Pelican Weekly Beer Pairing Showcase
For the week of December 27th - January 2nd, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Spinach Mushroom Omelet: Mushroom, red onion, and spinach sauteed with three eggs and topped with feta cheese; served with hash browns and a side of toast.
Breakfast Sopitos: Sopitos with mole pork with mojo slaw, two eggs cooked any style, pico de gallo, feta cheese, and cilantro crema.
Roast Duck Penne: Roasted duck, shallots, garlic, mushrooms, and butternut squash sauteed with penne pasta and tossed in alfredo sauce; garnished with asiago cheese and fresh basil. Pairing: Nestucca ESB
Mushroom Pie and Salad: Warm goat cheese and wild mushroom pie served with our house salad of mixed greens, Kiwanda craisins, asiago cheese, toasted almonds and your choice of dressing. Pairing: Nestucca ESB
Hazelnut Crusted Salmon: Hazelnut crusted wild salmon served over goat cheese polenta, sauteed mushrooms, and wilted spinach. Pairing: MacPelican's Wee Heavy Ale
Steak and Squash: 6 oz bavette style steak grilled and served with spaghetti squash, mushrooms, spinach and a veal demi glace. Pairing: Nestucca ESB
Complete your meal with dessert of Chocolate Decadence Cake: Rich flourless chocolate cake served with Mother of All Storms caramel and mint whip cream. Pairing: Stormwatcher's Winterfest or MacPelican's Wee Heavy Ale