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Wednesday, June 13th, 2012
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Holiday Weekend
Happy Father's Day
By Ryan
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.
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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 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.
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.
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On Our Menu Cold Summertime Soups By Ryan
During 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.
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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!
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"
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
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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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. 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
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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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