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Cultural Celebration
Cinco De Mayo
By Ryan
 Cinco De Mayo is a spanish holiday celebrated every year on the 5th of May in the United States and regionally in Mexico, mostly in the state of Puebla. In the United States we observe the holiday as a celebration of Mexican heritage and pride. In the state of Puebla, they remember their Army's unlikely victory over French forces at the battle of Puebla on May 5th, 1862. Do not confuse Cinco De Mayo with Mexico's Independence Day. The two are different. Mexico celebrates their Independence on September 16th.
At the time, this was very significant to the United States of America, who were in the midst of their own Civil War. Had the French forces, led by Napolean III, defeated the Mexican Army at the Battle of Puebla, it is believed that it was the French intention to break up the American Union by giving continued support to the Confederates for at least another year. It is said that had the French used Mexico as it's base to support the Confederates, that the south would have been too strong to defeat. And as a result, the United States may not be the world power it is today.
We have a plethora of items on our menu that correlate with the Mexican Holiday whether it be fajitas, fish tacos, chips and salsa or del caribe cheese. The weather for this weekend looks great, so stop in and enjoy our screened in patio or sidewalk cafe. Have a margarita, sit back and relax. Enjoy the Cinco De Mayo holiday.
The JalapenaRita - A spicy twist to the margarita. Muddled jalapeno with reposado tequila, triple sec, fresh lime juice, simple syrup and a salt rim 5.50
Del Caribe - Roasted mild mexican cheese, served with freshly fried corn chips and housemade salsa 8.75
Fajitas! Our fajitas are served in a sizzling skillet with sauteed onions and peppers. accompanied by lettuce, tomato, cheddar cheese, sour cream, salsa, adobo sauce and mango pineapple black bean salsa... best anywhere!
Fish Tacos - three soft flour tortillas filled with panko crusted
tilapia, red cabbage, chipotle mayonnaise and mango
pineapple black bean salsa 9.75
Chips and Salsa - freshly fried corn tortilla chips served with a trio of housemade salsas. tomato, adobo and mango
pineapple black bean 7.75
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Behind The Bar
Dumante Pistachio Liqueur
By Jim
In our effort to provide the most diverse, extensive liquor  selection in the area, we have stumbled upon quite a tasty after dinner liqueur. It seems in the alcohol industry, any flavor can be pretty much infused in a spirit and this liqueur is no different. Dumante is an ultra premium Italian liqueur infused with pistachios. Sicily is the only region in Italy where pistachios can be cultivated and this liqueur is slow steeped in small batches from fine artisan spirits.
Pistachios have long been considered a liason to love. "Legend has it that young lovers would meet on late summer nights in a moonlit pistachio grove. If they picked the night of the perfect maturity, it meant blessings of good fortune, happiness and abundance." Made from all natural ingredients, Dumante is a perfect after dinner cocktail served straight or with ice but it also mixes quite well. Packaged in a beautfulf decanter style bottle, this Italian liqueur has recently been awarded the Gold Medal of the prestigious San Francisco World Spirits Competition. Next time you are in, give this pistachio after dinner drink a try.
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On Special
Creamed Swiss Chard
By Aly
 On special this week we are offering creamed swiss chard as a side dish. The swiss chard is sauteed with applewood smoked bacon, white wine, cream, asiago and cracked red pepper. For those of you who may not know, swiss chard is leafy green vegetable that is easily distinguished from other leafy greens by its bright colored red stalk. In addition to its great taste, swiss chard is considered one of the healthiest of the leafy vegetables to consume. Swiss chard is high in vitamins A, K and C, as well as being high in minerals, dietary fiber and protein. The taste of swiss chard is generally described as having a slight bitterness but that disappears during the cooking process similar to spinach. The applewood smoked bacon really adds to this because it adds a nice smokey pepper flavor. Asiago cheese adds a nice sharp contrast to the smokiness of the bacon and the heat from the cracked red pepper makes the dish complete. If your looking for something new and not your typical vegetable preparation, I highly recommend this dish.
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Mothers' Day Specials
slow roasted prime rib12oz. 20.75 16oz. 23.75
brown sugar and mustard glazed bone-in ham
brown sugar and mustard glazed bone-in ham, slow roasted and served with bourbon raisin sauce, mashed
potatoes, and seasonal vegetable 12.75
slow roasted pork loin12oz. sliced boneless pork loin topped with a bourbon demi glaze. served with mashed potatoes and seasonal vegetable 17.75 
crab and shrimp stuffed tilapia farm raised tilapia stuffed with crab and shrimp bread
stuffing, topped with orange hollandaise. served
with seasonal vegetable 16.75
pasta primavera with garlic chickenasparagus, broccoli, sundried tomatoes, bell peppers, mushrooms, zucchini and squash in a white wine cream sauce over linguini with garlic buttered chicken 15.50
ricotta salata and pancetta stuffed chicken boneless chicken breast stuffed with ricotta salata cheese, pancetta and spinach, breaded and lightly fried. served with uptown rice blend 12.75 
double dipped chocolate covered strawberries dipped in white and dark chocolate 6.75
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Burger Me Thursday
Burger and a Beer for ONLY 10 Bucks!
French Onion Burger
This Thursday, May 3rd
our gourmet half pound burger
is topped with seasoned sauteed onion,
swiss cheese, romaine lettuce and tomato.
along with any micro brew of your
choice for only $10!
Next Thursday, May10th
The California Turkey Burger
topped with provolone cheese,
alfalfa sprouts, avocado, and tomato.
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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
Every week we have a new burger creation that we serve all day with any beer in house for only $10.00!
Friday Nights, Seafood Mixed Grill
4 oz. grilled lobster tail with drawn butter, 4 oz. tilapia filet with crab meat stuffing, and 4 oz. whitefish parmesan with lemon caper butter. All for only $19.75
Friday Nights, Surf Your Turf
Friday nights we offer a 4oz lobster tail that you can add to any steak on our menu for only $5.18! This means that you will pay what we pay for the lobster and not a penny more!
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.
 Slow Roasted Boneless Pork Loin,
Saturday Evenings
Available after 4pm every Saturday night we have slow roasted boneless pork loin with a bourbon demi glaze. 10oz sliced pork loin served with our daily mashed potato and vegetable side
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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Specials This Week
appetizer
oysters rockefeller
oysters on the half shell filled with creamed spinach,
applewood smoked bacon and parmesan cheese 10.75
artisanal cheese sampler
1. Port Salut (France) 2. Capriko (USA)
3. Widmer's 1 Year Aged Cheddar (USA) 4. Queso a La Sidra (Spain)
5. Saga Blue Brie (Denmark) 6. Sap Sago, Switzerland
serves 2 to 4 people 19.75
charcuterie tray
black kassel salami, raisin river prosciutto, peppercorn brandy pate, and fra'mani
rosemary ham served with mediterranean olive mix, gherkin pickles, sweet
cherry peppers, stone ground mustard, and flat bread crackers 11.75
salad and sandwich
ciliegine mozzarella and orecchiette salad
fresh ciliegine mozzarella, orecchiette pasta, molinari salami, fire roasted
red and yellow tomatoes, artichoke hearts, and grape tomatoes
tossed with romaine lettuce and italian vinaigrette.
served with cracked black pepper 12.75
mesculyn salad & panini sandwich combo
black forest ham, brie cheese, and an apricot dijon glaze. served with a
mesculyn, walnut and gorgonzola salad. balsamic vinaigrette dressing 10.75
with cup of soup of the day 12.25
soft shell crab sandwich
soft shell crab served on a bed of shredded red cabbage
with garlic aioli. served with shoestring potatoes 10.75
meat
top sirloin and sauteed shiitake mushrooms
10oz. top sirloin with sauteed shiitake mushrooms. served
with mashed potatoes and swiss chard sauteed with
asparagus, white wine, and plugra butter 19.75
seafood
soft shell crabs
three hotel sized sauteed soft shell crabs with lemon
garlic butter. served with shoestring potatoes 19.75
broiled walleye
10oz. walleye fillet with a lemon walnut crust served with sesame
soy glazed sugar snap peas and shiitake mushroom 19.75
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food specials, drinks, and MORE!
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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. What Japanese soup is made from a dashi stock? 2. What kind of hand-held blender can go directly into a pot or bowl? 3. What is the French term for a flavor base that is typically a mix of two parts onion, one part carrot, and one part celery? E-mail your answers to foodiefight@uptowngrill.comFine 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 up to 3 times a year. Last weeks questions and answers...
1. What term describes historic and often endangered breeds of livestock and poultry? Heritage breeds
2. What 1850s California Gold Rush dish came from a town named for its frequent hangings and is made from oysters, bacon, and eggs? Hangtown fry
3. What ancient "mother grain" of the Incas is pronounced unlike its spelling and is touted as a complete protein? QuinoaLast week's winner..................... Sandy Falco |
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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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