Dinner

DINNER MENU

 

taste

CURED MACKEREL

shiro plum, szechuan leaf
9.

“POTAGE” OF SWEET CORN

pickled chili, burnt shallot, dried cornflower
14.

FRIED SURF SMELT

sorrel, chrysanthemum emulsion
11.

FOIE GRAS BON BON

peach, shaved almond,
steven smith matcha, brioche
17.

start

SPICED LITTLE GEM LETTUCE
chanterelles, sheep’s milk cheese,
concentration of carrot
14.

TOMATOES FOR DAYS…

new zealand spinach, pistachio, lemon
cucumber, avocado
16.

HANDMADE ORZO

amarillo ros peppers, heirloom tomato,
pinenuts, parmesan
15./19.

CAULIFLOWER!

haricots verts, radish, chives, sesame,
parmesan
15.

MELONS

gravenstein apples, mint, puffed amaranth,
smoked bacon
17.

PORK BRISKET

oregon bay shrimp, buckwheat shards,
bone marrow caramel
17.

 

main

DAYBOAT ALBACORE TUNA

pocha beans, basil, yogurt, cucumber
29.

ROASTED CHICKEN

leg meatball, crispy sweet potato, turnips,
curried onion
26.

OREGON CHINOOK SALMON

lettuce puree à la ducasse, runner beans,
maitake mushrooms
32.

PORK COPPA STEAK

frikeh, serendipity corn, broccoli,
farm egg
27.

 

RIBEYE STEAK

summer peppers, provolone picante, garlic bread
39.

 

chef’s five course tasting menu

MELONS
gravenstein apples, mint, puffed amaranth, bacon

Arneis, Matteo Correggia, Roero, Piedmont, Italy ‘12

POCHA BEANS
smoked eel, avocado, szechuan leaf

Grüner Veltliner, Nigl, Freiheit, Kremstal, Austria ’12

“POTAGE” OF SWEET CORN
pickled chili, burnt shallot, dried cornflower

Chardonnay, Owen Roe, Colombia Valley, Washington ‘12

DAYBOAT ALBACORE TUNA
basil, cucumber, a cream of pine nuts and borage

Sauvignon Blanc, Francois Cazin, Cheverny, Loire Valley, France ‘13

LEMON & HUCKLEBERRY TORTE
lemon gelato, olive oil poundcake, almond toffee

Château Guiraud, Sauternes, Bordeaux, France ‘03

 

Tasting Menu
72.00 per person

Tasting menu with wine pairing
110.00 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