The East Room at Bolingbrook Golf Club

twin lump crab cakes set atop Asian slaw, with paprika oil and teriyaki plum reduction

confetti pasta stuffed with roasted vegetables served with garlic white wine cream sauce and carrot oil

succulent crawfish tail meat served in a rich parmesan cream sauce served with grilled crostini

sautéed with wild mushrooms, garlic, white wine, and fresh tarragon; topped with flaky pastry

a blend of morel, shitake, cremini, and wood ear mushrooms in a rich savory cream sauce baked in a herb pastry shell served with chive beurre blanc

iced jumbo shrimp served with cocktail sauce and fresh lemon

house made with the freshest ingredients

slices of port poached pears with baked herbed goat cheese served with baby mixed greens tossed with a pear vinaigrette and toasted walnuts

our version of the classic prepared tableside

a quarter of head lettuce topped with house made maytag blue cheese dressing, fresh tomato concasse, and shaved red onion

baby greens tossed with our signature house made balsamic vinaigrette topped with sliced strawberries, sugared almonds, and a crispy parmesan tuille

a trio of salads; micro greens tossed with raspberry vinaigrette, burgundy carrot slaw with orange citrus vinaigrette, and lime marinated fruit salad, all accompanied by a teriyaki glaze, raspberry balsamic vinaigrette, and chopped nuts

chai currant marinated roast lamb chops served with creamed cranberry beans, braised fennel finished with a chai demi glace

bone in center cut pork loin chops grilled with an apricot black pepper glaze set atop parsley orzo

served with an apple rosemary demi glace and watercress risotto

fresh lobster, shrimp and scallops sautéed to perfection served with a saffron fumet, sliced radishes and micro greens

half of a semi-boneless free range chicken stuffed with Roma tomatoes, prosciutto, fresh mozzarella, basil and asparagus spears served with pesto cannellini beans and finished with a sherry thyme cream sauce

grilled swordfish steak set atop five bean ragout and finished with macadamia nut vinaigrette, spicy onion marmalade and strawberry sauce

grilled lobster tail medallions seasoned with a six pepper spice served with drawn butter and English pea risotto

seared breast of duck served with a duck and potato hash, sautéed baby bok choy and finished with a blackberry demi glace

hazelnut encrusted salmon fillet served atop sauteed white onions and finished with a frangelico beurre blanc

16 oz whole veal shank braised in a veal demi glace served with saffron risotto

encrusted with potato flour and seared to perfection in a spicy tomato sauce accompanied by green lip mussels, little neck clams and our house made fennel sausage