passionfruit Lemongrass, Guava Basil or Cherry, Lime, Mint
Revel Kombucha OM (Lavender Blackberry) or Pink Moment (Ginger, Hibiscus)
Perricone Farm Juice Tangerine, Orange, Grapefruit or Pineapple Orange
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.