Lunch

SPRING LUNCH MENU

starters

CARROT & FENNEL SOUP
pickled carrots, parmesan  7.

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

ARUGULA SALAD
sunchoke, pickled beets, radish, shaved parmesan  9.

CAESAR SALAD *
croutons, parmesan, cracked black pepper   8.

CARMEN RANCH BEEF CARPACCIO
arugula, lemon aioli, horseradish, parmigiano reggiano   9.

 

sandwiches
DUNGENESS CRAB ROLL
smoked bacon, pickled fennel, shredded lettuce, spicy aioli   13.

PAN FRIED OYSTERS
sorrel aioli, roasted red onion, arugula   10.

BLUEHOUR BURGER *
smoked onion marmalade, pickled vegetables, hand-cut french fries   9.
add smoked bacon  2.   add rogue river blue cheese  1.

EGG DIPPED SALAMI & GRUYERE SANDWICH
pickled vegetables, spring green salad   9.

 

entrées
GRILLED CHICKEN & SPINACH SALAD
carrots, fennel, braeburn apples, roasted nut seed “croutons”, curry vinaigrette  13.

ORECCHIETTE
lamb ragu, rosemary, parmesan   12.

BLACK COD
pocha beans, rapini, baby carrots, meyer lemon butter   17.

STEAK FRITES *
hand cut french fries, green peppercorn sauce, rogue river blue cheese butter  17.

FRIED POACHED EGG
frisee, creamy polenta, foraged mushrooms, black truffle vinaigrette  13.

 

BLUEHOUR PLATE SPECIAL   19.

CARROT & FENNEL SOUP
pickled carrots, parmesan
~
GRILLED CHICKEN SANDWICH
spicy aioli, cheddar cheese, arugula
~
CHOCOLATE MOUSSE TORTE
sea salt caramel

 

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