For the week of July 11th - 17th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Grilled Asparagus Omelette: Grilled asparagus, red onions, and parmesan cheese folded into a three egg omelette, topped with hollandaise sauce and served with hashbrowns and your choice of toast.
Pineapple Coconut Pancake: Three of our house made coconut beer cakes served with MacPelican's Scottish Style Ale pineapple syrup.
Bacon Chicken Ranch Pizza: Our house made dough topped with creamy ranch sauce, chicken, bacon, red onions, tomatoes, and mozzarella cheese. Pairing: Surfer's Summer Ale
Fried Calamari Salad: Flash fried calamari served over a salad of romaine lettuce tossed in our house made Caesar dressing, mixed olives, banana wax peppers, tomato, feta cheese, and red onions. Pairing: Kiwanda Cream Ale
Prawn Mac and Cheese: Penne pasta tossed with Tillamook cheddar cheese sauce, five prawns, bacon, spinach and garlic, topped with hazelnut bread crumbs and baked until golden brown. Pairing: Silverspot IPA
Grilled Salmon: Grilled wild salmon served with summer tomato salad, grilled zucchini cakes with parmesan cheese, bacon, and fresh herbs; drizzled with MacPelican's Scottish Style Ale balsamic reduction. Pairing: Kiwanda Cream Ale
Complete your meal with dessert of White Chocolate Raspberry Bread Pudding: Bread soaked in egg custard mixed with white chocolate and raspberries and baked until golden brown; topped with Tillamook vanilla bean ice cream.
Pairing: MacPelican's Scottish Style Ale