For the week of March 14th - 20th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Mushroom and Goat Cheese Omelet: Sauteed mushrooms, spinach and crumbled goat cheese inside a three egg omelet; served with hashbrowns and a side of toast.
Banana Walnut Pancakes: A stack of three house made pancakes with fresh banana and walnuts mixed in; served with butter and banana Winema Wit syrup.
Meatloaf Sandwich: All natural, grass fed Nestucca Cattle Co. beef meatloaf on our spent grain bread with roasted shallot aioli, tomato, blue cheese, and crispy onions; served with your choice of French fries, salad, or vegetables. Pairing: Doryman's Dark Ale
Fried Calamari Salad: Lighly breaded calamari deep fried and served atop romaine lettuce, tomato, red onion, cucumber, banana pepper and tossed with herb vinaigrette. Pairing: Winema Wit
Cumin Salmon: Cumin seasoned salmon fillet pan seared and served over chipotle mashed potatoes, black beans, corn, roasted red pepper and cilantro crema. Pairing: Winema Wit
Meatloaf: All natural, grass fed Nestucca Cattle Co. beef meatloaf with our garlic Yukon gold mashed potatoes, seasonal vegetables, warm tomato marmalade and crispy onions. Pairing: Doryman's Dark Ale
Complete your meal with dessert of Caramel Mocha Brownie: Warm coffee infused brownie with chocolate sauce and caramel with Tillamook ice cream. Pairing: Tsunami Stout