Lill's on 17th

Lunch postponed

2010-12-06T12:00:00.000-08:00

Hey, we are taking care of some changes, and in this brisk winter months, lunches are going to have to go away for a bit.

We hope to bring them back, stronger than ever. But come on in for tapas and dinner Wed - Sat. Same dinner hours.

Changes

2010-11-28T07:05:00.000-08:00

A few changes that I want to announce.

First of all, paella Fridays have become so popular that we are extending them all weekend. Paella Fridays AND Saturdays. Still the most authentic paella in the city, now with more opportunities to taste.

Also, our lunch menu is going through a couple of changes, but the main one is we are adding tapas. Our entire tapas menu is available during lunch, so come on in early and sample, taste, enjoy.

2010-11-02T16:48:00.000-07:00

Happy Hour Wed and Thurs is wrapping up for the winter. We plan to bring it back in the spring, but Nov 4th will be the last one of 2010. So get in here and enjoy the last of the year. We still have spaces available for both nights.

Lill's Grills

2010-10-23T16:59:00.000-07:00

Here is our next event. Saturday, Nov 13th, we are bringing out the grill. A lot of our current menu items, steaks, mussels, etc will be cooked over the coals. And we will be adding some grill-ready specials for that very special evening.

So join us. We are really looking forward to this. Get your reservations in and we will give you a meal you won't forget.

Paella Fridays

2010-02-17T14:09:00.000-08:00

You may already know that every Friday night, chef Carmen features an authentic style of Spanish Paella. We are adjusting our menu to help everyone plan the time they want to join.

1st Fridays we will offer squid ink paella, Paella Negra

2nd Friday will be chicken artichoke paella

3rd Friday is Seafood Paella

4th Friday is Catellia Paella, with chicken pork and sausage.

2010-01-23T20:29:00.001-08:00

As you can see, all our updates are on this site, and will stay here. But if you want to follow us through Twitter, most of our updates are funneling through our Twitter account. @Lillson17th

2010-01-23T20:24:00.000-08:00

Welcome back Chef Carmen. Actually welcome us all back. After a trying time through Christmas, New Year, staff vacations, and all the accompanying weather, this is the first time I can truly say we are back up to full operating capacity.

We are trying to project all our Paella Fridays, so you can make your reservations accordingly. And we are getting our Valentine's Day menu figured out. We will post it as soon as we have it done. But most important, we are creating awesome entrees, tapas, specials and more for every week.

Come see what we can do.

Our new feature

2009-10-25T09:11:00.000-07:00

You already noticed the changes above. Twitter allows us to update our specials and news on the spot. We will be using it to post specials, and occasionally offering deals that you will only find out here.

If you already use Twitter, follow us. If you don't, stay here and you can still see all the updates as they happen.

Our Specials

2009-07-31T06:30:00.000-07:00

We have grown into a fresher, more modern business with our specials.

Rather than offering 1 special for the week, we have gone onto offering a wide variety of specials all throughout the week, based on quality and availability of ingredients.

Because of that, it is becoming more and more difficult to post updates to our blog to keep you informed of specials. Your server will always know what is offered. But as far as planning, specials will commonly be created just before or sometimes during the meal we are serving.

BBQ Shrimp

2009-07-01T08:48:00.000-07:00

This week we are expecting a short week. We will be closed on the 4th and are slimming our specials because of it.

We are offering BLTs for lunch. And check with your server to see what the soup is.

For dinner we are spinning together a cajun favorite with a midwest, Independence Day tradition. BBQ shrimp is traditionally a cajun feature with lots of butter and chile powder. We take that back to Kansas City by creating our own BBQ sauce to add to the shrimp. I think the result could become a new classic.

Friday night we are able to once again offer paella. We will be serving a mushroom paella from our own Spanish Chef, Carmen.

eggplant pasta

2009-06-24T11:38:00.000-07:00

For lunch this week we are offering an Asian salad with spicy marinated shrimp, cool cucumbers and a lime sesame dressing.

The soup is green gaspacho, made with melon and cucumbers.

Dinner is featuring eggplant pasta. Sauteed eggplant, tomatoes, basil and spaghetti.

Macadamia encrusted Mahi Mahi

2009-06-19T17:32:00.001-07:00

This week is another week for special du jour. We are offering a small number of grilled chicken salads served with various additions and dressings depending on the day.

We are also offering a small quantity of mint and melon chilled soup with a blueberry sour cream garnish.

For dinner we have macadamia encrusted mahi mahi served with a citrus salsa, rice and the chefs vegetable.

saurbraten

2009-06-11T08:39:00.000-07:00

This weeks lunch special is strawberry and pecan salad. We also have sausage and black bean soup.

For dinner we are offering sauerbraten. A traditional German roast, sliced thin and topped with a vinegary, sweet gravy.served along braised cabbage and our chefs potato.

On Friday night Chef Carmen describes her own special.

"You have the opportunity to try one of the most exotic rices from the Spanish cuisine: Arroz Negro. (Black rice in Spanish) A Valencian squid and rice dish very similar to seafood paella. In fact, some call it paella negra (black paella)"

Chef's Special

2009-06-03T16:43:00.001-07:00

This week our Head chef will be on vacation. We have guest chefs hosting all week.

Heather is an organic, local lover who has great ideas and even better dishes. She has history running a distribution company to link local growers to local restaurants. Her passions run deep for ingredients and food.

Brenda is the only vegetarian I have met who loves every vegetable ever, yet can cook meat as well as any hunter. She is an excellent baker and proves it every time she enters the kitchen.

Last but not least is Carmen. Born and raised in Spain, she brings inventive and original ideas to the table as our regular Friday night chef. She is already responsible for making Friday night paella night. And that only scratches the surface of what she can do.

The plan this week is to have specials every lunch and dinner. They will change day by day and meal by meal. But be guaranteed that your server will inform you of what truly wonderful meal that the chef du jour will offer.

Chicken Enchiladas

2009-05-27T14:36:00.001-07:00

This week we are bringing back a favorite. Chicken enchiladas.

House made chicken, enchilada sauce, black bean and corn salsa, served with rice and sour cream. Lunch and Dinner portions served at their respective times.

We also have a vegetarian lentil soup.

Chicken Spedini

2009-05-23T07:26:00.000-07:00

With apologies for the Severe tardiness of this posting, here are this weeks specials.

We have a salmon po boy for lunch. House made salmon croquettes, slaw and our own remoulade come together on a very messy and tasty bun.

Borsht is the soup, crimson red soup with cabbage noodles.

And Chicken Spedini for dinner. A herb and olive oil sauce with pasta. Served with chicken in a lemon, parmesan breading.

Muffaleta and halibut

2009-05-14T06:41:00.000-07:00

This week for lunch we are offering some spicy options. Our own version of the muffaletta, with hot salami and capocollo, provolone and topped with our own giardiniera. (a spicy, cold, tender salad of celery and peppers) Served on a ciabatta roll.

Our soup of the week is a spring style spicy corn chowder.

For dinner we are offering Halibut cheeks. The most prized cut of the entire fish. Served in a 4 oz medallion with a house made tomato and olive salsa.

And Friday night our Chef Carmen is making Paella. Her own recipe that she perfected and brought back from Spain.

Mustard Roasted Tilapia

2009-05-06T20:31:00.000-07:00

This week for lunch we are offering stuffed pita for lunch. Marinated flank steak, house made tzatziki sauce, feta and more stuffed into a pita pocket. We also have split pea and bacon soup.

For dinner we are repeating a favorite. Whole grain mustard, capers, onions, all baked into a tilapia filet.

Lamb Kebabs

2009-04-30T08:22:00.000-07:00

This week, for lunch enjoy a grilled cheese sandwich and a cup of our tomato soup. Or enjoy the soup with any other dish.

For dinner we are serving lamb kebabs, marinated in middle eastern spices. Served with cous cous loaded with zuchini, peppers and more.

orange ginger glazed pork tenderloin

2009-04-22T07:36:00.000-07:00

This weeks specials:

For lunch we have chicken tostadas. Lettuce, chicken, black beans and a house made pico de gallo all served on a flat tortilla.

The soup is a cream spinach and cauliflower soup with fresh taragon. Delicious and vegetarian friendly.

For dinner we have a orange ginger glazed pork tenderloin. Served with lime rice and Lill's roasted asparagus.

Mahi Mahi with pineapple salsa

2009-04-16T15:55:00.000-07:00

This week for lunch we are featuring house made brisket sandwiches with horseradish aioli and tomatoes.

The soup is ham and bean with sage

And for dinner we have oven roasted mahi mahi with a pineapple tomato salsa.

Chicken Enchiladas

2009-04-08T08:51:00.000-07:00

We are serving Chicken Enchiladas, with house made enchilada sauce and house made black bean and corn salsa. Larger portion for dinner and a smaller portion for lunch.

We also have chicken and wild rice soup. As always, made in house.

Mustard Roasted Tilapia

2009-04-01T06:54:00.000-07:00

This week for lunch, we are offering a house made egg salad, served on Fevere bread with baby arugula.

The soup is a repeat of a favorite. The popularity of the soup, combined with the cold weather meant that last week we ran out of soup before everyone had a chance. So once again, tomato and thyme bisque is the soup.

For dinner we are offering mustard roasted tilapia. A whole tilapia filet with red onions, capers and herbs in a mustard cream sauce that gets baked on top of the filet.

Lamb chops

2009-03-24T19:44:00.000-07:00

Here are this weeks specials.

For lunch we have my favorite sandwich. Salami, provolone, cole slaw and Boulevard Pale Ale mustard on rye bread. I've searched the city looking for the exact sandwich in my head, and since I was never able to find it to a T, I had to make it myself. Try it and see if this is what you want from a deli.

The soup is a tomato and thyme bisque. It's smooth, creamy, and those of you who think that tomato insists basil, need to check out what thyme can do to tomato.

For dinner we are still excited about spring. Lamb chops with a ginger, orange marmalade glaze. They are marinaded, they are glazed. Don't worry, I love the taste of lamb, so I'm not covering that up. But there will be other things happening at the same time.

Chicken and 40 cloves

2009-03-17T12:00:00.000-07:00

This week's special is elegant, down home, classic Sicilian meets country cookin'

A quarter chicken, roasted with garlic, brussel sprouts, thyme and topped with fried goat cheese. Served along Fevere bread. I wouldn't miss the chance to spread the garlic and cheese on bread, the chicken is almost the bonus.

For lunch we are welcoming spring with asparagus soup. Creamy, fresh, smooth.

Lill's last comfort food special

2009-03-13T08:12:00.000-07:00

Though you can't tell by the tempature, spring is just about here. As we say goodbye to winter, we must say goodbye to our comfort food specials. Hope everyone got to taste the soul food special last week.

This week we are jumping into St Patricks day with gusto. We have Boyle's corned beef, making sandwiches for lunch, with cole slaw, whole grain mustard and served on rye.

And we couldn't celebrate St Patricks Day without beer, so have a cup of beer cheese soup.

For dinner its corned beef and cabbage, served with carrots and fingerling potates.