For the week of May 23rd - 29th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Asparagus Omelette: Grilled asparagus, red onions, and parmesan cheese folded into a three egg omelette; topped with hollandaise sauce and served with hashbrowns and your choice of toast.
Polenta Hash: Deep fried polenta sauteed with sausage, mushrooms, onions, and red peppers; topped with Tillamook pepper jack cheese, spicy chipotle crema, and two eggs any style.
Pulled Pork Sandwich: Slow cooked shredded pork on our spent grain bun with spicy watermelon BBQ sauce and coleslaw; served with your choice of fries, salad, or raw vegetables. Pairing: Surfer's Summer Ale
Teriyaki Chicken Pizza: House made dough topped with teriyaki sauce, grilled chicken, red peppers, red onions, snow peas, mozzarella cheese and green onions. Pairing: Doryman's Dark Ale
Prosciutto Rockfish: Rockfish wrapped with prosciutto ham and pan seared; served with a pesto polenta cake, seasonal vegetables, and Kiwanda Cream Ale tomato sauce. Pairing: Kiwanda Cream Ale
Hop Crusted Salmon: Wild salmon crusted with Mt. Hood hops and pan seared; served over grilled vegetable panzanella salad, with tomato marmalade and MacPelican's Scottish Style Ale-balsamic reduction.
Pairing: MacPelican's Scottish Style Ale
Complete your meal with dessert of Chocolate Peanut Butter Pie: Peanut butter mousse with graham cracker crust topped with rich chocolate ganache. Pairing: Tsunami Stout