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Share 'New Spring Dishes Have Sprung at Provenance'
Executive Chef Cathy Pavlos has introduced new Lunch, Dinner and Sunday Brunch dishes for spring at Provenance. Provenance’s new seasonal dishes feature classic cuisine presented with a bold twist. Chef Cathy’s menu showcases fresh, flavorful ingredients, many of which are grown in the restaurant’s own 1,300-square-foot organic raised-bed garden.
Following are the new offerings on the Provenance…
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