Restaurants

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 9:30 a.m. to 2:00 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 and Thursdays, 11 a.m. to 12:45 p.m.

  ---

  Menu

  Commence:

  Appetizers from the Hibachi Charcoal Grill

  Korean Bulgogi Chicken Wings

  Petite Fried Rice, House Fermented Kim Chi. $5

  Japanese Hibachi Steak

  Pineapple, Teriyaki, Steamed Pork Dumpling. $6

  Kakuni (Pork Belly)

  Ginger, Soy, Scallion, Shichimi Togarashi, Peanut Satay Noodles. $6

  Soup

  Comforting Carrot

  Silky Ginger-Carrot Puree, Coconut Milk, Lime, Cilantro, Toasted Coconut, Chili Oil.

  From Fields of Greens

  A Wintery Mix

  Italian Frisee, Mixed Greens, Winter Spiced, Poached Pears, Salt Roasted Beets, Feta Cream Cheese Mousse, Candied Walnuts, Pear- Champagne Vinaigrette. $6

  Saveur House Wedge Salad

  Grilled Steak “Chimichurri”, Avocado, Charred Tomato, Cucumber, Roasted Corn, Pickled Red Onions, Smoked Bacon, Crispy Tortilla| Blue Cheese Crumbles, Tomatillo- Bleu Cheese Dressing. $8

  Sandwiches

  Steak Sandwich

  Saveur Cheesesteak Melt: Chargrilled Marinated Hangar Steak, Bourbon & Bacon Onion Jam, Provolone Cheese, Truffle Butter, House made “A-1” Steak Sauce. $13

  Chicken Fried BLT

  Pickle Brined, Crispy Fried Chicken, House Smoked Applewood Bacon, Heirloom Tomato, Mixed Greens, Mayo, Parmesan Grilled Focaccia. $12

  Calzone

  Caramelized Pear, Prosciutto, Baby Spinach, Ricotta, Smoked Gouda, Truffle-Parmesan Aioli. $9

  Stuffed Pasta

  Hazelnut Fried-Duck Ravioli, Ricotta, Cranberries, Golden Raisins, Sage, Orange, Spiced Pumpkin Butter, Pumpkin Seed Granola Crumble. $12

  Entrée

  Brown Butter Roasted Walleye Pike, Celeriac Puree, Pickled Apples, Apple Gel, Salt Roasted Beets, Apple-Cider Beurre Blanc, Herbaceous Oil. $13

  Pork Saltimbocca

  Butternut Squash Risotto, Maple-Bourbon & Lavender Glaze, , Spiced Plum Compote, Sweet Chili Roasted Brussel Sprouts. $12

  Desserts

  Pumpkin Cheesecake

  Pumpkin Cheesecake, Pumpkin Cake Crumble, Compressed Apples, Apple Gel, Chocolate, Vanilla bean Ice Cream.

  Carrot Cinnamon Doughnut

  Vanilla cream cheese mousse, Pecan oat crumble, Caramel Sauce, Blueberry Gel | Bourbon Apple Crisp Ice Cream.

• Thrive Menu

  To Order Carryout or Make a Reservation: 

  • Please call (815) 280-1201.
  • Open Wednesdays, 11 a.m. to 12:45 p.m.
  • Open Thursdays, 6 to 7:30 p.m. 

  ---

  Wednesday Lunch Menu

  Small Plates

  Arborio & Wild Rice Crusted Cauliflower (GF,V)

  Smoked tomato and pepper sauce

  Lemon basil cauliflower puree

  Fried capers/sweet and sour golden raisins

  7         

  Shaved Brussels Sprouts Salad (GF)

  House-made bacon/apple crème fraiche

  Pomegranate/dried apricots/smoked ricotta salata

  Maple vinaigrette/apples/crisp cinnamon rice

  7         

  Butternut Squash, Apple, Ricotta Ravioli (V)

  Creamy parmesan broth/gingerbread crumble

  Brown butter apple puree/spice oil

  Shaved butternut squash and arugula

  7         

  Fried Gruyere Cheese Choux Puffs (V)

  Cinnamon butternut squash apple butter

  Cranberry sauce/parmesan

  7         

  Braised Short Rib Dumpling (GF)

  Savoy cabbage/wild mushrooms/madeira glaze

  Aerated sour cream potato/mushroom jam

  Smoked dried beef/candied onion

  8         

  Seafood Salad

  Compressed cucumber noodles/dill

  Chilled bisque veloute/anise tuile

  Vanilla lemon gel/cucumber powder

  8

  Winter Squash Soup (GF,V)

  Apple aigre doux/brandied crème fraiche

  Candied spiced pumpkin seeds

  5         

  Romaine, Pear & Winter Squash Salad (GF,V)

  Poached pear/winter squash and ricotta

  Pear vanilla vinaigrette/candied walnuts

  5         

  Entrees

  Italian Beef Burger

  Red wine braised peppers and onions

  Three cheese sauce/romaine/Italian herbs

  House-cut fries/homemade ketchup

  12

  Crispy Fried Chicken Cutlet

  Pumpkin brioche/smoked gouda spread

  Cranberry compote/apple slaw

  Spiced thick cut potato chips

  11

  Smoked Chicken Pizza

  caramelized onion/san marzano tomato sauce

  fresh mozzarella/crispy fried onions/garlic cream

  13

  Ricotta and Spinach Calzone (V)

  sun-dried cherry tomatoes/basil/parmesan cream

  San Marzano tomato sauce/fresh mozzarella

  12       

  sautéed Salmon with Lemon and Fall Spices

  Apple cider jus/apple gelee

  Carrot ginger puree

  Barley/apple/rye croutons/fried capers/romaine

  13

  Five Spice Sautéed Chicken Thanksgiving Style (GF)

  Sweet potato fondant with its puree/pecan granola

  Cranberry chicken jus/Brussels sprouts leaves salad/sage black pepper meringue

  12    

  Prix Fixe Lunch Options

  2 small plates, 1 entree - $19

  1 small plate, 1 entree, 1 dessert - $19

   

  Thursday Dinner Menu

    

  Small Plates

  Arborio & Wild Rice Crusted Cauliflower (GF,V)

  Smoked tomato and pepper sauce

  Lemon basil cauliflower puree

  Fried capers/sweet and sour golden raisins

  7         

  Shaved Brussels Sprouts Salad (GF, V)

  House-made bacon/apple crème fraiche

  Pomegranate/dried apricots/smoked ricotta salata

  Maple vinaigrette/apples/crisp cinnamon rice

  7         

  Butternut Squash, Apple, Ricotta Ravioli (V)

  Creamy parmesan broth/gingerbread crumble

  Brown butter apple puree/spice oil

  Shaved butternut squash and arugula

  7         

  Fried Gruyere Cheese Choux Puffs (V)

  Cinnamon butternut squash apple butter

  Cranberry sauce/parmesan

  7         

             

  Braised Short Rib Dumpling (GF)

  Savoy cabbage/wild mushrooms/madeira glaze

  Aerated sour cream potato/mushroom jam

  Smoked dried beef/candied onion

  8         

  Seafood Salad

  Compressed cucumber noodles/dill

  Chilled bisque veloute/anise tuile

  Vanilla lemon gel/cucumber powder

  8

  Winter Squash Soup (GF,V)

  Apple aigre doux/brandied crème fraiche

  Candied spiced pumpkin seeds

  5         

  Romaine, Pear, & Winter Squash Salad (GF,V)

  Poached pear/winter squash and ricotta

  Pear vanilla vinaigrette/candied walnuts

  5

  Entrees

  Smoked Chicken Pizza

  Caramelized onion/san marzano tomato sauce

  fresh mozzarella/crispy fried onions/garlic cream

  14

  Ricotta and Spinach Calzone (V)

  Sun-dried cherry tomatoes/basil/parmesan cream

  san marzano tomato sauce/fresh mozzarella

  13       

  Sautéed Salmon with Lemon and Fall Spices

  Apple cider jus/apple gelee

  Carrot ginger puree

  Barley/apple/rye croutons/fried capers/romaine

  20

  Five Spice Sautéed Chicken Thanksgiving Style

  Sweet potato fondant with its puree/pecan granola

  Cranberry chicken jus/Brussels sprouts leaves salad

  Sage black pepper meringue

  17       

  Grilled Bavette Steak with Braised Beef and Sauce Piquant

  White truffle parsnip puree/crispy fried parsnip croquette/molasses parsnip tuile

  26

  Prix Fixe Dinner Options and Prices

  2 small plates, 1 entrée, 1 dessert  

  Pizza and Calzone $24

  Chicken $27, Salmon $30

  Bavette Steak $34 

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 and Thursdays
  11a.m. to 12:45p.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 12:45 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
  9:30 a.m. to 2:00 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.