For the week of April 18th - 24th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Sweet Potato Frittata: Sweet potatoes, artichoke hearts, red onions, cheddar cheese, and eggs baked in the oven; served with fresh fruit and your choice of toast.
Dungeness Crab Quiche: Dungeness crab, fresh herbs, shallots, spinach, and egg custard baked in a house made puff pastry crust, served with fresh fruit.
The Boogie Cat Sandwich: Thinly sliced turkey breast, sliced tomato, sliced red onion, Tillamook cheddar cheese, pepper bacon, and pesto mayo sandwiched between sourdough bread and grilled; served with your choice of fries, salad, or raw vegetables. Pairing: Kiwanda Cream Ale
Spicy Asian Chicken Salad: Napa cabbage, shredded carrots, snow peas, mango, and red onion, tossed with spicy peanut dressing; topped with three grilled lemon grass marinated chicken skewers, crispy fried noodles, and green onions. Pairing: Doryman's Dark Ale
Hop Crusted Wild Salmon: Wild salmon crusted with Mt. Hood hops and pan seared; served over grilled vegetable panzannella salad, with tomato marmalade and MacPelican's Scottish Style Ale-balsamic reduction. Pairing: MacPelican's Scottish Style Ale
Shrimp & Grits: Five shrimp sauteed with our blackening spice blend, garlic, lemon juice, and Kiwanda Cream Ale; served over Tillamook cheddar cheese and andouille sausage grits and sauteed spinach.
Pairing: Silverspot IPA
Complete your meal with dessert of Chocolate Caramel Cheesecake: Rich chocolate and caramel swirl cheesecake served over Doryman's Dark Ale caramel sauce and topped with salted walnuts . Pairing: Tsunami Stout