Holiday Events
It’s official: Holiday season 2010 is upon us!
Bar Camp
We will hosting a holiday drink version of Bar Camp on November 20th where we will explore some great holiday cocktail recipes. If you are not familiar with bar camp, it’s our attempt to take the fear out of making cocktails. Everyone should know how to make a solid drink, yet many people have never been taught how. This is your opportunity to learn some simple bar basics. If you would like to read more about Bar Camp, the Oregonian wrote a really nice feature about the event. You can read it by clicking here.
Camp starts at 4:30 pm with dinner to follow
Cost: $125 (gratuity not included)
Seating is limited. Reservations are now being accepted by calling 503-288-6200.
Holiday Parties at Lincoln
Lincoln can accommodate groups of all sizes, large and small, for holiday parties. For reservations and holiday menu choices please call 503-288-6200.
Catering
Culinary Artistry, our catering business, can cater your holiday parties and events at any home, office or venue. Our calendar is filling so please call 503-232-4675 to inquire about availability. We are more than happy to assist with venue selection as well!
Commercial
Our Commercial Kitchen is a great place for groups of 14 and under. It’s dinner at the butcher-block table next to the stove. We provide a private room with a chef, host and all of the food and beverages. Please call 503-232-4675 for details on menu options.
Gift Certificates
Lincoln gift certificates make for a great holiday gift. You can get them two ways: stop by the restaurant, or give us a call at 503-288-6200 and we can process your gift certificate over the phone.
We look forward to celebrating the holiday season with you!
2010 Sample Culinary Artistry Off-Site Catering Menus
Fritti
Yeasted polenta fritters with aioli and pecorino
Ricotta, sage and lemon fritters with aioli
Semolina fritters with butternut squash and aioli
Traditional favorites
Warm gougeres
Dungeness crab cakes with lemon aioli
Spicy italian sausage wrapped in puff pastry
Tomato conserva braised meatballs
Twice baked new potatoes with bacon, cheddar and chives
Panini and bruschetta
Croque monsieur: bite-sized ham and swiss sandwiches with bechamel
Panini with cheddar, fall apple and cranberries
Warm cheese biscuits with bacon, white cheddar and arugula
Bruschetta with braised kale, garlic and prosciutto
Bruschetta with lentils and fennel
Cheese, charcuterie and vegetable platters
Charcuterie: a selection of salumi and pate with olives, cornichon and mostarda
Cheese: a selection of artisan cheeses with winter fruit conserva, crostini
Candied hazelnuts
Roasted winter vegetables with harissa
Dates with bacon and brown sugar
Fromage blanc log with pistachios and dried cherries, crostini
Chicken liver mousse with cornichon and baguette
Desserts, bite sized
Apple-cinnamon crostada
Pear-ginger crostada
Cranberry upside-down cake
Brutti ma buoni, meringue with hazelnuts and cinnamon
Sample Dinner Menus
Butterleaf lettuce with blue cheese vinaigrette and walnuts
Crispy chicken with sage roasted pears
Apple-almond cake with whipped crème fraiche
Arugula with fennel, apple and almonds
Brined and roasted pork loin with preserved plums
Brussel sprouts with bacon and mustard
Garnet yam gratin
Cranberry upside down cake with orange conserva
Winter lettuces with green olives, tangerine, almond and sheep’s milk feta
Braised flank steak with tomato conserva
Soft polenta with pecorino-romano
Lacinato kale with garlic
Chocolate slumpcake with whipped cream, caramel and candied hazelnuts
Specialty holiday cocktails
Blood Orange Whiskey Sour
Brandy Alexander
Hot Buttered Rum
Makers Mark Hot Toddy
Hot Apple Cider (virgin or spiked)
*please inquire for dietary restrictions or additional menu choices
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