detail02

LE MENU DU MIDI - LUNCH MENU

APÉRITIF - APPETIZERS

SPRING ROLL 9
Filled with Mushrooms, Sweet Cherries, Spinach and Brie Cheese with Mixed Greens and Raspberry Vinaigrette

MUSSELS MARINIERES 12
Tossed with Tarragon, Shallots and Chablis finished with Cream, Served with Garlic Bread

CRISPY GOAT CHEESE 10
With Grilled Asparagus and Tomato-Balsamic Relish

ESCARGOTS A LA BOURGUIGNON 10
Baked with Herb Butter and Garlic

SOUPES - SOUPS

FIRE ROASTED TOMATO AND FENNEL
With Garlic Croutons
CUP 4
BOWL 5

SOUP DU JOUR
CUP 4
BOWL 5

LES SALADES

JILLY’S ORIGINAL CHICKEN SALAD 11
With Homemade Zucchini Bread

JILLY’S STEAK SALAD 14
Mixed greens, red pepper, cherry tomato, red onion, red wine vinaigrette, Toasted Boguette

CAESAR SALAD 12
Anchovies, Parmesan Cheese and Garlic Croutons with Choice of Shrimp, Grilled Breast of Chicken or Salmon Fillet

MEDITERRANEAN SALAD 12
Tuna, Artichokes, Kalamata Olives, Roasted Red Peppers, Bliss Potatoes, Eggs and Toasted Baguette, Balsamic Vinaigrette and Side of Rouille
with Grilled Salmon Fillet 14

SHRIMP THAI NOODLE SALAD 12
With Peanut Dressing and Asian Slaw

SPINACH SALAD 11
With Warm Goat Cheese, Red Onion and Bacon-Balsamic Vinaigrette

LES SANDWHICHES

STEAK SANDWICH 14
Mushroom, red onion, swiss cheese, tomato, lettuce Capers

SMOKED SALMON SANDWICH 12
Served Open Faced with Tarragon Mayonnaise, Chopped Egg, Onion and Capers

TURKEY, BACON, BRIE AND APPLE CLUB 10
With Honey Mustard on Multi-Grain Toast with Sweet Potato Fries

LES PASTES ET PLATS PRINCIPAUX

CRAB CAKES 15
With Sauce Remoulade Served on a Bed of Sautéed Spinach

LINGUINI WITH SHRIMP 16
Tossed with Tomato and Basil and Finished with Cream

ROTINI WITH GRILLED CHICKEN BREAST 14
Served with Spinach and Goat Cheese and Tossed with Roasted Garlic Cream Sauce

HERB CRUSTED SALMON FILLET 16
With Pearl Couscous and Two Mustard Sauce

MUSHROOM RISOTTO 14
With Herbs, Roma Tomatoes and Garlic Finished with Parmesan Cheese

detail02

DINNER MENU - HORS D’ OEUVERS

SMOKED SALMON 10
Served over Potato Pancake with Crispy Onion and Tarragon Crème

MUSSELS MARINIERES 13
Tossed with Fresh Herbs, Shallots and White Wine Cream Sauce Served with Garlic Bread

FEULLETTE OF CALIFORNIA BAY SCALLOPS AND SHRIMP 12
with Mushrooms, Spinach, and Lemon-Thyme Sauce

ESCARGOTS A LA BOURGUIGNONNE 10
Baked with Herb Butter and Garlic

SPRING ROLL 9
Filled with Wild Mushrooms, Sweet Cherries, Spinach and Brie Cheese, served with Mixed Greens and Raspberry Vinaigrette

CRISPY GOAT CHEESE 10
with Grilled Asparagus and Tomato- Balsamic Relish

SHRIMP WITH HERBS AND GARLIC 12
with Melted Brie Cheese and Grilled Baguette

CRAB CAKE 13
with Sweet Corn Relish and Sauce Remoulade

SEARED FOIE GRAS 18
with Caramelized Granny Smith Apples and Raspberry Ale Reduction
with 2 oz of Sauternes Wine 20

LES SOUPES ET SALADES

FIRE ROASTED TOMATO AND FENNEL SOUP 5
with Garlic Croutons

SOUP DU JOUR 5

DIANE’S BEET SALAD 8
with Mixed Greens, Blue Cheese, Shaved Fennel, Red Onion, Toasted Walnuts and Raspberry Vinaigrette

MIXED GREENS SALAD 6
Tossed with Balsamic Vinaigrette

SPINACH SALAD 8
with Warm Goat Cheese, Red Onion and our very own Bacon-Balsamic Vinaigrette

TOMATO AND FRESH MOZZARELLA SALAD 8
with Cucumber, Red Onion, Scallion, Basil, Garlic Croutons and Red Wine Vinaigrette

CESAR SALAD 7
with Parmesan Cheese, Anchovies and Garlic Croutons

POACHED PEAR AND FIELD GREENS SALAD 8
with Blue Cheese, Walnuts and Red Wine Vinaigrette

LES ENTRÉES – VIENDES (Meats)

FRENCHED RACK OF CERVENA VENISON 38
with Butternut Squash Puree, Haricots Verts, and Door County Cherry Demi-glace

HERB MARINATED RACK OF LAMB 32
With Blue Cheese Whipped Potatoes, Asparagus and Rosemary Jus

BARBEQUE GLAZED BEEF SHORT RIBS 28
with Horseradish Whipped Potato and Red Wine Demi-glace

ROASTED PORK TENDERLOIN 20
with Sweet Potato Puree and Lingonberry Sauce

ROTINI WITH CHICKEN BREAST 18
Grilled Breast of Chicken, Spinach, Goat Cheese and Roasted Garlic Cream Sauce

STEAK FRITES 30
with Grilled Portabella Mushroom, Tomato Provencal and Maître D’ Butter

SKINLESS BREAST OF DUCK AND CONFIT LEG 26
with Asian Slaw, Wild Rice Cake and Plum Ginger Sauce

PEAR SHAPED CHICKEN 18
Maple and Bourbon Glazed with Mashed Coconut Sweet Potatoes, Wilted Greens and Walnut-Maple Sauce

LES ENTRÉES – POISSONS (Fish)

HERB CRUSTED SALMON FILLET 24
with Pearl Couscous and Two Mustard Sauce

SAUTEED ARCTIC CHAR 26
with Stirred-Fried Vegetables and Plum Butter Sauce

GRILLED SHRIMP, JUMBO SEA SCALLOPS AND ASPARAGUS SKEWERS 30
with Orzo Pasta and Citrus Sauce

BOUILLABAISSE 26
Scallops, Shrimp, Mussels and Market Fish with Braised Fennel, Roma Tomato, Garlic, Saffron, White Wine and Crouton with Rouille

SEAFOOD LUNGUINI 24
with Shrimp, Mussels and Seafood tossed with Basil and Tomato

VÉGETARIAN

MUSHROOM RISOTTO 16>
with Herbs, Roma Tomato, Asparagus and Garlic, Finished with Parmesan Cheese

JILLY’S SEASONAL VEGETABLE MELANGE 15
with Homemade Corn Bread and Balsamic Glaze

Á LA CARTE

POMME FRITES 4

BUTTERNUT SQUASH PUREE 4

SAUTEED SPINACH 4

STEAMED BROCCOLI 4

SAUTEED MUSHROOMS 4

HARICOTS VERTS 4

WHIPPED POTATOS 4

SWEET POTATO PUREE 4

ASPARAGUS 6

View / Print Our Lunch & Dinner Menu View / Print Our Brunch Menu
2614 Green Bay Rd, Evanston, IL 60201 847. 869. 7636
detail01
Monday:s Closed
Tuesday thru Thurday: 11:30 - 2:00pm, 5:00pm- 9:00pm
Friday: 11:30 - 2:00pm, 5:00pm - 10:00pm
Saturday: 5:00pm - 10:00pm
Sunday Brunch: 10:30 - 2:00pm / Sunday: 5:00 pm - 8:00 pm

PARKING OPTIONS:
TUE- FRI after 6 PM and SAT-SUN any time you can park at HEART AUTO REPAIR CENTER
icon-fb icon-twr
© 2018 Jilly’s Management    |    Design/Development: JRD