Dinner

SPRING DINNER MENU

 

appetizers

CARROT & FENNEL SOUP

pickled carrots, parmesan   9.

ICED PACIFIC OYSTERS *

champagne & meyer lemon mignonette 18/35.

POACHED DUCK EGG

oregon morels, croquettes, spring greens, mustard sauce   15.

PAN-FRIED OYSTERS

celery root, pickled radish, nettles, arugula   15.

FOIE GRAS TORCHON

oregon black truffle, spring potato salad, marsala, watercress   21.

NORTHERN DIVINE ORGANIC CAVIAR *

white sturgeon roe, traditional accompaniments 10g 50. 30g 135.

 

salads

ARUGULA

sunchoke, pickled beets, radish, iberico cheese, honey vinaigrette   11.

GRILLED CAULIFLOWER & MINERS LETTUCE

fingerling potatoes, rapini, salsa verde, montealva cheese   12.

SPRING GREENS

breakfast radish, heirloom carrots, endive, feta, sherry vinaigrette  10.

 

pasta & dumplings

LUMACHINE

oregon dungeness crab, chicory, chili flake, fennel, arbequina olive oil  16.

ORECCHIETTE

cauliflower, rapini, basil, parmesan  14.

 GNOCCHI

lamb ragu, rosemary, parmesan  16.

 

entrées

HALIBUT

blue bird farm farro, grilled calcots, baby carrots, bergamot    30.

WILD SALMON

pocha beans, braised smoked bacon, foraged mushrooms, rapini, brandy sauce  29.

ROASTED CHICKEN

rhubarb glaze, leeks, parmesan polenta, king oyster mushrooms, herb jus   24.

GRILLED LAMB LEG

sunchoke purée, rapini, grilled green garlic, lamb sugo    29.

GRILLED RIBEYE

fingerling potatoes, braised greens, bruléed cipollini, bone marrow sauce, bordelaise reduction  38.

 

Chef Dolan’s

3 course menu

$45.00

ARUGULA & TREVISO SALAD

shaved fennel, toasted muesli, gorgonzola dressing

MONKFISH
smoked beets, green garlic, cabbage, sprouted coriander, citrus creme fraiche

DOUBLE CHOCOLATE SEMI-FREDDO
mascarpone cream, sea salt, caramel

**We kindly ask for no substitutions**



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