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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 Romesco Sauce

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

Scallops    14   gf
with roasted califlower, almond puree, olives, grilled scallion and curry oil

Crispy Calamari   9    gf
with sweet chili-ginger sauce, radicchio and lemon chip

Cheese Plate 14    gf
Weekly cheese selection with Marcona almonds, honey and stone fruit chutney

 

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

Strawberry Salad    6/9  gf
Organic greens with fresh strawberries, feta, candied walnuts

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

Rockfish Almondine   25  gf
with Sauteed Haircot verts, Marcona almonds, brown butter and fried cappers

Chili Crusted New York Strip   29  gf
Served with duck fat fried potatoes, balsamic glazed caramelized onion Brussels sprouts, onion strings, roasted red pepper-siracha aioli and chimichuri

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

Gnocchi    21
Sauteed potato dumplings served with blistered cherry tomatoes, pistachio emulsion and a arugula

Bucatini Pasta   19
with marinated artichocks, sundried tomato pesto, roasted mushrooms, and spinach finished with garlic bread crumbs
Add shrimp $6

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

 Pecan Crusted Chicken  20
Sautéed seasonal vegetables, garlic mashed potatoes, and a dijon cream reduction

Duck Panzanella   25
Duck confit leg with garlic croutons, braised fennel, orange segments and roasted duck jus

 

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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