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Provenance The Garden at Eastbluff in Newport Beach set to open Tuesday

Provenance to open in Newport Beach with garden-fresh vegetable dishes and more.
Provenance to open in Newport Beach with garden-fresh vegetable dishes and more.
Anne Watson Photography

Provenance—Orange County’s “garden-to-table”—restaurant will on for lunch at 11 a.m. Tuesday, March 25. The restaurant in Eastbluff Village Center is the new creation of the owners of LUCCA in Irvine. Reservations are suggested for the luncheon premiere. Provenance is notable since it will grow many of its vegetables and herbs in its own 1,300-square-foot organic raised-bed garden.

Edouard Vicqueneau is consulting chef, Luis Munoz is chef de cuisine and Catherin Garland Pavlos is executive chef and owner.

One dish to try is Vegetable Soup Ribolita with Tuscan Black Kale, served with mini-biscuits. Other items on the California cuisine menu of Provenance include such signature sandwiches as Roasted leg of Colorado Lamb, served on a roll from OC Baking Company. The sandwich features lemon confit, mixed chards and Kalamata olive aioli.

The menu is Napa-esque, according to Pavlos. It 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 monthly, based on the garden’s offerings.

Each day the dinner menu will offer “Featured Meat on the Grill.”

Like LUCCA, the new Provenance features only humanely raised meats, such as certified Angus beef, free-range turkey, hormone-free chicken and wild seafoods.

Hours are Monday through Friday 11 a.m. to 2:30 p.m. (lunch) and 5 p.m. to 11 p.m. (dinner). Saturday dinner is 5 p.m. to 11 p.m. and Sunday brunch is 10 a.m. to 3 p.m. with dinner served 5 p.m. to 10 p.m. Phone is 949-718-0477.

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