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Thursday, August 23rd, 2012        

On Special
Asian Chicken Chop Salad

By Ryan

 

chop salad On special for a limited time only, Chef Chris has dished out his version of the Asian chicken chop salad. I have been hounding him for awhile to put this special on because it's one of my favorites!

 

This salad has grilled chicken breast, snap peas, water chestnuts, baby corn, peanuts, and red bell peppers. It is then tossed with the following fresh herbs: chives, basil, and cilantro followed by napa cabbage and bok choy.  Lastly, to top it off, it features sesame seed and freshly fried wontons served with a tahini soy vinaigrette.

 

I love Asian cuisine, and this salad hits the mark straight on. Normally, I don't order many salads... typically I want a little substance to my lunch or dinner. This salad would have no problem fitting that bill.  Let's see:

  • plenty of protein with the chicken
  • wonderful flavor combinations of the peanuts........
  • water chestnuts, baby corn and fresh herbs, PLUS
  • the napa cabbage and bok choy give the salad the crunch I desire.

OK, I'm sold.  It's perhaps the best "special" salad we offer...

One bite and you'll be a believer, too!

 

 

New Menu Item
Wehani Rice 

By Ryan

  

Working in a restaurant that allows you to experience new and fascinating products on a daily basis is a big a part of keeping things interesting. To have that restaurant in a small community only enhances the restaurant's appeal. Fortunately for you and I, we both get to enjoy the different things that the Uptown offers.  
 
One of our newer products is Wehani rice, and I suggest that you try this before it is gone. In an attempt to spice up our rice selection and keep things fresh, we will be changing our rice blend every few months. Sure, your thought may initially be the same as mine.  Rice is rice, right? At least that's what I thought before I tried Wehani rice. I think our traditional Uptown rice blend is very good, but the Wehani rice is on another level. The flavor has almost a roasted nutty flavor, and the texture of the rice is so soft that it is almost chewy, yet melts in your mouth.

 

Beyond its taste, the more interesting thing about Wehani rice is that it is grown by one family, on one farm, in the Sacramento Valley of California.  They produce, package and sell the rice right from their own back door.  This is the only place in the world where you can get Wehani Rice. Yet, here it is, for you to try in LaSalle, Illinois. I personally enjoy discovering products that are produced in this manner.

 
Wehani rice has been produced since 1937 following a long family history of rice growing. The Lundberg family moved to California in 1937 from Nebraska.  They have kept the farm in the family for over 70 years. Not only is this a great tasting rice blend, they have developed farming methods to make it completely Eco-friendly and organic. The family thrives on being environmentally friendly. They have recently installed solar fields on their farm and are using 10% of their annual energy needs from these fields. By 2015, they plan on using 30% of their total energy from these fields.


Wehani rice is not only a great product, but it also has a long, single-owned family history behind it. This is just one example of the many products that we seek to find and offer on our menu. We hope it goes with a long line of products that we serve that differentiate the Uptown from all the others.

 

 

Learn more about the Lundberg family history. 

 

 

 

 

On Special
Hickory Smoked Pork Porterhouse

By Jimmy Pork Porterhouse  

  

For a long time, whenever I would hear talk about different cuts of meat, I always thought that the T-Bone and the porterhouse were actually the same cut. I just knew it was a strip on one side, the filet on the other and a big expensive piece of meat. I guess I really never worried too much to ask what the difference was.
  
Well it turns out, there is a difference between them, and after a few years in this business, I found out what that was . The T-Bone/porterhouse are both cut from the same section of the beef; however, porterhouses are cut from more of the rear end of the short loin and include more of the tenderloin. T-Bones are cut further forward and contain less.  So in essence, the porterhouse is the better cut. The porterhouse itself has to also be cut thicker than a t-bone.
 
This week on special, we are featuring one of these prized porterhouses... except that it's cut from pork, not beef. We have take a thick 14 oz. cut and flame-grill it with hickory smoked barbecue sauce. A great combination with any cut of beef (or pork)!
 
Pair that with a serving of roasted red potatoes and fresh sugar snap peas sauteed in a sesame soy glaze. This plate is beautiful, so come down and have yourself one of these tasty cuts of meat!
 
...where we grill it for you without the extra charge! 

 

 

 

Uptown Playlist Theater



 

Wednesday, September 5th
Tickets $25
 

Click Here For Tickets

Click here to see a music video for  

 

 

 

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griffin house    

 

Thursday, September 13
& Friday, September 14
Tickets $20

 


 



___________________________________________________ 

 

 

  

Thursday, October 25th
Tickets $25

 

Click Here For Tickets

Click here to see a music video for 

"Drunken Poet's Dream" 

 

 

 ___________________________________________________

 

 

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 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! Thursday, August 30th will feature our Cheese Fajita Burger. Our half pound burger topped with roasted del caribe cheese, lettuce, sauteed onions and peppers served with a side of Uptown's housemade salsa. As delightful as it sounds, this burger's got some flavor borrowed from south o'the border!

 

 

 

 seafood  trioFriday 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

 

prosciutto wrapped figs with salem blue cheese

baked fresh black mission figs wrapped with prosciutto and

topped with salemville blue cheese, pecans and balsamic cream 10.75

 
belgian beer battered fresh garden zucchini
belgian beer battered fresh locally grown garden zucchini
sticks, served with a roasted garlic aioli   7.75

 

oysters on the half shell

malpaque oysters from prince island, canada. medium to

large size with a mild flavor and medium to light salt content.

served with a mignonette 10.75

 

fresh figs with burrata mozzarella
fresh burrata mozzarella, pecan, fresh fig, honey, arugula, and

balsamic cream    10.25

    

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 

  

heirloom tomato caprese salad

 fresh locally grown nyagous, yellow plum, azoychka and black

prince tomatoes, housemade fresh mozzarella topped with

extra virgin olive oil, cracked black pepper, sea salt, fresh

basil and splash of balsamic cream. 9.75

 
strip steak sandwich

strip steak served with tillamook cheddar cheese, sauteed

mushrooms, lettuce and tomato. served open face on

sourdough with fresh cut housemade fries. 11.75

 

asian chicken chop salad
grilled chicken breast, snap peas, peanuts, chive, mandarin    

orange, baby corn, water chestnuts and red peppers tossed

with chopped mint, basil, cilantro, napa cabbage, bok choy 

and fried wontons. tahini soy vinaigrette 12.50

 

entrees

 

hickory barbeque pork porterhouse

14 oz. grilled hickory barbecue pork porterhouse. served

with roasted red potatoes and fresh sugar snap peas

sauteed in a sesame soy glaze 18.75

  

pancetta, roasted tomato and arugula over bowtie pasta

pancetta, arugula, roasted red and yellow tomato sauteed

with white wine. served over bowtie pasta topped with shaved

reggiano parmesan 15.50

 

keta salmon with mustard and sesame oil

keta salmon with mustard and sesame oil crusted with

toasted sesame seed. served with red quinoa and fresh

sugar snap peas sauteed in a sesame soy glaze  21.75

 

sauteed grouper cheeks
lightly floured grouper cheeks sauteed and topped with a lemon parsley  

plugra butter and reggiano parmesan. served over angelhair pasta  

with roasted asparagus  19.75  

  

side

 

sesame soy glazed sugar snap peas 

fresh sugar snap peas sauteed in a sesame soy glaze  5.75

 
 
dessert

salted vanilla caramel crunch cake

buttery vanilla-flecked pudding cake layered with salted

caramel and creamy custard with a graham cracker crust  6.75

 

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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.  How many pounds of cow's milk does it take to make 1 pound of cheese?

2.  What is a clue to telling whether a chickens eggs will be white or browned shelled?

3.  What was Wilbur Scoville measuring in 1912 with his Scoville Organoleptic Test?

 

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 is missing from this list of foods eligible for Fair Trade certification in the United States - tea, herbs, cocoa, chocolate, fresh fruit, sugar, rice, vanilla? ........... COFFEE

2. What fast-food chain sponsored a "Dress To Kill" Halloween fund-raiser that asked contestants to dress as a scary processed food product? ............. CHIPOLTE

3. What heritage breed of animal are Bourbon Red, Narragansett, and Bronze?
..................... TURKEYS
 
 
Last Week's Winner: ....................SHERENA SMITH

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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