Panko Crusted Swordfish

by Jim Lannen

This week, we will be featuring one of our seafood favorites, panko crusted swordfish. Not only has this dish been a favorite of mine, but it also seems to fly out the door when our customers see it on the seafood menu. 

Swordfish - a firm and succulent, meaty fish - has a mild flavor and a texture that can be compared to that of tuna. We take our 10 ounce steak and lightly crust it with panko bread crumbs and pan fry it in grape seed oil. The entree is then finished with an avocado lime sweet butter with fresh cilantro.

The grape seed oil used in preparing our swordfish has health benefits of its own. Studies show that it aids in anti-inflammatory, anti-oxidant, anti-histamine, anti-aging, anti-allergic, antimicrobial and adaptogenic activity. Put them together and you have a light, healthy combination. 

Although we bring in a handful of full loins and cut them into 10 ounce steaks, this special does not last long.

So make sure you stop out this week to get your chance at this healthy and flavorful dish!

Annual Lighted Way Spaghetti Dinner

by Jim Lannen

We want to remind everyone that coming Monday, April 4th, we will be hosting the annual Lighted Way Spaghetti Dinner here at the Uptown Grill. This will be the 15th year that we have hosted the event, and it is something that we look forward to every year.

We'll only be open from 11am to 2pm for lunch that day before we switch into full spaghetti mode. Come one, come all!  Enjoy a plate full of spaghetti, fresh baked bread, salad, coffee and cake for an $8.00 donation.

Spaghetti Service from 4:30 - 8:00 pm

Dine in or Carry Out

Monday, April 4

What is amazing about this yearly event is that all of your charitable dollars stay local, right here in LaSalle for the Lighted Way Foundation. Lighted Way is a private day school that has catered to students with developmental disabilities since 1957. This is their major yearly benefit. Please come help support this great cause. The proceeds made from the Spaghetti Dinner will be put into the Lighted Way Foundation and dispersed to meet the needs of its students.

The Lighted Way currently enrolls over 30 students ranging in ages from 3 to 22 years old. Students are taught by certified special education teachers, and additional care is provided by teacher aides. Lighted Way has extensive programs geared towards engaging students both educationally and therapeutically: music, occupational, physical, and speech and language. The Lighted Way teachers also provide their students help to develop skills in the areas of self-help, social, readiness, independent living, motor, perceptual motor, and computer with additional training in physical education, augmentative communication and vocational preparation.

Lighted Way's Symbol is "Light" and they strive to:

• Light the way for students with disabilities
• Instill in each child a sense of self-worth
• Guide students through their educational and therapeutic programs
• Help students be an integral part of their community
• Treat each child with dignity, respecting their individual differences

Over the course of the last 15 years, we have served over 25,000 plates of spaghetti and helped raise over $220,000! Each year, we have a very dedicated staff... from the Uptown Grill employees and volunteers, to the terrific Lighted Way employees and volunteers. We always have a great turnout of help dedicated to serving our community.

It is always a wonderful night with a packed house, serving up plate after plate of pasta with a goal of helping this great cause. Thank you all for your past help and donations. We look forward to seeing you again this year!

French Onion Filet

by Josh Theisinger

Ever since I can remember we've always had French Onion soup on the menu.  It's a classic go-to for many people that's a staple on our soup and salad menu. But this weekwe're combining it with something almost everyone loves: steak.  This week we'll be dishing up a French Onion Filet.  We start by char-grilling a 10 ounce filet mignon to your desired temperature and top it with melted swiss cheese before it is placed on a crusty sourdough crouton. It is then served over a ladeling of a silky housemade vidalia onion demi glaze to round out the French Onion theme.  

For you non-meat eaters out there we also have a Broiled Great Lakes Whitefish.  This whitefish is a 10 ounce filet broiled and topped with an anchovy-parsley butter.  This is a fresh-never frozen fish that comes to us from the Great Lakes. This particular whitefish is very light with a flaky texture and a sweeter taste to it that appeals to many people, especially those who aren't crazy about fish.  

Covering both ends of the entree spectrum, we're sure that there is something for everyone on our menu, but these specials only last or a short time. Stop in and see us soon before they swim away!

Easter Specials & Reservations

by Ryan Anderes

This year, why not spend your Easter Sunday with Uptown? Forget the elaborate spread at home, and give yourself a well-deserved break. Let us provide the food. All we ask is that you bring your appetite.

Open all day Easter Sunday | March 27th

11am - 10pm

We've got a handful of specials lined up for the day (it's right around the corner)! The entrees listed below will be served with maple glazed carrots and smashed potatoes. Check back with us, as we may decide to add a few more to our already stellar line-up:



Brown Sugar & Mustard Glazed Boneless Ham
bourbon raisin demi glaze  14



Stuffed Tilapia
crab & shrimp stuffed tilapia with lemon dill hollandaise 15



Roasted Boneless Pork Loin
bourbon peppercorn sauce 14



Rack of Lamb
sliced, rosemary mint demi glaze 24



Herb Crusted Prime Rib
slow roasted, served with au jus and mushrooms
English Cut 18   12oz 26   16oz 30


Make us your new Easter tradition, but be sure to plan ahead! We do suggest making reservations in advance by calling 815.224.4545. Or reserve online.

Week Night Appy Hour

by Ryan Anderes

Happy hour was reinstated throughout the state of Illinois in July of last year. Along with the reinstatement came a new long list of rules and regulations that an establishment must follow in order to have a Happy Hour.

Also, with reinstatement came new state requirements to pass the BASSET Training which will require all on-premise alcohol servers to have passed. LaSalle County will be required to pass by July 17th, 2017. Aye, Yai, Yai.

This state can suck the fun right out of anything, while diving into your pocket book, too!  And they certainly succeeded with their new happy hour laws. At some point, you just look at all the regulations for happy hour to offer "no more than 15 hours of discounted liquor per week," and you walk away asking yourself if it's even worth it.

At the end of a long day, we do think that working folks want to have a place to gather, so we started to throw around ideas to reinstate Happy Hour here. There is so much we could do, but how do you promote it and how do you choose what to do? There were more questions than answers.

So we settled on Appy Hour. We won't discount alcohol, but we will discount any appetizer you order at the bar OR in the lounge. That's right, Monday-Friday from 4pm to 6pm, any appetizer that is ordered at the bar or in the lounge will be served at half price.

Our hope is to turn the bar area into an after-work gathering place where you can unwind from the long work day with some snacks, and perhaps a beverage or two.

We will begin Appy Hour at the Uptown on Monday, March 14th with our full list of appetizers discounted at half price. We hope to see you then!

St. Patrick's Day Parade:Saturday, March 12

by Ryan Anderes

On Saturday, March 12th, downtown LaSalle will be hosting yet another St. Patrick's Day Parade. The sixth annual parade starts at 1pm at the corner of Bucklin and 2nd Streets. From there, the route continues south on Bucklin to First Street, then east on First Street to La Harpe Street, before turning north on La Harpe to 2nd Street and finally west on 2nd to Gooding Street.

So come down, and watch the parade. Then stop over to celebrate with us. There isn't a more fun way to start the day!

A look at what we'll be offering:

Corned Beef and Cabbage ~ a generous 8 oz. portion of corned beef and fresh vegetables (not canned or frozen); steamed cabbage, baby carrots and boiled whole new potatoes

Guinness ~ Traditionally brewed in Dublin, Ireland at the St. James Gate Brewery with the same recipe since 1759. This beer is robust, yet mellow and satisfying. It gets its burnt flavor from roasted unmalted barley and pours with a thick creamy head. Although Guinness may appear to be black, it is officially a very dark shade of ruby. This is the only beer sold in every pub in Ireland.

Irish Whiskey

• bushmills
• jameson
• red breast single malt 12 yo
• tullamore dew

Irish Coffee ~ Not in the mood for whiskey or Irish beer? How about a cup of Irish coffee... but wait it has... whiskey? Our bartenders are mixing together some interesting cocktails with some of the finest whiskey in the world. The Irish coffee is to Ireland as apple pie is to America. We offer this traditional beverage with the finest Irish whiskey, our house blend coffee and hand whipped cream. Just like in Ireland.

Pork New York Strip Steak

by Ryan Anderes

This weekend, we are offering a generous 14 ounce pork New York strip steak with a vidalia onion demi glaze. This cut of meat is what White Marble Farms is all about, and that is pork! Raised on farms right here in the Midwest, this pork is specially bred to produce only the finest, most tender, juiciest pork on the market.

The result is meats that are consistent in color and generous in their marbling, for an out of this world culinary experience, no matter the cut. So, when did pork become referred to as a New York strip? I thought that was meant for beef?

Well, in 2013 the referencing of pork cuts changed. The National Cattlemen's Beef Association decided that Americans needed more clarity on the meats they were purchasing. So they began to change the names of cuts to something that us Americans could more easily identify with. The old, hard-to-understand labels were based on lists created in the 1970s. They were very anatomical, describing cuts based on their location in the animal. That information remains on the new labels, but it's second after the new cut name. For example what was once called boneless beef loin top sirloin cubes for kabobs is now simply "kabobs."

Chop is simply the pork word for steak. All chops come from the loin muscle, which runs from a hog's shoulder to the hip. The top of the muscle is more tender than the bottom. Those chops will get names reminiscent of the cuts used to describe steaks that consumers are already familiar with:

• What used to be top loin pork chops will now be New York chops.
• A pork loin rib chop will now be a ribeye chop.
• There's even a bone-in pork loin chop called a T-Bone chop. 

The new pork names go with a shift in how pork is cooked. Trichinosis (a disease caused by eating meat that has not been thoroughly cooked) is no longer a problem in U.S. hogs, and in 2011, the Department of Agriculture changed the recommended cooking temperature for pork from 160 degrees to 145. Once pork could be pink, a pork chop could be cooked just like a steak.

White Marble Farms Features & Benefits

• Exceptionally tender and juicy, with a deep, rich natural flavor.
• No added preservatives, fillers or flavoring solutions of any kind.
• Bred from a unique line of animals for superior meat.
• White Marble Farms Premium Pork is USDA Process Verified.
• All products are source verified, pork quality assurance approved and selected for quality.
• Specially selected for color and marbling for a consistently world-class eating experience.

Oscar Sunday Special

by Josh Theisinger

The 88th annual Academy Awards happens this Sunday, February 28th. The stars come out, and we all comment on who won (or should've won), best dressed and so on. But while we never actually have any effect on who wins, there is a different Oscar Sunday that let's you pick the winner yourself. Every Sunday at the Uptown Grill is Oscar Sunday.

And the nominees are:

• New York Strip
• Veal
• Portobello
• Grilled Chicken
• Grouper

Each "nominee" is made like the classic oscar dish. We start with our seasoned rice blend and top it with the selection of your choice before it is smothered with bearnaise sauce, REAL lump crab meat, and freshly grilled asparagus. For only $13, the real winner is you!

From past experience, we know that Oscar Sunday is typically a really slow day for the restaurant industry since everyone is at home, on the couch, watching the whole spectacle. But lucky for you, Oscar Sunday never stops at the Uptown since we do it every week!

And if you're not up for doing any home cooking this Sunday, give us a call (815-224-4545) and we'll do it for you! You just have to pick it up!

Lobster Toast Appetizer

by Josh Theisinger

The first week of Lent is officially under our belts, and the seafood spread is growing ever larger. (Which will undoubtedly mean a tougher time deciding which great option to choose!)

This week, Chef Chris has whipped up fresh Lobster Toasts as an opening course option. It starts with fresh sourdough bread that's toasted, then spread with a lemon-garlic aioli.

The individual slices are then topped with real Maine Lobster meat.  A drizzle of chive infused butter, a chiffonade of fresh basil, and a generous topping of red caviar top off this unique appetizer.

And don't forget, this isn't our only seafood option during the Lenten Season.

Every Friday you can still get our marix shrimp tacos, haddock fish and chips, or lemon and walnut encrusted walleye. Or skip the seafood altogether and enjoy our fresh, locally made spinach stuffed tortellini topped with a white wine sweet butter.

Like we said... plenty of choices. But be sure to give our lobster toast a try while you can.  It's available on our menu all day, every day.  Until it sells out, of course.

Valentine's Day Specials

by Ryan Anderes

As you probably know, Valentine's is one of our biggest nights of the year. Each year, we go out of our way to make it a special evening. We increase capacity, rally all of our troops and put on some really great specials for you.

As of right now, we still have most times available for Saturday and Sunday evening. Accepting reservations online or by phone: 815.224.4545

Please see below for our outstanding list of specials:

Broiled South African Lobster Tail

8 ounce broiled "cold water" south african lobster tail with drawn butter. one or two tails

Prime Rib

slow roasted and herb crusted. 12 or 16 oz

 
Surf n' Turf 

8 ounce broiled "cold water" south african lobster tail with drawn butter. served with choice of filet or prime rib

French Kiss Oysters

fresh kiss oysters topped with red lump fish caviar

Lobster Mac n' Cheese

maine lobster meat and fusilli pasta baked in a sherry, mascarpone and mild cheddar cheese sauce. crusted with parmesan cheese and panko bread crumbs

Slow Roasted Boneless Pork Loin

sliced boneless pork loin topped with a bourbon demi glaze 

Lemon Walnut Crusted Walleye

10 ounce broiled walleye filet topped with a lemon walnut crust.

You Have My Heart Cheesecake

oreo cookie crusted white chocolate cheesecake topped with raspberry puree

And last, but certainly not least...

Dark and White Chocolate Covered Strawberries

large stemmed strawberries distinctively decorated for the holiday

We've prepared 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 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 13th, 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

Lenten Specials: Every Friday during Lent

by Ryan Anderes

There are certain events we plan for that I always look forward to. My personal favorite is Lent. Perhaps it's 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 worth trying. Keep in mind, this isn't your average fish fry... our specials offer a much more healthy (and tasty) alternative.  Plus, in addition to our Lent specials, our dining room menu offers one of the widest seafood selections in the area.

Surely you could eat lunch and dinner here on 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, lunch through dinner.

Lent us entertain you this season with the following list of delectable items: Beginning Ash Wednesday, February 10th and Every Friday thereafter, thru March 25th.

Marix Shrimp Tacos

One of the hottest items last year was our marix shrimp tacos. We grill our bay shrimp and marinate them in marix - a blend of cumin, garlic, and lime juice originating from Texas. Our variation on fish tacos combines the shrimp with roasted green onions, roasted poblano pepper, red cabbage, avocado, tomato and cilantro.  Served with adobo sauce and corn tortilla chips, this dish was hands down one of our top sellers last year. While it is only available on Fridays during Lent, many customers have been asking for this one since last season. Well, now is your chance.  

Fish Tacos 
Fish tacos are a mainstay on our daily menu, but we are often told by customers that these are the best fish tacos they've ever had. Three soft flour tortillas are filled with panko crusted whitefish, red cabbage, mango, strawberry, red pepper, cilantro and scallion, then topped with wasabi cream and ginger soy sauce. Served with freshly fried corn tortilla chips and house made adobo sauce.  

Tortellacci

Our locally handmade, spinach-filled tortellacci will get a bit of a change this Lenten season. We will try to lighten things up this year and serve the tortellacci with a white wine and sweet plugra butter sauce, then top the dish with freshly grated reggiano parmesan. If you must have white wine cream sauce (circa last year's menu), simply ask.  

Broiled Walleye

10 ounce broiled walleye filet topped with a lemon macadamia crust 

Fish and Chips

Finally, the ever-popular fish and chips is available as well. We hand cut and fry our fish in a beer batter, and serve it with authentic "chips." Served with tartar sauce, malt vinegar and coleslaw, it's the epitome of traditional fish and chips.  

Ribeye Filet: A Cut Above

by Josh Theisinger

There are many, many different cuts of meat that we're all familiar with, and we each probably have our own favorites. The list seems almost endless... ribeyes, filets, chops, strips, etc. 

But this week we introduce a new cut that even I had not come across previously. Within the next few days, we'll feature a hand cut ribeye filet. You're probably well aware of how meaty and flavorful a ribeye is... or how tender a filet mignon is. In this case, you're getting a bit of both. And it all begins with the ribeye cap.

So what exactly is a ribeye cap? Take a look at this ribeye steak. There's the bone; then there's the large eye of meat attached to it. then around that eye of meat is the spinalis dorsi, also known as the ribeye cap.

If you trim it off from the ribs before cutting them into steaks, you end up with an entire muscle about 16 inches long, 8 inches wide, and an inch thick.

Now that you've endured a brief tutorial on Meat Cuts 101, we think you're ready for a bite. We're still working on the final ingredients and seasonings, but soon you'll be able to experience the best of both worlds... all on one plate!

Chicken Milanese with Arugula

by Josh Theisinger

Bringing a little bit of the deep southern cuisine to the north, this week we introduce the Chicken Milanese with Arugula Salad.  And when I say deep southern cuisine, I'm talking waaay south... like South American.

A milanese is a South American dish that revolves around a meat filet that is breaded and pan fried before being finished off with a lemon juice drizzle.  We took this dish one step further and turned it into a salad that exemplifies the original entree.

We start with our pan-fried 8 ounce chicken breast. Then we place a bed of fresh arugula salad and a chopped bruschetta relish on top consisting of grape tomatoes, garlic, onion and basil. The dish gets finished off with a lemon, balsamic vinaigrette.

Penne alla Puttanesca with Garlic Infused Chicken

by Jim Lannen

Brrrrr... it sure is cold out there! Come in this week for a hearty Italian pasta dish that is sure to warm your bones. On special, we are featuring a pasta that has a ton of flavor and has become one of my favorites this time of year: penne alla puttanesca with garlic infused chicken.

We take a butter garlic-infused chicken breast, grill it and serve it with a sauce consisting of tomato, garlic, onion, kalamata olives, anchovies, capers and green peppers. It is then topped over penne pasta before we smother it with reggiano parmesan cheese.

This sauce is a traditional dish that was created more than 50 years ago in southern Italy. The origin of this dish is a bit... different. To put it bluntly, puttanesca translates as "in the style of the whore." Now I’ll bet you're wondering how this tasty dish became associated with such sordid content. There are many explanations of how this dish came about.

One story claims that at the end of the evening, the prostitutes would come begging at local restaurants for leftovers. This sauce was made of all leftover ingredients. If there was sauce on the stove, anything that may be going bad was put into the simmering sauce. Another version claims the origin of the sauce was created when the prostitutes needed to make something speedy and nutritious between appointments.

Others believe that it was a sauce created by a restaurant owner who had many guests come to his restaurant to eat late one night as he was about to close. He didn't have enough of any one ingredient to make a meal for them all so he took everything out of his kitchen and put it together. And because Italians are so frugal, they would not throw away any food. They would just make it into this amazing tomato sauce recipe.

Let's just stick to that interpretation.......

The robust flavors are what make this dish so good. Its spicy, tangy, and somewhat salty flavors all come together so well. And who doesn't like garlic? The trick to creating this sauce is the simmering process to marry all of the flavors together.

Although the sauce is traditionally served over spaghetti, Chef Chris serves ours over penne pasta and tops it with freshly grated reggiano parmesan cheese.

Barramundi Filet & Stuffed Peppadew Peppers

by Josh Theisinger

Last week, I mentioned that all of our readers needed to keep their eyes out for barramundi on our menu. Now I can officially say it's here!

Our cooks start by taking a 10 ounce barramundi filet and coat it in a toasted pinenut, parmesan, and scallion crust before baking it to a perfect golden brown. It is then topped with cool roma tomatoes before being placed over a bed of spinach that is sauteed with roasted garlic cloves and grapeseed oil. 

Barramundi is the number one fish coming out of Australia. It is very similar to sea bass in that it has a light and flaky texture with a mild taste. During some seasons, barramundi is actually difficult to come by due to the Australians overfishing for their own commercial use.

While barramundi is always great as your entree, you can't skip over an appetizer. Chef Chris is serving up panko crusted, goat-cheese stuffed peppadew peppers served with a plum sauce for dipping. Peppadews are actually a piquante pepper that comes out of South Africa. The giant seed is removed out of the middle to reduce the heat and then pickled. These peppers have an extremely mild heat to them.

From the coasts of Australia to the middle of the South African continent, we're trying to find ways to bring the warm weather back to Illinois. We can only do so in spirit with these new dishes, but you'll have to brave the weather to come see (we're positive it'll be worth it!). 

Stop in or carryout soon to get your fill while it lasts!

Artisanal Cheese Sampler

by Jim Lannen

Our artisanal cheese sampler has always been one of my favorite appetizers... one I think many people forget about. Over the years, we have enjoyed some amazing cheeses from all over the world.

Then once every few months, we bring in several new cheeses. The day they come in is almost like Christmas for us. We all get to watch as Chef Chris opens the boxes... then comes all of the ooo's and ahhh's as we check them out!  Of course, we all get to sample and discuss each cheese.

This week we bring a few new additions to the sampler:

#1 Saint Rocco Triple Cream Brie: This is a very rich, triple cream cheese with 70% butterfat. This spreadable cheese has a creamy and slightly earthy taste.

Type of Milk: Cow's Milk
Origin: Michigan

#2 Queso de Murcia al Vino: This fatty goat's milk cheese is from the province of Murcia in Spain. The cheese has an agreeable creamy flavor, a slight saltiness and a mild aroma. Murcian wine cheese is colored white to light cream and has a compact and elastic texture. This cheese enjoys a red wine bath that coats the rind, however, not permeating into the cheese. 

Type of Milk: Goat's Milk
Origin: Spain 

#3 Queso Mahon-Menorca: This is a soft to hard white cheese made from cow's milk. Mahón has some characteristics specific to it, despite aging. In general, the cheese is buttery sharp, slightly salty and lightly aromatic (sweet and nutty aromas) in taste. Mahón's sweet and fruity, yet slightly salty taste is due in part to the sea salt content in the grasses the cows eat. The rind is generally an orange color due to the rind being rubbed with butter or oil, and paprika.

Type of Milk: Cow's Milk 

Origin: Spain  

#4 Milton Creamery Prairie Breeze: A well-aged dry white Cheddar style cheese, aged for a minimum of 9 months, made with vegetarian rennet and no added color. Sweeter than your typical cheddar with lots of flavor, crumbly yet creamy with a little crunch from the calcium crystals developed during the aging process. Made in Milton, Iowa, this award-winning cheddar uses pastured, hand-milked cow's milk from local Amish farms, all within 15-miles of the creamery. The cheese is a unique hybrid-style - an Alpine cheddar - that combines sweetness and nuttiness in equal parts. It's balanced, medium sharp and you'll find some subtle grassy tones as well. This cheese has won numerous cheese awards over the last few years.

Type of Milk: Cow's Milk
Origin: Iowa

#5 Rogue Creamery Smokey Blue: This blue is a classic Roquefort style cheese and is the worlds' first smoked blue cheese. The smoking process releases a sweet, creamy smokey flavor that balances both the sharp flavor and sweet creamy taste. The wheels are cold smoked for 16 hours over local hazelnut shells and then cave aged at least 6 months. Sweet cream flavors and caramel notes balance earthy flavors of smoke and hints of roasted nuts. This is a very interesting cheese and a must try to experience these two flavors.

Type of Milk: Cow's Milk
Origin: Oregon

Be sure to check out our artisanal sampler or simply choose any one of these new cheeses we have brought in the next time you stop in. It is quite interesting and fun experiencing all of the different flavors and textures of cheeses from around the world.

Excellent with a glass of wine and a few friends to discuss all of the different pairings we offer on the sampler!

Oven Roasted Free Range Chicken

by Josh Theisinger

Our newest menu addition is flavorful yet good for you. Our oven roasted free range chicken starts off by generously coating half of a free range chicken with grapeseed oil, fresh cracked pepper, and Fleur de Sel Salt.

Free range chicken means that it's not confined to a small shack or coop 24 hours a day for its entire life. Which, in turn, means that it's not pumped full of artificial chemicals, pesticides or GMO's and ensures that you're getting nothing but 100% chicken.

As far as some of the other ingredients...

• Grapeseed oil is extremely light and clean tasting; it's not oily and you can still enjoy the incredible taste of crispy chicken skin
• Fleur de Sel Salt is a French sea salt that is considered one of the best quality sea salts in the world (no average kosher salt here)

This dish is sure to keep you on track with those pesky New Year's resolutions. And coming soon, another entree to help you stay the course.

With a mild flavor and white, flaky flesh, barramundi (aka Australian Sea Bass) is next on our list of healthy options for 2016.  How it is prepared will remain a mystery though, so you'll have to stop in and find out for yourself!

2016 Resolutions:Our Goal for the New Year

by Ryan Anderes

It's a new year which means a new chance to do things differently. Or as we like to look at it... to enhance upon what we already do well.

As we usher in 2016, we resolve to offer our customers an array of healthy menu options. And while we already feature a nice selection to choose from, our intent is to group them all together so anyone with dietary concerns can identify them more easily.

While this menu page is in the fine tuning stages (we'll let you know when we have it mastered), our healthy menu page promises to offer a mix of current dishes with a handful of new and old specials. We have often joked that our menu boasts more healthy choices than some restaurants have choices, period! In 2016, our goal is to expand upon that.

We will prepare dishes and offer the healthful benefits of grapeseed oil. We will bring in some of the freshest (at least for north central Illinois standards) wild caught seafood we can get our hands on. We may even play with the notion of grass fed, free range, GMO or hormone-free livestock.

We discovered enough of these products in 2015 that we found we could put together an entirely different menu page to promote a healthier dining experience. We hope to offer dishes so enticing and beneficial, that you can still eat what you want and not feel guilty about it.

We already mentioned the free range chicken entree as a terrific, healthy start to the year. Here are some other items you might see on our menu page of healthy dining options. All..........coming soon!

Free Range Chicken and Kale Salad
We start with a bed of baby kale tossed with a housemade balsamic vinaigrette. It is then topped with a grilled free range chicken breast (no added preservatives or bi-products here) that is rubbed down with a simple marinade of salt, cracked black pepper, and grapeseed oil before being tossed with salemville blue cheese, blanched almonds and fresh raspberries.

Wild Caught Gulf Shrimp Dejohnge
Gluten Free!  We start with wild caught gulf shrimp, nothing farm raised, and top it with a housemade dejonghe butter that consists of white wine, garlic, onions and a secret blend of herbs. The base of the butter is simple - stripped down to the basics of cream and salt - and slowly churned to a rich consistency.

Fennel Crusted Coho Salmon Filet - Sauteed in Grapeseed Oil
Wild caught coho salmon, rubbed with grapeseed oil, broiled and fennel crusted. Topped with stone ground mustard sweet butter. Coho salmon has a rich, reddish-orange meat with a medium flavor compared to sockeye or king salmons. It is arguably one of the most sought after salmon. 

Italian Five Grain
Italian five grain blend consisting of farro, barley, durum, basmati and whole grain oats. Served with white wine sweet butter, grape tomato, carrots, shallot and dried cranberries. When looking for protein, search no further. Add a salmon burger or seared tuna to this dish and you have yourself a meal.