Pelican Weekly Beer Pairing Showcase
For the week of November 8th - 14th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Chanterelle Mushroom Scramble: Chanterelle mushrooms sauteed with onion and thyme then scrambled with three eggs, topped with asiago cheese and served with hash browns and a side of toast.
Chili Omelet: Our famous beer and pork chili inside a three egg omelet, topped with Tillamook cheddar and sour cream; served with hash browns and a side of toast.
Vegetable and Pesto Gnocchi: Grilled vegetables tossed with pesto sauce and served over potato gnocchi. Pairing: Silverspot IPA
Fall Pork Salad: 4 oz pork flat iron grilled on top of spring mix, tomato, pear, red onion, blue cheese, hazelnuts and our house herb vinaigrette. Pairing: MacPelican's Wee Heavy Ale
Seared Cod: Seared Alaskan cod on butternut squash puree, spinach, apple sausage, and warm mushrooms salad; garnished with fennel agro dolce. Pairing: Doryman's Dark Ale
Grilled Salmon: 6 oz grilled salmon filet served with a chanterelle mushroom and sweet potato hash with wilted spinach and Wee Heaavy apple gastrique. Pairing: MacPelican's Wee Heavy Ale
Complete your meal with dessert of Lemon Dream Cake: Lemon cake with lemon curd, lemon Italian butter cream frosting and served with strawberry sauce. Pairing: Kiwanda Cream Ale