Lunch

SUMMER LUNCH MENU

starts

ARTISAN THREE CHEESE PLATE
fromager jesse’s daily selection with hazelnuts, apples, baguette 14.

CAESAR *
croutons, parmesan, cracked black pepper 9.

FIELD GREENS
heirloom carrots, roma tomatoes, cucumber, pistachios 9.

CHIOGGIA BEETS
august lady peach, treviso, radish, red onion 10.

CELERY ROOT SOUP
crushed hazelnuts, arbequina olive oil 10.

FORAGED MUSHROOMS *
thyme, shallot butter, fried duck egg 11.

sandwiches

BLUEHOUR BURGER *
tomato, cucumber relish, pickled pepper sauce 11.

“SCHOOL LUNCH” TURKEY SANDWICH
lettuce, tomato, avocado, sunflower seed emulsion 12.

SMASHED CHICKEN MEATBALL
red radish, mint, coriander, red jalapeno mayo 12.

DUNGENESS CRAB SALAD
celery, cucumber, chives, baby lettuce 14.

all served with hand cut fries, substitution of greens available

 

mains
HANDMADE TAGLIARINI
cherry tomatoes, basil, pinenuts, parmesan 13.

SOFT SCRAMBLED FARM EGGS *
ham, soft herbs, amarillo ros peppers, parmesan 14.

CHOPPED CHICKEN SALAD
broccoli, heirloom tomato, green olives, baby greens, red wine vinaigrette 15.

DAYBOAT ALBACORE TUNA *
rainbow chard, heirloom beets, broccoli velouté 17.

PETITE RIBEYE STEAK *
hand cut fries, spicy blue cheese butter 18.

 

house specialty cocktails – perfect for right now
MEADOWS JULEP
big bottom bourbon, viridian farms mint, lime, maple syrup   10.

STRAWBERRY FENNEL MARGARITA
fennel infused tequila, strawberry, lime, agave, jacobsen sea salt rim   10.

TARRAGON PISCO SOUR
pisco, lime, agave, tarragon, egg white   10.

BASIL GIMLET
monopolowa vodka, muddled fresh basil, lime juice  9.

 

sparkling
Bluehour Bubbles 8/28.
Brut, Argyle, Willamette Valley, Oregon  ’09    14/52.
Brut, Veuve Clicquot, Champagne, France  ‘NV    18/68.

 

white
Bluehour White 8/28.
Grüner Veltliner, Berger, Kremstal, Austria  ’11    11/40.
Pinot Gris, Westrey, Willamette Valley, Oregon  ’11    10/36.
Pinot Blanc, Walter Scott, Willamette Valley, Oregon  ’12   10/36.
Sauvignon Blanc/Semillon, Cape Mentelle, Margaret River, Australia ’12 9/32.
Chardonnay, Mount Eden, Santa Cruz, California ’10   13/48.
Riesling, Seven Hills, Columbia Valley, Washington  ’12   9/32.

 

rose
Bluehour Rosé 8/28
Pineau d’Aunis, Domaine du Pré Baron, Touraine, France ’12   11/40.
Pinot Noir Blend, Soter, North Valley, Willamette Valley, Oregon ’12    13/48

 

red
Bluehour Red 8/28.
Pinot Noir, Lemelson, Six Vineyards, Willamette Valley, Oregon  ‘11   13/48.
Pinot Noir, Patton Valley, Estate, Willamette Valley, Oregon  ‘10   18/68.
Pinot Noir, Bouchard Père & Fils, Réserve, Burgundy, France  ‘11   14/52.
Barbera, Fuso, Colli Tortonesi, Piemonte, Italy  ’11    10/36.
Grenache Blend, Dim. des Escaravailles, Les Sablières, Côtes du Rhône, France ’11   11/40.
Sangiovese, Selvapiana, Chianti Rufina, Tuscany, Italy ’09 11/40.
Malbec, Crios, Mendoza, Argentina  ‘10   10/36.
Cabernet Blend, Owen Roe, Yakima Red, Yakima Valley, Washington  ‘09   14/52.
Zinfandel Blend, Ridge Vineyard, Three Valleys, Sonoma County,  California  ‘11    17/59.

 

draught beer
Lager, Stella Artois, Belgium   6.
IPA, Yellow Wolf Imperial, Alameda brewhouse, Oregon   5
Black Ale, Sinister, 10 Barrel, Oregon   5.
Red Ale, Organic Free Range Red, Lauelwood Brewery, Oregon   5

 

bottle beer
Lager, Kirin Ichiban, Japan   5.
Extra Pale Ale, Wyld, Utah   5.
Belgian Tripel, Bosteels Brewery, Tripel Karmeliet, Belgium 6.



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