CARRBORO, N.C., Sept. 3, 2013 (GLOBE NEWSWIRE) -- With expectations of a beautiful autumn to follow, September is embraced as a time of inspiration in the kitchen of the Provence restaurant in Carrboro, N.C.
Beginning on Sept.10, the iconic eatery admired for its regional French and Mediterranean cuisine will open its doors to lunchtime patrons for the first time.
Offered 11:30 a.m. to 2:00 p.m., Tuesday through Saturday, the new daytime menu will include Provence staples like Onion Soup Gratinée and Escargots baked in Roquefort, along with seasonally inspired appetizers, sandwiches, crêpes, omelets and salads. Alluring entrees will include such dishes as: Moules Frites (Prince Edward Island mussels, steamed in white wine, roasted tomato and garlic, served with hand-cut fries and aioli); Steak Frites (grilled New York Strip with green peppercorn sauce, served with hand-cut fries and aioli), and pan-seared sea scallops over oven-fried green tomato (topped with a concassé of tomato, shallots, and basil, drizzled with truffle oil), and additional epicurean surprises.
"It's a privilege to provide our patrons with a lunchtime opportunity," said Provence Executive Chef and co-owner Baptist Knaven. "They won't have to wait until evening to experience some of my latest creations, which are inspired by the seasonal treasures that grow within the North Carolina countryside. As the end of summer approaches, new produce becomes available. The showcasing of these treasures at Provence during lunch will be exiting for both us and our customers."
Provence is open for dinner Monday through Saturday, beginning at 5:30 p.m. The restaurant also hosts brunch on Sundays, 11 a.m. to 2 p.m.
Provence is a popular culinary destination specializing in regional French and Mediterranean cuisine, prepared under the direction of famed Executive Chef Baptist Knaven, an owner of the establishment.
Situated in a historic 1920s-constructed "mill house" at 203 West Weaver St. in Carrboro, N.C., the restaurant draws a steady and growing stream of loyal patrons from throughout the local region, in addition to families, students, artists and academics from neighboring Chapel Hill, home to the University of North Carolina (UNC).
The Provence menu includes traditional favorites -- such as onion soup, escargots, quiche, crepes, and Colorado Carre d'Agneau -- but with an overall emphasis on fresh North Carolina fish and local seasonal-produce, including fresh fruits used for various desserts.
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