For the week of July 18th - 24th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Hazelnut French Toast: Texas toast stuffed with sweetened hazelnut cream cheese, dipped in spicy egg custartd and crusted with spiced corn flakes, deep fried until golden brown. Served with powdered sugar and MacPelican's Scottish Style Ale blackberry syrup.
Smoked Salmon Omelette: Smoked wild Coho salmon, spinach, red onion, tomato, and parmesan cheese folded into a three egg omelette. Served with hashbrowns and your choice of toast.
The Godfather Pizza: Our house made dough topped with pesto marinara sauce, salami, prosciutto ham, pepperoni, sliced tomato, and mozzarella cheese.
Pairing: Surfer's Summer Ale
Diablo Chicken Salad: Chicken breast marinated in spicy Diablo sauce and grilled, served over a salad of romaine lettuce, Tillamook pepper jack cheese, red onions, tomatoes, black beans, and corn, with spicy chipotle ranch dressing on the side. Pairing: Silverspot IPA
Grilled Ribeye Steak: 10 oz Ribeye grilled to your specifications and served with Yukon mashed potatoes, seasonal vegetables and topped with blue cheese butter.
Pairing: Silverspot IPA
Rosemary Prawn Skewers: Six prawns skewered and marinated with fresh rosemary, lemon juice, garlic, and olive oil, grilled and served with grilled vegetables, steamed rice, and tomato marmalade. Pairing: Kiwanda Cream Ale
Complete your meal with dessert of Fudgy Chocolate Cake: Rich chocolate cake layered with raspberry preserves and chocolate ganache, served with raspberry sauce.
Pairing: Tsunami Stout