February 1-13 and 15-17, 2019

Thrive

Thrive (Joliet Junior College)
235 N. Chicago Street – First Floor
Joliet, IL 60432
https://www.jjc.edu/academics/culinary-arts/restaurants-culinary

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.

Hours:
Wednesday:  11:00am – 12:45pm
Friday:  6:00pm – 8:00pm

Deal Info:
Wednesday Lunches – Free dessert with regular priced entree purchase
Friday Dinners – Prefixed Menu:  $28.00 per person, including appetizer, soup/salad, entree or dessert (see below)

Course One (choose one appetizer)

Appetizers

  • Braised Short Rib and Parisienne Gnocchi/smoked tomato fondue/crispy parmesan/fresh basil/truffle emulsion
  • Seared Sea Scallop with Crayfish Blanquette/crayfish sauce/potato silk/citrus fennel salad/fresh citrus
  • Ricotta and Artichoke Croquette/braised spring vegetables/garlic watercress and almond veloute/dried black olive
  • Featured Snack Plate

Course Two (choose one soup or salad)

Soup

  • Parsnip and Green Apple/arugula pecan pesto/pickled apples/brown butter croutons
  • Cauliflower Veloute/mint oil/golden raisin almond relish/curry roasted cauliflower

Salad

  • Field Greens/vanilla golden beets/goat cheese mousse/candied hazelnuts/orange pink peppercorn vinaigrette
  • Greens and Shaved Fennel/marinated fresh artichoke/feta cream/pine nut granola/white balsamic vinaigrette

Course Three (choose one pizza, pasta or entree)

Pizza

  • Italian Sausage Pizza/sweet peppers/fresh mozzarella/basil/arugula/san marzano tomato sauce
  • Ricotta and Spinach Calzone/garlic spinach/house ricotta/san marzano tomato sauce/fresh mozzarella/fresh basil   

Pasta

  • Braised Pork Shank Sugo with Hayden Mills Semolina Paccheri Pasta/sun-dried tomato/shaved parmesan/wild mushrooms/garlic bread crumbs/red wine tomato sauce
  • Fresh Tomato Linguine /sautéed shrimp/roasted fennel/arugula/sun-dried tomato/lemon/ basil/mascarpone/herb crumble      ***Can be prepared Vegetarian upon request

Entrees

  • Sautéed Flounder Francaise/smoked flounder cannelloni/petite vegetables/tomato jam/buttered herb jus
  • Sautéed Rosemary Basted Chicken Breast/creamy braised chicken fricassee/root vegetables/root vegetable coulis/sherry chicken reduction
  • Grilled Spiced Atlantic Salmon/smoked salmon, mussel and bacon veloute/asparagus/fingerling potatoes/wild mushrooms/braised bibb lettuce spheres/shaved asparagus
  • Grilled Strip Loin/parsnip and potato dauphine/mushroom, truffle and madeira sauce/creamed swiss chard/parsnip puree/pickled tomato

Course Four (choose one dessert)

Dessert

  • Smore’s Tart with Caramel Sauce and Whipped Cream
  • Pineapple Upside Down Cake with Rum Caramel Sauce
  • Brandy Crème Brulee with Berries and Whipped Cream

Offers are as of time of web publishing, only valid 2/1/19 – 2/13/19 and 2/15/19 – 2/17/19.  All offers cannot be combined with other discounts, coupons or additional offers.  Discounts are not valid on alcohol, beer and wine.  Participating locations reserve the right to change their offer / prefixed menu at any time – which may differ than what is listed on this web page or on printed advertising.  The Heritage Corridor Convention and Visitors Bureau is not responsible or liable for any misprinted or changed offers, typos, or other information.