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

  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.