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Dinner Menu

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

 

Starters

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

Crab Cakes     12
Panko Crusted with Asparagus Salad and Pepper Coulis

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

Duck Confit Potstickers    10
Duck confit with caramelized onions, and ginger-soy dipping sauce

Smoked Salmon Torte  
9
Smoked salmon, cream cheese, smoked gouda, bell peppers,
baked on a panko-parmesan crust

 Crispy Calamari   9
with orange chili glaze and wasabi aioli

 

Soups & Salads 

Lobster Bisque     5/9
Langoustine, Chives

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

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

Warm Spinach Salad   6/9  GF
Spinach tossed with a warm bacon-cider vinaigrette, red onions, hard boiled egg and granny smith apples

 

Entrees
All entrées served with house salad and fresh baked baguettes.
You may substitute, Lobster Bisque, Spinach Salad, or Beet Salad for $3

Chili Crusted New York Strip  25   GF
Served with duck fat fried potatoes, balsamic glazed caramelized onion Brussels sprouts, onion strings, roasted red pepper-siracha aioli and chimichuri

Iowa Beef Tenderloin  29   GF
Served with sautéed seasonal vegetables, with potato gratin Dauphinois, compound butter,  and a cabernet demi glace

Seared Iowa Pork Loin   23   GFM
With bacon sautéed spaetzle, cabbage-apple-poppy seed salad in a porter-stone ground mustard glaze

Butternut Squash Ravioli*   21
Ravioli filled with butternut squash and mascarpone,
with roasted cauliflower, zucchini petals, walnut-brown butter relish, fried parsnips and curried cream sauce

 Mushroom Carbonara*  17
Wild hen of the woods mushroom cream sauce enriched with egg yolk and parmesan tossed with sauteed red onions, peas and linguini  Add bacon $2

Pecan Crusted Chicken  19
Sautéed seasonal vegetables, garlic mashed potatoes, and a dijon cream reduction

Seared Diver Scallops    27 GF
Tossed in a Basque marinade with bacon-apple stir fried jasmine rice, sugar snap peas and a lemongrass cream

 

Desserts

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.

LUNCH

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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