November 28 Ė January 4
Seatings at 11:00 a.m., 1:00 p.m. and 3:00 p.m.
Reservations Required by phone at (503) 790-7752
The holidays are rife with tradition, and The Heathman Restaurant & Bar celebrates the customs of the season with its annual Holiday Tea. Beginning Friday, Nov. 28, Chef Michael Stanton and Pastry Chef John Gayer revive an elegant, wintery, English-inspired high tea at the historic Heathman Hotel. Held in The Heathman Restaurant & Barís Tea Court and Mezzanine, graciously festooned for the season, the Holiday Tea marries yuletide specialties with regional favorites to create a warm, inviting haven.
Monday - Friday: Seating at 2:00pm
Saturday & Sunday: Seatings at Noon and 2:00pm
Reservations Required by phone at
Preferably 48 hours in advance
The tea menu offers traditional Afternoon Tea ($32.00) and Peter Rabbit Tea for Little Sippers ($14.00). The tea menu, created by pastry chef John Gayer, includes Smoked Salmon Napoleon, Paté Maison, John’s Famous Lanai Banana Bread, and Parisian Opera Cake, along with a wide selection of teas from Fonte Coffee and Tea Company, a Northwest micro roaster based in Seattle. The children’s tea menu sports the whimsical Ants on a Log with celery, peanut butter and raisins, as well as Snikerdoodle, Devil’s Food Chocolate Cupcake and Peanut Butter and Honey sandwich. Advanced reservations are required.
The historic Tea Court Lounge, an original feature of the hotel, blends Eucalyptus-paneled walls with a marble fireplace and an Austrian hand-cut chandelier. The firelight and warm colors provide an intimate atmosphere for cocktails, light dining or afternoon tea. Live jazz music is performed Wednesday through Saturday night with no cover charge.