Welcome to Prairie at Brae Loch

Prairie is once again accepting reservations! We will be open every Tuesday from 11:00 AM to 1:00 PM and every Friday from 9:00 AM to 11:00 AM.

Menus will be updated every week with takeout options available.

Walk-in reservations are welcome but will be accommodated based on capacity and may be turned away.

If you can no longer make your reservation, please cancel via the confirmation email, give us a call at 847-543-3568, or email ndupont1@clcillinois.edu.

Hours of Operation

Prairie - Tuesdays 11:00 AM - 1:00 PM

Breakfast - Fridays 9:00 AM - 11:00 AM

9/8/26, 11/17/26 & 11/27/26

Special Events

Fall Harvest Dinner - Friday, September 11th, 2026. 5:00 PM - 8:00 PM - Sold Out

Event details below. Tickets can be purchased at Prairie at Brae Loch or the H Building!

Make a Dine-In Reservation

Order To-Go

Prairie Menu - September 15th

Starters, Chicken, and Sausage Gumbo, chicken | andouille sausage | tomatoes | trinity mirepoix| rice, $6 Louisiana Sunburst Salad macerated cranberries | mixed greens | pecans | blue cheese, $10 Sides, +$4.00, Steamed Rice, Creole Red Beans, Fries with Sriracha Aioli, Entrees, Shrimp or Oyster Po’boy, Shrimp or oyster | French bread | remoulade sauce | lettuce | tomatoes | fries, $14, Spicy Shrimp and Grits, shrimp | essence | trinity of vegetables | cheddar cheese | stone-ground grits, $14, Crawfish Étouffée served over Rice, crawfish tails | onions | celery | bell peppers | rice, $16 Chargrilled Chicken Thighs with Mustard-Tahini Yogurt, boneless chicken thigh | chimichurri sauce | Greek yogurt | tahini | feta cheese, $16 Prairie Burger with Fries, ground round | smoked bacon | grilled onions | cheddar & monterey jack| fries, Single $14.00 Double $16.00

Breakfast Menu - Friday, September 11th

Classics, Traditional Breakfast, Two eggs any style, served with choice of Bacon, Sausage or Ham, and choice of potatoes. $10, Tiger Pancakes, Three Pancakes served whipped butter, syrup, sliced strawberries, blueberries with whipped cream, powder sugar and a choice of bacon, sausage or ham, $10, Omelet of Week, Diced prosciutto, roasted red pepper, shallots, fontina cheese served with and potatoes O’Brien, $12 Vegetarian Omelet, Fresh Mozzarella, tomatoes, eggs, basil, served with potatoes O’Brien and fruit, $10, Specials, Breakfast BLTE, Over medium egg with red leaf lettuce, vine-ripped tomatoes, bacon, avocado aioli served on brioche bread and fruit, $12, Asparagus Frittata, Asparagus tips, white onions, eggs, mozzarella, roasted red peppers, served with Potatoes O’Brien and fruit, $12

Dessert Menu

New Orleans Beignets, The official state donut of Louisiana. Pillowy yeast-risen pastries deep fried and dusted with powdered sugar served with raspberry coulis and warm chocolate sauce. $6 Bread Pudding, Served with Rum Sauce, Chantilly Cream, $6, Coffee, $2.50, Tea, $2.00, Chai Tea Latte, $3.00, Espresso, $2.00, +$1.00 for Latte, Cappuccino, Mocha

Fall Harvest Dinner - Friday, September 11th, 2026 - Sold Out

Fall Harvest Dinner Information Flyer, Friday, Septermber 11th, 2026, 5:00pm - 8:00pm. Tickets are $60 per person and can be purchased at Prairie at brae loch of the H building, a cash bar is available on site. Hors d' oeuvres will be served at 5:30, Dinner buffet will open at 6:00. Please contact Nathan DuPont (ndupont1@clcillinois.edu) or Melanie Bromberek (mbromberek1@clcillinois.edu) for details.

Hors d’oeuvres, Hot, ~Grilled baby Lamb chops with mint cream sauce, (GF), ~Duck confit quesadillas with wild mushrooms, brie and served sweet honey jalapeno sauce, (GF), Cold, ~ Vine ripened tomato bruschetta on a crostini with micro greens and aged balsamic, (Vegan, DF), Buffet Line, Cold, ~Heirloom Tomato salad with fresh mozzarella, cucumbers, basil, chives, and topped with herb lemon dressing, (V, GF), ~Green salad of kale, arugula topped with white wine poached pears, sliced almonds, red onions, champagne dressing, (Vegan, GF, DF), Hot, ~Grilled vegetables of zucchini, carrots, patty pan squash, knot onions with garlic herb oil, (Vegan, GF, DF), ~Eggplant Lasagna with tomatoes, eggplant, yellow peppers, pesto, dairy free mozzarella cheese, (Vegan, DF, GF), ~Roasted butternut squash with garlic and bacon,(GF), ~Seared brown sugar butter glazed Salmon with sauteed Swiss chard, (GF), Carving Station, ~Marinated Beef Tenderloin, (GF), ~Assorted sauces and rolls served on the side, Desserts, Assorted Fall Favorites, V = Vegetarian, GF = Gluten Free, DF = Dairy Free,

For questions, please email PrairieTake2@clc365.onmicrosoft.com or call 847-543-3568