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Dinner Menu

DINNER MENU

For Special Events menus like Wine Dinners or other events click on the “Special Events” Tab at the top of the page.

[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 Ground Wheat Crackers

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

Herb Crusted Baked Brie     10
Served with Roasted Garlic, Reduced Balsamic, and Extra Virgin Olive Oil

Vietnamese Style Duck Spring Rolls    12
with Asian Slaw and a Ginger-Rice Wine 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

Strawberry-Basil Salad    6/9
Organic Greens, Topped with fresh sliced Strawberries, Milton Creamery Quark Cheese, Toasted Almonds, and Strawberry-Basil Vinaigrette 

Entrees
All entrées served with house salad. You may substitute Soup of the Day, Lobster Bisque, Strawberry-Basil Salad, or Beet Salad for $3

Iowa Beef Tenderloin  32
Served with Sautéed Seasonal Vegetables, Garlic Mashed Potatoes, Herbed Feta, and a Cabernet Demi Glace

Seared Iowa Pork Loin   26
With Bacon Sautéed Spaetzle, Cabbage-Apple-Poppy Seed Salad and a Porter-Stone Ground Mustard Glaze

Grilled Vegetable Thai Curry   20
Grilled Seasonal Vegetables, with Garbanzo Beans, Cashews,
and Coconut-Green Curry
Add Shrimp  $6

Seared Duck Breast   27
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    

Moroccan Spiced Lamb Rack      30
Served with Quinoa Tabbouleh, Fennel-Tomato Ragout, and a Dill-Yogurt Sauce

Pan Seared Delmonico Steak   29
Seared in Duck Fat with Potato Gratin Dauphinois, Sautéed Asparagus, and a Port-Maytag Blue Sauce

Seared Diver Scallops   28
Served with Vegetable Stir Fried Coconut Rice and a Grilled Pineapple Pico de Gallo

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 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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