bluehour brunch menu


bluehour bloody mary

vodka, bluehour base, tomato juice, fresh horseradish, plethora of pickles 10. try it with housemade bacon bourbon  12.

the classy cowboy

a bucket of bubbles and a shot of whiskey   10.


farm fresh greens

champagne vinaigrette, pecorino, sunflower seeds,  radishes    10.


salted caramel    8.

bluehour granola parfait

yoghurt, dried banana, strawberry, bee local honey   10.

strawberry rhubarb strudel

crème fraîche, vanilla bean glace, strawberries   7.


french toast

fresh berries, chantilly cream    16.

huevos rancheros*

two eggs, black beans, avocado, peppers, tortillas, cilantro, cotija    14.

vegetarian omelet*

leeks, brie, farmer’s herbs    14.

duck confit omelet*

maitake mushrooms, herbs, portland creamery chèvre, rosemary potatoes    16.

spring vegetable hash*

farm vegetables & rosemary potatoes, two eggs, mustard   15.

corned beef hash*

two eggs, greens, rosemary potatoes, crème fraîche, mustard   16.

crab cake benedict*

english muffin, poached eggs, hollandaise, rosemary potatoes    17.

pork belly benedict*

english muffin, poached eggs, choron hollandaise, crispy potatoes    16.

whiskey tango*

country gravy,  house made biscuits, eggs over  easy    12.

l’heure bleu burger

potato bun, smoked cheddar, caramelized onions, fancy sauce, simple green salad   17.

monte cristo sandwich

ham, gruyère cheese, brioche, farm fresh greens, housemade preserves   17.

steak & eggs

two eggs, rosemary potatoes, choron  hollandaise    22.

corned beef ‘reuben’

sauerkraut,  russian  dressing    15.


two  eggs  4.

rosemary potatoes 6.

white or wheat toast 4.

apple wood smoked bacon    6.

*consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

Note: As an alternative to increasing our prices, a 3% service charge for Oregon employer mandates is added to all food and beverage sales.


Bluehour Bubbles   9/32.

Brut, Argyle Estate, Willamette Valley, Oregon ‘13 15/56. Brut, Louis Roederer, Champagne, France  NV   22/84.

Rosé di Salici Brut, Col de Salice, Veneto, Italy  ‘15    10/38.


Bluehour White    9/32.

Riesling,  Reichsgraf  von  Kesselstatt,  Mosel,  Germany   ‘12      11/40. Sauvignon Blanc & Semillon, Blanc de Birot, Bordeaux, France ‘13 12/48.  Pinot Gris, Apolloni, Willamette Valley,  Oregon   ‘15     12/44.

Pinot Blanc, Anna Amie, Willamette Valley, Oregon ‘14 12/48. Chardonnay,  Landmark,  Sonoma,  California   ‘14   14/50.


Rosé, Stoller, Dundee, Willamette Valley,  Oregon   ‘16     13/48.


Bluehour Red   9/32.

Pinot Noir, Torii  Mor, Willamette Valley, Oregon   ‘13    13/48.

Pinot Noir, Bouchard Père & Fils, Réserve, Burgundy, France ‘12 14/52. Pinot Noir, Ken Wright, Willamette Valley,  Oregon   ‘14     18/68.

Sangiovese, Fattoria di Petroio, Chianti Classico, Tuscany Italy ‘12 11/40. Barbera d’Asti, Ranato Ratti, Battaglione, Piedmonte, Italy  ‘14     11/40.

Tempranillo Blend, Beronia, Reserva Rioja, Spain ‘10 14/52. Malbec,  Terrazas,  Reserva,  Argentina   ‘11   16/60.

Shiraz,  Yangarra,  McLaren  Vale,  Australia   ‘12   12/40.

Cabernet Blend, Pamplin Family Estate, J.R.G., C.V., Washington  ‘12    15/55. Zinfandel,  Turley,  Juvenile,  California   ‘15  18/68.


Bu Weisse, Bu Weisse, de Garde Brewing Co., Tillamook, Oregon    6.

Pale Ale, Chapter 2 Casual Ale, Silver Moon Brewing Co., Bend, Oregon     5. IPA,  Orbiter IPA,  Ecliptic Brewing Co., Portland, Oregon               5.

Red Ale, Proletariat Red, Lompoc Brewing Co., Portland, Oregon     5.


Lager,  Stella  Artois,  Belgium  6.

IPA,  Total  Domination, Ninkasi Brewing Co., Eugene, Oregon     5. Sour Red Brown, VanderGhinste, VanderGhinste, Belgium    7.

Lambic, Framboise, Brouwerij Lindemans Brewing Co., Belgium      8. Saison, Mr.  Blue, To  Øl Brewing Co., Denmark    8.

Stout, Organic Chocolate Stout, Samuel Smith’s Brewing Co., England      8. Non-Alcoholic, Kaliber, Guinness Brewing Co., Ireland    5.

Bluehour Restaurant | 250 NW 13th Avenue, at Everett Street | Pearl District Portland OR 97209 | 503-226-3394