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Thursday, February 28th, 2013 |
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Around the Industry
The Communal Table Trend
By Ray
 | | Click on Photo to watch a Video of Portlandia's take on communal tables |
Communal dining is the practice of placing unrelated parties at common tables in a public dining establishment.
In the last few years, in larger markets, this is starting to become a big thing. Newer Chicago dining favorites like The Bristol, The Girl & The Goat, The Publican & The Purple
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From the Bar
Wexford Irish Creme Ale
By Jimmy
 New to our draft beer selection this week is a different style of Irish beer that we have never done before. We have brought in Wexford Irish Style Cream Ale.
After just finishing up with the Valentine's holiday, our next event we look forward to on the calendar is St. Patrick's Day. It is never too early to start celebrating this holiday. We always look forward each year to serving some amazing, traditional Irish favorites... everything from reubens, corned beef, and cabbage to Guinness and Harp beers.
Read more and blog with us......How does this beer compare to your Irish favorites?
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On Special
Blackened Amberjack
By Josh
Attributing to the lenten season, we are now offering blackened Amberjack for a limited time.
Amberjack is a fish mostly found in the warm waters of the Mediterranean and Caribbean along with the southeastern coast of the United States. It is not allowed to be fished for during the summer months.
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Around the Industry
Secret Menus
By Ryan
 Another new trend making waves through the restaurant industry is having a "secret menu." This caught my attention because it is something that we tried to do a few years ago through our newsletter. Each week, we would offer a special at a value price and only those customers who subscribed to our newsletter were privy to the information. To get it, you had to know about it. The idea was semi-successful, and it eventually led us to our list of weekly specials which we currently have... just not so secretly.
An article from NRA that caught my attention ends with the author unsuccessfully trying to order the secret "Monster Mac" (a big mac with eight patties of beef) at two different McDonald's. This got me thinking about a couple of instances in which the "secret menu" was actually quite secret.
Read more on Ryan's embarrassing "secret menu" story. Or submit your own!
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Lent Specials
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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Uptown Playlist Theater
We now have tickets available for sale on our website.
Friday, March 1st
Tickets $35
Friday, April 12th
Tickets $30
_____________________
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.
 This Week: February 28
Oscar Burger
In honor of our Oscar Week celebration, we're offering the aptly named Oscar Burger! In case the 5 other oscar options for the week don't tickle your fancy - or perhaps you're looking for yet one more option to taste test - we've got the burger for you! Our fresh beef patty is topped with asparagus, crab meat and a bearnaise sauce. So delightful, it's award-winning!
 Next Week: March 7
Meatloaf Burger
We would do anything for love (and a tasty burger), but we won't do THAT! OK, well maybe we would... sure, we'll take our famous, better than mama's meatloaf and feature it for our Burger Me Thursday. Why not? In fact, we'll throw some mashed 'taters and gravy on top for kicks. Just be sure you don't miss it... cause soon this burger will be gone like a bat out of you-know-what! |
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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
oysters on the half shell
wellfleete oysters from the northeast cost of long island
sound. medium in size with a high salinity and a clean sharp
flavor. served with a mignonette 11.75
steak tartare
made with 100% ground filet mignon, onions, parsley,
capers and egg. served with cornichons and freshly baked
foccaccia toasts 9.75
alligator wings
deep fried alligator tossed in a buffalo wing sauce. served
with bleu cheese sauce 9.75
salad and sandwich
mesculyn salad & panini sandwich combo
prosciutto ham, fig and mascarpone cheese with fresh
arugula and tomato. served with a mesculyn, walnut and
gorgonzola salad. balsamic vinaigrette dressing 11.50
with cup of soup of the day 13.50
reuben sandwich
corned beef, swiss cheese and honey bacon sauerkraut
on toasted light rye. served with housemade french fries and
thousand island dressing 10.75
wedged boston bibb with pancetta
wedged boston bib lettuce topped with pancetta, gorgonzola
cheese, roma tomato and red onion. served with a creamy
gorgonzola dressing 13.75
entrees
cedar smoked half chicken
half chicken, smoked and roasted. served with roasted
rosemary and garlic red potatoes and tri colored carrots with
shallots in a light maple glaze. 13.50
filet rene
8 oz. center cut charbroiled filet stuffed inside a fresh
steamed artichoke. surrounded by a bouquet of vegetables
that include zuchini, yellow squash, carrots, cauliflower,
broccoli, fingerling potato and tomato crown. served with
bearnaise sauce 28.75
blackened amberjack
10 oz. amberjack filet blackened and served with drawn
butter. served with roasted rosemary and garlic red potatoes
and tri colored carrots with shallots in a light maple glaze 21.75
spinach and mushroom ravioli
spinach and mushroom stuffed ravioli with a roasted fennel
and leek marinara sauce. topped with a grilled portobello
mushroom 15.75
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
turtle cheesecake
layers of caramel cheesecake and chocolate fudge layered on
a chocolate fudge brownie crust. topped with pecans 6.75
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"Like" us on Facebook and be the first to know about
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: In 2010, Pizza Hut introduced a pizza with a crust edge formed to hold alternating balls of cream cheese and meatballs.
2. What is the process called that involves acclimating seedlings to outdoor conditions before they are planted in the garden?
3. What is seldom consumed by a flexitarian?
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. Which nut is made into a paste and combined with sugar to make marzipan
- #77 or #80? ................#77 (almond)
2. What is another name for underground garden crops such as beets, carrots, onions, and radishes? ............root vegetables
3. What high-tech food wrap can withstand temperatures up to 440 degrees Fahrenheit giving new meaning to en papillote cooking? .............fata paper
Last Week's Winner: ...................no winner |
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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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