Bluehour Restaurant Portland http://www.bluehouronline.com Locally Owned and Operated Since 2000 Sat, 11 May 2013 22:18:20 +0000 en-US hourly 1 http://wordpress.org/?v=3.4.2 New Year’s Eve 2012 at Bluehour http://www.bluehouronline.com/new-years-eve-2012-bluehour/ http://www.bluehouronline.com/new-years-eve-2012-bluehour/#comments Fri, 28 Dec 2012 06:38:02 +0000 Bluehour http://www.bluehouronline.com/?p=710 New Year’s Eve 2012 at Bluehour

2013!
Celebrate the closing of chapter 2012
and the beginning of a fabulous new year!

To see the menu planned for New
Year’s Eve at Bluehour, click here.

For links to the other BCR websites, click here.

The staff at Bluehour is grateful for your
continuing support through the years

We wish you a very happy, healthy and festive holiday season

New Year’s Eve 2012 at Bluehour

$75.00 per person

Moët & Chandon Imperial Brut
•
choice of first course

Dungeness crab chowder
garlic crouton, rouille

winter green & shaved root vegetable salad
pomegranate, fromage blanc, fennel vinaigrette

beef tenderloin carpaccio
pickled shiitake, daikon kimchi, ginger & chili, shiso

marinated hamachi
jerusalem artichokes,  horseradish, fennel, apple

lamb, pumpkin & raisin ravioloni
mint, chili, pepitas

winter citrus & lobster risotto
•
choice of entree

seared potato-parmesan gnocchi
mushroom fricassee, caramelized endive, salsify

Seared maine diver scallops
pumpkin chutney, greens, red lentils

Sauteed Skate
warm potato-clam vinaigrette, spinach, chorizo broth

Truffled quail
pancetta, braised beans, kale

Braised veal cheeks
potato gallette,  chanterelles, watercress

Seared New York steak
bone marrow, sweet & sour shallots, winter root vegetables
•
choice of dessert

Poached Seckel Pear
pistachio mousse & 10 spice tuile

Chocolate Pecan Tart
caramelized white chocolate cremeux & fleur de sel chocolate sauce

Crème Fraîche Cheesecake
champagne sabayon & quince sorbet
•

Join us at midnight for much hoopla
as Superstar DJ Matt Nelkin rings in the new year!

Book your New Year’s Eve celebration soon!
503.226.3394 or www.bluehouronline.com

Sample offerings – the 12/31 menu is subject to change depending upon availability

]]> http://www.bluehouronline.com/new-years-eve-2012-bluehour/feed/ 0 Yellowfin Tuna Crudo, December’s Featured Dish http://www.bluehouronline.com/jarred-yellowfin-tuna-crudo/ http://www.bluehouronline.com/jarred-yellowfin-tuna-crudo/#comments Sat, 24 Nov 2012 21:52:59 +0000 Bluehour http://www.bluehouronline.com/?p=583

  • Featured Dish: Yellowfin Tuna Crudo

  • December is a special time of celebration every year, but one new menu item particularly embodies the creativity coming from the kitchen at Bluehour: the Jarred Yellow Tuna Crudo. A new appetizer on the dinner and bar menus from our Chef. This featured dish is layered with bright flavors and myriad textures. Pair it with the 2011 Elk Cove Pinot Gris for a perfect match! This wine contains a simple elegance, bright acidity, and subtle fruit notes. Elk Cove Pinot Gris is available by either the glass or bottle.

    •  

    • What are the ingredients?

    • Pickled cauliflower, garlic croutons, meyer lemon puree, and basil pistou with a little olive oil. Presented simply with chop sticks (a first at Bluehour) and enjoy a robust interplay of textures. The Jarred Yellow Tuna Crudo’s richness vs. acidity, plus the sweetness of the preserve lemon puree and sour combination of the pickled shallots, along with the pickled cauliflower combine in concert to make a beautiful song in your mouth.

     

    • Dinner & Lunch

    ]]>     http://www.bluehouronline.com/jarred-yellowfin-tuna-crudo/feed/ 0     Best Restaurants 2011 http://www.bluehouronline.com/best-restaurants-2011/ http://www.bluehouronline.com/best-restaurants-2011/#comments Thu, 14 Jun 2012 19:12:42 +0000 Bluehour http://pickle-fork.com/bluehour/?p=226 The marshmallowy furniture, the slim-chic bar, the chandeliers floating like otherworldly halos, the loading-dock tables lording over the Pearl District’s tribes of wandering tourists. Since 2000, Bluehour has stood as Portland’s iconic night on the town. But as the kitchen reveled in caviar parfaits, Portland’s food-first, pretense-last revolution passed it by. That’s what makes the late-summer arrival of chef Thomas Boyce so significant: Bluehour is back in the conversation. Boyce is a cook’s cook, fresh from the trenches of Wolfgang Puck’s Spago in LA, and he has the skills to, at last, make Bluehour a food destination, aided in part by the raiding of a private cellar to deepen the wine list. Bluehour cranks brunch, lunch, dinner, and late-night menus, and everything needs revisiting, including the service—but dinners are the priority for now. Boyce is already unleashing a fresh voice that mingles rustic elegance with surprising incursions into Korean and Japanese flavors. He knows his way around seafood, and his homemade pastas show the magic of simple perfection. No guarantees, but potentially, this could be the turnaround of the year.

     

    ]]>     http://www.bluehouronline.com/best-restaurants-2011/feed/ 0     Get Blue For Happy Hour http://www.bluehouronline.com/get-blue-for-happy-hour/ http://www.bluehouronline.com/get-blue-for-happy-hour/#comments Thu, 14 Jun 2012 19:07:55 +0000 Bluehour http://pickle-fork.com/bluehour/?p=223 Bluehour has always been a hot spot for happy hour. The reliable burger, steak frites, and cheese plates have drawn the crowds into the sexy and sophisticated Pearl District perch for some after-work nosh for over a decade. While those classics are still on the menu, Bluehour’s Chef has taken them to the next level—while adding his own signature international small plates to the mix.

    The new “Happy Bluehour” menu features updated versions of the eatery’s classics, including a new-and-improved smoked bacon-topped Bluehour burger and grilled prime steak frites, $1 snacks (think garam masala-spiced nuts, crispy chickpeas, and cayenne pepper almonds), $2 vegetarian slider-sized grilled eggplant sandwiches with cool cucumbers and braised garbanzo beans (my favorite item on the menu), $3 cuban sandwich or our Chef’s signature smoked onion rings with paprika aioli (which sell out every night), $4 cheese plates and fresh bruschetta, and a fantastic $5 “Butcher’s Board” piled high with housemade terrines, pate, cured meats, and pickles.

    On the liquid side of the libations, Bluehour offers up some great $20 happy hour bottles of wine (with nightly sparkling, red, and white selections), $4 draft pours of local beers (think Hopworks Organic Lager, Laurelwood’s Tree Hugger Porter, and Double Mountain Kolsch), and a selection of craft cocktails from Bar Manager Bradley Dawson for just $6.

    With prices like these, you can fill up on a table of food and soak up the posh ambiance on the cheap. For a memorable date night grab a corner seat inside, and for more casual outings, snag a patio table and watch the hustle of NW 13th’s Pearl District crowd. You’ll be sure to attract some looks of envy as you turn happy hour blue.

     

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