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Thursday, September 27th, 2012 |
On Special
Wurstsalat Salad
By Jimmy
 As noted in last week's newsletter, this week we began serving our annual Oktoberfest meal. Although the plate is very good, the one thing that I most look forward to this time of year is the Wurstsalat Salad. This is a German salad that consists of knackwurst (German garlic sausage) tossed in a mustard vinaigrette. It is served over a bed of boston bibb lettuce with hard boiled eggs, grape tomatoes, red onion and fresh roasted beets. I am not normally one to eat beets, but this salad combination can not go without them. If it was up to me, I would like to have that mustard vinaigrette dressing on our menu. The perfect tang. What is the Oktoberfest meal without having the wurstsalat salad as a starter? And don't forget that the Oktoberfest plate is still available for a limited time and includes:
kassler ripschen (smoked pork chop)
eisben mit sauerkraut (pork hocks with sauerkraut)
leberkaese (German veal loaf)
knackwurst (German garlic sausage)
bratwurst (mild white veal sausage)
sauerkraut, red cabbage, and german potato saladGive them both a try today! |
Area Attractions
Downtown LaSalle's Jazz Fest & Burgoo
By Ryan
 Next weekend will feature a couple of events that draw quite the tourism crowd, and for good reason. The first event is the LaSalle Jazz Festival. The Jazz Festival will take place from 3pm to 10pm in downtown LaSalle on Saturday, October 6th. There will be live Jazz music along with wine tastings from area vendors and even a nice selection of microbrews. The weather forecast for this weekend is beautiful, and our sidewalk cafe will be available for appetizers and drinks or the full dining experience. Try to get a seat late for the fireworks show that will conclude Jazz Fest. We hope to see you in downtown LaSalle! On Sunday, October 7th, Utica will host it's annual Burgoo Festival. I often wondered what Burgoo really was and where it originated. Burgoo originated in Kentucky in 1810. Kentucky is known as the real Burgoo capital of America. Click here to hear the burgoo song.  Burgoo is ultimately a stew made out of meats and vegetables, and everyone seems to have their own recipe. Usually it is cooked outside in iron kettles over open flames. The oxford english dictionary suggests that "Burgoo was originally a thin gruel or porridge made by sailors in the 17th century. The name came from "bulghur" a form of parched crushed wheat, and "ragout," a French word for a well-seasoned stew. Some Kentucky burgoo experts like to use mutton, beef or chicken in their burgoo, while others like to use wild game such as squirrel or pheasant. When the recipe for burgoo is finalized, it more than likely will never be shared. While it seems that everyone has a different recipe for Burgoo, most burgoo experts agree that a good burgoo should be thick, but still soupy, which is why burgoo can take so long to prepare. The soup needs time to naturally thicken. |
On Special
Butternut Squash Ravioli
By Jeannie
 Autumn is my my favorite season. The changing colors of our trees, the brisk fresh air, and best of all - fall vegetables! Especially squash. My favorite is butternut...and Chef Chris has brought back his delicious butternut squash raviolis for autumn.
It is such a perfect dish for this time of the year! The colors and flavors of fall are perfectly showcased. The ravs are stuffed with a creamy mix of butternut squash, cheese, and nutmeg and then topped with a sage - with its savoury and peppery flavor - and plugra butter sauce that totally complements the sweetness and color of the creamy goodness of the raviola stuffing. (Plugra butter is a European-style butter that is slow churned for less moisture content to make it so much more creamy than your garden variety butter.)
This dish has a simple mix of flavors that work together seamlessly. It's an autumn favorite for me, my family, and friends. I know if you've never tried it you'll love it. And if it's an old favorite... well, it's back! So get it while we have it! Because once the leaves are off the trees and the frost starts in...it may be a while before we can indulge in this treat again.
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On The Menu
Pasta Purses are back
By Josh
The Uptown is excited to announce that the four cheese stuffed pasta purses have returned to our everyday menu. The purses are stuffed with four different Italian cheeses: Ricotta, Mozzarella, Romano and Parmesan. Pasta purses, or more traditionally known as fagottini, have a smooth and creamy inside that gives a new twist to the traditional tortellini that is popular within our area.
Purses start as round sheets of dough that are filled with cheese and then rolled up and twisted at the top to form a rounded bundle. The four Italian cheeses lead way to a slightly salty yet creamy filled purse that pairs well with two different sauces of your choice.
This dish comes with either our traditional hearty three meat bolognese or our housemade white wine cream sauce and topped with genuine reggiano parmesan that is grated only at the table to ensure the freshest of quality.
For only $15.50, why not stop by and try a new twist on an old Illinois Valley classic?
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Uptown Playlist Theater
Thursday, October 25th
Tickets $25 Wednesday, November 21st Tickets $20
Please purchase tickets in person or online only. |
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"Not Your Everyday Specials"
Monday Nights, Steak Diane
Every Monday after 4 pm, we will be serving Steak Diane for $17.75. 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! Thursday, October 4th will feature our Shrimp Creole Burger. Topped with a special creole sauce, this burger creation features shrimp even Forrest could love!
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. Shepherd's Way (Minnesota) 2. Reny Picot Saint Rocco
Triple Creme (Michigan) 3. Ludwig Kickapoo (Illinois)
4. Senorio De Montelarreina Manchego (Spain)
5. Carr Valley Billy Blue Goat (Wisconsin) 6. Sap Sago (Switzerland)
serves 2 to 4 people 19.75
fried mushroom blend
fried oyster, shiitake, portobello and button mushrooms with
garlic aioli 7.75
oysters on the half shell
mashpee creek oysters from popponosset bay,
massachusetts. crisp medium size with a deep cup with
medium salinity and a bright clean finish. served with a
mignonette 10.75
salad and sandwich
mesculyn salad & panini sandwich combo
black forest ham, havarti cheese and apricot glaze.
served with a mesculyn, walnut and gorgonzola salad. balsamic
vinaigrette dressing 10.75 with cup of soup of the day 12.25
meatloaf sandwich
housemade gorgonzola meatloaf with burgundy wine. topped
with bacon and gorgonzola cheese. served open face on
sourdough bread, lettuce and tomato with housemade
french fries 9.75
wedged boston bibb blt salad
wedged boston bibb lettuce, salemville bleu cheese,
applewood smoked bacon, lettuce and roma tomato. topped
with fried scallions and served with creamy salemville
gorgonzola dressing 13.50
wurstsalat
one of our oktoberfest favorites. knackwurst (german garlic
sausage) tossed in a mustard vinaigrette and served with
hard boiled eggs, roasted fresh beets, grape tomatoes and
red onion over boston bibb lettuce 8.25
entrees
oktoberfest
kassler ripschen (smoked pork chop), eisbien (smoked ham
hock) mit sauerkraut, leberkaese (bavarian style meatloaf),
knackwurst (mild german garlic sausage), bratwurst (white
veal bratwurst), sauerkraut-red cabbage-german potato
salad. available after 4:00 PM all for 16.50
grilled turkey medallions
turkey medallions grilled and served with a wild rice and
shiitake mushroom pilaf, orange hollandaise and balsamic
glazed baby carrots 15.75
stuffed chicken breast
breaded boneless chicken breast stuffed with ham and
tillamook cheddar. served with uptown rice blend 13.75
butternut squash ravioli with brown sage butter
butternut squash stuffed ravioli with fresh toasted walnuts,
roasted butternut squash and browned sage butter 15.75
broiled norwegian salmon with bacon and succotash
10oz fennel crusted salmon filet. served with bacon,
asparagus, red onion, carrot, celery, grape tomato,
edamame and sweet bell peppers sauteed with white wine
and olive oil 19.75
10 oz australian lobster tail
10 oz australian rock lobster tail, served with horseradish
mashed potatoes and a corn sautee of bacon, asparagus,
red onion, carrot, celery, and sweet bell peppers.
drawn butter 39.00
dessert
chocolate raspberry cream cake
layers of rich chocolate cake filled with vanilla mousse and
topped with a raspberry glaze. served with a chocolate
raspberry sauce and fresh whipped cream 5.75
housemade apple strudel
served with sislers french vanilla ice cream 5.75 |
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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 ingredient is added to mayonnaise to make aioli?
2. What kind of cellar predated refrigeration and is making a comeback with farmers and consumers for fall crop storage?
3. What fruit are baby, red, manzano, and burro?
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 main ingredient is missing from this list to make a traditional choucroute- goose fat, white wine, onions, juniper berries? ...............cabbage
2. Which type of cake are these listed...genoise, spong and chiffon? ....................whipped egg
3. What is seldom consumed by a flexitarian? .............meat
Last Week's Winner: ....................Jessica Bernabei
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Uptown Grill
601 First Street | LaSalle, IL 61301 | 815.224.4545
Monday - Thursday: 11am -10pm
Friday - Saturday: 11am - 11pm
Sunday: 12pm - 10pm
uptowngrill.com
Uptown respects your privacy and will not sell or distribute your personal information. |
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