Cuisine:
Mediterranean
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Chef Cathy Pavlos

Chef Cathy Pavlos
Found 2 listings
949.718.0477
Click for brunch
BRUNCH
Following are the new offerings on the Provenance Spring Sunday Brunch menu: -House “Nuts + Twigs” Granola and Greek Yoghurt
-Pan-Seared Idado Trout Slow-Cooked Soft Cage-Free Eggs, Potato, Sweet Potato and Yam Loose Hashbrowns, Baby Garden Greens, Mustard-Cognac Béarnaise
-(Divorced Style) Crispy Tortillas with Red Ranchero Sauce and Green Tomatillo Sauce, Snake River Farms Pork Belly, Cage Free Fried Egg, Avocado, Lime, Black Beans with Corn and Goat Cheese
-Breakfast Tacos with Green Chile Roasted Snake River Farms Pork Carnitas Scrambled Cage Free Local Eggs, Ricotta Salata Cheese, Flour Tortillas, Breakfast Potatoes, Pepitas, Radishes
Chef Cathy’s new Spring menus feature dishes meant to satisfy the diner with feelings of both comfort and curiosity. The new dishes shine the spotlight on seasonal vegetables that deserve to take center stage this time of the year. In contrast, Provenance also offers powerful, protein-packed dishes that boast humanely and naturally raised meats including New Zealand Free Range Lamb Chops and Pork from Snake River Farms.

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Following are the new offerings on the Provenance Spring Sunday Brunch menu: -House “Nuts + Twigs” Granola and Greek Yoghurt
Cuisine:
American