Dinner

DINNER MENU

cheese

Our in-house fromager Jesse Seratt’s selection of American artisan cheeses:
Adelle, Oregon. cow & sheep’s milk, carrot paté de fruit, spiced honey
Seastack Washington. cow’s milk, apple pound cake, pickled mustard seeds
Freya’s Wheel, Oregon. goat’s milk, preserved cherry jam
Pondhopper, Oregon. goat’s milk, smoked quince caramel
Rimrocker, Oregon. cow & goat’s milk, pear butter 24.

salads

BLUEHOUR CAESAR
romaine hearts, parmesan, croutons, black pepper 13.

CELERY ROOT
sweet potato, rubinette apples, chicory, hazelnuts 13.

SALT BAKED BEETS
crispy shallots, sorrel, crème fraîche, horseradish 14.

CAULIFLOWER
dungeness crab, black sesame, peanuts, acacia honey 15.

starters

CELERY ROOT & SWEET POTATO SOUP
salsa verde, arbequina olive oil 9

CRISPY OREGON SARDINES
genovese basil, black radish, fall lettuce puree 12.

WEATHERVANE SCALLOPS
baby carrots, cardamom, flying fish caviar 14.

BIGEYE TUNA CRUDO
comice pear, ginger, quail egg yolk, sesame cracker 16.

NETARTS OYSTERS ON THE HALF SHELL
citrus mignonette half dozen 17. dozen 29.

SMOKED PORK BELLY
chanterelle mushroom, salsify, spicy mustard emulsion 13.

ROASTED FOIE GRAS
pineapple quince, shaved almond, steven smith matcha 17.

pasta & rice

HAIGA RICE “RISOTTO”
roasted duck, oyster mushrooms, scallion, parmesan 17.

TAGLIARINI
broccoli, kabocha squash, brussels sprouts, citrus 17./21.

HAND CUT WHEAT NOODLES
pork belly, prawns, radish, black bean “bolognese” 18./22.

entrees

CHINOOK SALMON
swiss chard, sunchokes, pine mushrooms 31.

ALASKAN HALIBUT
collard greens, potato puff, chanterelles 33.

ROASTED CHICKEN
confit leg, red radish, cipollini onions 25.

SMOKED DUCK BREAST
leg meatball, “potato salad”, cipollini onions 25.

LAMB LOIN
roasted broccoli, butternut squash, black pepper jus 31.

FLATIRON STEAK
fingerling potatoes, baby spinach, leek confit 34.

WAGYU RIBEYE STEAK
brussels sprouts, wild mushrooms, oregon white truffle butter 49.

bluehour tasting menu

CELERY ROOT
sweet potato, rubinette apples, chicory, hazelnuts

WEATHERVANE SCALLOPS
baby carrots, cardamom, flying fish caviar

HAIGA RICE “RISOTTO”
roasted duck, oyster mushrooms, scallion, parmesan

ALASKAN HALIBUT
collard greens, potato puff, chanterelles

FALL APPLE TART
caramel creme fraiche, roasted almond milk sherbet, sea salt caramel

 

Tasting Menu
58.00 per person

To ensure best service, it is necessary that everyone at your table
indulge in the chef’s tasting menu.
substitutions politely declined

 

BLUEHOUR • 250 nw 13th avenue at everett, portland, oregon www.bluehouronline.com

open Monday through Saturday

 

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



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