The Hudson is a live-fire chophouse and social club in Central Oregon where wood and charcoal shape the menu with smoke and char. Classic and clever cocktails, purposefully selected wines, and genuine hospitality.
A place to gather, connect, and indulge.
SAMPLE MENU
CAVIAR SERVICE
Served tableside by the ounce with aerated créme fraîche,
purple onion, chervil, tapioca puffs and Meyer lemon
OYSTER BAR
OYSTERS OR CLAMS ON THE HALF SHELL
Hama Hama Bay. Served with house tonic mignonette,
Gompers cocktail sauce, fermented chili hot sauce, escabèche and lemon
OREGON DUNGENESS CRAB
6 ounces of fresh crab served with house tonic mignonette, Gompers cocktail sauce, fermented chili hot sauce, escabèche and lemon
SMALL PLATES
OYSTERS ROCKEFELLER
Hama Hama oysters with spinach, tomatoes,
Ibérico ham, cream and absinthe
COAL KISSED OREGON ALBACORE
Yuzu koshō, dashi, compressed watermelon radish and burnt scallion ponzu
NITRO VALLEY FOIE GRAS
A silky, decadent nitro valley foie gras preparation, complemented
by a lift of vibrant pineapple and mint imbued Flor de Caña
HAPPY HOUR
OREGON BAY SHRIMP TOAST
Vietnamese mint and passionfruit nam jim jeow
ANIMAL CRACKERS
Albacore tartare, foie gras, chicharrónes, Golden Osteria caviar,
yuzu koshō mayo and burnt scallion ponzu
DINNER
WOOD FIRED STEAKS
Well Rooted Filet, Sanchoku New York,
Yamazki 12-Year A5 Wagyu Zabuton, A5 Wagyu New York
or Washugyu Mushroom Garum “Eye of Rib”
WOOD FIRED CHOPS
Lanroc Farms Pork Collar, Anderson Ranch Lamb Belly,
Oregon Venison Saddle or Local Half Chicken
WOOD FIRED SEAFOOD
Lobster Thermidor, Whole American Red Snapper
or Alaskan King Crab Legs
CELERIAC AGNOLOTTI
Fermented chili, hazelnut,
preserved lemon and goat butter
ADDITIONS
Bone marrow, seared foie gras, Dungeness crab, truffle butter
DESSERTS
TABLE SIDE NITRO ICE CREAM
The ultimate dessert experience. We freeze ice cream with
liquid nitrogen at your table. Flavors offered on Chef’s whim.
Features a sundae bar with all the fixings
BLACK SESAME KAKIGORI
Coconut dulce de leche, compressed Asian pear,
ube gummy bears with yuzu syrup
FOIE GRAS DIPPIN DOT
Butterscotch pudding, dark chocolate,
vanilla crémeux and candied hazelnuts
The Hudson
900 NW Wall St., Bend | thehudsonrestaurant.com
Happy Hour Wednesday-Sunday 3-5 p.m.
Photography by Julia Kelleher