autumn dinner menu



bluehour fromager selection of artisan cheeses

with seasonal accompaniments 21.



salmon rillette*
lavash, house pickles 12.

butternut squash purèe, savory granola, bacon, pumpkin seed oil  23.

sea bream crudo*
plums, radish, sour gherkins, olive oil 18.

curried mussel toast
coconut milk, papalo, spices 12.



butternut squash soup
dungeness crab melt 12.

foie gras torchon “cinnamon toast  crunch”*
compressed apples, apple cider gelée, brown butter crumble 22.

plums, smoked walnuts, julie’s country bread, sherry gastrique 14.

wagyu beef tartare*
pickled shallots, nasturtiums, capers, mustard 18.

glazed kurobuta pork belly   rib
huckleberry gastrique, sunflower seeds, papitas, herbs, hops 15.

pan fried kobe beef sweetbreads
chanterelles, mustard seeds, cherry tomatoes, crème fraîche 18.



red kitten spinach
bacon vinaigrette, gruyère, hazelnuts, fried shallots 12.

roasted beets
raspberries, portland creamery chèvre, meringues, purple shiso  13.

autumn melons
cantaloupe, feta cheese, cured olive salt 14.

endive salad
blue cheese, smoked walnuts, blue hyssop, champagne vinaigrette, apples 14.

roasted & raw carrots*
paris market carrots, salsa verde, hazelnuts, puffed grains 14.


goat cheese cream, foraged mushrooms, green tomato conserva            25.

duck ragù, livers, confit leg, basil, parsley, pecorino romano  25.



farro risotto
roasted carrots, early autumn peppers, feta 28.

seared oregon salmon*
corn succotash, peppers, onions 35.

sand dab bouillabaisse*
shrimp, mussels, clams, crabs. saffron tomato broth 31.

smoked duck breast*
radicchio, black garlic, brûléed figs, apples, pecan steam cake 31.

roasted pheasant*
delicata squash, chipolini onions, agrodolce 30.

braised  venison shank*
flint corn polenta, roasted shallots, red wine venison reduction, toasted pinenuts 30.

kurobuta pork ribeye*
grilled nectarines, parsnip purée, blistered padron peppers 29.

smoked beef tenderloin*
roasted beets, pickled cherries, bordelaise 45.


bluehour autumn tasting menu

Chef’s selection of five courses


some of the flavors you might find tonight

plums     nasturtium     pheasant     angelica

dill     cucumbers     pickeled blueberries     sorrel     albacore     foie gras

sea bream     salmon     tomatoes     kurobuta     cantaloupe     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