Brett A. Smith

Some of you may have noticed I have not posted anything for some time, most notably pictures from the beer dinner, etc.  My computer is on the fritz so I am in the process of getting it fixed.  Once I get it up and running, there is going to be a flurry of new posts.

Pending Aprroval

Brett Smith, Executive Chef

Linn Street Café Summer Menu

 

Appetizers

Selection of Domestic and Imported Cheeses

 

Smoked Trout Pate with Organic Sprouts, Stone Ground Wheat Crackers and Lemon

 

Terrine of Braised Suckling Pig with Homemade Pickles, Arugula, and a Bacon Walnut Vinaigrette

 

Tuna Tartar with Cucumber, Pickled Watermelon Rind, Candied Jalapeno and Spearmint Gastrique

 

Warm Brie Cheese with Crostini, Yellow Tomato Jam, Frisee, Aged Balsamic Vinegar, and Cracked Black, Red, Green, and Pink Peppercorns

 

Corn Crusted Crab Cakes with Chilled Black Bean Salad, Avocado Aioli, Cilantro, and Bloody Mary Vinaigrette

 

 

Soup and Salad

 

Hot & Cold Soups of the Day

 

Lobster Bisque with Extra Virgin Olive Oil and Chives

 

House Salad

 

Roasted Beet Salad with Field Greens, Marinated Onion, Maytag Blue Cheese and Balsamic Vinaigrette

 

Salad of Summer Melon with Field Greens, Prosciutto, Gorgonzola, and a Blueberry-Pecan Vinaigrette

 

Cold Smoked Cherry Tomato Salad with Basil Sorbet, Mozzerella, and Toasted Brioche

 

Entrees

 

Tequila Glazed King Salmon with an Israeli Couscous-Cherry Tomato Salad, Pineapple-Black Pepper Coulis, Fried Basil Leaf and Lime Gastrique

 

Sea Scallops with Fresh Coriander Split Pea Risotto, Confit Farmer’s Market Tomato and Fire Roasted Sweet Corn in a Sweet Corn-Vanilla Bean Broth

 

Pecan Crusted Breast of Chicken on Roasted Yukons with Seasonal Vegetable Saute and a Dijon Mustard Fondue

 

Braised Veal Osso Buco on Cannellini and Green Bean Risotto with Carrot-Horseradish Puree, Tomato Gremolata, and Rosemary Oil

 

Coffee Seared Yellowfin on Daikon Fettucini with a Brulee of Summer Melon, Grilled Zucchini, Honey Glazed Water Chestnuts, and a Wasabi-White Chocolate Ganache

 

Toasted Chile and Porcini Rubbed Beef Ribeye with Cilantro Butter, Wild Mushroom Tamale, Black Bean-Sweet Corn Salsa, Farmhouse Cheddar Queso, and Candied Jalapeno Peppers

 

Grilled Pork Tenderloin with Braised Pork Shoulder, Sweet Potato Salad, Green Beans, Bacon, & a Coriander-Wheat Beer BBQ

 

Falafel Crusted Lambsicles with Lamb Sausage Pudding, Roasted Beets, Melted Medjool Date-Carrot Salad, Basil Hummus and Grilled Lemon

 

Crispy Duck Breast with a Roasted Pineapple Chop, Sweet Potato-Coconut Croquette, Grilled Poblanos, Preserved Orange and a Sour Cherry-Basil Reduction

 

Herb Crusted Beef Tenderloin topped with Blue Cheese with Roasted Yukons, Heirloom Tomatoes, and an Aged Sherry-Tomato Demi Glace

 

Macaroni and Cheese – Rigatoni with Caramelized Mirepoix, Local Mushrooms, Asparagus,  Chevre & Farmhouse Cheddar Cream,  Italian White Truffle Oil, Chives, and Fried Garlic (Homemade Sausage – $4 supplement)

 

Desserts

 

Crème Brulee – Traditional Vanilla Bean Custard with Fresh Blueberry

 

Chocolate Espresso Torte with Shaved White Chocolate and Raspberries

 

Bing Cherry Cheesecake with Cognac Caramel and Fresh Spearmint

 

Olive Oil Poundcake with Basil Ice Cream and Strawberry Balsamic Jam

 

*Ask about any of our dessert specials, as well as for our selections of homemade ice creams, sorbets, and sherberts