Executive Chef and Restauranteur Cathy Pavlos has introduced new Lunch, Dinner and Sunday Brunch dishes for spring at her garden-to-table concept, Provenance, in Newport Beach.
Considered a hidden gem tucked away in Newport Beach’s Eastbluff Village Center, Provenance is a restaurant I return to year after year for special occasions, Orange County Restaurant Week, or any time I’m craving creative dishes where vegetables are the star, not merely a side to their protein pairing.
Chef Cathy’s menu showcases fresh, flavorful ingredients, many of which are grown in the restaurant’s own 1,300-square-foot organic raised-bed garden.
Below are the mouthwatering additions to the Provenance Spring Lunch menu:
-Provenance Ancient Grains Super Chop Twelve Spring Super Veggies and Herbs, Quinoa, Farro, Assorted Seeds, Ricotta Salata Cheese, Sherry Vinaigrette, and choice of All-Natural Grilled Chicken Breast or half of a California Avocado
-California Street “Taco” Platter for the Table Charred Brussels Sprouts and Cauliflower with Latin Spices and Garlic Slivers, Little Gems Lettuce Leaves, Lots and Lots of Accompaniments
-California Bibimbap Bowl with Salmon Loch Duart Salmon, Jasmine Rice, Baby Carrots, Garden Greens, Brussels Sprouts, Grilled Red Onions, Butternut Squash, a Fried Egg, Sweet Sriracha Sauce, Ginger Soy Sauce
-All-Natural BBQ Boneless Beef Shortribs + Grilled Cheese Smoked Mozzarella Cheese, Caramelized Onions, Napa Cabbage Slaw with Jalapeno-Lime Dressing, Honey Ginger BBQ Sauce on a soft Brioche Bun
Craft cocktails are freshened up for spring, too. | Pear-adise Martini
Cheers! Can’t wait to try these new offerings on the Provenance Spring Dinner menu:
-Fried Half Chicken and Bacon-Beer Batter Waffle Chipotle Butter, Maple Syrup, Latin Herbs, Napa Cabbage Slaw
-Pork Tenderloin Charred Chili-Espresso Adobo Rub, Roasted Potatoes with Grilled Apricots, Scallions and Squash Blossoms, Black Beans, Smoky Rojo Sauce, Corn Tortillas
-Seared Whole Wild Branzino on a Board Chermoula Sauce, Greek Yogurt, Limes, Cilantro, Green Onions, Basmati Rice, Herbs, Torched Tomatoes
-Meaty BBQ Beef Boneless Shortribs Mashed Potatoes, Haricot Vert, Seared Yellow Bar Squash, Brussels Sprouts Leaves, Honey-Ginger BBQ Sauce, House Kimchee
Adding sunshine to their scrumptious Provenance Spring Sunday Brunch menu are:
-House “Nuts + Twigs” Granola and Greek Yoghurt
-Pan-Seared Idado Trout Slow-Cooked Soft Cage-Free Eggs, Potato, Sweet Potato and Yam Loose Hashbrowns, Baby Garden Greens, Mustard-Cognac Béarnaise
-Chilaquiles (Divorced Style) Crispy Tortillas with Red Ranchero Sauce and Green Tomatillo Sauce, Snake River Farms Pork Belly, Cage Free Fried Egg, Avocado, Lime, Black Beans with Corn and Goat Cheese
-Breakfast Tacos with Green Chile Roasted Snake River Farms Pork Carnitas Scrambled Cage Free Local Eggs, Ricotta Salata Cheese, Flour Tortillas, Breakfast Potatoes, Pepitas, Radishes
Perennially fresh and flavorful, Chef Cathy’s new Spring menus are meant to satisfy guests with feelings of both comfort and curiosity while highlighting seasonal vegetables that deserve to take center stage this time of the year. Winner of the 2016 Golden Foodie Award for Best Vegetarian Cuisine, Provenance also offers powerful, protein-packed dishes that boast humanely and naturally raised meats including New Zealand Free Range Lamb Chops and Pork from Snake River Farms.
Food photography by Anne Watson Photography.