Pelican Weekly Beer Pairing Showcase

For the week of November 1st - 7th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Bacon and Mushroom Frittata: Bacon, mushrooms, onion, bell pepper and spinach baked with 3 eggs and topped with Tillamook cheddar cheese; served with a side of toast.

Cranberry French Toast: French toast stuffed with cranberry cream cheese, crusted and deep fried; served with MacPelican's Scottish Style Ale blackberry syrup.

Lunch choices:
Grilled Chicken Sandwich: Herb marinated chicken breast grilled and served on top of a spent grain bread with salami, banana pepper, onion, tomato, spinach and smoked mozzarella; served with your choice of French fries, vegetables, or salad. Pairing: Bad Santa

Fall Harvest Pizza: Our house made pizza dough topped with hazelnut boursin cheese, chicken, pear, spinach, mozzarella and blue cheese. Pairing: MacPelican's Scottish Style Ale

Dinner entrees:
Seared Salmon: 6 oz seared salmon filet served over sauteed fennel, plum, onion, and steamed rice with ginger plum sauce. Pairing: Kiwanda Cream Ale

Shrimp Skewers: 6 shrimp marinated in Bad Santa teriyaki sauce and grilled; served with sauteed carrot, onion, snow pea, bell pepper, and soba noodles tossed with teriyaki sauce and black sesame seeds. Pairing: Bad Santa

Complete your meal with dessert of Upside Down Pear Ginger Cake: An upside down pear ginger cake with Tillamook ice cream and caramel sauce. Pairing: Bad Santa