Spring at Provenance

Spring at Provenance Restaurant in Newport Beach
Provenance
If Spring is your favorite time of year, be sure to dine at Provenance, the garden-to-table restaurant from one of Orange County’s most loved chefs, Cathy Pavlos.

Tucked away in Newport Beach’s Eastbluff Village Center, Provenance is still easy to get to and celebrates fresh, flavorful ingredients from their own organic raised-bed garden. Fresh doesn’t get any fresher than that! Cathy has been a strong contender in the OC restaurant scene for nearly a decade after having trained in Napa Valley’s famed CIA which she and hubby, Elliot, opted for after her success as a professor at the University of Texas. Her eclectic background demonstrates her passion for life which she wholeheartedly pours into her food time and again.
Provenance Super Grains
With the arrival of Spring, Chef Cathy presents her most seasonal menu which is now available at Provenance. On the diversely, innovative, delicious menu, you’ll find these dishes and more:
Salads such as the Provenance Ancient Grains Super Chop – 12 Super Veggies and Herbs, Quinoa, Farro, Assorted Seeds, Ricotta Salata Cheese, Sherry Vinaigrette and your choice of either an All Natural Grilled Chicken Breast or Half of a California Avocado. All hail the Kale Caesar – Kale, Little Gem Lettuce, Snow Peas, Radishes, Cilantro, Torn Brioche Croutons, Parmesan Cheese, Spanish White Anchovies, Fried Capers, Sweetie Peri Peri Peppers tossed with a delighful Lime Caesar Dressing. The Ahi Californian celebrates one of the most well-loved fish of the sea and distinct flavors of blood orange, fennel, Black Moroccan olives tossed with Frissee Lettuce, Asparagus, Arugula, Green Beans, Green Onion, Pickled Mustard Seeds and a Basil Pesto Vinaigrette.

Feel like savoring winter a little longer? Enjoy these dishes aptly named, Winter Harvest. Charred Asparagus – Deviled Cage Free Eggs, Applewood Smoked Bacon, Frissee, Ribbons of Prosciutto, Capers, Tarragon, Ricotta Salata Cheese, Warm Bacon and Pancetta Vinaigrette. Pan Roasted Cauliflower Kung Pao – Apples, Black Vinegar, Cashews, Cilantro, Ginger, Green Onions, Chilis de Arbol. Ginger and Curry Roasted Carnival Baby Carrots – Avocado, Cilantro, Crispy Artichoke Hearts, Sriracha Yogurt, Cilantro-Macadamia Nut Pesto, Dukkah. And, Not your Mom’s Greens Platter – Broccoli, Rappini, Haricot Vert, Edamame, di Stefano Burrata Cheese, Organic White Miso, Ginger, Globs of Black Sesame-Peanut Butter Jam, Torn Herbs, and Roasted Rice Sea Salt, YUM!
Provenance Ahi
FEATURED EXTRAS

Fish and Puppies – Pan Seared Wild Pacific Sandabs (love!), Herbed Hush Puppies, Cabbage and Kale Slaw, and Chipotle Tartar Sauce
Pot Pie of the Day – accompanied by a small Garden Green Salad, Basket of Scratch Biscuits with Honey Butter
FORK & KNIFE SANDWICHES of Grilled All Natural Chicken Breast “Tuscan Style” – Fresh Burrata Cheese, Roasted Tomatoes, Roasted Peppers, Heirloom Spinach, Basil Pesto Aioli on Ciabatta Bread
Maple Leaf Farms Duck Breast Rueben – Swiss Cheese, Green and Red Slaw, Pickles, Bloody Mary Dressing, Deli Rye
All Natural Boneless Beef Shortribs + Grilled Cheese – Havarti Cheese, Sweet and Sour Onions, Pickles, Dijon on Parmesan Cheese Brioche Toast
Rack of Snake River Farms Pork Belly Buns – All Natural Pork Belly, 5 step cooking process, Made-In-House Steamed Buns, House Pickled Veggies, Leeks, Cilantro, Green Onions, Pickled Mustard Seeds, Asian Style Mustard and Sriracha Aioli
Provenance Duck Breast
For dinner, Provenance wows your tastebuds with these delicious offerings among the menu:
STARTERS & LOCAL FAVORITES:
Black and Blue Ahi “Ceviche Style” – Tiradito Marinade, Mango, Radishes, Micro Garden Greens   Snake River Farms’ Heritage Pork Belly on Brioche Toast: Deviled Eggs and Wicked Avocado Mash, Dukkah

THE MAIN COURSE:
Pan Seared Wild California Snapper + Clams – Heirloom Spinach, Snow Peas, Corn, Salsa Verde Pan Roasted All Natural Half Chicken – Asparagus, Pan Potatoes, Edamame Beans, Roasted Tomatoes, Carrots, Garlic-Chive-Citrus Butter, au Jus
Paprika and Black Pepper Rubbed Maple Leaf Farms Duck Breast –  Quinoa and Farro with Kumquats and Jalapenos, Mustard-Sherry Sauce, Cilantro, Miso-Almond Butter
Meaty All Natural Beef Boneless Shortribs –  Chili, Bitter Chocolate and Sherry Braise, Puree of Roasted Cauliflower and Celery Root, Crispy Brussels Leaves, Baby Carrots
All Natural Prime Flat Iron Cowboy Steak (8oz) –  Buttermilk Onion Rings, Borracho Beans, Corn Bread, California Ketchup, Deconstructed Chimi Pico de Gallo, Torched Jalapeno and Green Onion

“Our menu’s transition into spring is the boldest yet! We’re beefing up classic dishes with exciting twists of our own,” commented Chef Cathy who oversees the innovative kitchens at both Provenance in Newport Beach and sister-concept Lucca Cafe in Irvine. “The new dishes presented on our spring menus satisfy the diner with feelings of both comfort and curiosity.”

More information is available by calling 949-718-0477 or visiting http://www.ProvenanceOC.com.
ABOUT PROVENANCE Newport Beach is now home to a new dining concept that delivers elements of California’s wine country to Eastbluff Village Center. This is an exciting new restaurant concept that focuses on bringing seasonal, local and responsible fare to the community.
If you’re looking for a menu of fresh, flavorful ingredients that change by season, look no further. Many of the fruits, vegetables and herbs available are grown in the restaurant’s own 1,300-square-foot organic raised-bed garden, which is open to guests to explore during their meal.
Chef Pavlos, who describes her menu of contemporary California cuisine as Napa-esque, focuses on seasonal garden offerings, with signature sandwiches and lighter fare at lunch, and the addition of larger plates at dinner, along with daily specials. The menu will change based on the garden’s offerings. Chef Pavlos’ culinary team makes all sauces, dressings and other items in-house with a focus on canning, preserving, curing, pickling and smoking. The menu features only humanely raised meats, such as certified Angus beef, locally raised free-range and hormone-free Shelton turkey, and Jidori chicken, as well as wild seafoods.
We are ingredient driven, and use only fresh, seasonal and local ingredients of the highest possible quality, and those not from our garden are sourced from a network of small-scale producers. We believe that sharing emotions with the customer is what cooking is all about. Our kitchen at Provenance unites tradition and modernity; we have a deep respect for our product. We are going back in time with our own garden, and the experience is just about as local and as natural as you can get. ~ Chef Cathy Pavlos
Contact Information & Hours Provenance is located in the Eastbluff Village Center (2531 Eastbluff Drive).  The restaurant is open seven days a week with hours as follows: Monday – Friday 11 a.m.  –  2 p.m. lunch 5 p.m.  – 9 p.m. dinner (Bar open until 10:30 p.m.)
Saturday 5 p.m.  – 9 p.m. dinner (Bar open until 10:30 p.m.)
Sunday 10 a.m.  – 2 p.m. brunch 5 p.m.  – 9 p.m. dinner (Bar open until 10:30 p.m.)
More information is available by calling 949-718-0477 or visiting http://ProvenanceOC.com

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Bikini Lifestyles

"Wine, Dine, and Workout"

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