BIG GROVE = BIG FLAVOR! It\'s big flavor in a menu ranging from tasty appetizers to decadent desserts, from classic dishes to Big Grove’s kitchen creations that have become crowd favorites. Our bar offers creative cocktails, curated wines, a variety of local drafts, and an incredible selection of bourbon! We also have FOUR spaces available to book for your special event. Make your reservation online at www.biggrovetavern.com. 

DINING OPTIONS
In-Person • Reservations at www.exploretock.com
OR CALL 217-239-3505

RESTAURANT WEEK MENU

Three Course Meal —$33
Specials available from January 23–February 2

First Course
choice of

Kale & Quinoa^GF—vegan salad with fresh kale, quinoa, dried cranberries, walnuts, herb vinaigrette and balsamic reduction

Strawberry Spinach^GF—fresh kale, quinoa, goat cheese, dried cranberries, walnuts, herb vinaigrette and balsamic reduction 

Second Course
choice of

Green Curry Pot^GF—vegan curry pot with onion, brussels sprouts, yellow squash, mushrooms and roasted potatoes in a light and mild thai coconut green curry sauce, topped with fresno chiles and served over rice with corn

Shepherd\'s Pie—house made puff pastry layered with sweet pea puree, ground lamb and beef, carrots and onions, topped with mashed potatoes and a falernum gravy

Marry Me Chicken—grilled chicken breast in a sun dried tomato and cherry tomato cream sauce over cavatappi pasta with a side of grilled asparagus 

Third Course
choice of

Creme Brulee Cheesecake Bar—homemade cheesecake bar with carmelized sugar and whipped cream

Sorbet^GF—vegan sorbet. ask your server about today’s flavors

Brunch Specials—$13 each
Served from 10 AM to 2 PM Sunday, January 26 & February 2

Vegan Chilaquiles—vegan cheese, tofu, avocado puree, salsa roja, onion, black beans, esquites style corn served over fried corn tortilla chips

Savory Brunch Pie—house made puff pastry with sausage gravy, scrambled eggs, roasted red potatoes, green onions, topped with cilantro


GF=Gluten Free