Summer Veggies Take Center Stage at Provenance

Executive Chef and Restaurateur Cathy Pavlos has introduced a new Summer menu at her Newport Beach restaurant,Provenance.Chef Cathy’s menu features fresh, flavorful ingredients, many of which are grown in the restaurant’s own 1,300-square-foot organic raised-bed garden that is open to guests to observe from their patio seating. Having opened earlier this year in the Eastbluff VilllageCenter (2531 Eastbluff Drive, Newport Beach),the new dining concept delivers elements of California’s wine country and its Summer menu features eggplant, peppers, zucchinis and heirloom tomatoes, among other seasonal ingredients.

Following are the new offerings on the Provenance Summer menu:

SUMMER SALADS
Heirloom Salad: Fresh Peaches, Heirloom Tomatoes, Green Goddess Dressing, di Stefano Burrata Cheese, Sea Salt Roasted Almonds, Basil & Green Onion Chiffonade, Balsamic Reduction
Beet Salad: Fresh Pea and Mint Hummus, Feta Cheese Curd, Salt Roasted Beets, Pea Tendrils, Hazelnuts, Hazelnut Vinaigrette

SUMMER VEGGIES
Zucchini, Corn and Crispy Artichoke Platter: Applewood Smoked Bacon, Fried Cage-Free Egg, Arugula, Basil Oil
Roasted Sliced Cauliflower: Smoked Mozzarella Cheese, Chives, Fried Cilantro, Mustard Cognac Bearnaise
Tempura Battered Squash Blossoms: Sweet Pea-Herb-Ricotta Filling, Tomato Coulis, Fried Parsley
Pan Seared Baby Green Beans and Snow Peas: Togarashi, Shiso Leaves, Sesame Oil, Sumac, Lemons
Warm Grilled Eggplant Salad: Cannellini Bean Hummus, Baby Heirlooms, Kalamata Olives, Cilantro, Spices, Feta, Roasted Almonds

DESSERTS
Rocky Road Chocolate Tasting:Molten Chocolate Decadence, Torched Housemade Marshmallows, Chocolate Budino, White and Dark Chocolate Chips, Walnuts, Caramel, Vanilla Bean Ice Cream
Strawberry and Chocolate “Pizza”:Shortbread Crust, Fresh Strawberries, Chocolates, Vanilla Bean Cream, Macadamia Nuts, House Whipped Cream
Fresh Peach Pie on the Beach: Local Peaches, Blackberries, Cinnamon Crust, Bourbon infused Molasses, Crème Anglaise, Salt Roasted Almonds, Sweet “Sand”
Pistachio, Fig and Date Cake: Cherry Rum Sauce, Lemon Mascarpone, Pistachio Brittle, Fresh Cherries, Salted Caramel

The menu is peppered with unique ingredients, such as Togarashi, which Chef Cathy makes in-house from a Japanese recipe of white sesame seeds, black sesame seeds, crushed chilis, black pepper, sea salt, and crumbled nori.

More information is available by calling949-718-0477or visitinghttp://www.ProvenanceOC.com.