Ross Isaac Restaurant - Springfield, IL

dusted in masa harina and flash fried, jicama radish salad in a fiery lemon sambal sauce

roasted golden and tossed in a sweet and tangy chili sauce over veggie crudites

grilled and chilled green tigers served with tortilla chips and a spicy southeast asian remoulade

jalapeno bacon, chorizo, grilled steak and fresh made cheese sauce on crisp tortilla chips with a roasted pepper pico de gallo

grilled veggies, roasted garlic and kalamata olives served with warm flatbread and hummus

fresh from nova scotia, pan roasted with brown butter and scallions, with crisp fries under chili and lemon aioli

fresh maryland blue crab super lump served in crisp panko over lobster butter and tomato coulis garnish

grilled apples and roasted walnuts stuffed in a flour tortilla with chihuahua and goat cheese, jalapeno honey crema

double cream daffinois, herbed gouda, menage, stilton bleu and farmstead parmesan with accoutrements

fresh blue points oysters flash fried in and served with a lemon sambal sauce for dipping

simmered in an herb bouillon with local aromatics

with local sausage and veggies in rolling meadows ale

roasted beets, field greens, brown butter balsamic, herbed chevre

homemade dressing, crumbled roquefort and candied walnuts

artichokes, dijon vinaigrette, sun-dried tomato, parmesan frico

11oz hand cut, charbroiled under chipotle compound butter, garlic mashed potatoes and crisp onion frites

cold-water tail broiled in shell and poached in lemon pinot beurre blanc, garlic mashed potatoes add a tail20

tender chicken sauteed over chorizo dirty rice and set over a zesty chipotle citrus vinaigrette

fresh filet pan seared in a gremolata panko crust over pasta in a grilled sausage and veggie ragout

fresh local veggies tossed with pasta in a light cream sauce and garnished with white truffle oil

double cut, wrapped in jalapeno bacon and charbroiled over garlic mashed potatoes and cabernet demi-glace

fresh from shell, pan seared over slow cooked greens with aromatics potatoes and guanciale

hand cut of beef tenderloin, charbroiled with rosemary butter, au gratin potatoes and grilled asparagus imperial crab stuffed 5 add a tail 20

number 1 sushi grade seared rare in sesame over kohlrabi rock shrimp salad in a citrus soy vinaigrette

imported from new zealand and broiled over cabernet demi-glace, garlic mashed potatoes and herbed chevre

fresh filet blackened with zucchini batons over pasta tossed with fresh oregano and lemon infused olive oil