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

   

  Hummus Plates

  Slow Braised, Short Rib, Roasted Garlic Hummus Crispy Shallot Rings, Red Wine Demi, Herb Oil. (served with petite  sourdough pita) VG, V, GF (omit pita) $5

  Saveur Style Hummus  Roasted Red Bell Pepper, Feta, Crispy Chickpeas, Citrus Pesto, Chili  oil, Za’atar (served with petite sourdough pita) V, GF (omit pita) $5

  Spreads

  Whipped Feta  Raw Honey, Toasted Pistachio, Olive Oil, Candied Lemon, Sprouted Greens (grilled sourdough bread). V, GF (omit sourdough) $6

  Muhammara  Olives, Roasted Red Pepper, Toasted Walnuts, Aleppo Chili, Pomegranate, Shaved Parmesan (grilled sourdough bread) V, GF (omit sourdough) $6

  Cold Mezze

  Mediterranean Salad  Marinated Tomato, Whipped Feta, Persian Cucumber, Red Onion, Kalamata, Bell Pepper, Caper, Greek Vinaigrette. V $6

  Hot Mezze

  Roasted Rosemary Potato  Crumbled Feta, Crispy Garlic, Bacon, Charred Scallion Crema.      GF $6

  Roasted Brussels Sprouts  Almond & Pistachio Dukkha, Pomegranate, Harissa Hot Honey. VG (omit honey), V, GF $6

  Zuppa

  White Bean Soup Potato, Sausage, Kale, Broiled Kasseri Cheese Crouton. $6

  Pasta

  Brown Butter Angel Hair Pasta  Shrimp, Charred Tomato, Zucchini, Artichokes, Kalamata Olives, Torn Basil, Scallions, Garlic, House Made Mizithra Cheese. $13

  Taverna Style Labneh Flatbread  Grande Mozzarella, Whipped Lemon -Ricotta, Caramelized Medjool Dates, Pistachio, Basil, Honey. $12

  Grill

  Gyro Smash Burger  Saganaki Cheese, Tomato Jam, Tzastziki, Rosemary-Garlic Brioche, House Fries. GF (omit brioche bun) $12

  Shawarma Hangar Steak Frites  Zhoug (Indian Style Chimichurri), Aleppo, Za’atar & Feta Fries, Grilled Vegetable Kebob. GF $13

  The Mediterranean Butcher

  Crispy Confit Chicken Thigh Roasted Garlic Potato Puree, Vegetable Galette, Baked Goat Cheese, Cherry Madeira Jus. GF $13

  Sauteed Branzino (Sea Bass) Brown Butter Cous Cous with Almonds and Cranberries, Charred Cauliflower, Moroccan Butternut Squash Puree, Zhoug. GF $14

  Dessert

  Honey Bavarian  Apple Hibiscus Sorbet, Black Cherry Gel, Hazelnut Japonaise, Rye Tuile, Pistachio Crumble. $6

  Cocoa Nib Cremeux  Pistachio Honey Brittle, Pickled Citrus, Passion Fruit Sorbet, Crispy Filo, Vanilla Bean Anglaise, Pistachio Crumble, Toasted Sesame Seeds. $6

  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

  Seafood Aguachile Ahi Tuna and coconut lime shrimp/seasoned rice. Coconut chili broth/grilled avocado mayo. Toasted seed crunch/cilantro oil. 8 GF

  Malted Airy Potatoes and Cheddar Glazed wild mushrooms/malted onion jam. Truffle potato/wafer potatoes/cheese onion dust. 8 V

  Buttermilk Fried Chicken Kiev Meatball Herb butter/corn and red pepper giardiniera. Crème fraiche chicken reduction/fermented fresno. Pepper coulis. 8 GF

  Honey Strawberry Choeng Glazed St. Louis Ribs Gochujang mayo/marinated cucumbers. Puffed grain, seed, and freeze-dried strawberry dukkah. 8 GF

  Brown Sugar Peach and Warm Cheese Tartine Grilled baguette/Brown sugar black pepper roasted Peaches/arugula/balsamic glaze/parmesan streusel. 7 V

  Sweet Corn and Potato Soup Buttered corn and potato/green onion. Black lime/red pepper crème fraiche. 6 V/GF

  Romaine and Baby Tomato Salad Shredded romaine/marinated tomatoes/basil. Compressed cucumbers/parmesan tuile. Pine nut yogurt/fragrant spices. 6 V

   

  Entrees

  Philly Cheesesteak Smash Burger Velvet cheddar cheese sauce/brioche bun/pepper relish. Shredded romaine/smoked beef fat onions. Homemade ketchup/fries. 13

  Grilled Chicken Parmesan Sandwich Tomato glaze/parmesan garlic mayo/brioche bun. Tomato jam. Mozzarella/arugula/homemade Ketchup/fries. 13

  Korean Beef Pizza Marinated and grilled beef/toasted rice spice. Hoisin sauce/chili mayo/cilantro/basil/green onion. Cucumber style kimchi. 13

  Three Cheese and Grilled Spinach Calzone Mozzarella/ricotta/parmesan/fresh basil. Smoked tomato compote/parmesan cream. 13 V

  Sauteed Spiced Salmon Buttered corn spaetzle/grilled corn/grilled arugula. Salted buttermilk/charred green chili oil/honey butter Smoked salmon hushpuppy 14

  BBQ Spiced Sausage Stuffed Chicken Breast BBQ peach glaze/bourbon mustard jus. Peach and bell pepper chutney/crispy kale.13 GF

  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

  Seafood Aguachile Ahi Tuna and coconut lime shrimp/seasoned rice. Coconut chili broth/grilled avocado mayo. Toasted seed crunch/cilantro oil. 8 GF

  Malted Airy Potatoes and Cheddar Glazed wild mushrooms/malted onion jam. Truffle potato/wafer potatoes/cheese onion dust. 8 V

  Buttermilk Fried Chicken Kiev Meatball Herb butter/corn and red pepper giardiniera. Crème fraiche chicken reduction/fermented fresno Pepper coulis. 8 GF

  Honey Strawberry Choeng Glazed St. Louis Ribs Gochujang mayo/marinated cucumbers. Puffed grain, seed, and freeze-dried strawberry dukkah. 8 GF

  Brown Sugar Peach and Warm Cheese Tartine Grilled baguette/Brown sugar black pepper roasted Peaches/arugula/balsamic glaze/parmesan streusel. 7 V

  Sweet Corn and Potato Soup Buttered corn and potato/green onion. Black lime/red pepper crème fraiche. 6 V/GF

  Romaine and Baby Tomato Salad Shredded romaine/marinated tomatoes/basil Compressed cucumbers/parmesan tuile. Pine nut yogurt/fragrant spices. 6 V

   

  Entrees

  Korean Beef Pizza Marinated and grilled beef/toasted spiced rice. Hoisin sauce/chili mayo/cilantro/basil/green onion. Cucumber style kimchi. 13

  Three Cheese and Grilled Spinach Calzone Mozzarella/ricotta/parmesan/fresh basil. Smoked tomato compote/parmesan cream. 13 V

  Sauteed Spiced Salmon Buttered corn spaetzle/grilled corn/grilled arugula. Salted buttermilk/charred green chili oil/honey butter Smoked salmon hushpuppy (corn ash/fresno pepper Rings). 22

  BBQ Spiced Sausage Stuffed Chicken Breast BBQ peach glaze/bourbon mustard jus. Peach and bell pepper chutney/crispy kale. 17 GF

  Grilled Strip Steak Smoked beef bacon/grilled kale/farro /chimichurri Puree/rich beef jus. 27

  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.