Pelican Weekly Beer Pairing Showcase

For the week of December 20th - 26th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Southwest Hash: Roasted potato, pablano pepper, red onion, corn, black beans, and chorizo tossed with blackened seasoning; served with two eggs any style, pico de gallo and cilantro crema.

Eggnog French Toast: Eggnog battered French toast with peppermint whipped cream, served with MacPelican's Scottish Style Ale syrup.

Lunch choices:
Smoked Mozzarella Pizza: Our house made pizza dough topped with garlic oil, fresh tomato, fresh basil and smoked mozzarella. Pairing: Nestucca ESB

Cod Sandwich: Beer battered cod deep fried and placed on our spent grain bun with tomato, onion and lemon caper aioli; served with your choice of French fries, salad, or vegetables. Pairing: Nestucca ESB

Dinner entrees:
Roasted Cod: Butter roasted cod with sunchoke puree, wilted spinach, sauteed mushrooms and a garlic butter caper sauce. Pairing: Nestucca ESB

Cranberry Glazed Pork Loin: Fresh cranberry glazed pork loin roasted and served with roasted red potatoes and seasonal vegetables. Pairing: Nestucca ESB

Complete your meal with dessert of Mother of All Fruit Cakes: Real fruit cakes soaked in Mother of All Storms, served with Mother of All Caramel Sauce and creme anglaise.
Pairing: Stormwatcher's Winterfest or MacPelican's Wee Heavy Ale