easter brunch.

Sunday, March 31 | Serving from 10:30am - 3:00pm | Reservations suggested.

Organic Blueberry & Vanilla Pancakes   18  
With Runamok Organic Maple Syrup. (Sub Chocolate Chips)  
+ Banana.  2    + Strawberry. 2    + All Fruit.  3   + Walnuts.  2

Chef Kel’s Pancakes  22
Chocolate chip pancakes with Big Spoon peanut butter, banana and Runamok Organic Maple Syrup.

Pancake Cristo  20  
Fra’mani Rosemary ham, Holey cow cheese, house-made strawberry jam on vanilla pancake.

The Best Chile Verde Omelette EVER   26
Slow cooked Kurobuta pork verde and crème fraiche topped with aged white cheddar and served with “Borracho” Piquinto beans, homemade corn tortillas and Pantry potatoes.

Wagyu Filet Mignon (5oz) & Eggs   48
With 2 free-range eggs, roast baby potato, house aioli sauce and sourdough toast.

House Pork Belly (5oz) & Eggs   30
With 2 free-range eggs, roast baby potato, house aioli sauce and sourdough toast.

Magic Mushroom Scramble   20
Chef’s Mushroom Blend, organic spigarello, caramelized onion, scrambled with 3 eggs, Holey Cow cheese with roast potatoes and toast.   
+ House-made Pork Belly OR Wine Braised Duck Leg.  8    + Nueske’s Smoked Bacon, Fra’mani Rosemary Ham or Hobb’s Turkey.  5

Market Vegetable Scramble   20
Organic seasonal vegetable scrambled with 3 eggs, Holey Cow cheese with Pantry potato and sourdough toast.
+ Wild White Shrimp (2).  8    + Nueske’s Smoked Bacon, Fra’mani Rosemary Ham or Hobb’s Turkey. 5  + House-made Pork Belly OR Wine Braised Duck Leg.  8     

Eggs Over Italy     Half 14  /  Whole   25      
Our signature Italiano topped with sunny-side-up eggs.

Breakfast Grilled Cheese   20
Rosemary Jack, Aged Cheddar and caramelized onions with 2 scrambled eggs.
+ House-made Pork Belly OR Wine Braised Duck Leg.  8     + Nueske’s Smoked Bacon, Fra’mani Rosemary Ham or Hobb’s Turkey.  5

Pantry Breakfast Sandwich    22
Scrambled eggs, Holey Cow cheese, caramelized onion, heirloom tomato and arugula with roast garlic aioli on sourdough.
+ House-made Pork Belly OR Wine Braised Duck Leg.  8     + Nueske’s Smoked Bacon, Fra’mani Rosemary Ham or Hobb’s Turkey.  5

Breakfast Bruschetta   22
2 pieces of grilled ciabatta with burrata, walnut basil pesto, and oven roasted tomatoes, drizzled with balsamic glaze and 2 eggs.

Breakfast Mac   25         
Standard Mac with Nueske’s bacon & sunny-side up egg.

Kel’s Killer MAC 25
Italian black truffle, wild mushroom blend, caramelized shallot and roast garlic cheese sauce topped with parmesean crust.
+ House-made Pork Belly.  8 + Nueske’s Bacon. 5 + Local Lobster.  22

Lobster MAC 30
Local lobster, Dungeness crab, braised leek topped with Parm Heb crust.  
+ Chef’s Mushroom Mix.  6

Chef Kelly’s Pasta
Homemade sun dried tomato fettuccini tossed with braised fennel and leek alfredo sauce topped with Parmigiano Reggiano.  Garnished with black garlic aioli.  
Choice of: 
Local Lobster Tail.  50       
Wagyu Filet Mignon (5oz).  56    
Surf n’Turf (Lobster & Filet).  78   
New Zealand Seabass (6oz).  44
Ora King Salmon (6oz).  44      
Wild White Shrimp.  44    
Wine Braised Duck Leg (3oz).  38   
House-made Porkbelly.  40       
+ Italian Black Truffle Spread. 5   + Chef’s Mushroom Mix.  6

Basmati Rice & Organic Vegetable (Gluten-Free)
Choice of:
Local Lobster Tail.  42     
Wagyu Filet Mignon (5oz).  48    
Surf n’Turf (Lobster & Filet). 70    
New Zealand Seabass (6oz). 36
Ora King Salmon (6oz).  36     
Wild White Shrimp.  36       
Wine Braised Duck Leg (3oz).  30    
House-made Porkbelly. 32
+ Italian Black Truffle Spread. 5   + Chef’s Mushroom Mix.  6

Pantry Quiche  17
Fra’mani Rosemary ham, spinach, mushroom and caramelized shallot with Holey Cow cheese, served with Pantry potatoes. 
+ Mini Haze Salad. 10.   + Side Salad. 5

Seafood Cakes  34
Dungeness crab, local lobster, white shrimp and scallops lightly fried with panko crust served with preserved lemon caper aioli & Ojai Roots green salad.   
+ Free Range Egg.  3

Tsar Nicoulai Cold Smoked Salmon 25
Served with roasted shallot, caper, goat cheese spread, pickled Persian cucumber, red onion, micro sprouts and Spelt wheat sourdough. 

Avocado Toast   17
Mashed avocado, Green Goddess and pistachio pesto. Local misko sprouts on  Spelt wheat sourdough served with pickled Persian cucumber.   
+ Local Tomato. 3     + Free Range Egg.  3     + Nueske’s Applewood Smoked Bacon.  5

Wagyu Filet Mignon Tartare  28
Served with pickled shallot, seasoned crème fraiche and house crostini.

Spanish Anchovy & Olive Oil  18
With slivered Gordal olive, flat leaf parsley and cracked pepper.  Served with toasted baguette.

Grilled Seabass, Ora King Salmon, or Wild White Shrimp   30. (Sub seared scallops  +10)   
Over salad of organic spinach, shaved red onion, Parmigiano and our house tomato tarragon vinaigrette served with preserved lemon caper aioli and grilled lemon.

Caviar Bites 38 (Sub Smoked Salmon 20)
Sterling Caviar, trout roe, pickled shallot, seasoned crème fraiche and minced Persian cucumber on roast potato cake.  

Tsar Nicoulai Caviar & Chips MP
With pickled shallot, seasoned crème fraiche and EVOO chips.     
Choice of:     
Baeraii.  80  
Select.  90
Imperial Osetra. 190        
Trout Roe or Smoked Trout Roe.  35

Pantry Flatbread   25
Truffle and herb mornay sauce, Wild mushroom, braised shallot         
+ Free Range Egg.  3     + Nueske’s Applewood Smoked Bacon.  5   +Italian Prosciutto. 5

Market Salad 21 (Vegan)
Organic broccoli, cauliflower, Hakurai turnip, hericot vert and carrots over local lettuces with curry chick peas, sunflower sprouts and rosemary walnuts. 
+ Essex Street Feta.  3   + Avocado. 3    + Free Range Egg.  3    + White Shrimp(2). 8   + Ora King Salmon or Seabass. 16  

Roasted Beet Cobb 20
Local beet, Nueske’s smoked bacon, Persian cucumber, shaved red onion, Point Reyes Blue Cheese, candied pecans and a soft boiled egg over spinach with spring herb vinaigrette.    
+ Avocado. 3   + White Shrimp(2). 8   + Local Lobster.  22

Grilled Salmon Salad 30
Local lettuces, tomato, cucumber, avocado, sunflower sprouts and lemon sumac vinaigrette.

Pantry Haze  18 Full / 12 Mini
Local lettuces topped with herb, lavender and local honey chevre, strawberry, cara cara & toasted walnuts, served with house dressing.
+ Free Range Egg.  3      + Seabass.  16     + Ora King Salmon. 16    + White Shrimp. 8  

Soup of the Day  18 Bowl / 12 Cup  TBD

“Spicy Fish Soup” 18 Bowl / 10 Cup (Dairy Free & Gluten-Free)
Fresh fish in a white wine, saffron & tomato broth with roasted peppers, garlic and herbs, topped with micro cilantro.               
+ White Shrimp (2). 8     + Seared Sea Scallop. 10     + Avocado. 3 

Pâté Sampler   24
A sampling of 3 house made pâtés of your choice, served with cornichons and crostini.    
Choose from the following:
• Vegan mushroom & pistachio with marsala figs     
• Artichoke heart, sundried tomato, olives & goat cheese    
• Duck Rillette    
• House made duck liver mousse     
• Country pâté (Duck & Pork) with Pistachios and herbs        
+ Minced Truffle Spread. 5

Pantry Cheese Plate  25 (Serves 2) 
4 house selected artisan cheeses served with seasonal and dried fruit, marcona almonds, toasted walnuts, olives and baguette.                    

Charcuterie Plate
Select artisanal salami, Prosciutto and a daily market selection served with cornichon and course grain mustard.  
+ Side of Pita or Herbed Crostini. 3    

Hummus Plate 15
Our fresh hummus served with house made pita chips.  
+ Mediteranean Olives. 3     + Roasted Tomato. 3      + Heirloom Tomato. 3

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