Westside: 701 Northwest 23rd Avenue Portland, OR (503)228-7317 Eastside: 5829 Southeast Milwaukie Avenue Portland, OR (503) 232-9440
Sunday 10am-10pm
Monday-Thursday 11:30am-11pm
Friday-Saturday 11:30am-12am
Vienna. Where everyday pastries became a focal point of local culture. Where Franz Joseph (Papa) Haydn composed much of his most celebrated music.
With an appreciative nod to the pastry chefs and composers of Viennese culture, Papa Haydn opened its doors in 1978 in Portland’s Westmoreland neighborhood. Home to the city’s first espresso machine, this small bakery/café soon expanded into a full-service restaurant that has drawn critical acclaim for decades.
Papa’s West-side location opened its doors in 1985, when Nob Hill was nothing more than a
hodgepodge of run-down Victorians and laundromats.
The focus remained, as it began, on producing world-class desserts with only the best whole ingredients, as well as lunch and dinner menus that rival the desserts in their aspirations to culinary excellence.
“Fresh and local” became mainstays in the kitchens at Papa’s long before they became the buzzwords of a new generation of local eateries.
A family-run business, Papa Haydn is committed to giving back to the community as well.
Using the freshest local ingredients of the season, our chefs Tim & Matt create dishes that are approachable and delicious. From crisp light salads to hearty dinners -- your mouth will water at the sight of these perfected meals.
Maintaining close sustainable business relationships with local farms has always been important to Papa Haydn Restaurants, and Tim & Matt make sure that continues to be what sustains us and our Pacific Northwest community. To learn more about Tim and Matt, click the photo above.
It has been a family affair from the very beginning. From the first sandwich and slice of cake that passed over the original deli counter in Westmorland back in 1978, Papa Haydn was built with the strength and love of two sisters and their families.
Do you ever wonder how the idea of a cake magically becomes the dozens of desserts that fill our case on a daily basis? Putting their minds together, our bakers bring a whimsical magic to our pastries and cakes, bringing experience from across the country. Here, our magical bakers create, whip, mix, bake, pipe, and frost every bite that you take in our restaurants. And when you close your eyes in amazement, you'll wonder if they are truly angels in diguise.
Papa Haydn first invited diners to revel in its pastry cases full of cakes, tortes, tarts and bombes in 1978. Our bakery has proudly been dubbed, "Center of the dessert universe," by local press and holds a number of awards for our mouth watering creations.
What better way to take our talents of creating both visully appealing and delicious cake and pastries and offer them up to make your special day that much more perfect. Ask anyone who has invited Papa Haydn to be a part of their big day, you'll hear nothing but praise.
Wedding cakes are now an integral part of Papa Haydn's repertoire. Whether it's a whimsical fantasy based on your own idea, or a selection from the extensive and colorful portfolio provided by the pastry chef, a wedding cake from Portland 's premier dessert house is guaranteed to please even the most discriminating palate.
A relaxed meeting with one of our pastry chefs will allow you to sample many different cakes, glazes and fillings. You may want a single theme for the entire cake or a different theme for each tier. Once you've decided, we will create, deliver and set up your personal masterpiece to your satisfaction and of course — CONGRATULATIONS!!
Viennese Buttercream
Lemon Curd & Créme Fraiche
Ganache (Milk or Bittersweet Chocolate)
Orange Buttercream
Passion Fruit or Mango Curd
Cream Cheese
Orange Blossom Buttercream with Strawberry or Chocolate Mousse
Viennese Buttercream w/ Toasted Coconut
Gianduja Truffle Mousse
Coconut Pecan Praline
Caramel Mousse
Raspberry Mousse
Peanut Butter Créme
Milk Chocolate Ganache
Raspberry or Lemon cream cheese
Buttercream with fresh berries
Sweetened Ricotta & Bittersweet Chocolate
soaked with Coffee and Kahlua
Ganache
Mousse (fruit or chocolate)
A variety of berries, spices, and flavors are available.
All cheese cake layers are
supported by a genoise shell.
Cinnamon Cream Cheese
Candied Ginger Buttercream
Mascarpone Mousse
Fleur de Lys
(White Cake)
Lemon Chiffon
Carrot Cake
Champagne Cake
Hazel Coconut Cake
Red Velvet
Chocolate Buttermilk
Banana Spice
Poppyseed
Cassata
Italian Cream Cake
New York Cheesecake
Spice Cake
Pumpkin Gindgerbread Maple
Pricing
Tier Size SERVINGS Round Square Oval Hexagon
9" - 6" 25 - - 20
10" - 6" 35 65 - -
10" - 7" - - 45 -
12" - 8" 60 100 - -
12" - 9" - 6" 75 130 - 65
13" - 10" - 7" - - 90 -
14" - 10" - 6" 100 160 - -
16" - 12" - 8" 135 230 - -
15" - 12" - 9" - 6" - - - 115
16" - 12" - 8" - 6" 150 245 - -
16" - 13" - 10" - 7" - - 160 -
18" - 14" - 10" - 6" 185 320 - -
20" - 16" - 12" - 8" 260 425 - -
22" - 18" - 14" - 10" - 6" 350 - - -
24" - 20" - 16" - 12" - 8" 450 - - -
Prices are specific to each case depending on materials and design. After we have met and spoken, a complete price quote will be given when the final details have been decided.
We promise you one thing though, whatever the price -- your cake will be beautiful.
Please send us an inquiry through our contact page found on the left.
Delivery
Delivery begins at $50.00 in the Portland area.
Flowers
We provide fresh flowers for your cakes if desired!
While we can't always guarantee your favorite dessert will be in the case 100% of the time, our bakers try their hardest to keep those cakes baked and stocked. Sometimes though, popularity gets the best of us and we'll sell out. When that's the case we hope you will revel in finding another favorite and come back and see us again soon!
It is a good idea to make an appointment for a cake tasting around six months before your wedding date. We do take orders with less notice, but certain dates do book up fast. If your wedding date is around a holiday, we may need more notice.
You can call and make an appointment for a cake consultation. At the appointment you will be able to taste our cakes, look at the wedding cake portfolio and have our staff help you choose a wedding cake.
Once you have had a consultation, you can place your order with a credit card number. A credit card number and 50% deposit will hold your date for you (in the event that we book up), and it is also used for final payment two weeks prior to the event date.
You can make any changes regarding cake size and design up until two weeks prior to event date.
Please contact us with this form below and we will reply to you in a timely manner or call and leave us a message at (503) 291-8350. We look forward to hearing from you!
We happily serve Lunch every day from open - 5pm.
Starters
Soup du jour Chef's daily creation
Cup 5
Bowl 6
French Onion Soup herbed crouton cap, gratinee of asiago, parmesan, and gruyere cheeses 9
Mixed Green Salad pickled red onion, walnuts, bleu cheese, red wine vinaigrette 9
Lunch Specials
Served Until 4pm
Rigatoni confit chicken, roasted garlic, mushrooms, leeks, chicken stock, fresh organic pasta,
grana padano 13
True Cod apple-fennel puree, Brussels sprouts, bacon, broccoli stems, aged sherry vinegar 14
Entree Salads
Caesar hearts of romaine, classic caesar dressing, croutons, parmigiano-reggiano 11
add grilled chicken 15
Bay Shrimp Salad bay shrimp, capers, water chestnuts, feta cheese, romaine, herb vinaigrette 13
Steak Salad grilled steak, bitter greens, chicories, blood orange, hazelnuts, passion fruit- honey
vinaigrette 15
Sandwiches
Croque Monsieur ham, gruyere, mustard-mayonnaise, grilled parmesan-coated bread. Also available with
turkey. 13
Hamburger Highland Oaks Natural beef, brioche bun, french fries 12
with bacon, Tillamook chedder, swiss or gorgonzola cheese Add $1 each
Chicken Sandwich poached breast, seasonal fruit preserves, smoked mozzarella, crispy Walla Walla
onions, arugula, bacon aioli, brioche bun 13
Eggplant Sandwich grilled eggplant, white bean puree, frisee, tomato, spicy aioli, hoagie roll 12
Sides
French Fries 4
Cucumber Salad 4
(Monday - Friday 3pm-6pm)
Our regular and special menus change frequently, allowing us to take advantage of seasonal and price fluctuations. As a result, items shown here may not be available at this time
Soup of the day $3/cup $5/bowl
Burger Aged Highland Oaks beef, lettuce, tomato, red onion,
rustic brioche bun. 8
Mixed Green Salad pickled red onion, bleu cheese, champagne vinaigrette 5
Cheese and Daily selection of cheeses 4.00/each or a selection of 3/$10
Crackers
Mushroom Pizza wild mushrooms, Portland Creamery goat cheese, arugula salad 7
Mussels beer, pork sausage, bruschetta 7
Poutine french fries, beef gravy, cheese 4
Croque Smoked turkey breast, gruyere, parmesan butter crust 6
Madam
Croque Pit ham, gruyere, parmesan butter crust 6
Monseur
French Fries House-cut fries with Old Bay seasoning, mornay sauce 2
French Onion Herbed crouton, asiago, parmesan, romano and gruyere
Soup cheeses. 5
Fried Chickpea 2
and Capers
Dinner is happily served from 5pm to one hour before closing every day.
Our regular and special menus change frequently, allowing us to take advantage of seasonal and price fluctuations.
Bruschetta herbed Portland Creamery goat cheese, toasted baguette, smoked tomato jam 9
Mixed Green Salad picked red onion, blue cheese, toasted walnuts, red wine vinaigrette 9
French Onion Soup herbed cruton cap and a gratinee of Asiago,
Parmesan and Gruyere cheeses 9
Pickled Whitefish Pacific escolar, grilled como, fennel-caper aiol, petite green salad 10
Entrées
Clams Manila clams, cannellini beans, ham, red pepper, tmatillo, shallots, white wine 22
New York Dauphine potatoes, oyster mushrooms, leeks, celery root, bordelaise 25
Strip
Pork smoked grilled loin, creamy polenta, button mushrooms, guanciale,
bourbon-sherry reduction 22
Pastas
Chicken Rigatoni smoked chicken, braised greens, bacon, smoked gouda, fresh organic pasta
Angel Hair pork ragu, grana padano, mint, house made pasta
Salads
Bay bay shrimp, capers, water chestnuts, feta cheese, romaine, herb vinaigrette 13
Caesar Hearts of romaine, classic caesar dressing, croutons,
Parmigiano-Reggiano 11
Grilled Chicken 15
Steak Salad grilled hanger, bitter greens, chicories, cara cara and blood oranges, hazelnuts, passion
fruit-honey vinaigrette 15
Chicken Poached breast, fruit preserves, smoked
mozzarella, crispy Walla Walla onions, arugula,
bacon aioli, rustic bun 13
Croque Black forest ham or roasted turkey, imported
Monsieur Gruyere cheese and mustard- mayonnaise,
parmesan coated bread 13
Eggplant grilled eggplant, white bean puree, frisee, tomato, spicy aioli,
hoagie roll 12
Hamburger Hardwood grilled Highland Oaks natural beef,
tomato, lettuce,onion, rustic roll 12
Applewood smooked bacon, Tillamook Chedder,
Swiss, Gorgonzola $1 each
Brunch is happily served every Sunday, 10am-2pm.
Braised Pork Belly House cured pork, parmesan herb grits, confit Yukon
gold potato, poached egg 12
Columbia River Truffled rutabaga puree, sautéed broccoli, thyme &
Salmon chive beurre blanc 15
Crème Brule Thick cut challah , vanilla custard, huckleberry preserves,
French Toast maple syrup, Chantilly cream 12
Eggs Benedict Chicken apple bacon sausage, sautéed chili pepper and
mushrooms, English muffin, poached eggs, chili
hollandaise, home fries, mixed greens, champagne citrus
vinaigrette 12
Ham and Eggs Ham and eggs Pit ham, eggs, country herb gravy,
house- made parmesan & chive biscuit, hash brown
potatoes 12
Omelet Bacon, caramelized onions, cremini mushroom, Swiss
cheese, arugula, home fries 11
Pork Hash Roasted onions, home fries, sautéed pears, poached egg
12
Hand Crafted Cocktails
Hot Apple Cider with Rum House-Spiced apple cider, citrus,
Gosling's dark rum 8
or with Clear Creek Apple Brandy 9
Blood Orange Martini Stolichnaya, orange bitters, lemon,
blood orange juice 9
Havana Breeze Rum, Clear Creek Cranberry liqueur, lime,
mint, Prosecco 8.75
Blueberry-Citrus Blueberry-infused Amaretto, lemon and orange 7.5
Sour
Grapefruit House-infused grapefruit tequila, Campari, grapefruit bitters,
Margarita housemade grapefruit soda, salted rim. Served up. 7.5
Winter Shrubbery House-made cranberry-orange shrub shrub,
gin, tall, rocks 8.25
Blood Orange Margarita Fresh blood orange juice, Suza tequila, lime,
triple sec 8.75
Rose City Mule Brew Doctor White Rose Kombucha, vodka,
fresh lime, Fentiman’s Ginger Beer, rocks. 8
Tuscan Manhattan Ri1 Whiskey, Tuaca, nutmeg, cinnamon,
orange bitters. 7.5
My Bohemian St. Germain, Zirbenz,, white wine, Prosecco,
grapefruit twist 8
The Showgirl A modern take on the Puerto Rican Classic. 10
Cane Rum, coconut, pineapple and Cynar.
Served up. 8.5
The Jojito Our twist on the classic Cuban Mojito -
muddled mint, lime, white rum, ginger ale.
7.5
Sueño de Margarita El Tesoro ‘Platinum’ tequila, fresh lime juice,
orange juice orange bitters, Grand Marnier
8.75
El Diablo Bloody A from-scratch cocktail spiked with mesquite
Mary roasted serrano chili and tomato-infused
vodka. 8.75
Pear Ginger Ginger-infused pear nectar, fresh lemon, vodka
Martini 7.5
Raspberry Lemon Vodka, raspberry purée, muddled lemons
Drop and fresh lemonade. Shaken. Served up. 7.25
The Mandarin Sweet meets hot – a blend of citrus juices,
Dragon Hot Monkey Oregon Pepper Vodka 7.75
Hot Beverages
Hot Chocolate 3.50
Espresso Drinks Caffè Umbria Gusto Crema Blend
Vanilla, hazelnut and almond syrups available
Espresso 2.5
Cappuccino 3.5
Café Latté 3.75
Café Mocha 3.75
Coffee Caffè Umbria Bizzarri Blend 2.5
Mezzanotte Decaf House 2.5
Hot Tea Pots Steven Smith Teamakers 2.75
Jasmine Silver Tip
Mao Feng Shui
Brahmin’s Choice (Black)
Lord Bergamot
Big Hibiscus
Meadow (Chamomile)
Peppermint Leaves
We are happy to offer an extensive selection of reserve bottles from the Pacfic Northwest, California, and Europe. Below is our selection of wine by the glass and our special pours of the month.
Wine Specials
Marques de Irun 2010 Stunning menerality with notes of tropical fruit and
Verdejo aromas of fennel 9/34
Les Perles 2010 Viognier Beautifully textured with a long finish and a floral
nose 7/28
Carchelo 2010 Jumilla A Spanish blend of syrah, cabernet and monastrell. Dark
plummy fruit and subtle spices 9/34
Mas d'Intras Vin de Pays '07 A rich, meaty red with hints of bitter chocolate and violet 8/30
Cuvee des Helviens des
Coteaux d l'Ardeche
Wine By The Glass
Sparkling
Clara C Fiori di Prosecco
NV Extra Dry 9/36
Roederer Estate NV
Anderson Valley Sparkling 10/38
- WHITES -
Chateau Le Pavillon 8.5/33
De Boyrein 09’ Graves
Weingut Ackerman '10 9/35
Mosel Riesling
Handley ‘08 Dry Creek 10.25/38
Valley Chardonnay
L'Ecole No.41 '10 Columbia 8.5/33
Valley Chenin Blanc
Eyrie ‘09 Willamette 9/36
Valley Pinot Gris
- REDS -
Et fille ’08 Willamette 15/50
Valley Pinot Noir
Apolloni L Cuvee '09 12/44
Willamette Valley
Pinot Noir
Alamos '09 Mendoza 7/26
Malbec
Brand '09 Pepper Bridge 10/38
Columbia Valley Cabernet
Sauvignon
Château Malbat '09 9/34
Bordeaux
Reverdito '09 8/30
Barbera d'Alba
Dei '09 Rosso di 8/30
Montepulciano
Organic Field Greens vinaigrette toasted hazelnuts, poached pear,
gorgonzola 8
Fondue fontina and cypress grove chevre with apples,
asparagus 12.50
Jo’s Pâté baguette Draper Valley chicken livers, cognac,
apple chutney, pickled red onions, crostini 1 1
Baked Mac ‘n’ rigatoni pasta, manchego, swiss, provolone,
Cheese garlic, onion, garlic bread crumbs 1 1
add bacon or summer greens 12
Poutine hand-cut fries, pulled chicken, thyme gravy,
cheese curds 10
Roasted Game chanterelle mushrooms and shallot stuffing,
Hen polenta cake, summer squash 21
Risotto roasted chanterelles, delicata squash, aceto
balsamico,parmigiano-reggiano 20
Hunter’s Pasta fettuccine, organic chicken, mushrooms, oven-
dried tomatoes, fresh herb cream sauce,
parmigiano-reggiano 17
Lamb Bolognese Anderson Valley lamb, fines herbs, grana padano 16
Baked Delicata celery root, tomatoes, carrots & gruyere stuffing, baby romaine,
green goddess dressing 14
choose cucumber salad, hand-cut fries, or field green salad
Cubano pulled pork, crisp pancetta, swiss, pickled
jalapeño, onion, aioli, ciabatta roll 12.50
Mediterranean eggplant, bell peppers, onions, mozzarella,
Vegetable saffron rouille, ciabatta roll 13.50
Club organic chicken, bacon, avocado, sun-dried
tomato aioli, brioche bun 12.50
Burger Highland Oak Farm Black Angus beef, lettuce, red
onion, tomato, brioche bun 1 1.50
add Tillamook cheddar, gruyere, gorgonzola,
swiss $1 ea.
Reuben pastrami, swiss, sauerkraut, remoulade, grilled
rye bread 12.50
Croque ham or turkey, gruyére, dijon, grilled parmesan
Monsieur como bread 11.50
Zoe’s Grinder mortadella, pepperoni, finocchiona, anaheim and
poblano peppers, aged provolone, jalapeno aioli
14.00
Entrée Salads
Oregon Bay lettuce blend, capers, water chestnuts,
Shrimp feta, creamy tarragon dressing 13
Cobb lettuce blend, turkey, avocado, bacon,
tomato, hard-boiled egg, aged gorgonzola,
roasted garlic dressing 13.50
Seared Ahi fingerling potatoes, asparagus, green beans,
Tuna Niçoise oven-dried tomatoes, field greens, hard-cooked
egg, kalamata olive/white anchovy vinaigrette
14.50
Hearts of Romaine croutons, shaved reggiano 12
Caesar add grilled chicken 15
add bronzed wild salmon, candied pecans 17
Soups and Sides
Soup of the day cup 4 bowl 6
French onion bowl 8.50
soup gratinée
Side of seasonal 6
vegetables
Fixed Price choose risotto or roasted game hen as an entrée
Dinner Special and select any dessert 25
Organic Field toasted hazelnuts, poached pears, gorgonzola
Greens vinaigrette 8
Fondue fontina and Cypress Grove chevre, apples,
asparagus, baguette 12.50
Jo’s Pâté Draper Valley chicken livers, cognac, apple
chutney, pickled red onions, crostini 11
Country Pâté ground pork wrapped in Neuske’s bacon
and served with garlic oil toasted baguette, sea
salt, cornichons, capers and dijon 8
Smoked Duck pecan smoked Kookoolan Farms duck breast,
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