Dinner

DINNER MENU

 

appetizers

SUMMER TOMATO & ASIAN PEAR SOUP

basil, red sorrel
10.

CRUDO OF MISHIMA RANCH BEEF

radish, sesame, puffed haiga rice
18.

FOIE GRAS BON BON

peach, shaved almond, steven smith matcha, brioche
17.

FRIED SURF SMELT

sorrel, chrysanthemum emulsion, peanuts
11.

starters

LITTLE GEM LETTUCE
parmesan, avocado, pinenuts, farm egg
16.

SUMMER MELONS

gravenstein apples, tulsi basil, amaranth, smoked bacon
15.

HEIRLOOM TOMATOES

pistachio, agretti, fresh shallot, basil
16.

BEETS

red haven peach, lovage, red chili, cucumber
15.

SMOKED LAMB BRISKET

curried turnip, bone marrow caramel
17.

HANDMADE TAGLIARINI

dungeness crab, dulce peppers, heirloom tomatoes, pinenuts
16./21.

 

entrees

ROASTED CHICKEN

leg meatball, crispy eggplant, baby cucumber
27.

OREGON CHINOOK SALMON

lettuce puree à la ducasse, cipollini onions, chioggia beets
31.

DAYBOAT ALBACORE TUNA

pickled summer squash, turnips, pimento peppers
29.

RACK OF LAMB

late summer peas, cherry tomatoes, swiss chard
35.

RIBEYE STEAK

haricots verts, serendipity corn, buttered chanterelles
39.

 

bluehour tasting menu

TOMATOES
gravenstein apples, tulsi basil, shaved tuna

Arneis, Matteo Correggia, Roero, Piedmont, Italy ‘12

 

SMOKED SALMON BELLY
ginger, celery cream

Grüner Veltliner, Nigl, Freiheit, Kremstal, Austria ’12

 

“POTAGE” OF SWEET CORN
pickled chili, burnt shallot, dried cornflower

Chardonnay, Owen Roe, Colombia Valley, Washington ‘12

 

DUNGENESS CRAB
fresh pistachios, red haven peach, nasturtium

Sauvignon Blanc, Francois Cazin, Cheverny, Loire Valley, France ‘13

 

LAMB CHOP
squash blossom, morron pepper, young garlic

Barbera, Fuso, Colli Tortonesi, Piemonte, Italy ‘11

 

GRAVENSTEIN APPLE & HUCKLEBERRY TART
gravenstein apple and cucumber sorbet

Château Guiraud, Sauternes, Bordeaux, France ‘03

 

Tasting Menu
72.00 per person

Tasting menu with wine pairing
110.00 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