Michael Hepworth
PROVEN-ANCE RESTAURANT At The Garden At Eastbluff
Proven-ance Philosophy: Seasonal, Local, Responsible
A Feast for the Eyes as Well as the Palate
By Kay Schroeder
Newport Beach,CA(Perfect Meal Today)3/8/15/–Lucca Restaurant scion, Proven-ance At the Garden at Eastbluff, believes in growing and serving the freshest organically grown fruits, herbs, and vegetables possible. Their 1300 square foot raised bed garden allows them to do just that. The ever-changing menu follows what is ready for harvest, fresh from the garden. Customers can view the esthetically designed garden through the large glass windows of the restaurant and from the patio seating that curves around the garden.
Proven-ance Restaurant is located in the Eastbluff Village Center at 2531 Eastbluff Drive, Newport Beach, CA 92660. Hours Mon-Fri: 11:00 a.m. – 2:00 p.m. and 5:00 p.m. to 9:00 p.m. Saturday: 5:00 p.m. – 9:00 p.m. Brunch Sunday: 10:0 a.m. – 2:00 p.m., Dinner 5:00 p.m. – 9:00 p.m. During Restaurant Week, reservations for lunch and dinner are recommended: 949-718-0477.
With a PhD in Environmental Design and Analysis, and having taught architecture for many years (not your typical food/restaurant background), Cathy Pavlos seems to have made a very successful transition to an award winning chef, much to the appreciation of her happy and devoted customers. She describes her style of cooking as Californian by the seat of her pants, with a side of attitude.
Restaurant Week $15.00 Lunch Menu consisted of:
* First Courses
Choice of:
. Carrot Ginger Soup
. Organic White Miso, Crème Fraiche, Chives
. Deviled Egg
. Crostini, Wicked Avocado Mash, Dukkah
. Clipped Garden Lettuces
. Cherry Heirloom Tomatoes, Edamame, Shaved Carrots, Artichoke Hearts, Fennel,
Garden Herbs, Napa Verjus Vinaigrette
* Second Courses:
Choice of:
. Farm Kale Caesar Salad
Little Gems Lettuce, Snow Peas, Radishes, Cilantro, Torn Brioche Croutons, Parmesan
Cheese, Spanish White Anchovies, Fried Capers, Sweetie Peri Peri Peppers, Lime
Caesar Dressing
. Grilled All Natural Chicken Breast “Tuscan Style” Sandwich
Fresh Mozzarella Cheese, Roasted Tomatoes, Roasted Peppers, Heirloom Spinach,
Basil Pesto Aioli on Ciabatta Bread
. All Natural Beef Shortrib Wellington Pot Pie
Pan Gravy, Mushrooms, Peas, Carrots, Potatoes, Puff Pastry
. 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, Roasted Rice
Sea Salt
. Fish + Puppies
Pan Seared Wild Pacific Sandabs, Herbed Hush Puppies, Cabbage and Kale Slaw,
Chipotle Tartar Sauce (for every Fish + Puppies ordered in 2015, Provenance donates
$1 to Rescue Shelters in Newport Beach)
* Third Courses:
Choice of:
. Old Fashioned Strawberry Shortcake
House Whipped Cream, Grand Marnier Mousse
. Decadent Brownie Rocky Road
Housemade Marshmallow, Walnuts, Chocolate Budino
. Deconstructed Apple Pie
Crème Anglais, Rum Raisins, Caramel, Streusel
The Fish + Puppies chosen from the lunch menu consisted of pan seared wild Pacific sandabs done to perfection. The herb-infused hush puppies added yet another dimension of flavor. Although believed to have originated in the Caribbean, the (fried corn ball) hush puppy has become a cornerstone in southern Native American culture (Cherokee, Chickasaw, Choctaw, and Creek Indians).
The name “hush puppy” is believed to have derived from U.S. southerners who shouted “hush puppies” to the dogs that were waiting to be fed. To complete the second course, the cabbage and kale slaw provided a cool, crisp/crunchy texture.
Orange County Restaurant Week $40 Dinner Menu
* Complimentary on the table: Housemade Scratch Biscuits, Honey Butter
* First Courses:
Choice of:
. Sweet Pea Soup
Goat Cheese, Bacon Brioche Raft
. Black and Blue Ahi “Cerviche Style”
Tiradito Sauce, Mango, Radishes, Micro Garden Greens
. Clipped Garden Lettuces
Cherry Heirloom Tomatoes, Edamame, Shaved Carrots, Artichoke Hearts, Fennel,
Garden Herbs, Napa Verjus Vinaigrette
. Kale Caesar!
Little Gems Lettuce, Snow Peas, Radishes, Cilantro, Torn Brioche Croutons, Parmesan
Cheese, Spanish White Anchovies, Fried Capers, Sweetie Peri Peri Peppers, Lime
Caesar Dressing
* Second Courses:
Choice of:
. Pan Seared Wild California Snapper + Clams
Heirloom Spinach, Snow Peas, Edamame Beans, Salsa Verde, Nori
. Mongolian BBQ Spiced New Zealand Lamb Chops on the Grill
Risotto Cakes, Broccoli and Okra Slaw, Shitake Mushrooms, Hot Mustard
. Land and Sea
Coffee crusted Black Canyon Filet Mignon, Wild Shrimp, Potato Mash, Haricot
Vert, Mustard-Cognac Béarnaise, Orange Beurre Blanc
. Meaty All Natural Beef Boneless Shortribs
Chili, Bitter Chocolate and Sherry Braise, Puree of Roasted Cauliflower and Celery
Root, Crispy Brussels Leaves, Baby Carrots
. Pan Roasted Half All Natural Chicken
Asparagus, Pan Potatoes, Edamame Beans, Roasted Tomatoes, Carrots, Garlic-Chive-
Citrus Butter au Jus
* Third Courses:
Choice of:
. Old Fashioned Strawberry Shortcake
House Whipped Cream, Grand Marnier Mousse
. “Girl Scouts Rock” Chocolate and Peanut Butter Mousse Torte
“Trios” Cookie Crust (Gluten, but not taste Free)
. Deconstructed Apple Pie
Crème Anglais, Rum Raisins, Caramel, Streusel
The innovative, diverse menu at Provenance is more than enough reason to dine there, however, the gardens surrounding the restaurant provide a seemingly contradictive vibrancy, yet tranquil ambience. Relaxed, yet energized. Maybe that is an apt description of life in Newport Beach. If you don’t make it to Provenance during Restaurant Week, do get there when you can.
The Garden at Eastbluff
Provenance is your local wine country farmhouse and organic produce garden set in Newport Beach’s Eastbluff Village Center. Provenance, in a word (or three): Seasonal. Local. Responsible. These are more than just words for us – they are our philosophy.
We feature a menu of fresh, flavorful ingredients that change by season, and many of which will be grown in the restaurant’s own 1,300-square-foot organic raised-bed garden, which customers can observe firsthand. Dining, the way it was meant to be – from the garden, to your table.
Photography: Kay Schroeder
Michael Hepworth
287 S.Robertson Blvd, Beverly Hills, CA 90211
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