Dinner

DINNER MENU

cheese

Bluehour fromager selection of artisan cheeses with seasonal accompaniments 21.

salads

beet salad
roasted candy stripe & bulls blood beets, goat cheese, hazelnuts 11.

creative growers roasted kabocha squash ‘steak’
caramelized buttermilk, puffed grains, winter bitter greens 10.

late autumn farmers salad
fennel, squash, pears, cabbage, candy stripe beets,
sunchokes, cauliflower, apple balsamic 14.

shaved celeriac
buddha’s hand vinaigrette & crumble, walnuts, apple purée 13.

roasted sunchokes
sunchokes chips, cauliflower, pickled sunchokes 13.

starters

winter squash soup
black trumpet mushroom, puree 9.

seared foie gras
cipollini onions, french gray shallots, walnuts, pressed flowers, brioche 15.

elk tartare*
buckwheat crackers, roasted garlic, bone marrow 14.

smoked bone marrow
trout roe, pickles, crostini 18.

northwest oysters*
smoked mignonette half doz/ 19. doz/36.

pastas

gnocchi
parmesan, portland creamery goat cheese, fontina, cream, hazelnuts 16./25.

farro
black trumpet mushrooms, braised rabbit, winter herbs 17./26.

buckwheat späetzle
sweetbreads, leeks, crème fraîche, mustard, dill 18./28.

entrees

roasted oregon steelhead*
lentils, tokyo turnips, red wine reduction 26.

roasted goose*
squash, breast, salsify, jus 27.

carlton farms pork loin*
braised berlotti beans, winter pistou, turnips 25.

12oz new york steak*
fingerling potatoes, romanesco, green peppercorn jus 38.

roasted chicken for two*
shimeji mushrooms, winter vegetables, farro, madeira 50.

bluehour tasting menu

spiced apple cider

salmon lox
everything bagel, goat cheese

foie gras torchon
beets, apple balsamic

grilled sweetbread
kale juice, rowan berry

monkfish
sprouted lentils, kombu

‘partridge and a pear’
roasted partridge, pear, black radish

wild boar loin
smokey onions, oats, turnips

celery ice
crème fraîche

white chocolate mousse
vanilla, hazelnuts, matcha

chocolate crémeux
textures of chocolate

$60.00

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