Restaurants


City Center Campus Restaurants

JJC culinary students run two restaurants at the City Center Campus: Saveur and Thrive. They each offer their own creative and imaginative cuisines.. In addition, JJC also offers a quick service kiosk, Lavu. Stop by and enjoy the amazing culinary delights made by our students! 

 

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Thrive on TripAdvisor   Saveur on TripAdvisor

Restaurant Menus

  • Lavu Culinary Kiosk - Carryout Menu

    Lavu, our culinary kiosk on the ground floor of the City Center Campus, is open for carryout orders Monday through Thursday 9 a.m. to 1:30 p.m., serving items such as:

    • Paninis
    • Salads 
    • Soups
    • Bakery goods 
    • And more!

  • Saveur Menu

    To Order Carryout or Make a Reservation: 

    • Please call (815) 280-1200.
    • Open Tuesdays, 11 a.m. to 12:30 p.m.

    Menu

    Prix Fix - 1 Entrée and any other 2 courses for $18

    Commence

    Seafood in Flight I. Crispy Crab Tempura with Togarashi Mayo & Celery Curls  II. Seared Sea Scallop “Crudo” with Orange, Soy, Ginger & Thai Chili Vinaigrette III. Steamed and Smoked Fish Dumpling with Wasabi Gel, Soy-Wasabi Almonds $8

    Befriend a Pig Crispy Pork Belly Confit, Spring Mushroom & Roasted Corn Risotto, Ramp & Poblano Relish, Smoked Pork Demi, Fresh Chive Oil $7
     

    Comfort

    Verde! Creamy Spinach & Peas, Coconut milk, Cilantro, Lime, Indian Spices, Crispy Spinach, Coconut Oil, Aleppo Chili $5

    Fresh!
    Pears “Per Se”
    Spring Greens, Shaved Forelle Pears, Spiced Honey Glazed Almonds, Warm Bleu Cheese Beignet with Peppered Honey Gastrique, Pear-Champagne Vinaigrette $6

    “Opa!”  Baby Gem Lettuce, Mixed Greens, Oven Dried Tomatoes, Olive Tapenade, Pickled Red Onion, House-Brined Pepperoncini, English Cucumber, Gold Tomato, Pan-Seared Saganaki Cheese, Red Wine Herb Vinaigrette $5

    Entrees

    Flour + Water + Yeast + Salt
    Primavera Calzone
    Ricotta, Goat Cheese, Whole Milk Mozzarella, Shaved Prosciutto, Baby Spinach, Sundried Tomato, Hand Stretched Neapolitan Style Dough, San Marzano Arrabiatta Sauce, White Truffle-Parmesan & Roasted Garlic Oil $11

    /ˈSanˌ(d)wiCH/:  Adorned with our Awesome House Cut Fries

    Greens & Grains Sliders Plant Based Vegetable & Grain “Burger”, Vegan Mayo, Lettuce, House Pickle, Spring Greens, Roasted Tomatoes, Vegan Cheese Sauce, Mustard, Onions, Toasted Hawaiian Rolls (Contains Cashews) $11

    “Whispers of Korea” House Ground Grilled Chuck Burger, House-Fermented Kimchi, Pickled Carrot and Daikon, Korean BBQ Sauce, Lemongrass-Sesame Aioli, Scallion Brioche with Furikae Seasoning $11

    Extruded
    Spring Lamb Pasta
    Bolognese Style Ragu, Pancetta, Gemelli Pasta, Lemon-Parmesan Herb Crunch, Parmesan Foam $12

    The Butcher Block

    “Steak on a Plank” Red Wine Braised Beef Short Rib, Truffle-Gruyere & Chive Tater Tots, Red Wine Demi, Baby Gem Lettuce with Green Goddess Dressing, Finished with Crunchy Malden Salt, Served on a Bamboo Butcher Block $13

    Cornish Hen Wellington Slow Cooked Hen Breast, Mushroom Duxelles, Spinach & Herb Crepe, Flaky Pastry, Petite Spring Vegetables, Truffle-Potato Dumplings, Chicken-Marsala Jus $12


    Dessert

    Lemon Cream Cheese Mousse Almond Crust, Mango Curd, Lemon Sponge, Red Fruit Bavarois, Hazelnut-Chocolate Mirror Glaze, Peach Sorbet, Fruit Salad, Almond Crunch $5

    Carrot Cake Roulade Vanilla Cream Cheese, Caramel Sauce, Red Currant Sorbet, Pecan Oat Crunch, Candied Carrots $5

  • Thrive Menu

    To Order Carryout or Make a Reservation: 

    • Please call (815) 280-1201.
    • Open Wednesdays, 11 a.m. to 12:30 p.m.
    • Open Thursdays, 6 to 7:30 p.m. 

    Wednesday Lunch Menu

    Lunch Prix Fixe: 1 Entrée and any other 2 courses $18 
     

    Grounded: Plant Focused
    Charcoal Grilled Ratatouille

    soft poached egg/parmesan fondue
    tomato jus/basil oil buttered croutons
    7


    Semolina Potato Gnocchi
    spinach and beech mushrooms
    parsnip cashew milk puree
    hazelnut gremolata/ricotta salata
    7

     
    Cauliflower Apple Veloute
    apple golden raisin relish
    curry roasted cauliflower
    Cauliflower apple tuile
    5


    Arugula and Frisee
    candied pistachios/honey ricotta
    Shio koji pickled golden beets
    orange pink peppercorn dressing
    5
     

    Chilled Thai Shrimp Roulade
    pineapple curry broth/heart of palm noodles
    ginger tofu & amizake pineapple salsa
    coconut kaffir lime emulsion
    8

    Lightly battered stuffed buffalo wing
    chicken sausage/chili glaze
    creamy celery root noodles gorgonzola
    celery root crumble/pickled shallots

     

    Sandwiches and Hand Stretched
     
    Carbonnade de Boeuf Burger
    Grilled blended burger/swiss
    beer braised bacon and onions
    beef fat dijon mayo/winter spiced brioche
    fries/house-made ketchup
    12

    Braised chicken panini
    slow cooked chicken thigh
    fig and onion jam/provolone/ricotta
    fries/house-made ketchup
    11
     
    (both served with our garlic, chili, pecorino, & olive oil crust dip) 


    Salumi Macinate Pizza
    san marzano tomato sauce/basil
    fresh mozzarella/garlic cream
    13

    Quattro Formaggi Calzone
    Ricotta/provolone/mozzarella/parmesan
    garlic spinach/basil/olive oil
    13

     

    Entrees          

    Gently Smoked Grilled Salmon Honey

    Warm potato salad/truffle vinaigrette\brown butter squash puree rye croutons/pickled shallots

    13

    Honey Coriander Glazed Chicken Breast

    toasted spice/dried fruit stuffed leg

    Schmaltz Confit Turnip

    Ginger apple turnip oat milk puree

    12

     

    Thursday Dinner Menu

    Grounded: Plant Focused 

    Charcoal Grilled Ratatouille
    soft poached egg/parmesan fondue
    tomato jus/basil oil buttered croutons
    7


    Semolina Potato Gnocchi
    spinach and beech mushrooms
    parsnip cashew milk puree
    hazelnut gremolata/ricotta salata
    7

     
    Cauliflower apple Veloute
    apple golden raisin relish
    curry roasted cauliflower
    Cauliflower apple tuile
    5

    Arugula and Frisee
    candied pistachios/honey ricotta
    Shio koji pickled golden beets
    orange pink peppercorn dressing
    5
     

    Chilled Thai Shrimp Roulade
    pineapple curry broth/heart of palm noodles
    ginger tofu & amizake pineapple salsa
    coconut kaffir lime emulsion
    8

    Lightly battered stuffed buffalo wing
    chicken sausage/chili glaze
    creamy celery root noodles gorgonzola
    celery root crumble/pickled shallots
    7
     
    Hand Stretched (Prix Fixe Price $23)
    (both served with our garlic, chili, pecorino, & olive oil crust dip)
     

    Salumi Macinate
    san marzano tomato sauce/basil
    fresh mozzarella/garlic cream
    14

    Quattro Formaggi Calzone
    Ricotta/provolone/mozzarella/parmesan
    garlic spinach/basil/olive oil
    14
     
    Entrees

     
    Gently Smoked Grilled Salmon Honey
    Prix Fixe Price $29

    Warm potato salad/truffle vinaigrette 
    brown butter squash puree
    rye croutons/pickled shallots
    20


    Honey Coriander Glazed Chicken Breast
    Prix Fixe Price $26

    toasted spice/dried fruit stuffed leg
    schmaltz confit turnip
    Ginger apple turnip oat milk puree
    16
     

    Strip Loin with a Roasted Garlic Sausage
    Prix Fixe Price $33

    celery root noodles carbonara/braised wild mushrooms
    celery root crumble/marsala wine sauce
    26
     

About our Restaurants

Please note that JJC's student restaurants are only open on select days during the fall and spring semesters.

  • Saveur

    Fall & Spring Hours

    Tuesdays
    11a.m. to 12:30p.m.

    Reservations are suggested and encouraged. Please call (815) 280-1200.

    Summer Hours

    Closed

    More About Saveur

    One of two restaurants run by the students in the Culinary Arts Program, Saveur features a journey of tastes and textures through contemporary American and International cuisine all prepared from scratch by our talented culinary students.

    Saveur is a full-service restaurant, providing table service with a friendly atmosphere. The restaurant will be open at the City Center Campus located at 235 N. Chicago St., Joliet, IL on the second floor. All proceeds go directly to the Culinary Arts Department. 

  • Thrive

    Fall & Spring Hours

    Wednesdays 
    11a.m. to 12:30 p.m.

    Thursdays
    6 to 7:30 p.m.

    Reservations are suggested and encouraged. Please call (815) 280-1201.

    Summer Hours

    Closed

     

    More About Thrive

    The focus of Thrive is to craft elegant and imaginative cuisine, showcasing fresh ingredients. All pastas are produced in house, as well as cheeses, breads and more to create a menu both classic and approachable that is simple yet flavorful. Thrive is also run by the students in the Culinary Arts Department.

    Thrive Restaurant is located on the first floor of the City Center Campus, facing Chicago Street. 

  • Lavu Culinary Cafe (kiosk)

    Monday through Thursday
    9 a.m. to 1:30 p.m.

    Lavu Culinary Cafe, located on the main floor of the lobby next to Thrive Restaurant, is available for carryout featuring coffee, breakfast items, sandwiches, soups and desserts. 

 

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