This beautiful restaurant located along the lake in the former South Shore Country Club is operated as a training facility for the Washburne Culinary Institute, a part of Kennedy-King College. The building is now the South Shore Cultural Center. Students prepare and serve the food under careful supervision. The setting is gorgeous and the food delicious at reasonable prices. Open Wednesday through Saturday evenings, the restaurant serves locally grown ingredients with a flair. We started with a frisee salad with beets, avocado, goat cheese and carmelized walnuts and mussels steamed in Pernod and fennel. Another excellent starter was the creamy grits with shrimp. For entrees, we had the crab meat crusted catfish on yellow rice with a lemon beurre blanc and the seafood risotto with mussels, shrimp, scallops and fish finished with creamy asiago cheese.I also had the maple glazed pork chops. The rack of lamb was cooked perfectly with delicious potato Savoyard. The fettucine with wild mushrooms and asiago was also wonderful. Desserts are quite good including the pecan pie with vanilla ice cream and the chocolate Marquis. The wine list is small and reasonably priced. Service was very good throughout.
