Balance! It’s what we all want…
One of the trickiest things we do in the restaurant business is striking that right balance between offering you the familiar, comforting dishes that you crave from past experience, along with new creations from the artistic geniuses in the kitchen. Our Executive Chef Chris Carriker is a master at finding exactly that right balance.
Consider the Bluehour Steak Menu, which features a selection of five different cuts. Chef is even doing his take on a few Bluehour Classics such as your old favorite Salmon Tartare with Potato Gaufrettes, and “Salmon Giambalvo” with a horseradish crust, or even the Zefiro Caesar Salad for two.
Or be a little more adventuresome and let the Chef Chris and Sous Chef Tony Wilkie turn you on to something new, like the Dungeness Crab Tian with diablo sauce, winter radishes and watercress, or the Lobster Flint Corn Agnolotti with Sauce Americaine, chives, butter and pecorino. You can also give the chef’s a chance to blow your mind, and order the Chef’s Tasting Menu, for just $60 per person.
See the entire new Winter Dinner Menu below, and go to our website www.bluehouronline.com, to take a look at the Happy Bluehour menu, and the casual Cafe/Bar menu.
“The only time to eat diet food, is while you’re waiting for the steak to cook.” Julia Child
Bluehour Winter Dinner Menu
mignonette, lemon half doz /19. doz /36.
avocado, dill, tarragon, citrus, créme fraîche, gaufrette potato chips 16.
savoy cabbage, dulce seaweed, trout roe, uni butter, duck consommé 23.
dungeness crab tian
black radishes, diablo sauce, watercress 16.
leeks, bacon, breadcrumbs, hollandaise 16.
bluehour fromager selection of artisan cheeses
with seasonal accompaniments & house made bread 21.
scarlet kabocha squash soup
créme fraîché, spiced pumpkin seeds, mint 12.
pickled shallots, nasturtiums, capers, mustard 16.
braised nonna’s meatballs
spicy tomatoes, pecorino, herbs 16.
foie gras wellington
black trumpet mushroom marmalade, quince paste, foie gras royale jus 24.
honey roasted carrots
pumpkin seeds, carrot top pesto, goat cheese 16.
bleu cheese, chives, tarragon, candied walnuts 14.
bacon, coco beans, stoneboat cabbage, pumpkin seeds 16.
yoghurt, black olives, berry crumble, pickled shallots, beet chips 15.
zefiro caesar salad for two
anchovy dressing, parmesan, croutons 19.
quattro fromaggi pappardelle
bleu cheese, pecorino, brie, goat cheese, walnuts 23.
lobster flint corn agnolotti
sauce americaine, chives, butter, pecorino 27.
braised rabbit spätzle
champignon mushrooms, kale, créme fraîche, dijon mustard 24.
hay roasted acorn squash
farro, job’s tears, quinoa, hazelnuts, pumpkin seeds, portland creamery chevre, gathering together farms watercress 29.
olive oil poached monkfish
saffron braised leeks, oil cured olives, meyer lemon nage 29.
duck confit cassoulet
housemade boudin blanc & boudin noir, bacon, cannelini beans, bread crumbs 29.
prosciutto wrapped kurobuta pork tenderloin
roasted cauliflower, walnuts, preserved cherries, sage, pork jus 30.
pheasant breast & boudin blanc sausage, parsnip puree, hazelnuts, brandied prunes, buerre noisette 30.
grass fed, grain finished, painted hills, prime, 12 ounces 45.
new york striploin
grass fed beef, grain finished, painted hills, 10 ounces 41.
grass fed, grain finished, painted hills, 8 ounces 31.
grilled flat iron steak
grass fed, grain finished, painted hills, 9 ounces 29.
wagyu beef zabuton
potato & grain finished, snake river farms, 8 ounces 50.
Bluehour Winter Tasting Menu
chef’s selection of five courses for $60.00
a few of the flavors you might experience tonight:
angelica dill cucumbers
georgia candy roaster
bulls blood beets
vanilla bean cheese cake, walnuts, cream cheese ice cream with carrot cider swirl 9.
GD Vajra, Barolo Chinato, Piedmont, Italy NV
warm sticky fig cake
toffee, vanilla bean custard, poached pear sorbet 9.
Clear Creek Pear Brandy OR
butternut squash crème brûlée
cranberries, hazelnut crunch, butternut maple ice cream 9.
Badia a Coltibuono, Vin Santo del Chianti Classico, Tuscany, IT
ice cream trio
seasonal ice creams & accompaniments 9.
Elio Perrone. Moscato d’ Asti. Piedmont, IT
selection of artisan cheeses
with seasonal accompaniments 21.