Lunch

SUMMER LUNCH MENU

starts

CHILLED RED ACE BEET SOUP
arbequina olive oil 8.

ARTISAN THREE CHEESE PLATE
fromager jesse’s daily selection with berries, cashews, apples, baguette 14.

CAESAR *
croutons, parmesan, cracked black pepper 9.

CAULIFLOWER
radish, red onion, sesame, parmesan 9.

RADISH
heirloom carrots, cucumber, pistachios, baby greens 10.

FORAGED MUSHROOMS *
oregano, shallot butter, fried egg 11

sandwiches

BLUEHOUR BURGER *
tomato, cucumber relish, pickled pepper sauce 11.

“SCHOOL LUNCH” TURKEY SANDWICH
lettuce, tomato, avocado, sunflower seed emulsion 12.

MELISSA’S MUFFALETTA
salami, ham, provolone picante, olive & sesame relish 12.

SMOKED PORK
carrots, radish, red onion, pepperoncini mayo 12.

all served with hand cut fries, substitution of greens available

 

mains
ORECCHIETTE
cherry tomatoes, bacon, runner beans, parmesan 13.

SOFT SCRAMBLED FARM EGGS *
ham, soft herbs, amarillo ros peppers, parmesan 14.

CHOPPED OREGON ALBACORE TUNA *
heirloom tomato, green olives, cucumbers, shaved farm egg 14.

DAY BOAT TUNA *
dill pickled tomatoes, pocha beans, corn emulsion 17.

BAVETTE STEAK *
hand cut fries, spicy blue cheese butter 18.

 

house specialty cocktails – perfect for right now
MEADOWS JULEP
big bottom bourbon, viridian farms mint, lime, maple syrup   10.

STRAWBERRY FENNEL MARGARITA
fennel infused tequila, strawberry, lime, agave, jacobsen sea salt rim   10.

TARRAGON PISCO SOUR
pisco, lime, agave, tarragon, egg white   10.

BASIL GIMLET
monopolowa vodka, muddled fresh basil, lime juice  9.

 

sparkling
Bluehour Bubbles 8/28.
Brut, Argyle, Willamette Valley, Oregon  ’09    14/52.
Brut, Veuve Clicquot, Champagne, France  ‘NV    18/68.

 

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