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Thursday, February 7th, 2013
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The Restaurant Business & Valentines Day Specials for Your Special Someone
By Ray
 As you can well imagine, Valentine's Day (week) is one of the better ones in the restaurant business. For establishments like ours, New Year's Eve is the number one day for sales, Valentine's is second and Mother's Day is third. While our culture has not figured out a way to move New Year's Eve to a different day, it does seem as though many people have started to migrate Valentine's to different days. When Valentine's falls on a Saturday, it can be as big as New Year's. When it falls in the middle of the week - it seems like nowadays - it gets spread out to the weekend before or after and the day itself. Real romantics still go out on the actual Valentine's Day. When the calendar falls like this, we have to get ready for three Valentine's days, Saturday and Thursday. The day before and after is popular for fellow hospitality employees that have to work on the holiday.
One of the really nice advantages that we have for Valentines Day is the amount of space. We set up our banquet room in nice comfortable four tops. My preference for a romantic restaurant meal is for 2 people to sit at a four-top with both of us facing out to the crowd and the action. There will be no "deuces" in our dining room. With as much room as we have when we add in the banquet room, we can promise you that you will not be cramped and the noise won't crowd out the sweet nothings that you are whispering. Also, one other really nice thing about our layout is we do not have one aisle table.
 As far as operations go, it is one of my favorite nights of the year to work. Everyone seems to be in such a happy, casual and loving mood. The kitchen likes it also because coordinating orders for two people is so much easier than sending out larger groups. We have a whole collection of love songs that are playing in the background and we decorate with an assortment of nice floral arrangements.
Valentines is probably the biggest splurge day of the year in our business. A dozen roses or a lobster, what's your preference? For the splurgers in our crowd besides our regular menu of great steaks and seafood, we also have lobster, filet, leg of lamb, decadent desserts and giant chocolate covered strawberries.
Every couple seems to have a habit on Valentines Day. I take mine out for lobster after we are done working, and it is not here. Let us become your Valentine habit.
Valentine's Day Specials starters smoked salmon quesadillas
two 6 inch tortillas filled with smoked salmon, black beans, lettuce, tomatoes, roasted red peppers and del caribe cheese. served with house made salsa and sour cream salad grilled romaine and shrimp salad grilled head of romaine topped with skewered and grilled shrimp
with roasted fennel, celery, leeks, red tomatoes and hard boiled eggs.
served with a smoky tomato vinaigrette.
entrees
filet rene
steamed fresh artichoke with an 8 ounce center cut
beef tenderloin with fresh vegetables
and a bearnaise sauce
herb crusted leg of lamb
sliced leg of lamb with a mint demi glaze
served with tri color maple glazed carrots and roasted garlic and rosemary smashed red potatoes.
filet and lobster
6 oz. filet and 6 oz. grilled south african lobster tail with drawn butter.
served with tri color maple glazed carrots and roasted garlic and rosemary smashed red potatoes.
prime rib and lobster
8 oz. prime rib and a 6 oz. grilled south african lobster tail with drawn butter.
served with tri color maple glazed carrots and roasted garlic and rosemary smashed red potatoes.
slow roasted boneless pork loin
12 oz. sliced boneless pork loin topped with a bourbon demi glaze.
served with tri color maple glazed carrots and roasted garlic and rosemary smashed red potatoes.
orange roughy etouffee
broiled 10 oz. orange roughy filet with an etouffee sauce.
served with a long grain wild rice blend and tri color maple glazed carrots
pasta primavera
asparagus, broccoli, sundried tomatoes, bell peppers,
mushrooms, zucchini, squash and garlic buttered chicken
served in a white wine cream sauce over linguini
side
tri color maple gazed carrots
tri color carrots and shallots sauteed in a light maple glaze
dessert
jumbo chocolate covered strawberries
extra large stemmed strawberries distinctively decorated for the holiday.
also available packaged in attractive gift boxes for carryout
turtle cheesecake
layers of caramel cheesecake and chocolate fudge layered on
a chocolate fudge brownie and topped with pecans.
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Jumbo Chocolate Covered Strawberries
By Jimmy
 Valentine's Day is just about here, which means it's time to prepare our annual batch of Jumbo Chocolate Covered Strawberries. These famed berries get more requests than any other dessert we offer. Our tradition began a few years ago when we started preparing them in bulk in honor of Valentine's Day. Not only are they a great after dinner treat for your sweet, but we also have them available as a carry-out purchase, wrapped in an attractive gift box. What a surprise to open and find such a tasty work of art!  Please call and reserve yours today because there have been years where they are gone in less than 3 hours of putting them on sale. Strawberries will be available beginning Saturday, February 9th, so call and reserve today! They will remain for sale through Valentine's Day! By calling ahead, you will have your order(s) held, and there is no need to worry about that last minute gift.
Reservations for these strawberries are recommended for both dine in and carryout orders.
Prices for both options are as follows. Give us a call at 815-224-4545.
Single Berry: $3.75 | Pack of 2: $7.25 | Pack of 4: $14.00
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From the Bar A Valentine Treat
By Josh
 With Valentines Day just around the corner, we try to get the mood moving in the right direction with some perfectly themed cocktails to lighten your spirits. To contend with our ever-popular chocolate covered strawberries, the bar brings their own interpretation with a Chocolate Covered Cherry Martini - made with cherry noir Grey Goose vodka, creme de cocoa and Irish cream to create the silky and luscious taste of actual chocolate covered cherries.
Another popular drink featured for this holiday season is the cherub cup. Cherub (aka Cupid) is aptly named for this cocktail consisting of champagne, elderberry infused Saint Germain and a splash of vodka to create a bubbly and sweet concoction that is sure to put anyone in the mood.
One of our more popular drinks this Valentine's season is the Blue Chill cocktail. Made of Stoli blueberi, blue curacao, triple sec, lime juice and cranberry juice, this fruity and a bit tangy drink is compared to a sweet tart (perfect for your sweet heart!)
While any drink is perfect for Valentine's Day, these drinks are sure to get the mood moving!
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There are certain things we do here that I always look forward to. Perhaps my personal favorite event we plan for here, is Lent. Maybe because it lasts 6 weeks and I can try a different lent special every week without having to repeat. Whatever the reason, our Lent specials offer up a wide variety that are definitely worth trying. Beyond these specials, our dining room menu probably offers the widest array of seafood in our area. Surely you could eat lunch and dinner here Ash Wednesday and every Friday during Lent and never have the same thing. Below I've highlighted the specials we will be offering every Friday during Lent. All specials are available for dine-in or carry-out. Let us serve you this Lenten season!
Fish and Chips
deep fried harp beer battered whitefish served with fresh fried "chips," tartar sauce, malt vinegar and housemade coleslaw 9.75
Fish Tacos
three soft flour tortillas filled with panko crusted tilapia, red cabbage, chipotle mayonnaise and mango pineapple black bean salsa 9.75
Tortellacci
locally handmade spinach filled tortellacci in a white wine cream sauce. with freshly grated reggiano parmesan 15.50
Orange Roughy En Papillote
10 oz. orange roughy filet baked with spinach, baby zucchini, baby carrots and roasted red potatoes in parchment paper with a lemon tarragon sauce 17.75
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Mardi Gras Fat Tuesday Specials
By Jimmy
 As you can see, this week coming up is going to be a busy one for us at the Uptown. Not only do we have our second busiest day of the year, Valentine's Day, the beginning of Lent falls on this week as well. As you read above, our traditional Lent specials will begin on Ash Wednesday and will follow every Friday through Lent. What else can happen this week? Well we cannot forget about Fat Tuesday and Mardi Gras. With so much to offer next week, we hope you do not miss out on these seasonal specials we have put together. Fat Tuesday is normally what most people think of as the end of Mardi Gras. However, quite literally, Mardi Gras means Fat Tuesday and refers to the last day of the Carnival season. Although activities are a bit different around the world, one thing remains the same: it is the last day of eating basically whatever you want because there will be no more rich, fatty foods during the fasting of the Lenten season. All 47 days of it!
 What other way to pig out than with a few Southern style dishes that are true to Mardi Gras cuisine? We will be offering a few of these favorites on Fat Tuesday.
Seafood Gumbo
This is a classic Cajun communal stew that is the best thing to come out of Louisiana. There are as many gumbo recipes as there are cooks in New Orleans. Come see what Chef Chris has put together.
Orange Roughy Etouffe
Etouffe is another traditional Cajun and  creole cuisine that uses a cooking technique of smothering the dish and serving over rice. We take a 10 ounce orange roughy filet, broil it and smother in our housemade etouffee sauce. It is served over long grain wild rice. Shrimp Jambalaya
This is a traditional Cajun recipe of sauteed shrimp, andouille sausage and thyme with a trinity of onions, peppers, celery and tomatoes. It will be served over white rice. |
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Uptown Playlist Theater
We now have tickets available for sale on our website.
Friday, February 15th
Tickets $25
______________________
Friday, March 1st
Tickets $35
Friday, April 12th
Tickets $30
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Wednesday, May 15th
Tickets $20
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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 $7.75 or $2.75 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 $12.75.
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.
 Herb Crusted Leg of Lamb,
Saturday Evenings
Available after 4pm every Saturday night we have our sliced leg of lamb with a mint demi glaze served with our daily mashed potato and vegetable side. Sure to be a new favorite! $19.75
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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Burger Me Thursday
Choose any microbrew or bottled beer to accompany a different and
enticing burger, every Thursday, for just $10.
TODAY!!!
This Week: February 7
Country Fried Hamburger
You certainly won't go home hungry with this one! We lightly batter and fry our beef patty before topping it with a helping of mashed 'taters and homemade sausage gravy. Pair it with your favorite microbrew, and you're set!
Next Week: February 14
No "Burger Me"
Due to the Valentine's holiday and our full menu of tasty romantic treats (see listing above), our "Burger Me" is taking a vacation on the 14th. Join us the following Thursday as we return with one of our great burger concoctions!
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Specials This Week
appetizer
artisanal cheese sampler
1. Taleggio (Italy) 2. Coach Farm Triple Cream (New York)
3. Cottonwood River (Kansas) 4. Schweizer Gold
(Switzerland) 5. Vermillion River Blue Triple Creme (Illinois)
6. Sap Sago (Switzerland) serves 2 to 4 people 19.75
blue crab cakes with spiced goan
blue crab cakes breaded with panko, sauteed and served
over avocado and tomato salad. with olive oil, cilantro,
scallion and goan (indonesian spice blend) 11.75
salad and sandwich
mesculyn salad & panini sandwich combo
mortadella, roasted red peppers and provolone cheese.
served with a mesculyn, walnut and gorgonzola salad.
balsamic vinaigrette dressing 11.50 with cup of soup of the day 13.50
buffalo chicken sandwich
fresh ground chicken patty topped with spicy buffalo wing
sauce, gorgonzola cheese and creamy gorgonzola dressing.
served with housemade french fries 8.75
sides
tri color maple glazed carrots
tri color carrots and shallots sauteed in a light maple glaze 5.75
entrees
stuffed chicken breast
breaded boneless chicken breast stuffed with chorizo
sausage and roasted del caribe cheese. served with our
seasoned rice blend 13.75
steelhead salmon with fresh fennel
10 oz. grilled steelhead salmon filet crusted with fennel
seed and rubbed with olive oil. served over roasted fresh
fennel and black bean sauce with sauteed french green
beans, shiitake mushrooms, onions, white wine and plugra
butter with toasted almonds 21.75
herb roasted duck breast
herb roasted duck breast prepared medium with a bbq
hollandaise. served with wehani rice blend and steamed baby
carrots 22.75
potato gnocchi with pesto
potato gnocchi sauteed with housemade pesto sauce with
white wine, and pine nuts. topped with fresh reggiano
parmesan cheese 16.50
dessert
salted caramel vanilla crunch cake
buttery vanilla-flecked pudding cake layered with salted
caramel and creamy custard with a graham cracker crust 7.75
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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: Kashi, Boca Foods, and Naked Juice have declined buyout offers from mega food corporations seeking to tap the organics market.
2. Who is Marion Nestle - heir to the world's largest food company, author of "What to Eat," or US commissioner of Food and Drugs?
3. What kind of icing is made with egg whites and also goes by the name of decorator's icing?
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 compact grill has a Japanese name meaning "fire bowl" and is usually made of cast iron with two adjustable grill grates? ...........hibachi
2. Who wrote "Short-Cut Cooking: America's Favorite Mom Helps You Get Dinner on the Table Fast," a companion to her 1998 public TV series? ........Florence Henderson
3. Which portion of the shoulder primal cut of pork is Boston butt - top or bottom?
................top
Last Week's Winner: ...................Heather Francis |
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Uptown Grill
601 First Street | LaSalle, IL 61301 | 815.224.4545
Monday - Thursday: 11am -10pm
Friday - Saturday: 11am - 11pm
Sunday: 12noon - 10pm
uptowngrill.com
Uptown respects your privacy and will not sell or distribute your personal information. |
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