Make Mother’s Day Brunch reservations!
Celebrate Mom with a special Mother’s Day Brunch at Bluehour on Sunday, May 10th. Chef Koo’s menu will feature the freshest ingredients of the season, and we’ll have our new fresh squeezed juice bar up and running for the best mimosas ever!
For Mother’s Day Sunday Brunch reservations, please call 503-226-3394.
Introducing Fresh Squeezed Juice Cocktails
Our Bar MangerGiselle Minshull spends a lot of time in the Bluehour kitchen dreaming up creative ways to incorporate freshly squeezed juices of seasonal produce into delicious cocktails. Check out some of the ‘healthy drinking’ juice cocktails thatGiselle has created recently:
- Carrot Juice Bloody Mary (pictured) is spin on the classic hearty cocktail – adding some healthy and delicious elements to your “breakfast in a glass” with a kick of spice from Secret Aardvark hot sauce!
- Straw & Pine uses juice from fresh strawberries, St. George Terroir Gin, lemon, agave served in a collins glass topped with soda. We used to muddle whole fir tips before we found this amazing gin that has a lovely piney, earthy flavor that works even better! The drink is herbaceous with lovely sweetness from the freshly juiced strawberries.
- Sweet Pea French 75 is super fun and spring-y. We juice sweet peas (snow peas also work well!) and combine it with gin, lemon, sickle and top it with bubbles. Yum!
- Amaretto Sour made with juiced beets is a colorful and earthy version of one of our favorite warm weather drink.
Come in for a fresh juice cocktail during lunch, happy hour, or dinner!
New Spring Dishes Coming Soon!
We love all the beautiful colorful ingredientswe get to bring into the kitchen in the spring time, and Chef Kyo has some very special dishes in the works he’ll be introducing onto the menu in the coming weeks.
One of our favorite spring ingredients is Spot Prawn and Portland Monthly recently featured Chef Koo’s “Spot Prawns in a Spring Garden” recipe with tons of veggies and gluten-free crunch.
“This dish was inspired by my desire to showcase the beautiful natural color of the spot prawn with some stark contrast and flavor of wild spring greens—all coming from Oregon. The brown butter and pickled shallot offer a nice fat and acid balance to the dish. With the natural sweet flavor of the spot prawn, the bites in this dish come together really nicely.” – Chef Kyo Koo