The menu included Pacific Northwest cuisine,[1] seasonal small plates, and Italian pastas.

[9] Cory Chunn served as the Chef de Cuisine at the time, overseeing menu development.

[8] Portland Monthly says, "Lincoln soothes more than it struts, as evidenced by its straightforward, minimalist menu and sturdy fir tables.

Louis eschews big flavors and gimmickry for freshness and balance.

Her dishes are ingredient-driven and satisfying, perhaps a signature appetizer of two eggs baked with cream and chopped green olives, or a ribeye steak with braised leeks and a poached duck egg.