Brett A. Smith

The following is going to be the new dinner menu at Linn Street Cafe. Tentatively, the menu will go from Thursday, July 17th until the fall, when the season really starts to change.

Appetizer

Cheese & Fresh Fruit (Market Varies)

Smoked Trout Pate with Lemon & Stone Ground Wheat Crisps

Dungeness Crab Cakes with Poblano, Grilled Sweet Corn, & Avocado Puree

Almond and Pecan Baked Brie with Blueberry Chutney

Crispy Confit of Duck with Oyster Mushroom, Candied Kumquat & Star Anise

*Ask your server about the evening’s featured appetizer

Soup and Salad

Soup of the Day

Maine Lobster Bisque with Chive & Extra Virgin Olive Oil

Roasted Beet Salad with Bermuda Onion and Maytag Blue Cheese

Mixed Green Salad with Goat Cheese, Prosciutto, Melon, & Fresh Lemon Juice

Farmer’s Market Tomato, Homemade Mozzarella, & Fresh Basil Caprese with Aged Balsamic

*Ask your server about the evening’s featured soup

Entrée

Ancho & Toasted Cumin Rubbed Iowa Beef Tenderloin served with House Mashed Potatoes, Sauteéd Seasonal Vegetables, & a Strawberry-Bourbon Demi Glace

Grilled Certified Angus Beef Ribeye topped with Lobster & Black Truffle Butter, served with a Yukon Gold Potato Hash, Grilled Asparagus, & Iowa Sweet Corn Puree

Grilled Atlantic Salmon with Tarragon Butter, Served on a Roasted Farmer’s Market Tomato & Shallot Gratin. Topped with Fresh Arugula & Aged Balsamic

Crispy Seared Duck Breast served with a Salad of Quinoa, Dried Fruit & Northern Prairie Chevre, Haricot Verts, & a Vanilla-Bing Cherry Gastrique

Pecan Crusted Chicken Breast Served with House Mashed Potatoes, Sauteéd Seasonal Vegetables, & A Dijon-Cream Reduction

Homemade Roasted Sweet Red Pepper & Mushroom Ravioli with Smoked Gouda, Caramelized Onion, Spinach and a Creamy Artichoke Alfredo

Almond Crusted Diver Scallops served with Sun Dried Tomato Risotto, Fresh Sauteéd Asparagus, & Meyer Lemon Burre Blanc

New Zealand Rack of Lamb Served with an Israeli Couscous & English Cucumber Salad, Sauteéd Yellow Squash, & Fresh Spearmint Coulis

Citrus Marinated Iowa Pork Tenderloin with Chorizo, Roasted Garlic, & Stewed Calypso Beans with Poblano Puree & Deep Fried Organic Blue Corn Tortillas

Pan Seared Tiger Prawns served with Pork Belly, Creamy Anejo Polenta, Roasted Leeks, Zucchini, & Romesco Sauce

*Ask your server about the evening’s featured Entrée

Dessert

Crème Bruleé with Fresh Strawberry

Flourless Chocolate Torte with Hazelnut Ganache

Espresso Cheesecake with Coffee Caramel

Raspberry-White Chocolate Cheesecake with Crème Anglaise and Raspberry Coulis

Homemade Vanilla Bean Ice Cream

*Ask your server about the evening’s featured Desserts