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Fresh Menu Options from One Lincoln

Published February 28, 2018

Spring is almost here and we’ve decided it’s time to roll out the new menus in One Lincoln.  Executive Chef Joseph Holmes has been hard at work over the past few months curating fresh, delicious, and memorable food to impress our guests.  While the menu is changing and new dishes are being added and old ones removed, we’re keeping our most popular items including the Bananas Foster French Toast, the One Lincoln Gorgonzola Salad (featuring these candied pecans), Maryland Crab Mac & Cheese and of course, the Crab Stuffed Scallops.  I sat down with Chef to discuss the new menu to get you the dish!  Stay tuned for the final menu updates.

Not that I know when the ideal time would be to roll out a new menu, but why now? Why March?
It’s the ideal time of year to present our new menu because we will be coming into a season where fresh local ingredients will be available. During the winter months, we’ve been utilizing roasting to enhance the flavors of the produce, but fresh ingredients are naturally delicious and you’ll notice the difference in the flavor.

Would you say there is a theme to your new menu or something that inspired you?
I always enjoyed using a classical dish as a foundation and adding a modern twist. For example, I have taken a classic Niçoise salad which includes tuna, green beans, potatoes, and Niçoise olives and added grilled scallops, grilled carrot, and a grilled hardboiled egg. I’ve also taken a simple flatbread, but have added short ribs, caramelized onion, and topped it with a sunny-side-up egg. One of the items I am most excited about is a classical haluski, which is traditionally made of cabbage, noodles, and cream.  For One Lincoln’s version, we’ve added seared salmon and served on gnocchi haluski. Delicious!

Tell me a little bit about breakfast and what we can expect to be different on that menu.
I’m very excited to offer a wider variety of items. Our pancakes will now be offered with a few new enhancements including Adams County apple, mixed berry, and black and white which uses white and milk chocolate chips. While we’ve kept the Bananas Foster French Toast, there will be other options offered like a fig preserve and mascarpone stuffed French Toast as well.

What would you say is the biggest difference between this menu and the last one?
Our biggest change is that we are now offering a bar menu. On it, you’ll find the Short Rib Flat Bread, a Citrus Marinated Grilled & Chilled Shrimp Cocktail, Crispy Brussels Sprouts made in the Bananas Foster style so they’re both sweet and spicy.  We’ll also be offering a variety of other selections including Smoked Salmon, Roasted Corn, and Sweet Potato Croquettes and Avocado Bruschetta.

Being from New England, are there any new items that are a nod to your origins?
Being from New England, there are a variety of dishes from which I could choose, but have opted to offer a classical Lobster Roll, served hot or cold. You won’t want to miss it!

What’s with the Brussels Sprouts? I’ve seen them a few times on the menu and feel like most people would admit to disliking them.
Believe it or not, a lot of people do like them, once they’ve tried them! You’ll find that they are universally palatable with roasted items and can be manipulated to be delicious in a variety of ways, including the new Bananas Foster style crispy sprouts.

I hope you’ve enjoyed these insights into our new selections and we look forward to sharing our delicious menu the next time you visit us in One Lincoln!  Check back for full new menu.

Until next time,
Megan C. Wherley
Gettysburg Hotel Insider

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