bluehour winter dinner menu



roasted scallops*
savoy cabbage, trout roe, uni butter, duck consommé 23.

dungeness crab salad* gf
avocado, fine herbs, meyer lemons, diablo sauce 18.

parsnip soup* gf
herb oil, smoked onion granola 12.

elk tartare*
pickled shallots, nasturtiums, capers, mustard, grilled bread 16.

quail royale*
pork liver terrine, duck liver, radishes, brioche 18.

foie gras torchon
black trumpet mushroomsprosciutto san di daniele*, charred leek, aerated brioche 21.

prosciutto san di daniele*
smoked foie gras, red eye aïoli, brioche 18.



bluehour fromager selection of artisan cheeses

with seasonal accompaniments & house made bread 21.



honey roasted carrots*
pumpkin seeds, carrot top pesto, goat cheese 16.

bibb letuce salad gf
crispy onions, buttermilk, tarragon 14.

roasted sunchokes gf
bacon, maitake mushrooms, vegetable bordelaise, grains 16.

roasted beets gf
crème fraîche, black olives, berry crumble, pickled shallots 15.

salt roasted red potatoes
comté fondue, ruby cipollini onions, grilled scallions 15.



oxtail ragout, goat cheese, calabrian chiles, pickled red onion 23.

braised rabbit spätzle
mushrooms, arugula, crème fraîche, dijon mustard 24.

roasted cauliflower, napa cabbage, garlic, chili flakes, arugula, parmesan 21.



horseradish crusted steelhead*
roasted celery root, buttermilk, lemon verbena oil 29.

roasted pheasant boudin blanc gf
parsnip puree, hazelnuts, brandied prunes, buerre noisette 22.

smoked duck breast*
burnt orange glaze, coriander, golden beets, black garlic 31.

roasted chicken*
winter panzanella salad: parsley root, celery root, sunchokes, brioche, chicken caramel 27.

prosciutto wrapped kurobuta pork tenderloin* gf
roasted salsify, walnuts, preserved cherries, sage, pork jus 30.

smoked pork chops* gf
cabbage choucroute: bacon, savoy cabbage, apples, butter, caraway 29.

wagyu bavette steak* gf
robuchon potatoes, horseradish butter, bordelaise 33.


bluehour winter tasting menu

Chef’s selection of five courses


some of the flavors you might find tonight

preserved fruit     celery root     french     shallots     black garlic     dill      cucumbers

parsley root      radicchio      fermented fiddlehead ferns      kuri squash      sunchokes

bulls blood beets     winter onions     pickled ramps     pimente d’espelette


To ensure best service, it is necessary that everyone at your table indulge in the tasting menu.


* 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