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Thursday, March 28th, 2013 |
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Last Chance for Lent Specials
Book Your Easter Dinner Today!
By Josh
 With Good Friday around the corner, this may be the last chance (for a long while, anyway) to sample the weekly Lent specials we offer! It may be next year before you can get your hands on our fish & chips, something that customers beg us to put on the menu every day of the week! Served with house made coleslaw and fresh cut "chips," our fish is fried with a beer batter to give the authentic English touch.
This will also be the final day for locally made, hand-rolled spinach filled tortellacci with a white wine cream sauce. Delivered to us weekly, these tortellacci are made here in the area and allow us to help support local businesses as others do for us.
Our final Lent special is the 10 oz. orange roughy filet baked with spinach, baby zucchini, baby carrots and roasted red potatoes in parchment paper with a lemon tarragon sauce. This mild textured and medium flavored fish is baked in a parchment bag with a light sauce to retain it's natural flavor and moisture.
While these may be the last few days to get your hands on our lent specials it also is the beginning of some of our Easter specials!
 Serving all day Easter Sunday, we will have our traditional Prime Rib, Roasted Boneless Pork Loin and Leg of Lamb available all day rather than just Friday and Saturday Night. While we will have these classic dishes, we will also have a variety of seafood, pasta and salads that are our twists on traditional dishes.
Additionally we will also be serving off of our everyday menu to ensure that everyone can find something that they'll be sure to love! While walk-ins are always accepted, make sure to reserve a table for you and your family. Call for reservations: 224-4545.
View our whole listing of Lent and Easter specials below!
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Easter Sunday Specials
Reservations now available by calling 224.4545
Open all day Easter Sunday | March 31st
soup
cream of asparagus
cup 3.75 bowl 4.50
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
east beach blonde oysters from ninigret pond rhode island.
medium in size with a very high salinity and a clean sweet finish.
with mignonette sauce 11.75
tuna poke
sashimi grade yellow fin tuna, asian chili soy sauce, cilantro and
cashews served with cucumber, ginger and fried wontons. 10.75
salad
chicken waldorf salad
grilled chicken, granny smith apples, walnuts, raisins, dried cherries,
grapes and celery tossed with a waldorf dressing and served on a bed
of mesculyn greens. 11.75
entree
brown sugar and mustard glazed boneless ham
brown sugar and mustard glazed boneless ham, slow roasted
and topped with a bourbon raisin sauce. served with tri colored carrots
with shallots in a light maple glaze and smashed red potatoes 12.75
slow roasted boneless pork loin
8 oz. sliced boneless pork loin, slow roasted
and topped with abourbon peppercorn. served with tri colored
carrots with shallots in a light maple glaze and smashed red potatoes. 12.75
slow roasted prime rib of beef
12 ounces 21.75 16 ounces 24.75
herb crusted leg of lamb
sliced leg of lamb with a mint demi glaze. served
with tri colored carrots with shallots in a light
maple glaze and smashed red potatoes. 15.75
pan seared chilean sea bass
8 oz. pan seared chilean sea bass served over
sauteed spinach and topped with a toasted macadmia nut,
granny smith apple and dried fig chutney. 29.75
grouper oscar
10 oz. grouper filet topped with real lump crab meat
and bernaise sauce. served over our seasoned rice
blend with roasted asparagus. 12.75
pasta primavera with garlic chicken
asparagus, broccoli, sundried tomatoes, peppers,
mushrooms, zucchini, squash, and garlic buttered chicken
served in a white wine cream sauce over linguini 15.50
dessert
godiva double chocolate cheesecake
rich godiva cheesecake with chunks of creamy milk
chocolate. topped with chocolate mousse, chocolate ganache
and chocolate whipped cream 8.25
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12th Annual Spaghetti Dinner
Proceeds Benefit Lighted Way
Over the course of the last 12 years, we have served over 25,000 plates of spaghetti and helped raise over $180,000. Please join us in support of the Lighted Way, a local private day school that has catered to students with developmental disabilities since 1957.
All proceeds go directly to the Lighted Way. Your $8 donation includes spaghetti, fresh baked bread, salad, cake and coffee.
Save the Date!
Monday, April 8th | 4:30 to 8:00 pm
Dine In or Carry Out
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On Special
Tuna Poke
By Jimmy
For those of you like me that have always loved our rendition of the tuna tower, we would like to introduce to you what may be somewhat referred to as its cousin - the tuna poke. This week we are featuring sashimi grade yellow fin tuna mixed with an asian chili sauce, cilantro, sesame seeds and cashews. This amazing, flavorful blend is then served over cucumbers and ginger. A handful of fried wontons provide an "edible" spoon to consume this dish.
This first few days that this dish has been on, we have received wonderful reviews. It is something you will not want to miss. But what exactly is poke? If you have never heard of this dish, here is a little background.
Usually when you think of consuming raw fish, you normally think of Far East cuisine. However, this dish has its roots in the USA... Hawaii that is. Pronounced "poh-keh," it literally means "cut piece" or "small piece" in Hawaiian. Poke are bite-sized pieces of raw fish blended with several seasonings. It can be compared to elegant Japanese sashimi served as raw fish, although at times it can be lightly seared or pan fried.
Read more and blog with us.........Find out the history of this dish. Would you try it out?
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In the News
Tackling in Youth Football
By Ryan
As the NFL continues to implement laws to protect players from head injuries, the state of Illinois is now considering legislature to protect young children whom participate in youth football. State representative Carol Sente has recently come under fire for her legislation that suggests limiting tackling during youth football practice. She is a Democrat from Lincolnshire, whose only concern here is what effects that repeated hits to the head may have on the future of today's youth. She has worked closely with Dr. Larry Robbins, a Northbrook neurologist, to gather facts that have helped form her desire for this legislature.
Met with much resistance, Representative Sente has suggested limiting tackling during youth football to one practice per week. Coaches will argue that not learning how to tackle properly will put the players at greater risk. The opposite argument would be why a 7 or 8 year old needs to even play football, let alone tackle, being they won't play anything that resembles even a semi-important game until they would be a junior or senior in high school. Even then, we are still talking about a high school football game.
96% of high school football players will not play at a higher level. Put it in perspective.
In an effort to perhaps generate some discussion on our Blog and create some awareness on this very controversial and divided issue, I for one issue my support towards Representative Sente and her legislation. When is too young to play football? These kids are going out in 3rd & 4th grade to play tackle football. They have bones and brains that are nowhere near being fully developed. Yes, many will argue that the tackling force young children can initiate to one another is minimal, but is any amount of force necessary at that age?
Read more and blog with us.........Find out why Ryan sides with this bill and express your own thoughts to it.
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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, 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, "The Oscars"
Take your pick of a New York strip, grouper, veal, chicken or portabello mushroom... then top it with asparagus, lump crab and bearnaise sauce. Award-winning! $12.75
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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: March 28
Eggs Benedict Burger
With Easter around the corner, we decided a burger for the occasion would be an egg-cellent idea! We forgo our typical bun for an english muffin. The beef patty stays the same, but we top it with a poached egg and hollandaise sauce Available one day only... so hop to it!
Next Week: April 4
Balsamic Mushroom & Onion
Bleu Cheese Burger
Next week we will take our half pound, 100% angus
beef burger and top it with balsamic carmelized vidalia onions, sauteed portobello mushroom and salemville
bleu cheese.
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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
tuna poke
sashimi grade yellow fin tuna, asian chili soy sauce, cilantro,
sesame seeds and cashews served with cucumbers, ginger
and fried wontons 10.75
smoked provolone cheese wedges
hand breaded and deep fried smoked provolone cheese
wedges. served with bolognese sauce 8.75
salad and sandwich
mesculyn salad & panini sandwich combo
rosmarino ham, comte cheese and arugula. served with a
mesculyn, walnut and gorgonzola salad. balsamic vinaigrette
dressing 11.50 with cup of soup of the day 13.50
quiche lorraine, mesculyn salad and soup combo
quiche lorraine (applewood smoked bacon, swiss cheese
and caramelized vidalia onion). served with a mesculyn,
walnut and gorgonzola salad. balsamic vinaigrette
dressing 12.75
waldorf salad
our version of this classic includes grilled chicken, granny
smith apples, golden raisins, celery, red pepper, dried
cherry, walnuts, grapes and kiwi tossed in a honey yogurt
dressing. served over chopped boston bibb lettuce 13.50
entrees
chicken kiev
8 oz. chicken breast baked with a chive butter. served with
cous cous and tri colored carrots with shallots in a light
maple glaze. 14.75
potato gnocchi with pesto
potato gnocchi sauteed with housemade pesto sauce with
white wine and pine nuts. topped with fresh reggiano
parmesan cheese 14.75
applewood smoked bacon wrapped pork filet
three 4 oz. applewood smoked bacon wrapped pork
filet char grilled and served over a wild mushroom
bourdelaise sauce. served with roasted fingerling potatoes
and green bean almondine. 18.75
pan seared chilean sea bass
8 oz. pan seared chilean sea bass served over sauteed
spinach and topped with a toasted macadmia nut, granny
smith apple and dried fig chutney 29.75
dessert
godiva double chocolate cheesecake
rich godiva cheesecake with chunks of creamy milk chocolate.
topped with chocolate mousse, chocolate ganache and
chocolate whipped cream 8.25 |
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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. Proper peeling and washing will remove all pesticides from produce.
2. What ingredient is added to mayonnaise to make aioli?
3. True or False. Egg whites alone, beaten in a copper bowl, and egg whites with cream of tartar beaten in a glass bowl, will achieve baked souffles of the same height.
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 is bok choi - #19 or #20? ............. #19
2. What name was used for gardens planted in support of World War I? .............. liberty gardens
3. Which was America's most popular meat in 2008 - beef, pork or chicken? .............. beef
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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