Cindered Cheddar Souffle


  • 40g (1 ½ oz) Scottish butter
  • 40g (1 ½ oz) flour
  • 140ml ( ¼ pt) milk
  • 70ml (1/8 pt cider) cider
  • 125g (5oz) Scottish cheddar cheese, grated
  • 4 large eggs, separated
  • seasoning
  • a little mustard


  • Butter a 1 ½ liter (2pt) soufflé or ovenproof dish
  • Melt butter in a pan, stir in flour, gradually add milk and cider, bring to boil, stirring all the time
  • Remove pan from heat and add cheese, mustard and seasoning beat in egg yolks
  • Whisk egg whites until stiff and gently fold into sauce mixture with a metal spoon
  • Pour mixture into prepared dish and bake at oven temp. 220°C / 425°F / Gas mark 7 for 30 mins. Until golden brown
  • Serve immediately with gammon steaks in a cider sauce

NB. It is vital not to open the door while the soufflé is baking or it will fall

Treacle Scones


  • 8 oz self-raising flour
  • 1 ½ oz margarine
  • 1 oz soft brown sugar
  • ¼ tsp. ground ginger
  • ¼ tsp. cinnamon & spice
  • 1 tbsp. treacle
  • 1 small teacup sweet milk
  • Pinch of salt


  • Sift flour and salt into a basin, rub in the margarine and add sugar and spices.
  • Melt the treacle and mix with the milk, add to dry ingredients and mix to a firm dough.
  • Turn out onto a floured board, knead lightly and roll out to about ¾ inch thickness.
  • Form into a round shape, then cut across into four or eight but do not completely separate the scones.
  • Glaze with beaten egg. Place on a floured or greased tray.
  • Bake in a moderate oven for 12-15 minutes. 400°F in the middle of the oven.

Quiche Lorraine


  • 4 ozs shortcrust pastry
  • ½ lb back bacon rashers
  • Small onion finely chopped
  • 2 oz butter
  • 2 oz gruyere cheese
  • ½ pint single cream
  • 4 egg yolks
  • Seasoning


  • Line 8” flan ring or loose based tin with the shortcrust pastry
  • Remove rind from bacon and remove most of the fat
  • Cut the bacon into strips and fry gently to remove fat and cook until tender
  • Remove bacon from pan
  • Add onion with a little butter and sauté until soft
  • Drain off excess liquid.
  • Put bacon, onion, and finely sliced cheese into flan case
  • Beat egg yolks and cream together and season
  • Pour into flan case and bake in center of oven for 15 mins at 200ºC for 15mins
  • Reduce heat to 170ºC and cook for a further 20 mins

Serving suggestion, serve hot or cold with salad and baked potatoes

Banquets & Parties

Banquets and Parties

At the Lotus, the private dining options are endless. Whether your group’s small or large, we can provide a great experience and value for you and your guests.

If you’re looking for an intimate space for up to 50 people, our legendary cardroom is the perfect space with its own private bar and plenty of seating for a “sit-down” dinner.

Also, the entire restaurant is available for larger holiday parties, business meetings or for any occasion. Please contact us today to book your next event at the Lotus.

The Lotus

932 SW 3rd Avenue
Portland, OR 97204


Brandon Wescom
General Manager

Ongoing Event

Paint and Drink at the Lotus!
Saturday Nights
7pm & 8pm
Cover: $45

Drink Creatively! Paint Nite is a bit of creative art instruction, a splash of wine and a whole lot of fun!

Not an artist? No problem! Our professional artist will guide you, step-by-step, from a blank canvas to a final unique masterpiece in about two hours, all the while sipping a cocktail or two.

No matter whether you bring your friends or come by yourself, you can bet that you will meet plenty of other fun-seeking people from all over the city!

Learn more about Paint Nite and purchase your tickets at

Join us for Paint Nite at the Lotus on the following night Saturdays at 7 pm and 8 pm.

Book your next private event at the Lotus

7 Days a Week
Looking for a unique and memorable event? With great food, cocktails, a large beer selection and excellent service you need look no further than the Lotus. Reserve the legendary card room or rent out the entire space, we can accommodate parties large and small.

Visit our banquets & parties page for more information!