For the week of March 21st - 27th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Smoked Salmon Frittata: Smoked salmon, mushrooms, spinach and goat cheese roasted with three eggs and topped with fresh chives.
Pelican Breakfast Bowl: Bacon, sausage, Canadian bacon, onion, bell pepper, two eggs, and Tillamook cheddar cheese all scrambled together; served inside a giant biscuit and smothered in sausage gravy.
Chicken and Blue Cheese Linguini: Sauteed chicken breast, mushrooms, spinach, and bacon with linguini pasta tossed with a blue cheese cream sauce. Pairing: Doryman's Dark Ale
Philly Cheese Steak Pizza: Our house made pizza dough topped with alfredo sauce, roast beef, caramelized onion, bell pepper, mushroom, and cheddar cheese. Pairing: Winema Wit
Grilled Salmon: 6 oz lemon and rosemary marinated salmon grilled with roasted red potaotes, butternut squash, julienne carrots, spinach, and blackberry gastrique. Pairing: Winema Wit
Chimichurri Steak: Chimichurri marinated bavette steak grilled to order and served with steamed rice, seasonal vegetables, and fresh pico de gallo. Pairing: Winema Wit
Complete your meal with dessert of Winema Wit Strawberry Trifle: Cake soaked in strawberry Winema Wit simple syrup, layered with mascarpone whipped cream and strawberries. Pairing: Winema Wit