Dinner

DINNER MENU

cheese

Bluehour selection of American artisan cheeses:
Humboldt Fog, California. goat’s milk
SeaStack, Washington. cow’s milk
Rogue River Blue, Oregon. raw cow’s milk
Portland Creamery Chevre, Oregon. goat’s milk
Rimrocker, Oregon. raw cow & goat’s milk

salads

CREATIVE GROWERS SUMMER GREENS
portland creamery chevre, hazelnuts, breakfast radish, almond milk vinaigrette 13.

WARM ITALIAN DANDELION
duck confit, slow poached duck egg, ground cherries, scallions, sherry vinaigrette 16.

HEIRLOOM TOMATOES
tomato sorbet, basil purèe, pistachio, basil seeds 14.

SIDE YARD CUCUMBER SALAD
lemon, white and english cucumbers, house pickles, lemon verbena, borage, trout roe 13.

ZEFIRO CAESAR FOR TWO*
croutons, parmesan, black pepper 17.

starters

POXTA BEAN SOUP
espelete pepper, olive oil, parmesan 9.

HAMACHI CRUDO*
peaches, nasturtiums, oil cured olives 13.

SALMON TARTARE*
avocado, trout roe, sesame cracker, creme fraîche 14.

PRESERVED FOIE TART
viridian farms blackberries, hazelnuts 18.

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

 

pastas

CAPELLINI
roasted eggplant, oven dried tomatoes, parsley & basil pesto, pistachio, parmesan 17./21.

SQUID INK LINGQUINE
‘nduja, manila clams, pecorino romano, herbs 19./23.

MIGUEL’S GNOCCHI
dungeness crab, fontina, chives, calabrian chiles 19./23.

entrees

CRISPY DUCK BREAST*
parisian gnocchi, black garlic, bing cherries jus, hazelnuts 31.

OREGON COHO SALMON*
corn puree, poxta beans, chanterelles, basil 31.

ROASTED ALASKAN HALIBUT*
garden green gazpacho, heirloom tomatoes, nasturtiums 35.

GRILLED CHICKEN*
zucchini, corn & summer squash succotash, chicken jus 26.

SNAKE RIVER WAGYU CULLOTE STEAK*
robuchon potato purèe, summer mushrooms, pinenut gremolata, foie bordelaise 39.

bluehour tasting menu

HEIRLOOM TOMATOES
tomato sorbet, basil purèe, pistachio, basil seeds

WARM ITALIAN DANDELION
duck confit, slow poached duck egg, ground cherries, scallions, sherry vinaigrette

SQUID INK LINGUINE
white wine, calabrian chilies, parsley, pecorino romano

ROASTED OREGON HALIBUT*
garden green gazpacho, heirloom tomatoes, nasturtiums

BLACKBERRY WHITE CHOCOLATE SEMIFREDDO
housemade chocolates

 

Tasting Menu
68.00 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