Easter Brunch

Easter Brunch

Sunday 16 April 2017

thirty five dollars per person

 

First Course
choice of one

 

VIRIDIAN FARMS GREENS
radishes, pecorino, simple vinaigrette

 

FRUIT BOWL
berries, melons, and bee local honey

 

CHICKEN LIVER TERRINE
pickled vegetables, baguette, mustards

 

GOAT CHEESE BRUSCHETTA
wild greens, lemon vinaigrette, olives

 

Second Course
choice of one

 

CORNED BEEF HASH
house braised corn beef, potatoes, whole grain mustard, creme fraîché, greens, eggs

 

GRAND MARNIER FRENCH TOAST
brioche, whipped cream, meyer lemon curd

 

MOREL OMELET
brie, roasted garlic, chives, roasted home browns

 

SMOKED SALMON BENEDICT
toasted crumpets, dill hollandaise, red onions, home browns

 

GRILLED HANGER STEAK
home browns, two eggs, sauce choron

 

PORK BELLY PORCHETTA
broccoli rabe, mascarpone polenta, herbs add eggs for 2 dollars

 

GRILLED LEG OF LAMB
hazelnut romesco, grilled asparagus, roasted shallots
(supplement 10 dollars)

 

BUCKWHEAT PAPPARDELLE
nettles pesto, ricotta salata, roasted maitake mushrooms

 

Third Course
choice of one

 

WARM DONUT HOLES
salted caramel

 

BUTTER FRIED BANANA BREAD
vanilla ice cream

 

CARROT CAKE
cream cheese frosting, rum anglaise

 

Easter Libations
Sunday 16 April 2017

 

featured specialty cocktails
PETER RABBIT
muddled radish and oregano, appleton estate rum, lemon, agave 10.

MAXFIELD
muddled cilantro, blanco tequila, lime, himalayan pink sea salt rim 11.

CARROT BLOODY MARY
freshly squeezed carrot and cherry tomato juice, pink peppercorn, aardvark, vodka 12.

GALWAY GIRL
burnt sage, gin, townshend’s white tea liqueur, celery bitters 12.

BLUEHOUR BLOODY MARY
vodka, bluehour bloody mary base, tomato juice 13.

MIMOSA
pomegranate, bellini, classic 9.
sampling of all three 12.

 

sparkling wine

Bluehour Bubbles 8/28.
Brut, Argyle Estate, Willamette Valley, Oregon ‘11 15/56.
Brut, Möet&Chandon, Champagne, France NV 20/76.

 

white wine

Bluehour White 8/28.
Riesling, Reichsgraf von Kesselstatt, Mosel, Germany ‘12 11/40.
Albariño, Columna, Rías Baixas, Galicia, Spain ‘13 10/36.
Arneis, Paitin, Elisa, Langhe, Piedmonte, Italy ‘14 12/44.
Pinot Gris, Belle Pente, Willamette Valley, Oregon ‘14 12/44.
Pinot Blanc, Adelsheim, Bryan Creek Vineyard, Chehalem Mountains, OR ‘14 14/52.
Chardonnay, Westrey, Willamette Valley, Oregon ‘14 14/52.

 

rose wine

Rosé Blend, Domaine Petroni, Corse, France ‘14 9/32.
Pinot Noir Rosé, Stoller Family Estate, Dundee Hills, Oregon ‘15 11/40.

 

red wine

Bluehour Red 8/28.
Pinot Noir, Elk Cove, La Serene, Willamette Valley, Oregon ‘13 12/44.
Pinot Noir, Sokol Blosser, Dundee Hills, Oregon ‘11 17/64.
Pinot Noir, Bouchard Père & Fils, Réserve, Burgundy, France ‘12 14/52.
Merlot, Chåteau Loudenne, B de Loudenne, Bordeaux, France ‘11 11/40.
Sangiovese, Fattoria di Petroio, Chianti Classico, Tuscany Italy ‘12 11/40.
Barbera d’Asti, Vietti, Tre Vigne, Piedmonte, Italy ‘12 11/40.
Nero d’Avola, Tasca d’Almerita, Lamùri, Sicilia, Italy ‘12 13/44.
Tempranillo Blend, Beronia, Gran Reserva Rioja, Spain ‘06 18/68.
Cabernet Blend, Pamplin Family Estate, J.R.G., Columbia Valley, Washington ‘10 14/55.
Syrah, Southard, Columbia Valley, Washington ‘13 11/40.
Zinfandel, Turley, Old Vines, Central & Northern Coast, California ‘13 18/68.
Cabernet Sauvignon, Inglenook, Napa Valley, CA ‘12 3oz 25 6oz 50

 

draught beer

Lager, Stella Artois, Belgium 6.
IPA, Orbiters IPA, Ecliptic Brewing Co., Oregon 6.
Pale Ale, Vaporizer, Double Mountain Brewing Co., Oregon 6.
Red Ale, Stepchild Red, Hop Valley Brewing Co., Oregon 6.

bottle beer

Rotational Selection, Gluten Removed, Omission Brewing Co., Oregon 5.
IPA, Total Domination IPA, Ninkasi Brewing Co., Oregon 5.
IPA, Big Daddy IPA, Speakeasy Brewing Co., California 5.
Cider, Anthem Cider, Wandering Aengus Ciderworks., Oregon 5.

Book your Mother’s Day Brunch celebration soon!



Bluehour Restaurant | 250 NW 13th Avenue, at Everett Street | Pearl District Portland OR 97209 | 503-226-3394