Special Events
Mother’s Day Weekend
May 10-12
After all your mother has done for you doesn’t she deserve more than just one day? Why not celebrate the whole weekend with a dinner at the Linn Street Cafe. In addition to our normal dinner hours on Friday and Saturday we will be open for dinner on Mother’s Day, Sunday, May 12th. We will be offering many features the whole weekend including coconut shrimp appetizer and an entree of butter poached lobster tail. For reservations please call 319-337-7370.
University Of Iowa Graduation Weekend
May 17-18, 2013
The Linn Street Cafe is Iowa City’s premier fine dining restaurant. Come celebrate in style. We will be open from 4:00 PM on Friday the 17th and we will be serving our dinner menu starting at noon on Saturday the 18th. Now accepting reservations by calling 319-337-7370, this is historically one of our busiest weekends of the year so reserve your table soon. Congratulations to the University of Iowa class of 2013.
Trinchero Family wine tasting dinner
Tuesday, April 30th starting at 6:30pm SOLD OUT
Menu
First
Grilled heart of romaine salad with melon, ruby grapefruit, marinated white anchovy and a pear vinaigrette
served with Echo Bay, Sauvignon Blanc, Marlborough, NZ 2012
Second
Coconut shrimp with a roasted poblano-pineapple chutney
served with Joel Gott, Riesling, Columbia Valley, WA 2011
Third
Charcoal grilled Iowa pork tenderloin with fresh vegetable orzo salad and a tomato-local mushroom ragout
served with Terra d’Oro, Barbera, Amador, CA 2010
Fourth
Lamb two ways, grilled rack of lamb and slow roasted leg of lamb with Yukon gold-sweet potato latke and a lamb jus reduction
served with Shatter, Grenache, Cotes Catalanes, FR 2011
Fifth
Almond cake layered with lemon curd and fresh strawberries
served with Charles & Charles, Syrah-Mourvedre Rose, Columbia Valley, WA 2012
Price is $65 per person.
Past Events
d’Arenberg Wine Tasting Dinner
Thursday, March 7, 2013
SOLD OUT
Menu
First
Escargot and crimini mushrooms baked with butter, garlic, and tarragon with a pastry top
served with Stump Jump, Riesling, 2008
Second
Seared sea scallops with roasted vegetable salad, blood orange and a Dijon-citrus vinaigrette
served with Hermit Crab, Viognier-Marsanne, 2010
Third
Seared duck breast with Chinese black rice, local micro greens and a blackberry gastrique
served with Custodian, Grenache, 2009
Fourth
Sous vide kangaroo loin with herbed spaetzle and caramelized Brussels sprouts and cherry-red wine reduction
served with Love Grass, Shiraz, 2009
Fifth
Assorted fruit and cheese plate
served with Stump Jump, Sticky Chardonnay, 2010
Dinner is $65 per person. Please call 319-337-7370
Valentine’s Day
Thursday, February 14, 2013
On Valentine’s day will be offering a special four course price fixed dinner. Menu
Price is $55 per person
First
Prosciutto Wrapped Crab Stuffed Shrimp
with roasted zucchini and herbed mornay sauce
Second
Lobster Bisque
with Parmesan crisp and chives
or
Strawberry Salad
mixed greens, strawberries, garlic-tarragon crouton, lavender crusted goat cheese and a pistachio vinaigrette
Third
Grilled Beef Tenderloin
with Yukon gold potato croquette, truffle infused zucchini caviar, and a raspberry demi-glace
or
Butter Poached Lobster Tail
with coconut rice, grilled pineapple and a lime burre blanc
Fourth
Crème Brulee
Red Velvet Cake with cream cheese Ice cream
Chocolate truffle torte
Foley Family of Wines, Wine Tasting Dinner
Wednesday, January 23 starting at 6:30 pm
Price is $65 per person
SOLD OUT
Menu
First
Seafood ravioli with fresh clams, mussels, confit tomatoes and a garlic cream sauce
served with Clifford Bay, Sauvignon Blanc, Marlborough, NZ., 2012
Second
Salad of spinach and frisee with dried cranberries, toasted pecans, chevre and a warm apple-bacon dressing. Served with EOS Estate, Zinfandel, Paso Robles, CA., 2009
Third
Stuffed Quail filled with duck confit, pears, apples and roasted mirepoix
served with Chalk Hill, Chardonnay, Chalk Hill, CA.,2010
Fourth
Hardwood charcoal seared Iowa beef ribeye with potato soufflé
served with Three Rivers Winery, Cabernet Sauvignon, Columbia Valley, WA 2008
Fifth
Poached pear galette with dulce de Bourgogne and tawny port reduction
served with Firestone, Riesling, Santa Ynez Valley, CA., 2010
New Year’s Eve 2012
New Year’s Eve, December 31st, 2012. We will be offering a special menu created by our chefs for this special occasion. The menu will be a five course dinner priced at $60 per person. Wine flights to pair with the dinner will be available at an additional price. The special New Year’s Eve prix fixe dinner will be our only option for this evening, our regular menu will not be available. For reservations please call 319-337-7370.
First course
Rock shrimp parfait with avocado, preserved lemon and lavender
Second course
Duck confit eggroll with Asian slaw and a soy-ginger-cranberry-wasabi aioli
or
Seared scallops with winter vegetable terrine and a lemon-caper sauce
Third course
Mixed greens with pomegranates, aged gouda, pistachios and a pomegranate vinaigrette
or
Lobster Bisque garnished with chives and Parmesan crisp
Fourth course
Grilled beef tenderloin with sautéed broccolini, Duchess potato filled with bacon, scallions, Prairie Breeze, and roasted garlic, with a beurre rouge sauce
or
Gooseberry Cove Atlantic Cod baked with a crab-parmesan crust, served with crispy risotto cakes, sautéed greens with pancetta and roasted red pepper coulis
Fifth course
Crème Brulee garnished with fresh berries
or
Kahlua Tiramisu
or
Triple layered chocolate cake
or
Fresh berry tart with shortbread crust and lemon curd
Price is $60 per person
End of the World Dinner, Thursday, December 20,
SOLD OUT
We have survived the end of the world prediction from Nostradamus, got through the scare of Y2K and the prediction by some random guy last year was cancelled. Now we are faced with the “prediction” from the ancient Mayans, that the world will end on 12/21/2012. Technically, it’s the end of their long count calender, but we can’t be to sure, so why risk it? You can’t take it with you, so let’s toast the end of the World in style. Dinner will include five extravagant courses paired with Five luxurious wines, price is $135 per person. For reservations please call 319-337-7370, a credit card will be required to hold your reservation.
Menu
First course
Scallop carpaccio, lightly dressed oyster on the half shell and grilled prawn with roasted tomato-red pepper sauce
served with Veuve Clicquot, Brut champagne
Second course
Tempura lobster tail with roasted beets, lamb sausage and black truffle aioli
served with Leeuwin Estate, Artist Series Chardonnay 2005
Third course
Artichoke and local mushroom paella with roasted red peppers, paprika oil and shaved Serrano ham
served with Domaine Serene, Evanstad Reserve Pinot Noir, 2008
Fourth course
Seared Waygu New York strip steak with marrow custard, torched kale, turnip-yam-eggplant gratin, chestnuts, red wine-fig reduction and 20 year old balsamic
served with (wine to be announced)
Fifth course
Dessert (we are keeping it a secret)
served with Chateau Hallet, Sauternes, 2009
French wine tasting dinner
November 6, 2012 SOLD OUT
First course
Assorted hors d’oeuvre
served with Domaine de la Salette, Côtes de Gascogne Blanc, 2011
Second course
Panseared Chilean seabass with wilted frisée, assorted greens, roasted pears,
and a citrus-tarragon vinaigrette
served with Corinne Perchaud, Chablis, 2008
Third course
Duck cassoulet, seared duck breast with confit of duck leg, house made sausage and slow cooked beans
served with Alain Jaume & Fils, Reserve Grand Veneur, Cotes du Rhone, 2009
Fourth course
Roasted Prime New York strip with truffle-infused potato gratin, haricot verts
and a tart cherry demi-glace
served with Château Bellevue, Côtes de Castillon, Bordeaux, Cuvée Vieilles Vignes, 2009
Spanish Wine Dinner
Wednesday, September 26 at 6:30 SOLD OUT
Please join us for an evening of great Spanish wines accompanied by specially created Spanish-inspired cuisine. Our chefs have created 6 courses to pair with 5 Spanish wines. Dinner is $65 per person, reservations are required and will be held with a credit card. For reservations please call 319-337-7370
Menu
First Course
Assorted tapas, marcona almond crusted manchego, chorizo-potato croquet, assorted Spanish olives, bacon wrapped dates served with Kila, Brut Cava, 2010
Second Course
Pan-seared Alaskan halibut with orange, fennel, grapes, hard goat cheese, and pine nuts
served with Nisia, Old Vines Verdejo, 2011
Third Course
Grilled lamb chop with stuffed sweet pepper, potato torta, and a red currant reduction
served with Borsao, Garnacha, 2011
Fourth Course
Grilled quail with warm lentil-chorizo salad, wilted arugula, and a citrus vinaigrette
served with Tarima Hill, Monastrell, 2009
Fifth Course
Beef Carpaccio with red onions, capers, parsley, Dijon mustard, and micro greens
served with Volver, Single Vineyard Tempranillo, 2009
Sixth Course
Almond Cake with chocolate dipped fig and orange marmalade
Local Pork Dinner SOLD OUT
On Wednesday, July 25, we will be offering a 5 course dinner dedicated to local pork. We have ordered an entire pig from Bud’s Meats, a butcher in Riverside, Iowa. If you love pork (like we do) this is a dinner you cannot miss. Price is only $40 per person for a 5 course dinner. Beer and wine flights to pair with the dinner will also be available. Dinner starts at 6:30 pm. For reservations please call 319-337-7370. A credit card will be required to secure your reservation. A limited amount of reservation will be available so please book early.
Menu
First Course, Pork Terrine
Second Course, House made Sausage plate, Chorizo, Sweet Italian and Andouille
Third Course, Smoked Ribs and Sous Vide Pork Belly
Fourth Course, Confit Picnic Ham
Fifth Course, Sweetcorn Ice Cream with Bacon Powder and Sweet Tea Syrup
Father’s Day weekend This Sunday is Father’s Day and we’ve crafted our weekend features with dad in mind.
“Summer Wines” Wine Tasting Dinner
With Memorial Day less then two weeks away we are getting a jump on summer with a “Summer Wines” wine tasting dinner. The wines will be light, refreshing and great with summer cuisine. This special event is Wednesday, May 23 starting at 6:30pm. Price for this five course dinner with wine is only $45 per person, to make reservations please call 319-337-7370. A credit card will be required to hold your reservation. SOLD OUT
Menu
First Course
Arugula salad with green apples, quark cheese, lemon roasted almonds and a greuner veltiner vinaigrette.
served with Hugl, Greuner Veltliner, Austria
Second Course
Sauteed calamari, with achiote, sweet onions, avocado and garlic crostini.
served with La Gosta, Vinho Verdhe, Portugal
Third Course
Grilled Skuna Bay salmon with roasted summer vegetable terrine and a sweet corn-basil puree.
served with St. Suprey, Rosé, Napa, CA.
Fourth Course
Grilled bone-in pork loin with dates, saffron infused rice, roasted peppers and local vegetables
served with El Cortjillo, Tempranillo, Spain
Fifth Course
Housemade Coconut Ice Cream with sauteed bananas, Kahlua, and candied lime
Price is $45 per person
University of Iowa Graduation
The Linn Street Cafe is a great place to celebrate graduation from the University of Iowa. In addition to our regular hours of operation we will be open at 12:00 noon on Saturday, May 12 serving our dinner menu all day. On Sunday, May 13th we will be open for brunch from 10:00 am to 5:00 pm.
Mother’s Day Brunch May 14, 2012
We will be offering brunch from 10:00 am till 5:00 pm. Scroll down to view the menu
Mother’s Day Menu
Appetizers
Taste of Linn Street 27
Smoked Trout Pâté, Crab Cakes and Baked Brie
Smoked Trout Pâté 10
A Linn Street Original Menu Item, with Micro Green Salad tossed in a Lemon Dressing and served with Stone Wheat Crackers
Crab Cakes 10
Cornmeal Crusted with Carrot Purée, Pickled Sweet Pepper and Chipotle Almonds
Walnut Crusted Baked Brie 10
served with Golden Raisin Mostarda and a Balsamic Reduction
Phyllo Wrapped Asparagus 10
with Prosciutto and Mornay Sauce
Shrimp Ceviche 12
Lime Marinated Shrimp with Onions, Peppers, and Avocado
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 Vinaigretteor Maytag Blue Cheese Dressing
Mixed Fruit and Berries 4
Roasted Beet Salad 6/9
Organic Greens, Roasted Beets, Maytag Blue Cheese, Balsamic Vinaigrette
Strawberry Salad 6/9
Organic Greens, Fresh Strawberries, Almonds, Prairie Breeze Cheese, and a Champagne Vinaigrette
Entrées
All entrées served with your choice of any salad or soup and house baked bread and biscuits basket
Crab Eggs Benedict 19
Crab Cakes topped with poached eggs, house cured loin bacon, and hollendaise with hash brown potatoes and sauteed seasonal vegetables
French Toast 19
French Baguettes dipped in an egg and cream batter and pan fried, can be served plain with real maple syrup, with sauteed bananas and pecans or topped with fresh berries. served with smoked bacon
Spanish Rice 19
Rice with Tomatoes, Onions, Peppers and Peas topped with Chorizo, Fried Eggs, Queso Fresco and a Tomatillo Sauce
Bloody Mary New York Strip 29
Grilled New York Strip with New Potato Hash, Soft Boiled Egg, Blue Cheese Stuffed Olives, Pickled Cucumber and a Vodka-Tomato Sauce
Iowa Beef Tenderloin 28
served with Sautéed Seasonal Vegetables, Garlic Mashed Potatoes and a Cabernet Demi Glace
Peloponnese Pasta 19
Linguine tossed with Basil Pesto, Sundried Tomatoes, Kalamata Olives, Onions, Peas
and topped with Feta Cheese
Pecan Crusted Chicken 20
Sautéed Seasonal Vegetables, Garlic Mashed Potatoesand a Dijon Cream Reduction
Seafood Feature
Ask your server about today’s feature
Desserts
assorted dessert will be offered