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Pelican Weekly Specials August 1st - 7th

For the week of August 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:
Chorizo Omelette: Spicy chorizo sausage, Tillamook pepper jack cheese, red onion, tomato, and red bell pepper folded into a three egg omelette, topped with sour cream; served with hashbrowns and your choice of toast.

Smoked Salmon Hash: Blackened potatoes, red onion, red peppers, spinach, and smoked salmon topped with two eggs any style, dill aioli, and green onions.

Lunch choices:
Smoked Salmon Melt: Smoked salmon salad with red onions, fresh herbs, celery and mayonnaise, served on whole wheat bread with Tillamook cheddar cheese, fresh spinach, and sliced tomato; served with your choice of fries, salad, or raw vegetables.
Pairing: Silverspot IPA

Thai Chicken Pizza: Our house made dough topped with spicy peanut sauce, mozzarella cheese, chicken, red onions, red peppers, sweet chili sauce, fresh cilantro, and chopped peanuts. Pairing: Doryman's Dark Ale

Dinner entrees:
Curry Fried Chicken: Chicken breast breaded with buttermilk and curry seasoned flour, deep fried and served over Yukon mashed potatoes and seasonal vegetables; topped with spicy green chile cream sauce, pico de gallo and crispy fried onions.
Pairing: Imperial Pelican Ale

Hop Crusted Salmon: Wild Coho salmon crusted with Mt. Hood hops and parsley, placed over grilled vegetable panzanella salad with zucchini squash, yellow squash, red onions, red peppers, asparagus, spent grain bread, and herb vinaigrette; served with tomato marmalade and balsamic-MacPelican's Scottish Style Ale reduction. Pairing: Silverspot IPA

Complete your meal with dessert of White Chocolate Pots de Creme: Rich white chocolate custard topped with strawberry compote and served with hazelnut cookie.
Pairing: Tsunami Stout