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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


Arrancini   9
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
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
We are open at 11:30 am on May 15 &16 serving our dinner menu.

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