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Banquet Room
Post Holiday Christmas Parties
By Jimmy We all know that the month of December is the perfect time to have your Christmas parties. However, for some of you, doesn't it seem that there is never enough time to plan or even partake in any sort of party during this crazy month? Do some of your professions seem to be the most hectic during the month of December? If your job occupation is anything like a restaurant, this month is all about work for us. This is our busiest month because we host many of the traditional 9-5 job holiday parties. But do not let that fool you, we like to party too. We just can not give up the time to close when we are in the business for you to enjoy yourselves this time of year. We look forward to the first few weeks of January, so that is why we extend the party season into the following month.
 We continue the Christmas spirit not only in our minds, but in our banquet room as well. Those that find it too hectic to hold their holiday parties during the month of December, often plan it in January. We leave all of our Christmas decorations up in our banquet room to give that holiday feeling to all those that did not have time for a party the month earlier. We currently have several weekends available for our banquet room. Call today to book your holiday party. Click below to view our banquet menu and policies. Uptown Grill's Banquet Menu
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Industry Trends
Gourmet Burger Provide Affordable Luxury
By Ryan Each year new trends creep their way into every industry. During the last few years, it seems that the idea behind a gourmet burger has become increasingly popular amongst restaurant consumers. Most of us will have at least one burger a week, vegetarians obviously withstanding. And most of the time we have that burger, it's usually from Burger King, McDonald's, Wendy's or our own grill with a piece of cheese on it. Plain and simple no longer. The new trend is towards gourmet burgers at an affordable price. Whether it be burgers with homemade sauces, artisanal cheeses, high end toppings like proscuitto and avocado, the gourmet burger is now a desired menu item. The main reason for this increase in demand is the affordability of a simple hamburger. But now, not only are consumers finding affordability in a menu item, they can also take in a  casual atmosphere and enjoy a true dining experience as opposed to the on the go "eat and run" that the fast food market provides. Value, quality, and affordability is what the gourmet burger offers. To enjoy this new trend you need to look no further than our Thursday night special....... "Gourmet Burger and a Beer." Any microbrew with our weekly enticing gourmet burger, all for only $10. Available all day. Stop in soon and get a taste of one of our industry's latest trends. Burger Trend Thriving in South Florida
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On Special
The Ultimate Ham and Cheese Sandwich
By Ray
 Rosmarino is a popular Citterio Ham that is massaged with dried Rosemary and then slow-oven roasted to develop its delicately aromatic taste and bring out its tenderness. This panini is coupled with a mild havarti cheese to let the rosemary flavor come through.  This panini is what I consider the ultimate ham and cheese sandwich. As always it is served with our fresh mesculyn salad that is topped with gorgonzola cheese, walnuts, and balsamic vinaigrette. Add the soup of the day for 1.50$. Click on the picture for a closer look, just to see how delicious it really is.
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Employee Updates
December Birthdays and Anniversaries
 Birthdays Mary Halberg Andrew Kamphaus Tracy Robillard Kim Washelesky Brett Witek
Nikki Galetti Anniversaries Mackie Harmon - 4 years Ben Konczak - 2 years Charis Sherman - 6 years Aly Witek - 6 years
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"Burger Me" Thursday
Burger and a Beer for only 10 Bucks!
"The Stud Burger"
Available all day every Thursday, we will be offering an enticing and different gourmet burger along with any beer for just $10. This is correct, any beer, including our selection of 10 microbrews!
This week, our gourmet half pound burger is going to be studded with whole roasted garlic cloves and topped with lettuce, tomato, fried leeks, and melted salemville blue cheese.
Available all day Thursday, December 8th
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Three Things to Try
 By Ryan - White Russian - For some reason I associate the Christmas holiday dining season with after dinner drinks. When you go out over the holidays you are usually doing it with friends or family. What better way to complete your dining experience than to sit back and relax with an after dinner drink. One of my (and "The Dude's") top three favorite after dinner drinks is the white russian. If you enjoy vodka and sweet, this is the after dinner drink for you. But for me it's the combination of the coffee flavored liqueur and cream that I personally enjoy. And for a bonus, this after dinner drink will help to settle your stomach after you've finished indulging that holiday meal.
By Geena - Panzanella Chicken Salad - I hope many of you have already had our panzanella chicken salad before. If you haven't, just take a look at it. You can see freshly baked chunks of Italian bread, which happens to be my favorite in salads. Tossed throughout the salad is romaine lettuce, grape tomatoes, parsley, and pinenuts. When you bite in you get a delicious and juicy taste of the butter garlic marinated chicken that we top it off with. It is served with our balsamic vinaigrette dressing.
 By Aly - Fried Calamari - The dish I recommend trying this week is our fried calamari. Calamari is one of those foods if not prepared properly or not fresh it can become very chewy in texture almost rubber band like. I can assure you ours is none of those things, it is tender and perfectly fried in a light batter with fresh sage served with a garlic aioli. The fried sage truly makes this dish exceptional, I would have never thought that fried sage would be as delicious as it is. Don't forget to squeeze the lemon wedge on the calamari, it gives it the perfect amount of acidity.
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"Not Your Everyday Specials"
Monday Nights, Steak Diane
Every Monday after 4 pm, we will be serving Steak Diane for $15.75. This will be just like the Red Door Inn. With Victor's stamp of approval.
 Fish Taco Tuesdays
Every Tuesday, we will be serving fish tacos. The taco includes panko breaded tilapia, red cabbage, chipotle mayonnaise, and a mango pineapple black bean salsa. They will be served with corn chips and adobo sauce. Available for dine in and carryout. 3 for $6.75 or 2.50 each.
Wienerschnitzel Wednesday
Every Wednesday after 4pm, we will be serving authentic German Wienerschnitzel. Served with roasted asparagus, spaetzel and veal demi glaze, it is only $11.75.
Burger Me Thursday
Each week we change our bizarre burger and serve it all day with any beer in house for only $10.00! This Thursday, December 8th our gourmet burger is studded with garlic and topped with lettuce, tomato, fried leeks and melted salemville blue cheese.
Friday Nights, Seafood Mixed Grill
4 oz. grilled lobster tail with drawn butter, 4 oz. grilled tuna with tomato caper relish, and 4 oz. whitefish parmesan with lemon caper butter. All for only $19.75
Prime Rib, Friday and Saturday Evening
Available after 4pm every Friday and Saturday night is our herb crusted prime rib of beef. Our prime rib is slow roasted for several hours in our 1980 alto shaam. It is served with au jus, mushrooms and your choice of side dish. Available in 12oz or 16oz.
Sunday, All Day, Sizzling Fajita and Margaritas
You get a chicken fajita with a 64 ounce pitcher of margaritas, perfect for a relaxing Sunday! Serves 2 for $20!
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On Special This Week
appetizer
artisanal cheese sampler
1. Fromager D'Affinois Brebis (France)
2. Life Prov Fontagne (France)
3. Clarissa Sardinian Goat (Italy)
4. Pinna Brigante (Italy)
5. Shaft's Aged Bleu Vein (USA)
6. Sap Sago, Switzerland.
serves 2 to 4 people 19.75
fried calamari
lightly battered calamari and fresh sage served with
garlic aioli 8.75
salad
panzanella chicken salad
warm bread salad with freshly baked chunks of italian bread,
butter garlic marinated chicken, tossed romaine, grape
tomatoes, parsley, pinenuts and balsamic vinaigrette dressing
12.50
sandwich
mesculyn salad & panini sandwich combo
rosmarino, a rosemary infused ham with havarti cheese.
served with a mesculyn, walnut and gorgonzola salad. balsamic
vinaigrette dressing 10.75 with cup of soup of the day 12.25
hickory smoked pulled pork sandwich
housemade pulled pork butt on a french roll and topped with
fried onion rings. served with potato salad. 8.75
fish and chips
fresh north atlantic cod beer battered and fried. served with
fresh fried "chips", tartar sauce, malt vinegar and housemade
coleslaw. 12.50
entrees
10 oz. australian lobster tail
10 oz. australian rock lobster tail, served with horseradish
mashed potatoes and swiss chard, broccolini sautee. served
with drawn butter 39.00
pork filet diane
an uptown twist on this red door inn original. a trio of pork
filet medallions prepared medium to medium well. served with
mushroom marsala sauce, celery, scallion and button
mushrooms. 15.75
stuffed chicken breast
breaded boneless chicken breast stuffed with ham, havarti
cheese, and chives. served with our rice blend 12.75
infused chicken
two six ounce dijon infused chicken breasts served with a
honey dijon glaze and our seasoned rice blend 13.75
broiled cod filet
10 oz. broiled cod filet served over sauteed spinach with a
roasted red pepper cream sauce 18.75
roasted vegetable and italian sausage penne
italian sausage, red onion, artichoke heart, portabello
mushrooms, roasted red and green peppers in a hearty
tomato sauce tossed with penne pasta. topped with reggiano
parmesan 14.75 side dish 8.75
dessert
chocolate lovin' spoon cake
two layers of dark chocolate cake separated by creamy
chocolate pudding topped with drizzled chocolate 6.75
strawberry cheesecake
housemade strawberry cheesecake with a graham cracker
crust 5.75
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Foodie Fight
Each week in the newsletter, we will ask three questions from the foodie fight cards. The first person to email us (see link below) the correct answers to all three questions will receive a complimentary lunch. The winner has to have the exact answer for all three questions, no exceptions! The following week we will publish the correct answers and the winner of the previous week. So come in and have a drink, study the cards, test each other and have fun. Good Luck!
1. Who was the first President to hire a French chef for the White House?
2. What is the general term for cheeses made with milk from animals that live on the farm where the cheese is made?
3. What fortified wine is a classic match with Stilton Cheese?
Email your answers to foodiefight@uptowngrill.com
Fine Print...
You must be the first person to respond with all three correct answers.
The response must go to the email address in the above link.
You must reply within 24 hours from the time the newsletter is published.
Participants are eligible to win a limit of 3 times a year.
Last weeks questions and answers...
1. Where is pre-phylloxera Bordeaux rootstock found in South America? CHILE
2. What food company used the advertising slogan "Nothin' says lovin' like something from the oven"? PILLSBURY
3. What kind of beverage bar and gathering place was born from the sale of carbonated medicated waters in the early 1800s? THE SODA FOUNTAIN
Last weeks winner of the free lunch ....... Paul Kim
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Uptown Grill
601 First St.
La Salle, IL 61301
815-224-4545
Monday - Thursday
11AM -10PM
Friday - Saturday
11 AM - 11PM
Sunday
12PM - 10PM
uptowngrill.com
Uptown respects your privacy and will not sell or distribute your personal information.
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