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Wednesday, June 13th, 2012        

Holiday Weekend             

Happy Father's Day  

By Ryan

 

gulf coast fishermen
The first observance of Father's Day was in Fairmont, West Virginia on July 5, 1908. This celebration was forgotten until 1972, when one of the people that attended the celebration saw Nixon's proclamation of Father's Day, and worked to recover its legacy. Fairmont is now promoted as the "Home of the First Father's Day Service".

The celebration is now held every year to honor our fathers. It is celebrated not just in the United States, but in many other countries all over the world. So don't forget about us fathers! Father's Day is this Sunday. Celebrate by bringing your father here to eat, or purchase him a gift card to enjoy a night out to dinner. Call to make a reservation at 815-224-4545.

We are open from Noon until 10pm. Serving our full menu all day, lunch thru dinner. To make a reservation or purchase gift cards or even concert tickets online, click our link below.

   

Burger Me Thursday
Introducing Our Shangra-La Veggie Black Bean Burger
By Ray

 

When we first opened in 1985 our first menu debuted with a veggie burger on it. There may have veggie burger been a very small segment of our customers that would order it but, they were die hards. Over the years sales of our veggie burger fizzled out and we had to remove it. Please keep in mind that we have well over 100 items on our menu that are available 84 hours a week on a 15 minute notice. I have always believed that in a market our size, in order to be successful, we need to be as many things to as many people as possible. That includes healthy. But if something is not selling we simply can't leave it on the menu. So after many years, much to the chagrin of those die hards, we took it off the menu.

Over the years, after many diets and many fads, some compatible with a veggie burger and some not, and if even only just for myself (sometimes), I think it is time we try it again. Our first veggie burger was more grain with a somewhat pale color. This rendition is made with black beans and has an almost real burger look. That way if you are in the veggie closet you can stay there or you can proudly profess your veganism. These burgers have 0% trans fat and only one quarter the fat of a similar size beef burger. Only 200 calories and 7 grams of fat.

gulf coast fishermen  

Simply topped with sprouts, lettuce, tomato and cucumber, we will serve them on our baked fresh every morning 100% whole wheat bun. The burger also comes with our 100% natural fresh cut french fries. This entire plate is a 100% whole earthly delight and a garden of eatin'. Who knows, if we can rally all the veggamites in our area, we might even leave it on the menu all the time. I also have visions of using it as an option to top salads.  

 

 

On Our Menu
Cold Summertime Soups
By Ryan   

  

gulf coast fishermenDuring the hot summer months, we try and serve items that appeal to those that want to get out of the heat. One of the items we prepare fresh from scratch are cold soups such as gazpacho or vichysoisse. Cold soups were something of an oddity to me when I first learned of them. I thought soup isn't meant to be cold! But as my taste buds have refined, I tend to especially enjoy this item on a hot summer day. But cold soup, where did this idea originate?

 

Gazpacho for example is a Spanish soup that originated in the Andalusia region. It is said that this dish may have arrived in Spain via the Moor's or the Romans during ancient times. The field workers were the ones that particularly enjoyed this dish with stale bread as it helped them to cool down during the warm summer months. There are many variations of gazpacho, but the common ingredient is either tomato or other fresh vegetables, obviously served chilled.

 

Vichysoisse is another cold soup variation that can also be eaten hot. The term vichysoisse means that the soup is pureed with leek, onions, potato, cream and chicken stock. The origin of vichysoisse is up for debate as French chef Jules Gouffee published a hot version of this soup in Royal Cookery in 1869. However, Loius Diat, a chef from the Ritz-Carlton in New York City, claims that he and his brother would alter the warm potato and leek soup his mother served them by adding milk during the summer months when he was a child. He took that memory with him to New York where he created a cold potato and leek soup and then named it Vichy after a town not far from his home of Montmarault, France.

 

Another variation of cold soup is arranque roteno. This cold soup is similar to a gazpacho, but requires less water and less bread. It requires less water because during times of drought, this is the soup that the people of Rota, a province of Cadiz would make. Because of the lack of water in the dish, this cold soup is almost more of a dip.

 
 

Uptown Playlist Theater


CP Chuck Prophet
Wednesday, August 1st
Tickets $25
This Show Is Standing Room Only


Click Here For Tickets
  
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Wednesday, September 5th
Tickets $25


Click Here For Tickets

Click here to see a music video for  

 


We now have tickets available for sale on our website at uptowngrill.com
 
Please purchase tickets in person or online only. 

 

Burger Me Thursday

Burger and a Beer for ONLY 10 Bucks!       

 

thai turkey burger

 

 

Black Bean Veggie Burger 

 

This week we are offering the black bean veggie burger. Topped with lettuce, tomato, cucumber and alfalfa sprouts. Served on a fresh baked wheat roll

   

 

 

        

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"Not Your Everyday Specials"

 

 steak diane

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 tacos 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

 

 

weinerschnitzel  

 

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

 

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!   

 

 

 

 

seafood  trio

 

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

 

 

   

surf your turf  

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 pork loin 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! 


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
blue point oysters, long island, new york. medium choice oyster with a bright
brine and firm meat. on the half shell,  with mignonette sauce  11.75

grilled and chilled white asparagus
grilled white asparagus, chilled and served with salemville bleu cheese and
 toasted pistachio over a bed of frisee lettuce. apricot vinaigrette dressing  8.75

   

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
cuban marinated pork, smoked gouda cheese and black bean aioli.
served with a mesculyn, walnut and gorgonzola salad. balsamic vinaigrette dressing 10.75  with cup of soup of the day 12.25

new york strip steak sandwich
grilled 8oz new york strip steak, sliced and topped with mushroom
marsala sauce, lettuce and tomato. served open face on a
sourdough roll with uptown french fries    12.75

   

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 rosmarino ham
and fontina cheese. served with white wine cream
sauce and uptown rice blend  13.75

seafood

filet of sole with lemon parsley buerre blanc
pan fried filet of sole with a lemon parsley buerre blanc. served with swiss chard,
red pepper flakes and broccolini sauteed with white wine and plugra butter  19.75

 

pasta

 

artichoke and spinach ravioli
artichoke and spinach ravioli with fresh mozzarella  

in a tomato garlic sauce   15.75  

 

dessert

 

affogato al cafe

traditional italian dessert made with vanilla ice cream

topped with a shot of espresso  4.75

 

italian lemon cream cake
delicate white cake filled with lemon cream and dusted with powdered sugar  6.75

 

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Foodie Fight

foodiefight
Each week in the newslett
er, 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. True or False........Depression can lead to increased chocolate consumption?

2.  What is the cooking term for the act of lightly coating a food with a dry ingredient such as flour before frying?

3. What is the telltale sign that a hard-boiled egg has been cooked too long or at too high a temperature?


E-mail your answers to [email protected]

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 up to 3 times a year.

 

Last weeks questions and answers...
 
1. What ice cream flavor did Baskin-Robbins create in 1969 to commemorate the first manned moon landing?................lunar cheesecake

2. What is a unit of heat that is used to express the amount of energy provided by foods?...............calorie or kilocalorie

3. What was a U.S. Army officer referring to in an ISAF-Afghanistan blog post when he wrote, "This a war zone - not an amusement park"?...............fast food



Last week's winner..................... Nancy Havens

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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