For the week of June 13th - 19th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Lemon Ginger Pancakes: Three of our MacPelican's Scottish Style Ale pancakes with fresh ginger and lemon zest, topped with fresh berries and served with a side of MacPelican's Scottish Style Ale syrup.
Chilaquiles: Tortillas simmered in spicy enchilada sauce, topped with Tillamook pepper jack cheese, shredded romaine lettuce, pico de gallo, sour cream, chorizo sausage, and two eggs any style.
Buffalo Chicken Salad: Grilled chicken breast tossed in our Imperial Pelican Ale wing sauce served over a salad of chopped romaine, bacon, blue cheese, carrots, celery, and red onions; served with ranch dressing on the side.
Pairing: Imperial Pelican Ale
Smoked Salmon Melt: Smoked wild Coho salmon mixed with fresh herbs, red onions, celery, mayonnaise, Dijon mustard and garlic on toasted whole wheat bread with Tillamook cheddar cheese, fresh tomatoes, and spinach; served with choice of fries, salad, or raw vegetables. Pairing: Kiwanda Cream Ale
Chile Crusted Rockfish: Rockfish crusted with ancho chile and coffee served with black beans, steamed rice, seasonal vegetables, and grilled tomatillo-orange salsa. Pairing: Winema Wit
Curry Fried Chicken: Chicken breaded with buttermilk and curry flour then deep fried; served with mashed potatoes, seasonal vegetables, green chile cream sauce, pico de gallo and crispy onions. Pairing: Silverspot IPA
Complete your meal with dessert of Surfer's Summer Trifle: Cake soaked with Surfer's Summer Ale syrup topped with fresh berries, fresh peaches, and mascarpone cream. Pairing: Surfer's Summer Ale