I visited to check out their restaurant, which is owned and operated by Executive Chef, Jevgenija Saromova and her partner Mara, who runs the wine program. I was so impressed by Chef Jevgenija, who was trained at Michelin Star restaurants across Europe, and moved to the U.S. a few years ago to open up this restaurant with Mara. The restaurant was selected as one of Forbes's Best Restaurants of 2016.
What I loved so much about this place was how you could feel the personal touch by Mara and Chef into everything they do — from the cocktails to the handmade bread and butter to the excellent wine pairings. It was truly a special weekend and I was so happy to visit.
When I visited the restaurant, we did the 7-course Chef’s Table experience, which was offered in a beautiful private room.
We started our dinner with some cocktails in their tavern, the French Martini and the Citrus Mule.
Then, we headed over the private dining room and sat down for dinner.
Our first course was an heirloom tomato gazpacho with basil oil, olive tapenade, and a buckwheat flat bread. It was paired with a Woffer Classic White from Long Island, New York.
For the second course, and one of my favorites, a butter poached Maine lobster with mascarpone enriched orzo. It was paired with a Bethel Heights Estate Chardonnay from Willamette Valley, Oregon.
For the third course, a beautiful seared scallop and cured halibut dish with salmon roe and parsley coulis. Paired with a New Harbor Marlborough from New Zealand.
For the fourth course, which I found to be a great palate cleanser, a beetroot, pomegranate, and toasted red quinoa dish. Paired with a Hellinger Secco from Austria.
For the fifth course, a loin and rack of rabbit with radish and garden peas. It was paired with a Domaine Grand Cote du Jura Rouge from Trousseau, France.
For the last savory course, an incredibly decadent dish — filet mignon and foie gras with escargot a la Bourguignonne. It was paired with a De Ponte Cellars Pinot Noir from Dunde Hills, Oregon.
Lastly, and finishing with a bang, the dessert — a dark chocolate device with strawberry sorbet. It was paired with Lincoln Peak Cassis from Middlebury, Vermont.
I could not have asked for a better dinner. I was so impressed with the range of flavors and the excellent wine pairings.
After dinner, we headed back to our room, which is one of only six at the Lincoln. We stayed in the beautiful Americana suite.
Then, we woke up for breakfast, and enjoyed some fruit, bacon, sausage, and eggs.
After breakfast, we did some more exploring of the property. The Lincoln owns and operates about 6 acres of land, and its a beautiful, quaint, and relaxing space.