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Dinner Menu


[Click here for our wine list]
For Special Events menus like Wine Dinners or other events click on the “Special Events” Tab at the top of the page.
Please let your server know of any food allergies or dietary restrictions that you may have so that we may customize your dining experience.
While most of our menu items are already prepared free of gluten, we can usually make substitutions on the few that are not.
GF = Gluten free
GFM = Gluten free with some modifications


In addition to ordering off our menu we have a few prix fixe menu combinations. Please let your server know that you would like to take advantage of these offers when you order.

$25 4-course option choose any salad, soup, appetizer (excluding the Taste of Linn Street) and dessert for only $25

$25 3-course option choose an entree from a selected list, start with any soup or salad, and finish with dessert.

Seasonal Menu Offerings

Starters and Small Plates

Crispy Calamari   9
with orange chili glaze and waasabi aioli
Shrimp Ceviche 12

with Peppers, onions, garlic, lime cilantro and sliced avocado

Seasonal Entrees

Peloponnese Pasta 19
Linguini tossed with local tomatoes, kalamata olives, onions, peas, and basil pesto, topped with feta


Taste of Linn Street   25
Smoked Trout Pâté, Crab Cakes and Baked Brie

Smoked Trout Pâté     12   GFM
A Linn Street Original Menu Item served with Stone Ground Wheat Crackers

Crab Cakes     12
Panko Crusted with Tomato-Avocado Salad and Mango Coulis

Herb Crusted Baked Brie     9  GF
Served with Roasted Garlic, Reduced Balsamic, and Extra Virgin Olive Oil

Shrimp and Polenta      12   GF
Sauteed shrimp with butter, garlic, sweet corn, guajillo chili and served with crispy polenta

Duck Rillete    10    GFM
a pate made with only confit duck and served with fresh baked baquette

Fish Tacos   10    GF
ask your server about today’s preparation

Mediterranean Trio    10     GFM
hummus, olive-artichoke heart tapenade and roasted red pepper-sundried tomato cheese


Soups & Salads 

Soup of the Day     4/8
Selection of Hot or Chilled Soup

Lobster Bisque     5/9
Langoustine, Chives

House Salad    3   GF
Organic Field Greens with choice of Balsamic Vinaigrette or Maytag Blue Cheese Dressing

Cucumber Salad    GF
Local cucumbers and onions with a Greek yogurt dressing

Roasted Beet Salad       6/9   GF
Organic Greens, Roasted Beets, Maytag Blue Cheese, Balsamic Vinaigrette

Panzanella Salad    6/9  
Organic Greens, with focaccia, red onions, local tomatoes, fresh mozzarella, and basil pesto vinaigrette 


All entrées served with house salad or cucumber salad.
You may substitute Soup of the Day, Lobster Bisque, Panzanella Salad, or Beet Salad for $3

Iowa Beef Tenderloin  25   GFM
Served with Sautéed Seasonal Vegetables, Garlic Mashed Potatoes, Herbed Feta, and a Cabernet Demi Glace

Seared Iowa Pork Loin   24   GFM
With Bacon Sautéed Spaetzle, Cabbage-Apple-Poppy Seed Salad and a Porter-Stone Ground Mustard Glaze

Grilled Vegetable Thai Curry   19   GF
Grilled Seasonal Vegetables, with Garbanzo Beans, Cashews,
and Coconut-Green Curry
Add Shrimp  $6

Seared Duck Breast   25  GF
Seared with Sautéed Julienned Butternut Squash and Carrots, Sugar Snap Peas, and a Cherry-Duck Demi Glace.

Pecan Crusted Chicken  21
Sautéed Seasonal Vegetables, Garlic Mashed Potatoes, and a Dijon Cream Reduction

Seafood Feature
Ask your server about today’s feature    

Pan Seared Delmonico Steak   25  GF
Seared in Duck Fat with Potato Gratin Dauphinois, Sautéed Asparagus, and a Port-Maytag Blue Sauce

Seared Diver Scallops   25   GF
Served with Vegetable Stir Fried Coconut Rice and a Grilled Pineapple Pico de Gallo


Like all of our menu offerings, all of our desserts are made in house completely from scratch.
Crème Brûlée    6   GF
Traditional Vanilla Bean Custard, Caramelized Turbinado sugar
Chocolate-Kahlua Torte   6   GF
Flourless Chocolate Mousse Cake
Cheesecake    6
Changes Weekly
Ice Cream    5   GF
Changes Weekly
Chef’s Features
Changes Frequently

If you would like a to order a  cake for special event please call at least 3 days in advance and ask to speak with Frank, please call 319-337-7370.  Any dessert brought into the restaurant will be charged a $4 per person plating fee.


We are no longer open for lunch.  If you would like a private party for lunch please call, 319-337-7370

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