Lunch

SPRING LUNCH MENU

starters

ASPARAGUS SOUP
tarragon cream 8.

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

CHARCUTERIE BOARD
housemade pate, cured meats, pickled vegetables, marinated olives, grilled bread  11.

BEEF CARPACCIO
arugula, lemon dressing, parmigiano reggiano 12.

GRILLED RAZOR CLAMS
asparagus, chopped fennel salami, sauce gribiche 13.

salads

CAESAR SALAD *
croutons, parmesan, cracked black pepper   9.
add chicken breast   4.

SPRING GREEN SALAD
fennel, radish, zucchini, honey glazed cashews, curry & basil vinaigrette 9.

BUTTER LETTUCE SALAD
carrots, radish, baby tomatoes, cucumber, pistachios, chives, buttermilk dressing 9.

SPINACH & CHICKEN CHOPPED SALAD
spicy salami, baby tomatoes, cucumber, avocado, kalamata olives, oregon blue cheese, red wine vinaigrette 14.

STEAK SALAD
arugula, potato croquettes, grilled onion, green garlic, sherry vinaigrette, parmesan   17.

 

sandwiches
DUNGENESS CRAB ROLL
smoked bacon, pickled fennel, shredded lettuce, spicy aioli   15.

SMOKED TURKEY CLUB
bacon, avocado, arugula, oregon cheddar, spring green salad  12.

GRILLED PORK SAUSAGE SANDWICH
taleggio, bread & butter pickles, whole grain mustard 12.

BLUEHOUR BURGER *
smoked onion marmalade, pickled vegetables, hand-cut french fries   10.
add smoked bacon   2.
add rogue river blue cheese   2.

 

entrées
SPAGHETTI
snap peas, asparagus, broccoli, parmesan 12.

SOUP, SLIDER, SALAD
seasonal soup, lamb slider, spring greens salad 14.

POACHED DUCK EGG
grilled asparagus, roasted fingerlings, bacon butter, sorrel 14.

WILD OREGON SALMON
snap peas, fingerling potatoes, spring onion butter 17.

STEAK FRITES *
hand cut french fries, green peppercorn sauce, oregon blue cheese 17.

 

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