Lunch

AUTUMN LUNCH MENU

starts

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

YELLOW LENTIL & CABBAGE SOUP
parmesan, arbequina olive oil 9

BLUEHOUR CAESAR*
pinenuts, croutons, parmesan 9.

FIELD GREENS
carrots, radish, celery root, pistachios 10.

HEIRLOOM BEETS
fuji apples, red sorrel, almonds, crème fraîche 10.

WAGYU BEEF TARTARE*
garlic, anchovy, sesame, sheldon’s potatoes 14.

brunch

HANNA’S PANCAKES
bacon, savoy cabbage, jalapeno, parmesan 12.

FALL VEGETABLE HASH
butternut squash, cauliflower, sweet potato, fried egg 12.

PORK BELLY & CHANTERELLE CREPES
arugula, pimenton dulce, hollandaise 13.

SMOKED SALMON SCRAMBLE*
brussels sprouts, spinach, crème fraîche 13.

FRIED CHICKEN
cornmeal cake, braised greens, porcini “gravy” 15.

 

lunch
BLUEHOUR BURGER*
white cheddar, roasted onion, pickled pepper sauce, fries 11.

DUNGENESS CRAB ROLL
radish, chives, baby lettuce, mustard aioli, fries 14.

HANDMADE TAGLIARINI
oyster mushroom, braised pork, parmesan 13.

CHOPPED CHICKEN SALAD
romaine, beets, heirloom carrots, sunflower seeds, herb dressing 14.

OREGON PETRALE SOLE*
fingerling potatoes, tokyo turnips, chive aioli 14.

ROASTED WEATHERVANE SCALLOP SALAD*
celery root, smoked bacon, cipollini onions, crispy capers 15.

GRILLED PETITE BEEF TENDERLOIN*
house potatoes, cheesy broccoli, oregon white truffle butter 18.

DUNGENESS CRAB CAKES
carrot confit, herb-mustard emulsion, crispy gold potatoes 19.

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