Roast tom turkey with sage dressing, Pendleton Farms grass-fed beef, Pacific Northwest seafood, and the Spanish coffee that's been flamed at the table since the saloon days.
Kahlua, Cruzan 151, Bols Triple Sec, and coffee — built tableside, set ablaze in a stream of fire, and finished with fresh whipped cream and a dusting of nutmeg. It is the drink Portland associates with this room.
A few small plates to open the evening — including the coleslaw that has been on this menu since the saloon days.
Smoked in-house and served with cream cheese — a Pacific Northwest opener built around Willapa Bay and regional seafood traditions.
Bay shrimp piled on crisp romaine with hard-boiled egg, tomatoes, green peppers, and olives. A West Coast classic, served the way it has been for decades.
A house specialty going back to the saloon days. Still served the same way.
Pendleton Farms grass-fed beef, the roast tom turkey we've served since the 1890s, and Pacific Northwest seafood sourced regionally.
Sage dressing, fresh mashed potatoes or yams with hazelnut butter, and cranberry sauce. The signature dish of this restaurant since the 1890s.
Eight ounces of Pendleton Farms grass-fed beef tenderloin, flame-broiled and finished with merlot butter.
Pendleton Farms tenderloin under a gorgonzola gratinée, finished with a port wine demi-glace.
Panko-breaded cutlets pan-fried with a lemon caper beurre blanc, served over fettuccine aglio olio.
Fresh salmon, white fish, and tiger prawns in a tomato-fennel broth — built on regional Pacific Northwest seafood.
House-smoked salmon with tomatoes, spinach, pine nuts, and a basil pesto cream.
Red rock crab bound with panko and finished with chipotle mayonnaise. Served as an entrée.
A half-pound blend of ground bison, elk, wild boar, and wagyu, with lettuce, tomato, pickles, and fries.
Roasted turkey wrapped in soft tortillas, with black beans and rice pilaf alongside.
House-made, finished simply — the way the kitchen has done them for years.
Plated with raspberry coulis and apricot sauce.
Finished with chantilly cream and a caramel-whiskey sauce.
Craft cocktails, wine, draft beer, and a cognac program that goes all the way up to Louis XIII. Happy hour daily, 4–6 PM and 9 PM to close.
Kahlua, Cruzan 151, Bols Triple Sec, and coffee — flamed tableside and topped with fresh whipped cream and nutmeg. Hot or iced.
A half-ounce pour of the cognac that takes a century of eaux-de-vie to assemble. Served neat.
Craft cocktails, a wine list spanning the Northwest and beyond, a deep cognac program, and draft beer. Ask your server for the current pour.
Each catering event is bespoke to your tastes and needs, built to give you and your guests the best experience possible. The dining rooms are also available for private parties — including the back room reviewers say not to miss.
This is a draft menu page for Huber's Cafe — built by Glyph Sites.
