Bluehour

Name: Bluehour
Address: 250 NW 13th Ave., 97209, OR, 97209
Telephone: 503-226-3394

250 NW 13th Ave., Portland, OR 97209, US

• Monday: 11:30AM-10:30PM •Tuesday: 11:30AM-10:30PM •Wednesday: 11:30AM-10:30PM •Thursday: 11:30AM-10:30PM •Friday: 11:30AM-11:00PM •Saturday: 5:00PM-11:00PM •Sunday: 10:00AM-10:00PM •

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Details

Cuisine: American (New), Mediterranean
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Upscale Casual
Wheelchair Accessible:
Seating:
Music Type:

BRUNCH MENU

BRUNCH

CAESAR SALAD

TWENTY GREENS SALAD

endive, baby tomatoes, autumn herbs and sherry mustard vinaigrette

FRISÉE & DUCK EGG SALAD

with braised pork, haricots verts, roasted torpedo onions and whole grain mustard jus

FRESH PACIFIC OYSTERS ON THE HALF SHELL

champagne mignonette

BLUEHOUR COBB SALAD

roasted chicken, fried red onions and zinfandel shallot vinaigrette

SALADE NIÇOISE

tuna, haricots verts, anchovies, hard cooked egg and classic dijon vinaigrette

REUBEN SANDWICH

with housemade pastrami, gruyère, sauerkraut and russian dressing

FRIED EGG SANDWICH

smoked pork loin, gruyère and kenny’s french fries

BURGER

sharp grafton cheddar, smoked bacon, pickled vegetables and Kenny’s french fries

HOUSEMADE PASTRIES

| BLACK CURRANT SCONE | CHOCOLATE ÉCLAIR | BAGEL

BUCKWHEAT PANCAKES

Oregon raspberries, crème fraîche and maple syrup

MALTED BLUEHOUR WAFFLE

mascarpone and warm huckleberry compote

GRANOLA

yogurt and dried cherries

FRESH OREGON MIXED FRUIT

EGGS ANY STYLE

organic eggs cooked any way you like ‘em choice of maple-sage pork sausage, applewood smoked bacon or smoked ham, toast and rösti potatoes or french fries

HOUSE SMOKED IDAHO RAINBOW TROUT

a fresh bagel, cream cheese, capers, red onions and lemon

CLASSIC FRENCH OMELET

taleggio, black truffles, green onions and french fries

DUNGENESS CRAB OMELET

red bell peppers, mascarpone, fines herbes, rösti potatoes and toast

EGGS SARDOU

poached eggs on braised artichoke hearts, sautéed spinach, hollandaise, rösti potatoes and toast

EGGS BENEDICT

poached eggs, hollandaise sauce on a toasted english muffin and rösti potatoes

EGGS NORWEGIAN

poached eggs, house smoked trout and hollandaise on a toasted english muffin and rösti potatoes

BLUEHOUR HASH

pastrami, idaho potatoes, poached eggs and toast

GRILLED STEAK & EGGS

cascade natural steak with poached eggs, béarnaise sauce, rösti potatoes and toast

BREAKFAST PIZZA

bacon, wild mushrooms, organic eggs and caramelized onion sauce

SIDES

TOAST

brioche, levain, pugliese or english muffin

APPLEWOOD SMOKED BACON, MAPLE-SAGE PORK SAUSAGE OR SMOKED HAM

CRISPY RÖSTI POTATOES

KENNY’S FRENCH FRIES

LUNCH MENU

Prix Fixe - Three Course Luncheon

choice of FIRST COURSE

| SUNCHOKE SOUP | BRAEBURN APPLE & CABBAGE SALAD | ESCAROLE & RADICCHIO SALAD | TWENTY GREENS SALAD

choice of ENTRÉE

| HERB CRUSTED BLACK COD | NEW YORK STEAK SALAD | GRILLED CHICKEN PAILLARD | WARM HARICOTS VERT & POACHED DUCK EGG SALAD

choice of DESSERT

| VANILLA BEAN ICE CREAM | CRANBERRY SORBET | EGGNOG CRÈME BRÛLÉE | CHEESE PLATE

B.H. Luncheon Favorites

CLASSIC FRENCH OMELET

with taleggio, italian black truffles and green onions

SALADE NIÇOISE

tuna, haricot vert, anchovies, hard cooked egg and classic dijon vinaigrette

BLUEHOUR COBB SALAD

with roasted chicken, fried red onions and zinfandel shallot vinaigrette

CAESAR SALAD

with croutons

BLUEHOUR BURGER

with sharp cheddar, smoked bacon, pickled vegetables and kenney’s french fries

DUNGENESS CRAB SANDWICH

on brioche with avocado, pancetta, arugula and herbed aïoli

REUBEN SANDWICH

with housemade pastrami, gruyère, sauerkraut and russian dressing

STEAK FRITES

grilled hanger steak with sauce béarnaise and kenny’s french fries

SPAGHETTI

with plum tomatoes, roasted garlic and basil

KUMOMOTO & PACIFIC OYSTERS

served on the half shell with mignonette

SIDES

french fries

vegetables

gaufrettes

DESSERTS

CHAMPAGNE FLOAT

with mandarin sorbet, rosemary muscat sorbet and honey’d mandarins

WARM CARAMELIZED PEARS

mulled wine sauce, cranberry sorbet and winter fruits

MEYER LEMON TARTLET

with torched meringue and huckleberry sauce

BITTERSWEET CHOCOLATE CHESTNUT TORTE

chestnut honey cream

EGGNOG CRÈME BRÛLÉE

with gingerbread

COOKIES, CONFECTIONS & CHOCOLATES

DINNER MENU

soup & salads

HEIRLOOM CARROT & PARSNIP SOUP

with tart apple and mascarpone

TWENTY GREENS SALAD

endive, baby tomatoes and sherry mustard vinaigrette

GRILLED PINK LADY APPLE & CABBAGE SALAD

with speck, celery root, gruyére and walnut vinaigrette

SWORDFISH CARPACCIO

shaved fennel, cerignola olive and preserved lemon vinaigrette

YELLOWFIN TUNA TARTARE

marinated beets, satsumas and black olive oil

FRESH PACIFIC OYSTERS

on the half shell with champagne mignonette

BUCKWHEAT “HOTCAKES”

with american sturgeon caviar and sour cream

STERLING CAVIAR

traditional accompaniments and a choice of brioche or buckwheat blinis

artisanal cheese plate

SELECTIONS FROM OUR CHEESE CART

marcona almonds and quince pâté

appetizers

PAN ROASTED QUAIL

stuffed with pork sausage, porcini and flageolet beans

SEA SCALLOPS

wrapped in applewood smoked bacon with celery root purée and caper dressing

SEARED ARTISAN FOIE GRAS

with roasted pear, port reduction and brioche

pasta & risotto

GNOCCHI

italian black truffles and fontina val d’aosta

RISOTTO

with king crab, black cod, sea scallops, tomatoes and fines herbes

RICCIA

with venison ragu, wild mushrooms and parmesan

entrées

ROASTED ACORN SQUASH FLAN

with buttermilk blue arancini, sweet and sour onions and wild mushrooms

GRILLED YELLOWFIN TUNA

cracked black pepper, chanterelle mushrooms, yukon gold potatoes, parsnips and meyer lemon

HERB ROASTED BLACK COD

with late autumn squash, spinach and pinot noir jus

GRILLED FREE RANGE CHICKEN

oregon white truffles, cauliflower, parmesan whipped potatoes and leek sauce

CARLTON FARMS SUCKLING PIG

wrapped in feuille de brick, with root vegetables and tart apple salpicon, cipollini and riesling jus

CASCADE NATURAL NEW YORK STEAK

crisp shallots, horseradish flan and cabernet sauvignon

PAN ROASTED VENISON

rutabaga “sauerkraut,” baby cabbage, chestnut purée and black currant sauce

PRIX FIXE

SAUTÉED MONTEREY BAY CALAMARI

with oven dried tomatoes, roasted garlic and herb aioli

GRILLED VEAL RIBEYE

seared polenta, creamed spinach, baby carrots and lemon piccata

CHEESE PLATE

soft wheel, pyrénées brebis, bayley hazen blue

MANDARIN & CRANBERRY SORBETS

with candied orange

BAR MENU

BRUSCHETTA

chef’s daily selection

BUTCHER’S BOARD

sweet coppa, sopressata, pork paté with pistachios and cherries housemade mozzarella and marinated olives

ARTISAN CHEESE FONDUE

a house blend of artisan cheeses

FRESH PACIFIC OYSTERS ON THE HALF SHELL

with champagne mignonette

CAESAR SALAD

housemade croutons and cracked pepper

BEEF CARPACCIO

arugula, lemon aïoli and shaved grana

ARTISANAL THREE CHEESE FLIGHT

marcona almonds and quince paté

PIZZETTA

with smoked pork loin, over easy duck eggs, carmalized onions and fontina

PIZZA MARGHERITA

tomatoes, mozzarella and fresh basil

FRIED EGG & SMOKED PORK LOIN SANDWICH

with gruyére, whole grain mustard and twenty greens

PANINI

portobello mushroom, arugula, mozzarella and balsamic vinaigrette

VEAL MEAT BALLS

plum tomato sauce, rosemary and parmesan

BLUEHOUR BURGER

smoked bacon, grafton cheddar and kenny’s french fries

SPAGHETTI

roma tomato sauce, roasted garlic and basil

STEAK FRITES

grilled hanger steak with sauce béarnaise and kenny’s french fries

DESSERT MENU

dessert

WARM POACHED PEAR

mulled wine sauce, cranberry sorbet and winter fruits

MEYER LEMON TARTLET

with torched meringue and huckleberry sauce

CHAMPAGNE FLOAT

with mandarin sorbet, rosemary muscat sorbet and honey’d mandarins

PINK LADY APPLE TARTE TATIN

with crème fraîche

EGGNOG CRÈME BRÛLÉE

with gingerbread

BITTERSWEET CHOCOLATE CHESTNUT TORTE

chestnut honey cream

JEHNEE’S COOKIES, CONFECTIONS & CHOCOLATES

VIN SANTO & BISCOTTI

Badia A Coltibuono 2001

CHEESE MENU

menu fromage

CONSTANT BLISS

Greensboro, Vermont | raw cow’s milk velvety, earthy and tart

PYRENNEES BREBIS

Pyrennees, Basque | raw sheep’s milk carmely with grassy, nutty undertones

BAYLEY HAZEN BLUE

Greensboro, Vermont | raw cow’s milk fudgy, syrupy and minerally

SOFT WHEEL

W. Cornwall, Vermont | raw goat’s milk delicate, creamy and sweet

MUNSTER

Alsace, France | cow’s milk ripe, tangy and delightfully unctuous

SAO JORGE

Sao Jorge, Portugal | raw cow’s milk tangy and slightly peppery

VERMONT AYR

Whiting, Vermont | raw cow’s milk earthy, creamy and sweet

COMTE

Franche-Comte, France | raw cow’s milk fruity, nutty and complex

EPOISSES

Burgundy, France | cow’s milk complex, full-bodied yet perfectly balanced

ROGUE RIVER BLUE

Central Point, Oregon | raw cow’s milk floral, spicy and distinctive