{"id":26945,"date":"2017-05-11T16:15:01","date_gmt":"2017-05-11T23:15:01","guid":{"rendered":"https:\/\/shescookin.crwcun8-liquidwebsites.com\/?p=26945"},"modified":"2017-05-11T16:15:33","modified_gmt":"2017-05-11T23:15:33","slug":"news-flash-spring-has-sprung-at-provenance-with-enticing-new-menu-items","status":"publish","type":"post","link":"https:\/\/shescookin.com\/news-flash-spring-has-sprung-at-provenance-with-enticing-new-menu-items\/","title":{"rendered":"News Flash: Spring Has Sprung at Provenance with Enticing New Menu Items"},"content":{"rendered":"

Executive Chef and Restauranteur Cathy Pavlos has introduced new Lunch, Dinner and Sunday<\/span><\/span> Brunch dishes for spring at her garden-to-table concept,\u00a0Provenance<\/b>, in Newport Beach.<\/p>\n

\"Seared<\/p>\n

Considered a hidden gem tucked away in Newport Beach\u2019s Eastbluff Village Center, Provenance<\/a> 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.<\/p>\n

Chef Cathy\u2019s menu showcases fresh, flavorful ingredients, many of which are grown in the restaurant\u2019s own 1,300-square-foot organic raised-bed garden.<\/p>\n

\"Chef<\/p>\n

Below are the mouthwatering additions to the\u00a0Provenance Spring Lunch<\/b>\u00a0menu:<\/p>\n

-Provenance Ancient Grains Super Chop<\/b>\u00a0 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<\/p>\n

-California Street \u201cTaco\u201d Platter for the Table<\/b>\u00a0 Charred Brussels Sprouts and Cauliflower with Latin Spices and Garlic Slivers, Little Gems Lettuce Leaves, Lots and Lots of Accompaniments<\/p>\n

\"California<\/p>\n

-California Bibimbap Bowl with Salmon\u00a0\u00a0<\/b>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<\/p>\n

-All-Natural BBQ Boneless Beef Shortribs + Grilled Cheese\u00a0\u00a0<\/b>Smoked Mozzarella Cheese, Caramelized Onions, Napa Cabbage Slaw with Jalapeno-Lime Dressing, Honey Ginger BBQ Sauce on a soft Brioche Bun<\/p>\n

 <\/p>\n

\"Pear-adise<\/p>\n

Craft cocktails are freshened up for spring, too. | Pear-adise Martini<\/p>\n

Cheers! Can’t wait to try these new offerings on the\u00a0Provenance Spring Dinner<\/b>\u00a0menu:<\/p>\n

-Fried Half Chicken and Bacon-Beer Batter Waffle \u00a0<\/b>Chipotle Butter, Maple Syrup, Latin Herbs, Napa Cabbage Slaw<\/p>\n

-Pork Tenderloin \u00a0<\/b>Charred Chili-Espresso Adobo Rub, Roasted Potatoes with Grilled Apricots, Scallions and Squash Blossoms, Black Beans, Smoky Rojo Sauce, Corn Tortillas<\/p>\n

\"Seared<\/p>\n

-Seared Whole Wild Branzino on a Board\u00a0\u00a0<\/b>Chermoula Sauce, Greek Yogurt, Limes, Cilantro, Green Onions, Basmati Rice, Herbs, Torched Tomatoes<\/p>\n

-Meaty BBQ Beef Boneless Shortribs \u00a0<\/b>Mashed Potatoes, Haricot Vert, Seared Yellow Bar Squash, Brussels Sprouts Leaves, Honey-Ginger BBQ Sauce, House Kimchee<\/p>\n

\"Garden<\/p>\n

Adding sunshine to their scrumptious\u00a0Provenance Spring Sunday<\/span><\/span> Brunch<\/b>\u00a0menu are:<\/p>\n

-House \u201cNuts + Twigs\u201d\u00a0\u00a0<\/b>Granola and Greek Yoghurt<\/p>\n

-Pan-Seared Idado Trout \u00a0<\/b>Slow-Cooked Soft Cage-Free Eggs, Potato, Sweet Potato and Yam Loose Hashbrowns, Baby Garden Greens, Mustard-Cognac B\u00e9arnaise<\/p>\n

\"Pan<\/p>\n

-Chilaquiles (Divorced Style)\u00a0\u00a0<\/b>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<\/p>\n

-Breakfast Tacos with Green Chile Roasted Snake River Farms Pork Carnitas\u00a0\u00a0<\/b>Scrambled Cage Free Local Eggs, Ricotta Salata Cheese, Flour Tortillas, Breakfast Potatoes, Pepitas, Radishes<\/p>\n

Perennially fresh and flavorful, Chef Cathy\u2019s 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\u00a0humanely and naturally raised meats including New Zealand Free Range Lamb Chops and Pork from Snake River Farms.<\/p>\n

More information is available by calling\u00a0949-718-0477<\/a>\u00a0or visiting\u00a0http:\/\/www.<\/wbr>ProvenanceOC.com<\/a>.<\/p>\n

 <\/p>\n

Food photography by Anne Watson Photography<\/a>.<\/p>\n