Dinner

DINNER MENU

cheese

Our in-house fromager Jesse Seratt’s selection of American artisan cheeses:
Humboldt Fog, California. goat’s milk, black currant & agave gel
SeaStack, Washington. cow’s milk, spiced honey, carrot paté de fruit
Point Reyes Blue, California. raw cow’s milk, pear butter
Iris, Oregon. goat’s milk, apple pound cake, pickled mustard seeds
Rimrocker, Oregon. cow & goat’s milk, pecan caramel 24.

salads

BROCCOLI
red radish, sunflower seeds, pecorino, chive vinaigrette 12.

ROMAINE HEARTS*
parmesan, celery, pine nuts, anchovy dressing 13.

YELLOW BEETS
braeburn apple, pickled shallot, almonds, celeriac cream 13.

CELERY ROOT SALAD
dungeness crab, carrot, vanilla, pea shoots 14.

starters

CELERY ROOT & SWEET POTATO SOUP
parmesan & arbequina olive oil 9.

ALASKAN KING CRAB
horseradish, beets, lemon, puffed amaranth 17.

NETARTS OYSTERS ON THE HALF SHELL
citrus mignonette half dozen 19. dozen 32.

BIGEYE TUNA CRUDO
ginger, chives, coriander, tamari emulsion 15.

WAGYU BEEF TARTARE*
garlic, anchovy, pickled mustard seeds, sesame crackers 16.

ROASTED FOIE GRAS*
pear butter, shaved almond, steven smith matcha 18.

pasta & rice

CREAMY HAIGA RICE “RISOTTO”
duck confit, shiitake mushrooms, pickled brussels sprouts, poached farm egg 17.

TAGLIARINI
dungeness crab, broccoli, anchovy, piment basquaise, capers 18./22.

PAPPARDELLE
curried pork ragu, preserved tomato, pecorino romano 18./22.

entrees

QUINALT STEELHEAD
glazed sunchokes, yellowfoot mushrooms, mustard greens 29.

OREGON BLACK COD
carrot velouté, manila clams, smoked bacalao, crispy cauliflower 31.

ROASTED CHICKEN
brussels sprouts, braised black kale, pork belly 25.

SMOKED DUCK BREAST*
celeriac, broccolini salad, almond & sesame emulsion 29.

GRILLED LAMB LOIN*
collard greens, sweet potato, radish salad 32.

NEW YORK STEAK*
spiced fingerling potatoes, creamed spinach, hedgehog mushrooms 35.

bluehour tasting menu

YELLOW BEETS
braeburn apples, pickled shallot, hazelnuts, celeriac cream

BIGEYE TUNA CRUDO
ginger, chives, coriander, tamari emulsion

TAGLIARINI
manila clams, broccolini, anchovy, piment basquaise, capers

OREGON BLACK COD
carrot velouté, manila clams, smoked bacalao, crispy cauliflower

SPICED CHOCOLATE TORTE
milk chocolate ice cream, salted almonds

 

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