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Wednesday, May 30th, 2012
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Behind The Bar
Kentucky Bourbon Sampler
By Andrew
 Coming soon, we will be offering a Kentucky Bourbon sampler with a nice tasting of four different award winning bourbons. The sampler consists of Four Roses Yellow, Blanton's Single Barrel, Eagle Rare 10 year single barrel, and Buffalo Trace.
All four are well respected yet distinctly different bourbons. If you enjoy a nice sipping whiskey, this sampler is like a dream come true for you. You will get to sample all four of these craft bourbons, appropriately served in the official whiskey glass for only $13.25. That is honestly about a quarter of what you would pay to try these four bourbons on their own at any other restaurant. Variety is the spice of life and you just may find a new favorite. Come in and relax with a sampling of these legendary Kentucky Bourbons. I know that I sure will. Cheers! 
Four Roses Yellow. A worldwide favorite, especially when creating mixed drinks with a sophisticated, contemporary flair. Hints of pear and apple compliment floral aromas and mix with a taste of honey and spice. Smooth and mellow with a unique, long and soft finish. 80 proof. Fruity, floral, gentle spice and honey on the nose. The palate is crisp, yet soft & smooth, fresh fruit, hints of pear & apple. While the finish remains soft & smooth.
Blanton's Sing le Barrel. The finest bourbon in the world comes from a single barrel. That's the way Colonel Albert B. Blanton first bottled his private reserve bourbon nearly a century ago. Blanton believed the "center-cut" or middle sections of Warehouse H were the best for aging his bourbon. Personally tasting and choosing each barrel, these barrels were reserved and bottled for ambassadors, dignitaries, family and friends becoming the world's first single barrel bourbon. His time honored tradition lives on today as only a handful of barrels from the center of Warehouse H are selected to become Blanton's Single Barrel Bourbon.  Eagle Rare Single Barrel Bourbon Whiskey is masterfully crafted and carefully aged for no less than ten years, each barrel is discriminately selected. The rareness of this great breed of bourbon is evident in its complex aroma, as well as the smooth and lingering taste. Each bottle of Eagle Rare offers consistent flavors, but with a seemingly individual personality from each unique barrel. Eagle Rare is a bourbon that lives up to its name with its lofty, distinctive taste experience. A vigorous and flavorful bourbon that demands attention.
Buffalo Trace Kentucky Straight Bourbon Whiskey is expertly crafted in the time-honored tradition unique to bourbon. Buffalo Trace begins with the finest Kentucky and Indiana corn, selected rye, and superior malted barley. Together, these grains represent our unique mash bill - a trade secret known only by those craftsmen responsible for producing this highest quality whiskey. Upon delivery the grains undergo a general visual inspection for any obvious abnormalities. Bushel weight is then checked to ensure the grain demonstrates the proper baseline characteristics.
Finally, a sample of the grain is tested in the distillery laboratory to determine if it meets Buffalo Trace's rigid standards for moisture levels and chemical balance.
Light bronze in color with streaks of gold, Buffalo Trace Kentucky Straight Bourbon Whiskey bears a complex aroma of vanilla, mint, and molasses. Its taste is pleasantly sweet and contains notes of brown sugar and spice that give way to oak and leather. The long and dry finish has significant depth. When enjoyed with water, flavors of toffee, dark fruit and anise are revealed.
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Staying True To Carnie Tradition
Fresh Lemon Shake Ups
By Jimmy
The hot weather is here and there is no better way to cool off than with fresh lemonade, in particular, a fresh lemon shakeup. With the summer festivals and carnivals coming soon, fresh is the key when it comes to a good lemon shakeup and we do just that. Our recipe has been the same for over 27 years and it has always been made from scratch. W e have stayed true to the "carnie" experience by squeezing each lemon and shaking vigorously with each drink ordered. Half the fun is watching "the shakeup dance". It takes roughly 43 vigorous shakes to fully dissolve the sugar with the fresh lemon juice and create the perfect refreshing combination.
The frothy head is what adds to the experience. Here, you won't find bottled, canned, or fountain lemonade off of a soda gun. Only fresh. Don't get me wrong, nothing beats one of these classic summer drinks, but if the opportunity is right, I like to add a little kick to mine. Vodka has always been the staple when adding to lemonade but something that I suggest you try the next time you are in is a pomegranate or a ginger shakeup. Both combinations are fantastic. We mix a ginger or pomegranate infused liqueur in with the shakeup and they bring a ton of flavor. Stop in and taste summer. Don't worry, we offer these fresh lemon shakeups every day of the year.
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Built From Scratch
Our Raspberry Honey Vinaigrette
By Ryan
Of the over 100 items we have on our daily menu, probably the most under-appreciated would have to be our raspberry honey vinaigrette dressing. By "under-appreciated" I mean something that is simply taken for granted. When you can taste or have something every day for 27 years, you tend to just over look it. In reality, this is probably one of the best dressings out there and the best dressing that we make from scratch.
When we opened 27 years ago, this was one of the first recipe's introduced to our kitchen and we just knew that it was going to be on the menu. It is so simple to make as there are only 4 ingredients. The dressing is 100% natural. There is no added sugar or sweetener other than the honey. At first we served the dressing with a soup and salad combo or a fettuccini alfredo and salad combo. Some might remember our 2 and 3-way combo meals. It is so diverse that it quickly evolved as an option to have with any salad.
Over the years this dressing has become, not only ours, but our customers all time favorite. It is wonderful with our spinach salad and the bacon bits, pine nuts, eggs, cucumbers and tomato that go with it. It could be the perfect compliment of flavors because you have salty, sweet and savory.
Our house dressing, as we call it, is available with any salad any time. We always have a few jars prepared ahead available for our guests to take home. Our pint jars of house dressing sell for $6, which when compared to anything you might buy at a grocery store, is clearly the better quality at a better value. Think of us for your next party or family gathering. Make your salad and before you get to your destination, stop by, pick up a jar, add it to your salad and, go ahead, even take the credit!
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Uptown Playlist Theater
Please purchase tickets in person or online only.
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Burger Me Thursday
Burger and a Beer for ONLY 10 Bucks!
Thai Turkey Burger
This week we are offering The Thai Turkey Burger.
This turkey burger will be seasoned with Thai peanut spice and topped with red cabbage, snap peas, pickled ginger, green onion and cilantro.
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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 $5.38! 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
artisanal cheese sampler
1. Port Salut (France) 2. Pere Joseph (Belgium)
3. Casa de Mendevil Helho (Portugal) 4. Senorio de Montelarreina (Spain)
5. Saga Blue Brie (Denmark) 6. Sap Sago, Switzerland
serves 2 to 4 people 19.75
oysters on the half shell
beavertail oysters from the northwest coast of prince edward island, canada. clean, crisp medium to large size. served with mignonette 11.75 fried veggies buttermilk battered cauliflower, vadalia onion rings, zucchini sticks,
and shiitake mushrooms served with horseradish sauce 7.75
salad and sandwich
panzanella chicken 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
mesculyn salad & panini sandwich combo
rosmarino, a rosemary infused ham, feta cheese, and kalamata olive tapenade.
served with a mesculyn, walnut and gorgonzola salad. balsamic vinaigrette dressing 10.75
with cup of soup of the day 12.25
meat
french onion filet
8oz. center cut charbroiled filet served atop a bed of rosemary
smashed red potatoes, topped with a french onion sauce.
served with sauteed broccolini and swiss chard 26.75
stuffed chicken breast
lightly breaded and fried chicken breast stuffed with black forest ham
and tillamook cheddar cheese. served with white wine cream
sauce and uptown rice blend 12.75
seafood
filet of sole with lemon parsley buerre blanc
pan fried filet of sole with a lemon parsley buerre blanc. served with sauteed broccolini and swiss chard 19.75
seared shrimp and pappardelle with tomato vodka sauce
seared shrimp, shiitake mushrooms, roasted red peppers, and fresh fennel
with pappardelle pasta in a tomato vodka sauce 16.75
dessert
affogato al cafe
traditional italian dessert made with vanilla ice cream
topped with a shot of espresso 4.75
strawberry cheesecake
housemade strawberry cheesecake with graham cracker crust.
served with strawberry sauce 6.75
chocolate mocha flourless torte housemade flourless torte topped with chocolate ganache and served with raspberry sauce 6.75
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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 legume is an African native and an essential ingrediant in the Southern dish hoppin' John? 2. Which berry is used for the ffamous French preserve Bar-le-Duc, cassis syrup, and Cumberland sauce for game? 3. Which variety of blueberry is named for its pink skin color? 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 was Wilbur Scoville measuring in 1912 with his Scoville Organoleptic Test? Chili pepper heat levels2. What makes black garlic black? Heat fermentation3. What kind of ham did the 1926 General Assembly of Virginia legally define, including a peanut diet for the pigs? Smithfield hamLast week's winner..................... Nathan Beer |
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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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