Lunch

BLUEHOUR LUNCH MENU

starts

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

WARM POTATO & GOAT CHEESE TERRINE
roasted beet, pressed apple, baby greens 7.

CURRIED CARROT & GINGER SOUP
crème fraîche, chive 9.

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

BUTTER LETTUCE SALAD
smoked bacon, radish, chives, blue cheese dressing 10.

CRISPY CAULIFLOWER
capers, lemon, parmesan, pickled mustard seeds 11.

brunch

HOUSE SMOKED BACON HASH*
red chard, crispy potatoes, broccoli, fried egg 12.

FARM EGG OMELETTE*
black trumpet mushrooms, celeriac, oregon black truffles 13.

VANILLA & WINTER CITRUS FRENCH TOAST*
grapefruit, orange, pecan butter, field greens 13.

DUNGENESS CRAB “CROQUE-MONSIEUR”
ham, gruyere, celery hearts, field greens, brioche 14.

 

lunch
BLUEHOUR BURGER*
white cheddar, roasted onion, pickled pepper sauce, fries 12.

KALE & CHICKEN SALAD
almonds, curried onions, chevre, pressed apples 14.

HANDMADE TAGLIARINI
curried pork ragu, plum tomato, parmesan 14.

SEARED AHI TUNA SALAD
celery root, frisée, olives, fingerling potatoes, capers 15.

QUINALT STEELHEAD*
brussels sprouts, roasted radish, spinach & sunflower seed emulsion 16.

GRILLED PETITE NEW YORK STEAK*
broccolini, carrot velouté, shitake mushrooms 18.

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