Shiraz on the Water, the contemporary American restaurant located on the grounds of the Hilton Indian Lakes Resort, has recently launched a new menu. Executive Chef Carol Buckantz has created dinner selections comprised of seasonally-inspired fare (full menu outlined below). Buckantz offers such dishes as Winter Salad, Seafood Bisque, Tempura Shrimp Cocktail, Seared Scallops Over Butternut Squash Risotto, Wild Mushroom Braised Short Ribs, Seared Duck Breast, Steaks and Chicken Satimbocca. Pastry chef Simonette Gallardo has crafted new sweet offerings for dessert, such as Rustic Apple Gallete, Bananas Foster Cheesecake and Vanilla Salted Caramel Crunch Cake. Shiraz on the Water features an extensive wine list with hundreds of labels from various regions around the world.
Dinner and lounge service is available Monday-Saturday, from 5-10 p.m. Reservations may be made by calling 630-671-5013 or by visiting shirazonthewater.com. Shiraz on the Water is located at 250 West Schick Road in Bloomingdale, Illinois.
Shiraz on the Water’s New Winter Menu
STARTERS
Tempura Shrimp Cocktail
Jumbo shrimp lightly coated with gluten free rice flour batter, avocado puree and chipotle tomato sauce 11.75
Short Rib Wonton
Tender short rib meat and smoke gouda cheese are filled into wontons, pan fried, served with a sweet chili mustard sauce 9.5
Jumbo Lump Crab Cakes
Stone ground mustard aioli 12
Spinach, Artichoke and Asiago Fondue
Wood grilled ciabatta and flatbread crackers 10.5
Calamari Roma
Fried calamari, tossed with bruschetta tomatoes and served with lemon basil aioli 10.5
Tuna Tatakki
Seared sesame crusted tuna, wasabi cream, sweet hoisen and wontons 11.5
Grilled Mediterranean Flatbread
Pesto sauce, feta cheese, artichoke hearts, tomatoes, roasted red peppers, spinach and sprinkled with oregano 11.5
Cheese Plate
An array of local cheese, fig jam, dried fruits and nuts, served with flatbread crackers and bread 12.5
SOUPS
Three Onion Soup Gratinee
Toasted garlic crouton, melted gruyere cheese 5.5
Gerry’s Seafood Bisque
Seafood folded into a rich stock and finished with cream Cup 4.5, Bowl 6
Soup of the Day 5
SALADS
Roasted Beet Salad
Duo of red and yellow beets, sliced thin with orange segments, crumbled goat cheese, over mixed greens, candied pistachio nuts, orange basil vinaigrette, balsamic syrup drizzle 7.5
Caesar Salad
Tender romaine hearts tossed in our creamy dressing, served with shaved parmesan and garlic croutons 6
add grilled chicken 12, grilled shrimp 16, grilled salmon 19
Wedge Salad
A wedge of crisp iceberg lettuce is topped with diced tomato, apple wood smoked bacon, scallions, diced cucumber and chunky bleu cheese dressing 7
Caprese Salad
Sliced beef steak tomatoes, fresh mozzarella, chiffonade of basil, balsamic reduction and olive oil 7.5
Winter Salad
Spinach salad tossed with bleu cheese, roasted butternut squash, granny smith apples, candied pecans, tossed in a warm cherry white balsamic vinaigrette 7.5
House Salad
Mixed greens, shaved carrot, tomato, cucumber, red julienne onion, with choice of dressing 5
STEAKS
all steaks are served with choice of sweet potatoes mashed, chive mashed, or multi-grain rice pilaf and Chef’s choice of seasonal vegetable
6oz Filet 34
8oz Filet 37
14 oz Rib Eye 38
12oz New York Strip Steak 35
Crusts & Sauces
Blackened, Horseradish, Bleu Cheese, Béarnaise or Cabernet Demi 2.5
Forestiere Style 4.5
Oscar Style 10
Shrimp Scampi side 8.5
ENTREES
Grilled Pork Tenderloin
Blackberry demi, fresh peach relish, sweet potato, bacon and corn bread pudding 26.5
Wild Mushroom Braised Short Ribs
Slow cooked and braised, served with natural jus and roasted mushrooms over Wisconsin sharp cheddar polenta 25
Crab Stuffed Alaskan Salmon
Salmon filet, filled with our lump crabmeat stuffing, topped with mango-avocado relish 27.5
Chicken Saltimbocca
Semi-boneless breast of chicken stuffed with prosciutto, gruyere and sage served with marsala glaze and crispy polenta 24
Surf and Turf
Two three ounce Black Angus filets topped with two lump crab cakes, cabernet demi and beurre blanc 32
Maine Lobster Ravioli
Tender pillows of pasta are filled with chunks of Maine lobster, cognac and brown butter, served with a sherry cream sauce and chunks of lobster meat 27.5
Sesame Crusted Asian Ahi Tuna
Served rare, sweet hoisen sauce and wasabi cream with sushi rice 29
Seared Duck Breast
Dark cherry balsamic port, sweet potato, bacon and corn bread pudding 28
Shrimp and Scallop Scampi
Seared jumbo scallops and shrimp over angel hair pasta, blistered tomatoes, capers, asparagus tips, baby spinach and shallots, tossed in a creamy lemon-chardonnay beurre blanc 24.5
Roasted Artichoke Ravioli
Tossed in a pistachio pesto, sundried tomatoes, artichoke hearts, asparagus tips, shallots and a touch of cream 19.5
Seared Scallops Over Butternut Squash Risotto
Creamed corn and bacon emulsion 28.5
DESSERT
Passionfruit Crème Brulee
Our house specialty 6.50
Death By chocolate
Chocolate lover’s delight! Rich, smooth flourless cake is served with raspberry sauce 8
Tiramisu
Layers of kahlua soaked lady fingers, whipped mascarpone cheese and cocoa 8
Bananas foster cheesecake
A creamy banana cheesecake swirled with ribbons of caramel on a crunchy cookie crust, topped with white chocolate mousse and swirled with caramel 7.50
Vanilla Salted Caramel Crunch Cake
Light buttery vanilla flecked cake holds waves of rich caramel cake, and an additional layer of salted caramel cake with creamy custard, topped with caramel 8
Rustic Apple Gallette
Layers of buttery, flaky French puff pastry layered with fresh ripe apples, baked to a golden brown, topped with a vanilla bean gelato 8
Gelato 6
Cappuccino Hazelnut
White Chocolate Raspberry
Pistachio
Sorbet 6
Mango
Black Raspberry Pomegranate
Ice Cream 6
Vanilla Bean
Chocolate
