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 by the ounce with charcoal crème fraîche, potato croquettes,
purple onion and pickled mustard seeds
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
SMALL PLATES
SMOKED LAN-ROC PORK BELLY
Frisee, persimmon and crispy crunchy things
COAL KISSED OREGON ALBACORE
Yuzu kosho dashi, compressed watermelon radish and burnt scallion ponzu
WAGYU BEEF TARTARE
Pine-nuts, roasted pepper, purple onion and egg yolk
SALAD & SOUP
WOOD GRILLED CAESAR
Romaine lettuce, crispy parmesan, black garlic, sourdough croutons,
peppercorn “crunch” and classic Caesar dressing
BABY BEET & PEAR
Candied hazelnuts, Asian pear, red vein sorrel, smokey blue cheese, maple-dijon vinaigrette
LOCAL GREENS
Sweet onion, puffed quinoa, aged gouda and daikon yuzu dressing
CHARCOAL-FIRED STEAKS
Cooked over live fire. Served with charcoal roasted purple onion. Steak additions include Oregon Dungeness Crab, Seared Foie Gras and Roasted Marrow Bone.
A5 HIDA NEW YORK
3 / 6 ounces
WASHUGYU NEW YORK
15 ounces
CHARCOAL-FIRED
CHOPS & SEAFOOD
PORK PORTERHOUSE
Asian pear kimchee mostarda and Chinese mustard jus
DAY BOAT SCALLOPS
Apricot chutney, piquillo paper and maple XO
SHIO KOJI AGED BLACK COD
Dungeness crab fried rice and brown butter dashi
VEGETABLE & SIDES
CELERIAC PAPPARDELLE
Fermented chili, hazelnut, preserved lemon and goat butter
KUNG PAO “BRASSICAS”
Sweet peppers, zucchini, candied peanut and puffed rice
PIOPINI MUSHROOM TEMPURA
Meyer lemon and black truffle aioli with parsley
The Hudson
900 NW Wall St., Bend | thehudsonrestaurant.com
Happy Hour Wednesday-Sunday 3-5 p.m.
Photography by Julia Kelleher