Lunch

BLUEHOUR LUNCH MENU

starts

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

CAULIFLOWER SOUP
chives, olive oil 9.

ZEFIRO CAESAR SALAD
romaine hearts, croutons, parmesan, black pepper* 9. /17. for two

ARUGULA SALAD
red onion, pinenuts, pecorino, truffled honey 9.

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

SMOKED SALMON TOAST
avocado, crème fraîche, poppy seeds, crispy capers 12.

entrees

BLUEHOUR BURGER*
tomatoes, house pickles, crispy onion, pickled pepper aïoli, hand cut fries* 13.

CHOPPED CHICKEN SALAD
cucumber, grilled corn, cherry tomatoes, pistachio, parmesan 13.

ALBACORE TUNA SANDWICH
pressed red cabbage, avocado purèe, hand cut fries* 14.

HANDMADE CAPPELLINI
wild mushrooms, red chard, lemon butter sauce, parmesan 16.

ALASKAN HALIBUT
new potatoes, grilled summer squash, basil emulsion* 18.

HANGER STEAK
shiitake mushroom jus, seared padron peppers, handcut fries* 17.

bluehour pre fixe lunch menu – $18

HEIRLOOM TOMATO SALAD
pickled red onion, cucumber, sunflower seeds

B.L.T.
pepper bacon, chicken cracklin aioli, beefsteak tomato, gem lettuce

OLIVE OIL POUNDCAKE
local blackberries, chantilly

 

featured specialty cocktails
SNAP DRAGON housemade spicy vodka, st. germain elderflower liqueur, ginger, lemon 10.
BOOTSY 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, Argyle Estate, Willamette Valley, Oregon ’11 15/56.
Brut, Louis Roederer, Champagne, France ‘NV 20/76.

white
Bluehour White 8/28.
Albariño, Columna, Rías Baixas, Galicia, Spain ‘13 10/36.
Sauvignon Blanc, Domaine Couet, Coteaux du Giennois, Loire Valley, France ‘13 10/36.
Riesling, Reichsgraf von Kesselstatt, Mosel, Germany ’12 11/40.
Pinot Gris, J.Albin, Willamette Valley, Oregon ’14 12/44..
Gewürztraminer & Riesling Blend, Montinore Estate, Willamette Valley, OR ‘13 9/32.
Chardonnay, Belle Pente, Yamhill-Carlton, Willamette Valley, Oregon ‘09 13/48.

rose
Bluehour Rosé 8/28.
Garnacha Blend Rosé, Muga, Rioja, Spain ‘14 10/36.
Pinot Noir Rosé, Sokol Blosser, Dundee Hills, Oregon ‘13 11/40.

red
Bluehour Red 8/28.
Pinot Noir, Patricia Green Cellars, Willamette Valley, Oregon ’13 12/44.
Pinot Noir, Sokol Blosser, Dundee Hills, Oregon ‘13 17/64.
Pinot Noir, Bouchard Pere & Fils, Reserve, Burgundy, France ‘13 14/52.
Grenache Blend, Domaine La Manarine, Côtes du Rhône, France ’13 11/40.
Primitivo, Li Veli, Salentino, Puglia, Italy ’12 9/32.
Sangiovese, Borgo Scopeto, Chianti Classico, Tuscany, Italy ‘12 11/40.
Malbec, Las Perdices, Mendoza, Argentina ‘12 9/32.
Cabernet Blend, Pamplin Family Estate, J R G, Columbia Valley, Washington ‘10 14/52.
Tempranillo Blend, Beronia, Gran Reserva Rioja, Spain ‘06 18/68.

draught beer
Lager, Stella Artois, Belgium 6.
IPA, Breakside IPA, Breakside Brewing Co., Oregon 6.
Kölsch, Kölsch, Double Mountain Brewing Co., Oregon 6.
Red Ale, Free Range Red, Laurelwood Brewing Co., Oregon 6.

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



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