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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

Taste of Linn Street 30  gfm
a combination of our three most popular appetizers,
Smoked Trout Pâté, Crab Cakes and Herb Crusted Baked Brie

Smoked Trout Pâté 12  gfm
A Linn Street Café original menu item served with stone ground wheat crackers

Crab Cakes 12
Panko crusted with Romesco sauce

Herb Crusted Baked Brie 9   gfm
Served with roasted garlic, reduced balsamic and extra virgin olive oil

Calamari 9  gf
Sweet chili ginger sauce, bitter greens, lemon chip

Soups & Salads

Lobster Bisque 5/9
With langoustines and 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

Strawberry Salad 6/9   gf
Organic greens with fresh strawberries, feta, candied walnuts
and a shallot-red wine vinaigrette

Entrees

All entrées served with house salad
You may substitute, Lobster Bisque, Strawberry Salad, or Beet Salad for $3

Porcini Dusted Beef Tenderloin * 29   gf
Served with charred corn, roasted sweet peppers, local mushrooms, demi and red wine syrup

Duck Panzanella 26
Confit Duck Leg with garlic croutons, braised fennel, orange segments,
and roasted duck jus

Seared Salmon* 26   gf
with thyme glazed carrots, sugar snap peas, potato croquette
and a carrot-mascarpone puree

Bucatini Pasta 19
Marinated artichokes, sundried tomato pesto, roasted mushrooms, spinach, finished with Garlic bread crumbs Add Shrimp $6

Seared Iowa Pork Tenderloin* 23   gf
Oven cured tomatoes, roasted mushrooms, and grilled onion

Scallops 28   gf
Cauliflower, almond puree, olives, grilled scallion, curry oil

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
Served with caramelized Brussels sprouts, Fregula Sarda Pasta
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.

 

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

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