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.

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  Saveur Menu 

  Tuesdays and Thursdays 11am-12:45pm - Fall 2025

  Ask about our Daily Blue Plate Special

  Appetizers

  Saveur Saganaki Kasseri Cheese Flamed with Brandy, Honey-Cardamon Glazed Grilled Pears, Lemon Greek Yoghurt, Crisp Sourdough Lace $5

  Falafel Pickled Cucumber, Feta, Hummus, Mango Labneh, Rhubarb Amba. $5

  Little Dippers

  Avocado Moutabal Spread Roasted Garlic, Lemon, Tahini, Charred Tomato, Pomegranate, Petite Sourdough. $6

  Cast Iron Baked Spinach & Artichoke Dip Herb Cream Cheese, Grande Mozzarella, Garlic Parmesan Crumble, Petite Sourdough. $6 

  Cold Mezze

  Salt Roasted Golden Beet Salad Goat Cheese, Dried Apricot, Cranberry, Pistachio, Oranges, Winter Greens, Citrus Vinaigrette, Beet Gel, Puffed Quinoa, Pistachio Sponge. $7

  Marinated Ahi Tuna Sweet & Sour Compressed Watermelon, Cucumber, Shaved Red Onion, Cilantro, Lemon Balsamic Vinaigrette, Mango “Caviar”, Sesame Dukkha. $7

  Hot Mezze

  Calamari Fritto Misto Lightly Battered, Crispy Squid, Fennel & Artichoke, Feta Stuffed Castelvetrano Olives, Calabrian Chili Aioli and Grilled Lemon. $7

  Mediterranean Steak Bites Harrissa, Sundried Tomato, Capers, Crispy Kataifi, Charred Lemon. $6

  Soup

  Sweet Potato Miso Soup Pomegranate Yogurt and Caramelized Fennel.

  Pasta

  Burrata & Pistachio Pesto Butter Poached Shrimp, Truffle Spaghetti, Cherry Tomatoes, Pancetta, Fresh Basil, Toasted Garlic, Parmesan. $13

  Grill

  Fried Chicken Tandoori Wrap Tzatziki, Lemon Basmati Rice with Cranberries, Almonds & Lentils, Marinated Tomato & Persian Cucumbers, Mango Chutney, Garlic Butter Naan. $12

  Balsamic Marinated Steak Grilled Cheese Gruyere Cheese, Caramelized Onions, Moroccan Mixed Pickles, Ghee Grilled Potato Roll, Harissa Ketchup, Zhoug Fries $13

  The Mediterranean Butcher

  Arctic Char Za’atar Crust, Brussel Sprout Puree, Roasted Grapes, Chermoula, Crispy Potato, Hazelnut Dukkha. $13 

  Garam Masala Pork Tenderloin Brown Butter Farro Risotto, Charred Broccolini, Herb & Pistachio Salsa, Pork-Orange Jus $13

  Desserts

  Peach Wine-Soaked Savarin Macadamia Meringue, Caramelized Peaches, Star anise & Ginger beer sorbet, Macadamia crumble.

  Pumpkin Cheesecake Mousse Pumpkin seed & pecan granola, Vanilla bean ice cream, Cardamom Orange gel, Pickled blueberries, Chocolate garnish.

  Prix Fixe 1 Entrée and any two other courses for $22

• 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. 

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  Thrive Lunch Menu

  Wednesdays 11 am - 12:45 pm - Fall 2025

  Small Plates

  Thrive Waldorf Roasted grapes/caramelized apples/spiced walnuts. Shaved Brussels and romaine/cider steeped farro. Buttermilk yogurt dressing/parmesan Reggiano. 7 V

  Blue Crab Cannelloni Blue crab/crepe/green apple/crème fraiche. Vanilla aioli/shellfish sauce/fennel salad. 8          

  Korean Glazed Fried Chicken Fritter Cranberry cheong glaze/gochujang butternut squash. Puree/gingerbread/cranberry/cashew crunch. Herb salad. 8

  Slow Cooked Pork Belly and Swiss Chard Pappardelle Parmesan cream/sun-dried cherry tomatoes. Chard stem chutney/marcona almonds/balsamic drizzle. 8          

  Apple and Three Cheese Brioche Monkey Bread Cinnamon/parmesan/smoked gouda/mozzarella. Warm three cheese sauce/cider glaze. Apple arugula salad/sea salt. 8 V

  Roasted Winter Squash Soup Hot honey crème fraiche/pumpkin brioche croutons. Candied pumpkin seeds. 6 V/GF

  Romaine, Pear, and Winter Squash Salad Poached pear/winter squash/spiced whipped ricotta. Pear vanilla vinaigrette/cinnamon sugar crisp. 6 V

  Entrees

  Italian Beef Smash Burger Mozzarella fondue/brioche bun/pickled Fresno chili. Mayo/beef tallow/red wine braised onions/bell peppers/shredded romaine/homemade ketchup/fries. 13

  Crispy Buttermilk Fried Chicken Cutlet Pumpkin brioche/smoked gouda spread. Cranberry chutney/apple slaw. Spiced thick cut potato chips. 12

  Kung Pao Chicken Pizza Szechuan marinated chicken/kung pao sauce/mozzarella. Peanut drizzle/marinated cucumber/Szechuan pepper. Puffed spiced rice. 13        

  Garlic Butter and Smoked Ricotta Calzone Mozzarella/smoked ricotta/parmesan/fresh basil. Creamy tomato basil sauce/sun-dried cherry Tomatoes/garlic butter. 13  V         

  Sautéed Salmon with Smoked Salmon Rillette A delicate stew of beech mushroom/celeriac. Celeriac puree/toasted hazelnuts/Riesling wine sauce. 14   GF

  Chicken Thanksgiving Style Sage chicken/chicken terrine with dried fruit. Brown butter sweet puree/ginger spiced cranberry Glaze/cranberry chicken jus. 13

  Prix Fixe Lunch Options

  2 small plates, 1 entrée or

  1 small plate, 1 entrée, 1 dessert

  $22.00

   

  Thrive Dinner Menu

  Thursdays 6 pm - 7:30 pm - Fall 2025

  Small Plates

  Thrive Waldorf Roasted grapes/caramelized apples/spiced walnuts. Shaved Brussels and romaine/cider steeped farro. Buttermilk yogurt dressing/parmesan Reggiano. 7 V

  Blue Crab Cannelloni Blue crab/crepe/green apple/crème fraiche. Vanilla aioli/shellfish sauce/fennel salad. 8          

  Korean Glazed Fried Chicken Fritter Cranberry cheong glaze/gochujang butternut squash. Puree/gingerbread/cranberry/cashew crunch. Herb salad. 8

   Slow Cooked Pork Belly and Swiss Chard Pappardelle Parmesan cream/sun-dried cherry tomatoes. Chard stem chutney/marcona almonds/balsamic drizzle. 8          

  Apple and Three Cheese Brioche Monkey Bread Cinnamon/parmesan/smoked gouda/mozzarella. Warm three cheese sauce/cider glaze. Apple arugula salad/sea salt. 8 V

  Roasted Winter Squash Soup Hot honey crème fraiche/pumpkin brioche croutons. Candied pumpkin seeds. 6 V/GF

  Romaine, Pear, and Winter Squash Salad Poached pear/winter squash/spiced whipped ricotta. Pear vanilla vinaigrette/cinnamon sugar crisp. 6 V

   

  Entrees

  Kung Pao Chicken Pizza Szechuan marinated chicken/kung pao sauce/mozzarella. Peanut drizzle/marinated cucumber/Szechuan pepper. Puffed spiced rice. 13        

  Garlic Butter and Smoked Ricotta Calzone Mozzarella/smoked ricotta/parmesan/fresh basil. Creamy tomato basil sauce/sun-dried cherry Tomatoes/garlic butter. 13  V         

  Sauteed Salmon with Smoked Salmon Rillette A delicate stew of beech mushroom/celeriac. Celeriac puree/toasted hazelnuts/Riesling wine sauce. 22  GF

  Chicken Thanksgiving Style Sage chicken/chicken terrine with dried fruit. Brown butter sweet puree/ginger spiced cranberry Glaze/cranberry chicken jus. 17        

  Grilled Strip Steak Mozzarella fondue coated beef meatball/tomato Jam/braised swiss chard/garlic herb potato puree. Red wine jus. 28   GF

  Prix Fixe Dinner – 2 Small Plates, 1 Entrée and 1 Dessert:

  Pizza or Calzone - $27

  Chicken - $30 Salmon - $34

  Strip Steak - $40
   

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.