SPRING LUNCH MENU
starters
ASPARAGUS SOUP
mascarpone, fines herbs 8.
ARTISAN THREE CHEESE PLATE
fromage jesse’s daily selection with marcona almonds, apples, baguette 16.
ASPARAGUS SALAD
salsa verde, sorrel, parmesan 9.
CAESAR SALAD *
croutons, parmesan, cracked black pepper 8.
SPRING GREENS
radish, fennel, heirloom carrots, basil vinaigrette 8.
FRIED POACHED EGG *
warm spinach salad, pancetta vinaigrette, gold potatoes, spring mushrooms 11.
sandwiches
DUNGENESS CRAB SANDWICH *
bacon, shaved red onion, avocado, meyer lemon aioli 16.
ITALIAN GRINDER
sliced cured meats, mama lil’s peppers, olive salad, provolone 12.
BLUEHOUR BURGER *
smoked onion marmalade, amish blue cheese, bacon, handcut french fries 12.
entrées
GRILLED CHICKEN SALAD
spring baby greens, purple broccoli, oregon blue cheese, apple, walnuts, sherry vinaigrette 13.
RIGATONI
lamb ragù, pecorino romano 10.
PETRAL SOLE
rapini, fingerling potatoes, capers, garlic butter 15.
GRILLED HANGER STEAK
grilled asparagus, béarnaise, watercress 16. add french fries 2.
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BLUEHOUR PLATE SPECIAL 17.
ASPARAGUS SOUP
mascarpone, fines herbs
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3 EGG OMELETTE
dungeness crab, leeks, mascarpone
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BOURBON BREAD PUDDING
pineapple compote, caramel sauce
house specialty cocktails – acceptable for day time consumption
BLOODY MARY
thai chili vodka, herbed and seasoned tomato juice, spiced rim 9.
DIVA
belvedere vodka, triple sec, lime, blood orange purée 9.
SAVANNAH SUNSET
monopolowa, strawberries, lemon, balsamic reduction swirl 9.
BRAZILLIONAIRE
cachaca, agave, shaved ginger, lime, peach 10.
sparkling wine by the glass/bottle
Bluehour Bubbles 8/28.
Brut, Roederer Estate, Anderson Valley, California ’NV 13/48.
Brut, Veuve Clicquot, Champagne, France ‘NV 18/68.
white wine by the glass/bottle
Bluehour White 8/28.
Semillon & Sauvignon, Cape Mentelle, Margaret River, Australia ’10 10/36.
Pinot Gris, Westrey, Willamette Valley, Oregon ’11 10/36
Gewürztraminer, Idealist, Aristocrat, Oak Ridge Vineyard. Columbia Gorge, WA ‘10 9/32.
Chardonnay, St. Innocent, Freedom Hill Vineyard, Willamette Valley, OR ’11 13/48
Bourgogne Aligoté, Domaine Roulot, Burgundy, France ’09 14/52.
Riesling, Seven Hills, Columbia Valley, Washington ’11 9/32.
rose wine by the glass/bottle
Bluehour Rose 8/28.
red wine by the glass/bottle
Bluehour Red 8/28.
Pinot Noir,Twig & Twine, Bieze Vineyard, Eola-Amity Hills, Oregon ’11 13/48.
Pinot Noir, Patton Valley, Estate, Willamette Valley, Oregon ’10 18/68.
Pinot Noir, Bouchard Père & Fils, Reserve, Burgundy, France ‘11 14/52.
Nebbiolo, Nervi, Piedmont, Italy ’09 10/36.
Grenache Blend, André Brunel, Cuvée Sommelongue, Côtes du Rhône , France ’08 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, Turley, Juvenile, 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.