For the week of May 16th - 22nd, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Corn Cake Benedict: Two corn cakes topped with Oregon pink shrimp, poached eggs and diablo hollandaise sauce; served with hashbrowns.
Smoked Salmon Scramble: Smoked wild Coho salmon, artichoke hearts, tomatoes, spinach and feta cheese scrambled with three eggs; served with your choice of toast and hashbrowns.
Mediterranean Calamari Salad: Flash fried calamari served over a salad of romaine lettuce, feta cheese, mixed olives, banana wax peppers, tomatoes, with Caesar dressing on the side. Pairing: Winema Wit
The Boogie Cat Sandwich: Grilled sour dough bread with turkey, bacon, tomato, pesto mayonnaise, red onions, and Tillamook cheddar cheese; served wtih your choice of fries, salad, or raw vegetables. Pairing: Kiwanda Cream Ale
Lemon Grass Fried Chicken: Chicken breast marinated in curry then lemongrass-breaded and deep fried; served over steamed rice and seasonal vegetables, topped with spicy cucumber salad and sweet chili sauce. Pairing: Silverspot IPA
Grilled Cod: Grilled Alaskan cod served over roasted red potatoes, grilled asparagus and Winema Wit and rhubarb beer blanc sauce. Pairing: Winema Wit
Complete your meal with dessert of Ice Cream Sandwich: Tillamook vanilla bean ice cream sandwiched between two coconut macaroon cookies. Pairing: Tsunami Stout