*Consuming raw or under cooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
Breakfast / Lunch Buffet Services
Options can be buffet or family style depending on the setting
BREAKFAST:
seasonal pastries such as muffins, scones, bagels, cinnamon rolls fresh fruit platter housemade granola & yogurt free range eggs scrambled breakfast meats smoked bacon, breakfast sausage, ham home brown potatoes seasonal vegetable scramble brioche french toast chantilly, preserves
LUNCH:
This option is ideal for all-day meetings so the focus can remain on meeting topics. It remains our most popular option. Menu changes seasonally but is compromised of- vegetarian salad protein-based salad sandwiches vegetarian pasta
Brunch
FIRST COURSE:
millennium farms green salad radishes, fine herbs, shallot vinaigrette spring leek soup bacon, maple vinaigrette fruit bowl melon, pineapple, bee local honey bluehour granola yogurt, bee local honey, bananas
SECOND COURSE:
french toast meyer lemon curd, powdered sugar, crème chantilly steak & eggs 6 oz snake river farms bavette steak, two scrambled eggs, bordelaise, herbed potatoes pork belly & grits crispy pork belly, white corn grits, asparagus, pork jus
millennium farms green salad radishes, fine herbs, shallot vinaigrette with grilled chicken or grilled shrimp zefiro Caesar croutons, parmesan, black pepper with grilled chicken or grilled shrimp BLT turkey club turkey wrap ham & cheese muffaletta seasonal veggie sandwich
CHOICE OF:
housemade potato chips potato salad pasta salad quinoa salad farmers greens zefiro Caesar mixed seasonal fruit cole slaw cous cous
CHOICE OF:
cookie – flavors: chocolate chip, oatmeal, peanut butter, sugar brownie lemon bar fruit salad
Hors D'Oeuvres
LIGHTER FARE
vegetable chicharrón goat cheese compressed pear, piment espelette green chickpea hummus crostini pickled red onion pate de fruit smoked salmon mousse tapioca puff salmon lox mini bagels, whipped cream cheese, pickled shallots crab salad chickpea crackers, citrus
artisan cheese seasonal fruit, local nuts, baguette nw charcuterie & meat board mustards, baguette bluehour caesar croutons, parmesan, black pepper housemade casarecce pasta seasonal vegetables and accompaniments sliced teres major steak red wine reduction cedar planked seasonal fish herb aïoli dessert bar housemade cookies & mini pastries
Dinner Buffet Services
**Menu items subject to change based on seasonality & availability
COLD STATION (SEASON PERMITTING)
can be served over crushed ice; accompanied by crackers & sauces oysters on the half shell orawn cocktail dungeness crab
lemon meringue tart blackberry pate du fruit apple butter cheesecake bites carrot cake bites mini red velvet cupcakes mini chocolate cupcakes mini vanilla cupcakes
Outdoor Fare
SIDES / SALADS
bread basket corn bread deviled eggs potato salad cole slaw grilled corn on the cob pasta salad farmers mixed greens baked beans collared greens
lemon meringue tart blackberry pate du fruit apple butter cheesecake bites carrot cake bites mini red velvet cupcakes mini chocolate cupcakes mini vanilla cupcakes
Wedding Packages
Options can be buffet or family style depending on the setting Preparation of all menu items dependent on facility accommodations
HORS D'OEUVRES
Your choice of 3 different selections from our mixed hors d'oeuvres menu
FIRST COURSE
millennium farms green salad radishes, fine herbs, shallot vinaigrette zefiro Caesar croutons, parmesan, black pepper
SECOND COURSE
PROTEINS: new york steak ribeye steak roasted chicken pork loin grilled seasonal fish baked seasonal fish ENHANCEMENTS: lobster tail prawn
THIRD COURSE
wedding cake or mixed miniature dessert bar cake flavors: vanilla chocolate red velvet carrot cake
On FATHER'S DAY, Sunday, June 16th, we will be serving a special three-course menu with options at each course, at BRUNCH, for $35.00 Per Person.
About Us
Twilight, or any time of day that elicits heightened emotion... the de?nition of Bluehour, but in Portland it has come to mean "great place to eat and drink." Since September 2000, Bluehour, in the Pearl District has been Portland’s premier modern Mediterranean restaurant. The dining room at Bluehour is a modern classic, designed by renowned architect Brad Cloep?l, who also conceived the adjacent W+K headquarters. The space affords intimacy and conviviality in a labyrinth of corners created with 16 foot tall dark-green drapery panels that move and change according to the desired mood and time of day. For casual or special occasions Bluehour has different menus to suit many cravings. The bar menu served all day and late night has standards like our chef's signature spaghetti and one of Portland’s best hamburgers, but the dining room menu, served at the white table-clothed tables features more creative, sensuous and satisfying dishes such as the gnocchi with black truf?e and fontina, and the salmon with a horseradish crust, attributed to Terrance Brennan.