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Provenance highlights summer menu with vegetables

Provenance features creative vegetable dishes on summer menu.
Provenance features creative vegetable dishes on summer menu.Moxxe PR

A new summer menu has been unveiled at Provenance in Newport Beach, which opened earlier this year in the Eastbluff Village Center, 2531 Eastbluff Dr. The summer menu is vegetable-centric, featuring eggplant, peppers, zucchinis and heirloom tomatoes, among other seasonal ingredients.

Executive Chef Cathy Pavlos obtains many of the ingredients from the restaurant’s 1,300-square-foot organic raised-bed garden.

“These dishes all feature vibrant flavors, colors and textures, and the plating on these is very clean, bright, and elegant—just like summers in Newport,” said Pavlos. “With this new summer menu, we are highlighting the greater movement that’s taking place in the culinary world, where fresh vegetables are making their way to the center of the plate. Whether we grow them on our own or we are getting them from another farmer, we only utilize the freshest, most flavorful produce in season right now.”

Among items on the Provenance summer menu:

Summer salads: Heirloom Salad with fresh peaches, heirloom tomatoes, Green Goddess Dressing, di Stefano Burrata Cheese, sea salt roasted almonds, basil and green onion chiffonade and balsamic reduction. Beet Salad: Fresh pea and min hummus, feta cheese curd, salt roasted beets, pea tendrils, hazelnuts and hazelnut vinaigrette.

Summer Veggies: Zucchini, Corn and Crispy Artichoke Platter: Applewood Smoked Bacon, Fried Cage-Free Egg, Arugula, Basil Oil; Tempura Battered Squash Blossoms: Sweet Pea-Herb-Ricotta Filling, Tomato Coulis, Fried Parsley; Warm Grilled Eggplant Salad: Cannellini Bean Hummus, Baby Heirlooms, Kalamata Olives, Cilantro, Spices, Feta, Roasted Almonds; and several other items.

The menu is “peppered” with unusual ingredients such as Togarashi, which Pavlos makes in-house from a Japanese recipe that dates back the 17th century. The recipe includes white sesame seeds, black sesame seeds, crushed chilies, black pepper, sea salt, and crumbled nori.

“Togarashi is not seen much outside of Japan,” she said. “Of course, I add my own spin to it by adding caramelized ginger and garlic, and then the sumac.”

Provenance is known for bringing elements of California’s wine country along with seasonal, local and responsible fare. Pavlos describes her cuisine as Napaesque.

The Newport Beach restaurant is open seven days a week. For information, call 949-718-0477.