Lunch

BLUEHOUR LUNCH MENU

starts

ARTISAN THREE CHEESE PLATE
daily selection with almonds, seasonal fruit, baguette 14.

ROASTED CARROT SOUP
crème fraîche, almonds 9.

CAESAR SALAD*
romaine hearts, croutons, parmesan, black pepper 9.

ARUGULA SALAD
red onion, pine nuts, pecorino, truffled honey 9.

CRISPY CAULIFLOWER
green olives, lemon, parmesan, pickled mustard seeds 11.

SMOKED SALMON ON TOAST*
avocado, poppy seeds, pea shoots, whipped créme fraîche 12.

WEATHERVANE SCALLOPS*
roasted sunchokes, porcini mushrooms, salsa verde 13.

entrees

BLUEHOUR BURGER*
gruyère, crispy onion, pickled pepper aïoli, hand cut fries 12.

CHOPPED CHICKEN SALAD
broccolini, spring peas, watermelon radish, sunflower seeds, parmesan 13.

BIGEYE TUNA MELT*
gruyère, red onion, pistachio pesto, hand cut fries 14.

HANDMADE CAPELLINI
dungeness crab, ramps, basil, spicy tomato sauce 15.

OREGON KING SALMON*
new potatoes, baby spinach, herb emulsion 18.

HANGER STEAK*
hand cut fries, field greens, blue cheese butter 19.

bluehour pre fixe lunch menu – $18

CHIOGGIA BEETS
gem lettuce, crispy potato, yogurt, curry vinaigrette

NEW YORK STEAK SANDWICH*
horseradish mayo, arugula, hand cut fries

SPRING BERRY SHORTCAKE
caramel crème fraîche, mixed berries

 

featured specialty cocktails
SNAP DRAGON housemade spicy vodka, st. germain elderflower liqueur, ginger, lemon 10.
BOOTSEY COLLINS vodka, blackberry, rosemary, lime, soda 10.
DIVA vodka, blood orange, lime, sugar rim 10.
KEEP SAKE vodka, st. germain elderflower liqueur, lemon, cava 10.

sparkling wine
Bluehour Bubbles 8/28.
Brut, King Estate, Willamette Valley, Oregon ’08 15/53.
Brut, Veuve Clicquot, Champagne, France ‘NV 20/78.

white
Bluehour White 8/28.
Grüner Veltliner, Stift Goettweig, Messwein, Kremstal, Austria ’13 11/40.
Pinot Gris, J. Albin, Willamette Valley, Oregon ’12 10/36.
Chardonnay, Belle Pente, Columbia Valley, Washington ‘09 13/48.
Riesling, Seven Hills, Columbia Valley, Washington ’11 9/32.
Sauvignon Blanc, Francois Cazin, Cheverny, Loire Valley, France ‘13 10/36.

rose
Bluehour Rosé 8/28.
Pinot Noir Rosé, Colene Clemens, Willamette Valley, Oregon ‘13 13/48.

red
Bluehour Red 8/28.
Pinot Noir, Evesham Wood, Willamette Valley, Oregon ’13 13/48.
Pinot Noir, J. Christopher, Lumiere, Eola- Amity Hills, Oregon ‘11 17/64.
Pinot Noir, Bouchard Pere & Fils, Reserve, Burgundy, France ‘12 14/52.
Grenache Blend, Domaine La Manarine, Côtes du Rhône, France ’12 11/40.
Primitivo, Li Veli, Salentino, Puglia, Italy ’12 10/36.
Nebbiolo, Vallana, Colline Novaresi, Piedmont, Italy ‘11 11/40.
Malbec, Bodega Azul, Mendoza, Argentina ‘12 10/36.
Cabernet Blend, Pamplin Family Estate, J R G, Columbia Valley, Washington ‘10 14/52.
Zinfandel, Turley Wine Cellars, Old Vine, California ‘11 18/68.

draught beer
Lager, Stella Artois, Belgium 6.
IPA, Vortex, Fort George Brewing Co., Oregon 6.
Pale Ale, Klickitat, Alameda Brewing Co., Oregon 6.
Red Ale, Spin Cycle, NoLi Brewing Co., Washington 6.

soft beverages
Boylan’s root beer 4.
Fresh sparkling lemonade 3.
Arnold Palmer – fresh lemonade and iced tea 3.
Iced Tea – Steven Smith Teamaker 3.
Assorted fountain drinks 2.50
San Pellegrino Italian soda – aranciata, limonata 4.
Panna Italian still water 3.50/6.
San Pellegrino Italian sparkling water 3.50/6.



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