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Wednesday, July 18th, 2012        

New Menu Item
Jail Island Salmon

By Ryan

 

Jail Island Salmon 
Last month, when we changed our main supplier of salmon, we had the usual worries that our new product may not be as good or as comparable to our previous. Once you get comfortable with any product, change is always a difficult thing. Our new salmon, like our previous, is a farm-raised product from Jail Island in New Brunswick, Canada. Jail Island produces only Atlantic salmon in their natural environment - the north Atlantic Ocean - and follows the industry's regulations and guidelines as currentlly constructed. A new agreement reached this month will ensure that any seafood labeled as A.S.C. certified is raised at an aquaculture farm that operates under all of the federal and environmental guidelines as they are legally required.

The new guidelines are set in place to prevent over-farming, and to appease environmentalists and their concerns over pollution and coastal wear.  They also specify uses of antibiotics and anti-parasite chemicals to keep fish disease-free. They try to sustain the feed that's fed to these farmed fish, mentioning that farmed salmon consume 2 to 4 times their weight in feeder fish such as mackerel. It is said these farms lead to the depletion of mackerel and other species, that in some cultures is in integral part of their economy. They specify water quality standards because environmentalists criticize these farms for polluting coasts with fish excrement's. They require better training for workers and more secure sea cages due to the fact that once farmed salmon escape and breed with wild salmon, it can greatly reduce the ocean survival capability of wild salmon.

A few interesting facts about farm-raised salmon that you may not have known:
  • More than two-thirds of all farm-raised salmon is Atlantic salmon 
  • Between 1982 and 2007, farm-raised salmon increased 10-fold, and rose 50% in volume during the last decade
  • More than 70% of retail salmon comes from aquaculture farms
  • More than half of retail salmon comes from Norway or Chili, with Canada and Scotland contributing significantly
  • Farm-raised salmon has a higher fat content, which lends to a rich milder taste, than that of a meatier wild-caught salmon
  • Wild-caught salmon has a higher concentration of heart healthy omega 3 fatty acids
 

From the Bar

Cool Ginger Cocktails

By Jimmy
  
gulf coast fishermen It seems like we were just begging for the summer to come, but who forgot to tell us it was going to be a hot one like this? Now we can't wait for the relief, and it feels like that won't happen until the fall. The hot, dog days of summer are upon us a little bit sooner this year, and here at the Uptown, we are all about ways to cool off. There is no better way to beat the heat than with a nice, cool and refreshing cocktail. Sure, there are margaritas, daquiri's or smoothies but when it comes time for choosing from all the drinks out there, to me, ginger comes to mind. Either with alcohol or not, ginger adds a delicious "pop" to several cold beverages. Whether it be a tall glass of ginger ale, a moscow mule with ginger beer or a house-made ginger lemonade, you can find them all here and be sure to cool off!
 
Ginger has been cultivated for thousands of years for medicinal, spice or food delicacies. It has been a useful food preservative and has even been used to treat nausea, motion sickness and constipation. Probably the most common use in our time has it being served with traditional Asian cuisine. You think tuna, soy and ginger. It seems though it is often forgotten about when it comes to drinking. You may have heard of it being used in tea as a means to avoid heat cramps.  But in this weather, who can bother with hot tea? There are other ways to enjoy ginger in much cooler beverages.
 
Moscow Mule Ginger ale was considered the most popular soft drink in the U.S. from 1860 to 1930, especially during the prohibition. Along with ginger ale, ginger beer was also highly consumed. I wonder why? They say some have upwards of 11% alcohol in them. Ginger beer is most commonly found in the famous Moscow Mule. There is nothing like cooling off with a cold copper mug of Moscow Mule. We have a few loyal patrons that have one each time they are in. These mules are often forgotten, but once you see someone with a copper mug, a light goes off and your next round will be one of them.

Another beverage we are featuring right now is a ginger lemonade. Frothy head and all, it features our house-made lemon shakeup with a touch of refreshing ginger liqueur. This is an incredibly refreshing drink!

These are just a few examples of what you can do with ginger, so come cool off with us and with a ginger drink of your choice. Chances are you won't stop at just one!
 
 

Stage 212   

The Scarlet Pimpernel  

By Jeannie

 

Stage 212Team up two of your favorite things and you could have a great night (or day) out! Follow up your fine dining experience at the Uptown with live theatre at Stage 212!  Stage 212 is the Illinois Valley's premier community theatre group. This summer, Stage 212 is featuring the musical "The Scarlet Pimpernel," a swashbuckling tale of intrigue, romance, and hilarity set during the French Revolution. The storyline involves a small group of British men, led by the very mysterious Scarlet Pimpernel, who rescues French aristocrats from the guillotine as everyone tries to discover the true identity of this intriguing hero. Diversions, blackmail, seduction, swordplay, and sheer tomfoolery ensue amidst a score by Frank Wildhorn.

Performances will be Friday and Saturday evenings and Sunday afternoons, July 20 - August 5. Be sure to purchase tickets in advance during Stage 212's box office hours:

Mondays - 4:00 to 6:00 p.m.
Wednesdays - 1:00 to 4:00 p.m.
Saturdays - 9:00 a.m. to noon

Whether you're an Illinois Valley resident or just visiting, you won't want to miss the magic of a Stage 212 production!  Better yet, Stage 212 is just one block away from the Uptown Grill!  Take the opportunity to make a night (or day) of it!

Visit their website: www.stage212.org

Uptown Playlist Theater


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  

 

 

 

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Ray Wylie Hubbard Ray Wylie Hubbard

  

Thursday, October 25th
Tickets $25
 
Click Here For Tickets

Click here to see a music video for

"Drunken Poet's Dream" 

 
 
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Miles Nielsen & The Rusted Hearts

 

Wednesday, November 21st
Tickets $20

 

 

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

"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 meBurger Me Thursday    

 

Every week we have a new burger creation that we serve all day with any beer in house for only $10.00! Thursday, July 26th will feature our Hawaiian Burger.  This summer, we've been blessed with some island heat... so we're celebrating by offering our take on an island treat!  Enjoy a burger blended with teriyaki flavoring, pineapple, and cheddar cheese! 

 

 

 

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
 
midwest artisanal cheese sampler
1. Shepherd's Way (Minnesota)  2. Reny Picot Saint Rocco
Triple Creme (Michigan)  3. Ludwig Kickapoo (Illinois)
4. Prairie Breeze Cheddar (Iowa)  5. Carr Valley Billy Blue Goat
(Wisconsin)  6. Sap Sago (Switzerland) serves 2 to 4 people   19.75

 

tomatillo chicken nachos

fresh fried tortilla chips on a bed of shredded lettuce topped

with grilled marinated tomatillo chicken, del caribe cheese

and pico de gallo    10.75

 

pork belly with port wine quince glaze
braised pork belly served with arugula, dried figs, pinenuts, salemville bleu cheese and port wine quince glaze     8.25

traditional poutine

hand-cut french fries, white cheddar cheese curds and gravy   8.75

  

salad and sandwich

mesculyn salad & panini sandwich combo
rosmarino ham, comte cheese, arugula and tomato. served with a mesculyn, walnut and gorgonzola salad. balsamic vinaigrette dressing. 11.25  with soup of the day 12.75 

 

stuffed pear and salemville bleu cheese salad
roasted bosc pears stuffed with dried cherries, walnuts, figs,
apricots, grape tomato and salemville blue cheese. served
over a bed of mixed greens. with cherry vinaigrette   13.75 

  

entrees  

  

boneless pork new york strip steak 
14oz grilled boneless pork strip steak with brandy peppercorn cream sauce. served with roasted red potatoes and a corn sautee of pancetta, asparagus, red onion, carrot, celery, and sweet bell peppers  19.75

 

baked cod filet and rock shrimp 
12oz baked cod filet with rock shrimp over a light tarragon sauce. served with grilled asparagus and corn sautee of pancetta, asparagus, red onion, carrot, celery, and sweet bell peppers  20.75 

  

steamed mussels in a lemongrass broth 
full pound of fresh steamed mussels in a lemongrass broth
over linguini. served with a parmesan reggiano crostini   15.75

shiitake mushroom, goat cheese and fresh mozzarella
pearls over fusilli pasta
 
shallot, arugula, grape tomato, zuchinni and shiitake mushroom in a lemon grass broth with goat cheese and fresh mozzarella pearls. served over fussili pasta    15.50


dessert

chocolate mousse cake 
chocolate cake with a layer of chocolate mousse surrounded
by more chocolate and topped with chocolate ganache   5.75

affogato al cafe 
traditional italian espresso dessert. vanilla ice cream drenched with espresso  4.75 
 

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Foodie Fight

foodiefightEach 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 baking mold is used to make pate?

 

2. What kind of farming is USDA certified, avoids synthetic persticides and fertilizers, and bans the use of animal by-products, antibiotics, and sewage sludge?

 

3. What can occur when a dairy ingredient is exposed to prolonged or high heat or is combined with acidic ingredient?
 

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 Week's Questions & Answers:
 
1. What song is the music for an elaborate "culinary cabaret" production in the 1991 animated film Beauty and the Beast? ............. Be Our Guest 
 
2. What stew is most likely to appear on a Kentucky Derby day party table?
.................. Burgoo

3. What high-tech food wrap can withstand temperatures up to 440F, giving new meaning to en papillote cooking? ......................... Fata Paper 
 
Last Week's Winner: ..................... Jessica Bernabie 
 

Uptown Grill

601 First Street  |  LaSalle, IL 61301  |  815.224.4545

 

Monday - Thursday: 11am -10pm

Friday - Saturday: 11am - 11pm

Sunday: 12pm - 10pm

 

 

uptowngrill.com 

 

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