Dinner

DINNER MENU

 

cheese

Our in-house fromager Jesse Seratt’s selection of American artisan cheeses:
Mt. Tam, California. cow’s milk, carrot paté de fruit, spiced honey
St. Helen’s, Washington. raw sheep’s milk, apple pound cake, pickled mustard seeds
Hook’s, Wisconsin. 8 yr. aged cow’s milk cheddar, espelette & caramel truffle
Hannah’s, Oregon. raw cow/sheep’s milk, almond & pineapple tomatillo caramel
Dunbarton, Wisconsin. raw cow’s milk, pear butter 24.

salads

CAESAR
romaine hearts, parmesan, black pepper, croutons 13.

SPITZENBERG APPLES
red cipollini, ginger, chicory, parmesan 13.

HEIRLOOM BEETS
smoked salmon, dill, poppy seeds, horseradish cream 14.

FALL ARUGULA
dungeness crab, garlic, peanuts, red jalapeno 15.

starters

KOHLRABI SOUP
chard, arbequina olive oil 9

COHO SALMON CRUDO
soft herbs, ginger, salmon caviar 12.

CRISPY DOVER SOLE
pickled chilis, coriander, fried garlic 13.

KUMAMOTO OYSTERS on the half shell
jimmy nardello pepper, sorrel half dozen 17. dozen 29.

SLOW COOKED PORK CHEEKS
pickled corn, parsley root, spicy mustard 13.

BEEF TARTARE
avocado, sesame, anchovy, baguette 15.

ROASTED FOIE GRAS
pineapple quince, shaved almond, steven smith matcha 17.

 

pasta & rice

HAIGA RICE “RISOTTO”
wild mushrooms, pinenuts, acorn squash 16.

TAGLIARINI
dungeness crab, sweet pepper, watercress 17./21.

HAND CUT WHEAT NOODLES
pork belly, prawns, fall zucchini, black bean “bolognese” 18./22.

 

entrees

SUNCHOKE “MULLIGAN”
eggplant, fried mushrooms, herb nage 23

COHO SALMON
rainbow chard, radish, pine mushrooms 29.

BUTTER POACHED HALIBUT
collard greens, sunchokes, chanterelles 32.

ROASTED CHICKEN
leg meatball, “potato salad”, cipollini onions 25.

SMOKED DUCK BREAST
sweet potato, savoy cabbage, ginger sausage 29.

RACK OF LAMB
mustard greens, futsu squash, black pepper jus 31.

FLATIRON STEAK
fingerling potatoes, little gem lettuce, pickled shallots 34.

WAGYU RIBEYE STEAK
celery root cake, brussels sprouts, garlic emulsion 49.

bluehour tasting menu

SPITZENBERG APPLES
red cipollini, ginger, chicory, parmesan

SMOKED COHO SALMON
sorrel, pine mushrooms, salmon caviar

HAND CUT WHEAT NOODLES
pork belly, prawns, fall zucchini, black bean “bolognese”

BUTTER POACHED HALIBUT
collard greens, sunchokes, chanterelles

APPLE SPICE CAKE
black currant caramel, apple cider sorbet

 

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