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 9:30 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. 

 

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