Shiraz on the Water Restaurant Reveals New Menu

Contemporary Cuisine Created by Chef Carol Buckantz

Menu Now Available
Dinner Service, Sunday-Saturday 5-10 p.m.

With Shiraz on the Water’s scenic view and stylish setting, this suburban spot offers contemporary cuisine paired with over 1,000 wine labels. Executive Chef Carol Buckantz provides a brand new menu that’s simply perfect for a summer supper overlooking the water. The restaurant’s newly launched menu includes such highlights as Salt-and-Pepper Calamari, Roasted Beet Salad, Maine Lobster Ravioli and Grilled Pork Tenderloin. Signature dishes, like the Short Rib Wonton, Crab-stuffed Alaskan Salmon and Prime Rib (offered Friday and Saturday) will remain on the dinner menu.

Dinner service is offered seven days week. Reservations are welcomed, but not required.

New Dinner Menu


Grilled Shrimp
Basted with guava BBQ sauce, sweet corn polenta, crispy pancetta 12

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
Sweet corn and poblano cream 11.5

Summer Tomato Brushetta
Sea salt ciabatta bread is grilled and topped with summer ripened tomatoes, fresh basil, and onions, drizzled with pesto oil and balsamic syrup (vegetarian) 9

Salt and Pepper Fried Calamari
Tossed in a pineapple sweet chili sauce, garnished with fried lotus root 12

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

Jumbo Shrimp Cocktail
Creole cocktail sauce 11


Three Onion Soup Gratinee with toasted garlic crouton, melted gruyere cheese 5.5

Soup of the Day 5


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 10.5, grilled shrimp 16, grilled salmon 18

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 extra virgin olive oil 7

Summer Salad
Spinach leaves with mango, bleu cheese, candied walnuts, shaved red onion with a warm cherry vinaigrette dressing 7.5

House Salad
Mixed greens, shaved carrot, tomato, cucumber, red julienne onion, choice of dressing 5

All Steaks are served with choice of sweet potatoes mashed, chive mashed, or multigrain rice pilaf and chef’s choice of seasonal vegetable

6oz Filet 32
8oz Filet 35
12oz New York Strip Steak 33
14 oz Rib Eye 37
10oz Skirt Steak 25

Add Crusts & Sauces: Blackened, Horseradish, Bleu Cheese, Béarnaise 2.5
Add Forestiere Style 4.5
Add Oscar Style 8
Add Shrimp Scampi 8.5


Grilled Pork Tenderloin
Blackberry demi, fresh peach relish, sweet potato, bacon & corn bread pudding 25

Crab-stuffed Alaskan Salmon
Salmon filet, filled with our lump crabmeat stuffing, topped with mango-avocado relish 27.5

Chicken Saltimbocca
Semi boneless chicken breast stuffed with sundried tomatoes, artichokes, feta, oregano, and shallots, Marsala glaze, crispy polenta 23

Surf and Turf
Two three ounce Black Angus filets topped with two lump crab cakes, cabernet demi and beurre blanc top it off 29

Maine Lobster Ravioli
Tender pillows of pasta are filled with chunks of Maine Lobster, cognac and brown butter, served with a cognac cream sauce and chunks of lobster meat 26.5

Sesame Crusted Asian Ahi Tuna
Served rare, hoisen sweet chili sauce and wasabi, baby bok choy, wasabi cream, and sweet hoisen sauce, sushi rice 28

Seared Duck Breast
Orange pomegranate glaze, sweet potato, bacon and corn bread pudding 27

Shrimp Scampi
Over angel hair pasta, blistered tomatoes, capers, asparagus tips, baby spinach and shallots, tossed in a lemon-chardonnay beurre blanc 22

Macadamia Crusted Mahi-Mahi
Citrus beurre blanc, black bean, mango relish, sweet potato mashed 25

Spinach and Ricotta-filled Tortellini
Tossed in a spring pea-pistachio pesto broth, sautéed asparagus tips, sundried tomato, artichoke and shallot 18


Passionfruit Crème Brulee 6
Our house specialty, not to miss

Raspberry and Chocolate Bread Pudding 7
Served with a scoop of chocolate ice cream

Tiramisu 7
Our Pastry Chef’s specialty, layers of kaluha soaked lady fingers, whipped mascarpone cheese and cocoa

Bananas Foster Cheesecake 7
A creamy banana cheesecake swirled with ribbons of caramel on a crunchy cookie crust. Topped with white chocolate mousse and swirled with caramel

Death by Chocolate 7
Chocolate lover’s delight! Rich, smooth, flourless cake is served with raspberry sauce

Key Lime Pie 7
Ying of tartness and the Yang of sweetness come together in this decadent pie

Gelato 6
White Chocolate Raspberry, Cappuccino Hazelnut, Pistachio

Ice Cream 6
Vanilla, Chocolate

Sorbet 6
Mango, Key Lime

Shiraz on the Water
Hilton Indian Lakes Resort
250 W. Schick Road
Bloomingdale, IL 60108 
(630) 671-5013


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