To all guests of the Linn Street Café,
Like everything in this world, all good things must come to an end. With a heavy heart we need to announce that the Linn Street Cafe has been sold and will be closing its doors after 26 years. We have had a great experience and would like to sincerely thank every one of our guests. We have shared many special occasions and wonderful memories. New owners intend to continue Linn Street Café’s tradition of fine dining with an upscale Chinese restaurant that is expected to open early next spring.
Our last day of service will be Saturday, November 28,, 2015
Frank and Abby and the entire staff at the Linn Street Café
[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
Fried puffed barley, chorizo Bolognese, tomato agrodolce
Smoked Trout Pâté 12 gfm
A Linn Street Café original menu item served with stone ground wheat crackers
Warm Blue Crab Salad 12 gf
With soft boiled egg, fried capers, romesco sauce, grilled French bread
Herb Crusted Baked Brie 9 gfm
Served with roasted garlic, reduced balsamic and extra virgin olive oil
Grilled Calamari 10 gf
Stuffed with shrimp mousse, served with arugula pesto and lemon vinaigrette
Soups & Salads
Lobster Bisque 6/10
With langoustines and chives
Roasted Butternut Squash Soup 5/9
with pepitas, and brown butter
House Salad 3 gf
Organic field greens with choice of balsamic vinaigrette
or Maytag blue cheese dressing
Roasted Beet Salad 6/9 gf
With Oranges, crushed pistachio, goat cheese, and a red wine vinaigrette
Arugula Salad 6/9 gf
with pickled fennel, feta, candied walnuts and white balsamic vinaigrette
All entrées served with house salad
You may substitute, Lobster Bisque, Butternut soup, Arugula Salad, or Beet Salad for $3
Pan Seared Filet Mignon * 29 gfm
Served with spaghetti squash, pickled mustard seed and rosemary demi-glace
Duck Confit 26 gf
Confit Duck Leg with roasted root vegetables, carrot puree and roasted duck jus
Seared Salmon* 26 gf
with grilled broccolini, caper-celery relish, and confit Yukon gold potato
Hand Cut Pappardelle Pasta 19
Roasted parsnips, pancetta and herb beurre blanc
Cajun Spiced Iowa Pork Tenderloin* 23 gf
with caramelized onion puree, roasted mushrooms, oven cured tomatoes,
and grilled sweet onion
Scallops 28 gf
with roasted cauliflower, cauliflower-almond puree, saffron and golden raisin
Pecan Crusted Chicken 20
Sautéed seasonal vegetables, garlic mashed potatoes,
chive-parmesan tuile and a Dijon cream reduction
Pistachio Crusted Rack of Lamb* 29 gfm
with fregula sarda pasta, balsamic Brussels sprouts,
and mint-basil pesto
Please let your server know of any food allergies or dietary restrictions that you may have so that we may customize your dining experience. Items with a * can be cooked to order. Consuming any raw or undercooked meats may run a risk of foodborne illness. A 20% gratuity will be added to parties of 6 or more.
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
Ice Cream 5 gf
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
We are open at 11:30 am on May 15 &16 serving our dinner menu.