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llinois Restaurant is located only

minutes from downtown Vancouver,


but upon arrival, it’s as though
you’ve entered another world.

Our History
We named the restaurant after two
Vancouver landmarks – an ode to
the surrounding neighbourhood
and the old golf course that was
on the VanDusen Botanical Garden
site in the 1940s and 50s.

We teamed with several renowned


interior designers, including Wade
SIDES King, to create an airy yet intimate
ambiance and décor. The slate and

MENU
wood floor is reclaimed from a
ASPARAGUS 8
1910 Vancouver warehouse, which
adds old- world charm and warmth.
BRUSSEL SPROUTS 5 Intimate booths line the back walls
with a beautiful Rhododendron
painting taking presence above.
MASHED POTATO 9 UNIQUE DELICACIES
Special group menus are available SERVED FRESH DAILY
BRAISED CARROTS 4 and can be created for the unique
needs of any group or event.
HARICOT VERT 9

STRING BEANS 4

FOR YOUR CONVENIENCE, 18%


GRATUITY WILL BE ADDED TO ANY WWW.ILLINOISRESTAURANT.COM
PARTY OF 6 OR GREATER 1.800.585.4658
STARTERS MAINS
DAY BOAT SCALLOPS 14
LOBSTER ROLLS 16 fennel, prosciutto, black bean sauce
with house made old bay potato chips

PRIME RIB 22
BEEF TATAKI 12 garlic - mustard rub, au jus, horseradish

SOUPS&SAL ADS
unagi, eggplant caviar, pickled carrots
10 oz/15 oz

SEARED SEA SCALLOPS 29


LOBSTER TEMPURA 22 FENNEL AND ARUGULA 9 crawfish-thyme butter sauce, sautéed
sweet & sour shiitake dipping sauce
SALAD swiss chard
with shaved ricotta and lemon oil
vinaigrette FRIED GREEN TOMATOES 23
CORVINA TIRADITO 12 spinach gnudi, sea beans, peppadew-
avocado, apple, dried tuna, radish CORN SOUP 13
goat cheese sauce
dungeness crab gratin, chipotle gelée

SAFFRON-TOMATO SEAFOOD 28
RIBS & CHIPS 12
hoisin barbecue sauce, pineapple CAESAR 8 STEW
chutney, lotus chips romaine, anchovies, croutons prawns, mussels, calamari, market
catch
SEARED FOIE GRAS 23 NY STRIP STEAK 19
grilled peach, ricotta cannoli, balsamic ICEBERG LETTUCE 8 crumbled blue cheese, garlic beurre
reduction blue cheese, smoked bacon, fuji apple blanc 4oz/8 oz

FRICASSÉE OF WILD 12 SOUS VIDE CHICKEN 21


MUSHROOMS TAKO SALAD 11 ROULADE
sherry vinegar, truffled polenta octopus, daikon, kimchi vinaigrette brie cheese, orzo, sun-dried tomato
pesto

MIZUNA SALAD 12
truffle vinaigrette, murcott tangerine,
caciotta al tartufo

BABY BOK CHOY 8


applewood smoked bacon, toasted
macadamia nuts

UNIQUE DELICACIES WWW.ILLINOISRESTAURANT.COM SERVED FRESH DAILY