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Pelican Weekly Specials July 4th - 10th

For the week of July 4th - 10th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Chilaquiles: Tortilla chips simmered in spicy enchilada sauce, topped with shredded lettuce, pico de gallo, sour cream, and two eggs any style.

Sausage Omelette: Sausage, red onions, mushrooms, spinach and Tillamook cheddar cheese folded into a three egg omelette; served with hashbrowns and your choice of toast.

Lunch choices:
BBQ Chicken Salad: Grilled chicken breast tossed in our house made BBQ sauce, served over a salad of romaine  lettuce, Tillamook pepper jack cheese, tomato, red onion, bacon, crispy tortilla straws, and BBQ ranch dressing on the side. Pairing: Doryman's Dark Ale

Grilled Salmon Club: Grilled wild salmon, pepper bacon, spinach, tomato, and tarragon aioli placed on our spent grain bun; served with your choice of fries, salad, or raw vegetables.
Pairing: Kiwanda Cream Ale

Dinner entrees:
Herb Crusted Cod: Cod crusted with tarragon, basil, parsley, and chive, pan seared over couscous, sauteed spinach and red onion, grilled asparagus, and tomato marmalade.
Pairing: Silverspot IPA

Prosciutto Pacific Snapper: Prosciutto wrapped pacific snapper pan seared, served with pesto polenta cake, Kiwanda Cream Ale tomato sauce, and seasonal vegetables.
Pairing: Kiwanda Cream Ale

Complete your meal with dessert of Peach and Strawberry Shortcake: Fresh peaches and strawberries marinated in Surfer's Summer Ale and sugar; served over a home made biscuit with mascarpone whipped cream and Doryman's Dark Ale caramel sauce.
Pairing: Surfer's Summer Ale