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’s Pasta
Homemade Local herb infused fettucine with a green garlic, leek & spigarello alfredo, topped with Parmiggiano, garnished with black garlic emulsion.    
Choice of:
Surf n’Turf (Hangar Steak 8 oz & Shrimp). 71
Hangar Steak (8oz) 63
House made Pork belly. 44
Wine Braised Bone in Duck leg.  46
Wild White Shrimp.  48
Ora King Salmon (6oz) 48
Local Seabass(6oz) 48
Add on: Chef’s wild mushrooms +6|
Italian black truffle spread. +5

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. +6
Italian Black Truffle. +5

more specials.

Soup of the Day
Cream of Potato, Leek & Duck Confit. Served with dark wheat crostini. 19 Bowl / 10 cup

Buddah Bowl
Organic vegetable, baked tofu and brown rice stir fry over baby spinach & topped with Red’s housemade kimchi & toasted sunflower seeds. 26

Kel’s Killer Mac “Truffle Mac”
Etto Trombe pasta, Italian Black Truffle, chef mushroom mix, caramelized onion & roast garlic topped with Parm herb crust.  26
+House made Pork Belly.  8
+Nueske’s Bacon. 5
+Free Range Egg.  3

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

 Mushroom Toast
Grilled ciabatta topped with fresh Buratta & Chef’s Mushrooms drizzled with balsamic glaze, sprinkled with Parmigiano. 18

Whipped feta
Whipped Essex Street Greek feta topped with toasted pine nut served with our artichoke heart & sweet pepper tapenade, local micro greens & house made flatbread. 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

Pantry Cheese Plate
4 house selected artisan cheeses served with seasonal and dried fruit, marcona almonds, toasted walnuts, gourmet marinated olives and baguette. 25 (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
• House made chicken and duck liver mousse with black truffle +2
• Duck liver and pork with pistachios, roast garlic & butter

Add-on:
+ Minced truffle spread. 5

Tsar Nicoulai Caviar & Chips
Served with pickled shallot, seasoned crème fraiche and extra virgin olive oil Spanish chips.
Baeraii. 85
Select. 90
Classic.  65
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.  3

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 burrata 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

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

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. 8
+ Nueske’s Smoked Bacon. 5
+ Chef’s Mushroom Mix. 6
• 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.  26
+House made Pork Belly.  8
+ Nueske’s Bacon. 5
+ Free Range Egg.  4

• COLD TO HOLD: Mac Meal for 2 with Pantry dinner salad. 62
Small Mac Pan serves 2 entrées. 52

Soup of the Day - Cream of Potato, Leek with Duck Confit
Served with dark wheat crostini. 19 Bowl / 10 cup

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). 8
+ 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). 8

Local Seabass & Spinach
Grilled seabass 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. 32 (Sub King Salmon or Shrimp)

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 20 / Mini 12

Vegan Market Salad
Organic broccolini, yellow cauliflower, haricot vert, roast beet, Delicate squash and carrots over Coleman Farm lettuces with curried chickpeas, sunflower sprouts and rosemary walnuts, served with tomato tarragon vinaigrette.    22
+ Avocado. 4.5
+ Essex Street Feta. 3     
+ Free Range Egg. 4
+ New Zealand King Salmon or Seabass. 16  
+ White Shrimp(2) 8

Grilled Salmon Salad
Coleman Farm lettuces, tomato, cucumber, avocado, sunflower sprouts and lemon sumac vinaigrette. 32 (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.  24    

Pantry Dinner Salad
Coleman Farm lettuces, tomato, Persian cucumber and sunflower sprouts, topped with lemon sumac vinaigrette. Full 16 / Mini 12

Pantry Side Salad
Coleman Farm lettuces with our roast grape & olive vinaigrette.  7

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). 8
+ House-made Pork Belly.  8
+ Nueske’s Smoked Bacon, 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). 8
+ House-made Pork Belly.  8
+ Nueske’s Smoked Bacon, 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, 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.  8
+ Nueske’s Smoked Bacon, 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

PB & J S’more
Big spoon peanut butter, our strawberry orange marmalade & Ken’s homemade marshmallow melted between grilled ciabatta. 13

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

Lavender Honey Goat Cheese Cheesecake (Sold Out)
With pecan and oat cookie crust topped with blackberry sauce and seasonal fruit.

Banana Bread Pudding (out)
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. 

Domestic

Ventura Coast Purple Tears West Coast IPA. 6 
Leashless Sun Rise Belgian Blonde. 6 
Enegren Elder Pilsner. 7 
Pizza Port Swami’s IPA. 6 
Stone Brewing Buenaveza (Salt/lime). 5 
Avery Brewing Ellie’s Brown Ale. 5 
Island Brewing Starry Night Stout, Paradise Pale Ale, Tropical Lager. 5 
Anderson Valley Poleeko Gold Pale. 5 
North Coast Brewing Old #38 Stout. 5 
Allagash Belgian White. 8 
Smog City Sabre-Toothed Squirrel, Hoppy Amber Ale, Lil Bo’ Pils. 7 
Smog City Coffee Porter. 8 
Almanac Beer Co Peach Sournova Wild Ale, Love Hazy IPA. 8 
Smiling Sun Calidad Mexican Lager. 5 

Imported

Schonramer Gold, Helles, Dunkel, Grunhopf Pilsner. 9 
Sam Smith’s Organic Lager. 5 
St. Peter’s Organic English Ale. 8 
Ambarata Amber Lager. 6 

Non-Alcoholic

Mikeller Limbo Yuzu Ale (0.3%). 6 
Sober Carpenter Session IPA (~0.5%). 7 
Einbecker Pilsner (<0.5%). 6 
Bitburger Drive Pilsner (0.0%). 5 

G’s Hard Ginger Beer Wild One (Ginger, Mint & Lime), Sunny Vibes (Ginger, Passionfruit & Orange), All Day (Ginger, Lemon & Orange). 7 
Bristol’s Barti Du Hopped Cider. 8 
Embark Craft Strawberry Rhubarb Cider. 7 
Balcom Canyon Hibiscus Cider. 8 , Apple Saison Cyser. 10 
Ethic Gravitude Sparkling Dry Cider, Newton Pippin, Arkansas Black (heirloom varietal). 18 

Ethic Scarlett (Apple, Blackberries & Raspberries), Pepino (Cucumber, Limequot & Mint). 10 
Oliver’s Classic Perry. 14 
Wild Craft Tokyo Rose or Quince Elder. 16 
Anna’s Cucumber ginger or Rosé Cider. 9 
Apiary Kombucha Drink Your Flowers. 10 
Apricot Lane Seasonal Offering. 9 

Saratoga Still, Sparkling Water. 6 

Kopu Still, Sparkling Water. 4 

Fentiman’s Sodas Curiosity Cola, Ginger Beer, Rose Lemon. 4 

Aurora Elixers Hop Infused Beverages 

Yuzu Orange Sparkling, Pomelo Sage. 5 

Hanks Old Fashioned Soda Root Beer, Black Cherry, Vanilla Cream, Diet Root Beer. 4 

Spindrift Sparkling Raspberry-lime, Grapefruit. 3 

Lori’s Lemonade Lavender, Strawberry, Baja. 5 

Apricot Lane Meyer Lemon Orange Blossom Lemonade. 9 

Töst / Rosé Töst Sparkling White Tea Ginger Cranberry, Ginger Elderberry. 7 

Revel Kombucha OM (Lavender Blackberry), Pink Moment (Ginger, Hibiscus, Zest). 8 

Perricone Farms Fresh Squeezed Juice Orange, Pineapple Orange, Grapefruit, Tangerine, Apple Cider. 5 

Teamotions Iced Tea Passionfruit Jasmine. 4 

Teamotions Hot Tea Vanilla Earl Grey, Passionfruit Jasmine, Apple Cinnamon Chamomile, Coconut Rooibos Chai, Peppermint Cream. 4 

Beacon Coffee French Press. 7 | 12 

Casamara Club Amaro Soda 
Alta Apertivo-inspired Amaro 
Onda Lemon-Sage, Sicilian-inspired. 6 

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.