Dinner

DINNER MENU

 

cheese

Bluehour fromager Jesse Seratt’s five favorite American artisan cheeses:
Mt. Tam, California. cow’s milk, beet & orange marmalade,
Sawtooth, Washington. raw cow’s milk,nectarine mustarda,
Hook’s, Wisconsin. 8 yr. aged cow’s milk cheddar, caraway honey
Heritage, Oregon. raw sheeps milk, almond & pineapple tomatillo caramel
Dunbarton, Wisconsin. raw cow’s milk, huckleberry & peach gastrique 28.

salads

HEIRLOOM BEETS

august lady peach, carrots, red chili, cucumber 14.

TILLAMOOK BROCCOLI

parmesan, sesame, red radish, eggplant, pistachio 14.

SUMMER MELONS

sansa apple, tulsi basil, amaranth, smoked bacon 15.

starters

CARAMELIZED SUNCHOKE & EGGPLANT SOUP

parmesan, arbequina olive oil 10.

SMOKED OREGON SMELT

smoked beet emulsion, horseradish 12.

SMOKED LAMB BRISKET

sweet potato, venus grapes, espelette pepper 14.

KUMAMOTO OYSTERS on the half shell

jimmy nardello pepper half dozen 22. dozen 36.

BON BON DE FOIE GRAS

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

CRUDO OF MISHIMA RANCH BEEF

radish, sesame, puffed haiga rice 19.

HOUSE MADE TAGLIARINI

dungeness crab, sweet peppers, broccoli, heirloom tomato cream 16./21.

 

entrees

DAYBOAT ALBACORE TUNA

purple potatoes, broccoli, piquillo peppers 29.

OREGON CHINOOK SALMON

lettuce puree à la ducasse, brussels sprouts, heirloom beets 31.

ROASTED CHICKEN

leg meatball, green cauliflower, cipollini onions 27.

RACK OF LAMB

swiss chard, baby tomatoes, salsa verde 33.

RIBEYE STEAK

cabbage, serendipity corn, foraged mushrooms 37.

 

bluehour tasting menu

PIEL DE SAPO MELON
sansa apple, tulsi basil, shaved tuna

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

 

SMOKED SALMON BELLY
scallion, salmon caviar

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

 

SERENDIPITY CORN
espelelette pepper “jang”, compressed cucumber, allium blossom

Chardonnay, Owen Roe, Colombia Valley, Washington ‘12

 

DUNGENESS CRAB
pine mushroom, nasturtium

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

 

LAMB CHOP
fatty brisket, piquillo pepper, ginger

Barbera, Fuso, Colli Tortonesi, Piemonte, Italy ‘11

 

PLUM ALMOND BRIOCHE
cardamom cream

Château Guiraud, Sauternes, Bordeaux, France ‘09

 

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