DINNER MENU

[Click here for our wine list]

Appetizers

Taste of Linn Street   28
Smoked Trout Pâté, Crab Cakes and Baked Brie

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

Crab Cakes     12
Cornmeal Crusted with Lemon-Caper Aioli, Roasted Orange Zest, and Fresh Mint

Pistachio Crusted Baked Brie     10
Served with Mixed Berry Chutney, Reduced Balsamic and Extra Virgin Olive Oil

Oven Roasted Escargot               12
Baked in Crimini Mushrooms with Garlic-Tarragon Butter and Grated Pecorino-Romano, Served with Toasted Focaccia Points

Duck Confit Eggrolls    12
with Asian Slaw and a Soy-Sweet Chili-Garlic Dipping Sauce

Soups & Salads

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

Lobster Bisque     5/9
Langoustine, Chives

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

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

Spring Apple Salad    6/9
Mixed Organic Greens, Sliced Granny Smith Apples, Goat Cheese, Candied Walnuts and Pistachio Vinaigrette

Entrees

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

Iowa Beef Tenderloin  29
Served with Sautéed Seasonal Vegetables, Garlic Mashed Potatoes, Herbed Feta,
and a Cabernet Demi Glace

Stuffed Pork Tenderloin  26
Iowa Pork Tenderloin Stuffed with a Milton Dairy Quark Cheese, Red Onion, Spanish Olives and Fresh Herbs served with Sautéed Asparagus, Fried Arancini with Peas, Prosciutto, and Pecorino Romano Cheese, finished with a Red Wine Fig Reduction.

Truffled Macaroni and Cheese   20
With Local Pink Oyster Mushrooms, White Cheddar Béchamel and Fried Scallion

Seared Duck Breast   27
over Black Rice, with Sautéed Green Beans and Roasted Red Peppers, Blackberry Gastrique, and Local Micro Greens Tossed in a Sesame Vinaigrette

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

Seafood Feature
Ask your server about today’s feature    

Lamb Two Ways   29
Braised Lamb Leg and Grilled Rack of Lamb, Marinated with Caribbean Spices and served with Mango, Bamboo Rice, Fried Plantains and a Guava BBQ Sauce

New York Strip   29
Seared in Duck Fat with Sweet Potato and Russet Fries tossed in a Garlic, Pecorino Romano, and Herbs, served with Sautéed Asparagus and Cherry Au Poivre

Herb Seared Diver Scallops   27
Over a Salad of Preserved Lemon, Artichoke Hearts, and Shallots in a Citrus Vinaigrette, over Fried Fingerling Potatoes, and Wild Mushrooms Tossed with Truffle Oil

Desserts

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

LUNCH

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