Chef Pavlos, who describes Provenance’s menu of contemporary Italian translated through the clean and fresh prism of California, focuses on seasonal garden offerings, with signature sandwiches, salads and pastas at lunch, and the addition of larger plates at dinner, along with daily specials. The menu changes monthly, based on the garden’s offerings. Chef Pavlos’ culinary team makes all sauces, dressings and other items in-house with a focus on canning, preserving and smoking. The menu features only humanely raised meats, such as certified Angus beef, free-range turkey, hormone-free chicken and wild seafoods.