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<\/a><\/p>\nMichael Hepworth<\/p>\n
<\/p>\n <\/p>\n PROVEN-ANCE RESTAURANT\u00a0At The Garden At Eastbluff<\/p>\n Proven-ance Philosophy: Seasonal, Local, Responsible<\/p>\n A Feast for the Eyes as Well as the Palate<\/p>\n <\/p>\n By Kay Schroeder<\/span><\/em><\/span><\/p>\n 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.<\/p>\n 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. \u2013 2:00 p.m. and 5:00 p.m. to 9:00 p.m. Saturday: 5:00 p.m. \u2013 9:00 p.m. Brunch Sunday: 10:0 a.m. \u2013 2:00 p.m., Dinner 5:00 p.m. \u2013 9:00 p.m. During Restaurant Week, reservations for lunch and dinner are recommended: 949-718-0477.<\/p>\n 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.<\/p>\n <\/p>\n Restaurant Week $15.00 Lunch Menu consisted of:<\/p>\n http:\/\/www.provenanceoc.com\/<\/a><\/p>\n * First Courses<\/strong><\/p>\n Choice of:<\/p>\n . Carrot Ginger Soup<\/p>\n . Organic White Miso, Cr\u00e8me Fraiche, Chives<\/p>\n . Deviled Egg . Clipped Garden Lettuces Garden Herbs, Napa Verjus Vinaigrette<\/p>\n * Second Courses:<\/strong><\/p>\n Choice of:<\/p>\n . Farm Kale Caesar Salad Cheese, Spanish White Anchovies, Fried Capers, Sweetie Peri Peri Peppers, Lime<\/p>\n Caesar Dressing<\/p>\n . Grilled All Natural Chicken Breast \u201cTuscan Style\u201d Sandwich<\/p>\n Fresh Mozzarella Cheese, Roasted Tomatoes, Roasted Peppers, Heirloom Spinach,<\/p>\n Basil Pesto Aioli on Ciabatta Bread<\/p>\n . All Natural Beef Shortrib Wellington Pot Pie . Not your Mom’s Greens Platter Miso, Ginger, Globs of Black Sesame-Peanut Butter Jam, Torn Herbs, Roasted Rice<\/p>\n Sea Salt<\/p>\n . Fish + Puppies Chipotle Tartar Sauce (for every Fish + Puppies ordered in 2015, Provenance donates<\/p>\n $1 to Rescue Shelters in Newport Beach)<\/p>\n * Third Courses:<\/strong><\/p>\n Choice of:<\/p>\n . Old Fashioned Strawberry Shortcake . Decadent Brownie Rocky Road . Deconstructed Apple Pie The Fish + Puppies chosen from the lunch menu consisted of pan seared wild Pacific sandabs done to perfection.\u00a0\u00a0 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).<\/p>\n The name \u201chush puppy\u201d is believed to have derived from U.S. southerners who shouted \u201chush puppies\u201d 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.<\/p>\n http:\/\/www.provenanceoc.com\/<\/a><\/span><\/p>\n Orange County\u00a0Restaurant Week $40 Dinner Menu * First Courses:<\/strong><\/p>\n Choice of:<\/p>\n . Sweet Pea Soup . Black and Blue Ahi “Cerviche Style” . Clipped Garden Lettuces Garden Herbs, Napa Verjus Vinaigrette<\/p>\n . Kale Caesar!<\/p>\n Little Gems Lettuce, Snow Peas, Radishes, Cilantro, Torn Brioche Croutons, Parmesan<\/p>\n Cheese, Spanish White Anchovies, Fried Capers, Sweetie Peri Peri Peppers, Lime<\/p>\n Caesar Dressing<\/p>\n * Second Courses:<\/strong><\/p>\n Choice of:<\/p>\n . Pan Seared Wild California Snapper + Clams . Mongolian BBQ Spiced New Zealand Lamb Chops on the Grill . Land and Sea Vert,\u00a0Mustard-Cognac B\u00e9arnaise, Orange Beurre Blanc<\/p>\n . Meaty All Natural Beef Boneless Shortribs Root, Crispy Brussels Leaves, Baby Carrots Citrus Butter au Jus<\/p>\n * Third Courses:<\/strong><\/p>\n Choice of:<\/p>\n . Old Fashioned Strawberry Shortcake . \u201cGirl Scouts Rock\u201d Chocolate and Peanut Butter Mousse Torte . Deconstructed Apple Pie 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\u2019t make it to Provenance during Restaurant Week, do get there when you can.<\/p>\n Provenance is your local wine country farmhouse and organic produce garden set in Newport Beach\u2019s Eastbluff Village Center. Provenance, in a word (or three): Seasonal. Local. Responsible. These are more than just words for us \u2013 they are our philosophy.<\/p>\n We feature a menu of fresh, flavorful ingredients that change by season, and many of which will be grown in the restaurant\u2019s own 1,300-square-foot organic raised-bed garden, which customers can observe firsthand. Dining, the way it was meant to be \u2013 from the garden, to your table.<\/strong><\/p>\n http:\/\/www.provenanceoc.com\/<\/a><\/span><\/strong><\/p>\n <\/p>\n Photography: Kay Schroeder<\/span><\/em><\/span><\/p>\n <\/p>\n Michael Hepworth<\/p>\n 287 S.Robertson Blvd, Beverly Hills, CA 90211<\/p>\n http:\/\/twitter.com\/MrSpiritsman<\/a><\/p>\n www.spiritsman.com<\/a><\/p>\n mrspiritsman@gmail.com<\/a><\/p>\n www.perfectskintoday.com<\/a><\/p>\n perfectskintoday@gmail.com<\/a><\/p>\n www.perfecttraveltoday.com<\/a><\/p>\n perfecttraveltoday@gmail.com<\/a><\/p>\n www.perfectmealtoday.com<\/a><\/p>\n perfectmealtoday@gmail.com<\/a><\/p>\n www.perfectgolftoday.com<\/a><\/p>\n perfectgolftoday@gmail.com<\/a><\/p>\n www.perfectmusictoday.com<\/a><\/p>\n perfectmusictoday@gmail.com<\/a><\/p>\n www.champagnewinemaison.com<\/a><\/p>\n champagnewinemaison@gmail.com<\/a><\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a><\/a><\/p>\n<\/a>
\n. Crostini, Wicked Avocado Mash, Dukkah<\/p>\n
\n. Cherry Heirloom Tomatoes, Edamame, Shaved Carrots, Artichoke\u00a0Hearts, Fennel,<\/p>\n
\nLittle Gems Lettuce, Snow Peas, Radishes, Cilantro, Torn Brioche Croutons, Parmesan<\/p>\n
\nPan Gravy, Mushrooms, Peas, Carrots, Potatoes, Puff Pastry<\/p>\n
\nBroccoli, Rappini, Haricot Vert, Edamame, di Stefano Burrata Cheese, Organic White<\/p>\n
\nPan Seared Wild Pacific Sandabs, Herbed Hush Puppies, Cabbage and Kale Slaw,<\/p>\n
\nHouse Whipped Cream, Grand Marnier Mousse<\/p>\n<\/a>
\nHousemade Marshmallow, Walnuts, Chocolate Budino<\/p>\n
\nCr\u00e8me Anglais, Rum Raisins, Caramel, Streusel<\/p>\n<\/a><\/a><\/p>\n
\n* Complimentary on the table: Housemade Scratch Biscuits, Honey Butter<\/p>\n
\nGoat Cheese, Bacon Brioche Raft<\/p>\n
\nTiradito Sauce, Mango, Radishes, Micro Garden Greens<\/p>\n
\nCherry Heirloom Tomatoes, Edamame, Shaved Carrots, Artichoke Hearts, Fennel,<\/p>\n
\nHeirloom Spinach, Snow Peas, Edamame Beans,\u00a0Salsa Verde, Nori<\/p>\n
\nRisotto Cakes, Broccoli and Okra Slaw,\u00a0Shitake Mushrooms, Hot Mustard<\/p>\n
\nCoffee crusted Black Canyon Filet Mignon, Wild Shrimp, Potato Mash, Haricot<\/p>\n
\nChili, Bitter Chocolate and Sherry Braise, Puree of Roasted Cauliflower and Celery<\/p>\n
\n. Pan Roasted Half All Natural Chicken
\nAsparagus, Pan Potatoes, Edamame Beans, Roasted Tomatoes, Carrots, Garlic-Chive-<\/p>\n
\nHouse Whipped Cream, Grand Marnier Mousse<\/p>\n
\n\u201cTrios\u201d Cookie Crust (Gluten, but not taste Free)<\/p>\n
\nCr\u00e8me Anglais, Rum Raisins, Caramel, Streusel<\/p>\n<\/a><\/p>\n<\/a>The Garden at Eastbluff<\/h1>\n
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