For the week of August 29th - September 4th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Peanut Butter Banana Pancakes: House made peanut butter MacPelican's Scottish Style Ale pancakes served with banana syrup and fresh fruit.
Vegetarian Benedict: Pesto polenta topped with oven roasted tomato, fresh spinach, fresh mozzarella cheese, two poached eggs, and hollandaise sauce; served with hashbrown potatoes.
BBQ Pulled Pork Sandwich: Slow cooked pork tossed with Tsunami Stout BBQ sauce, served on our spent grain bun with crispy onions and coleslaw; served with your choice of fries, salad or raw vegetables. Pairing: Doryman's Dark Ale or Tsunami Stout
Riptide Pizza: Our house made dough topped with Alfredo sauce, mozzarella cheese, chicken, bacon, red onion, and sundried tomato. Pairing: Silverspot IPA
Grilled Wild Salmon: Wild salmon marinated with rosemary, garlic, olive oil and lemon juice, grilled and served over roasted red potatoes, seasonal vegetables, and MacPelican's Scottish Style Ale and blackberry gastrique. Pairing: MacPelican's Scottish Style Ale
Saffron Mussel Linguini: Local mussels steamed with Kiwanda Cream Ale, garlic, and shallots, finished with saffron cream sauce, fresh spinach, fresh tomatoes, and linguine pasta, topped with parmesan cheese. Pairing: Kiwanda Cream Ale
Complete your meal with dessert of S'Mores Semifreddo: Chocolate semifreddo with a graham cracker crust topped with a toasted house made marshmallow and house made graham cracker. Pairing: Tsunami Stout