Provenance Debuts Spring Menu
Apr 6, 2016
Spring has sprung at Provenance at Eastbluff Village Center. Beloved O.C. Chef Cathy Pavlos gives us delectable spring brunch and lunch menus full of fresh, flavorful ingredients, many of which are grown in Provenance’s own 1,300-square-foot organic raised-bed garden.
These garden-to-table plates are so good, they will stay with you long after you devour them.
Highlights from the new, seasonal menus include:
Another house favorite, the divorced-style Chilaquiles with Crispy Tortillas. Red Ranchero Sauce on one side, Green Tomatillo Sauce on the other, Snake River Farms Pork Belly, Cage Free Fried Egg, Avocado, Lime, Black Beans with Corn and Goat Cheese. It’s brunch heaven.
The California Street ‘Taco’ Platter for the Table gives you everything you could need for a unforgettable lunch + more. Charred Brussels Sprouts and Cauliflower with Latin Spices and Garlic Slivers, Little Gems Lettuce Leaves with Lots and Lots of Accompaniment.
Get ready for what could very well be the best sandwich of your life with the All Natural Boneless Beef Shortribs + Grilled Cheese. Loaded with Havarti Cheese, Sweet and Sour Onions, Pickles, Dijon and Parmesan Cheese on Brioche Toast.
Are you salivating yet?