For the week of May 2nd - 8th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
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.
Andouille Sausage Omelette: Andouille sausage, red peppers, red onions, and Tillamook pepper jack cheese folded into a three egg omelette; served with your choice of toast and hashbrowns.
Shrimp Tabouleh Salad: Grilled shrimp served over couscous tabouleh salad with cucumbers, tomato, green onions, spinach, fresh herbs, and lemon-olive oil vinaigrette; topped with curry yogurt sauce and served with warm flat bread. Pairing: Winema Wit
Smoked Mozzarella Pizza: Our house made pizza dough topped with basil pesto, smoked mozzarella cheese, artichoke hearts, red onions, tomatoes, and spinach. Pairing: Doryman's Dark Ale
Mango Shrimp and Steak: 6 oz bavette steak brushed with ancho chile butter and grilled to your specifications, served with three shrimp sauteed with mango BBQ sauce, coconut rice, and seasonal vegetables. Pairing: Silverspot IPA
Jerk Pork: Pork flat iron marinated in our Doryman's Dark Ale jerk seasoning grilled and served with grilled vegetables, coconut rice, and strawberry-hobanero reduction. Pairing: Grundy Love Stout
Complete your meal with dessert of Strawberry Rhubarb Crisp: Strawberries and rhubarb cooked with Not Maibock, sugar and spices, topped with streusel and baked in the oven; served with Tillamook vanilla bean ice cream. Pairing: Not Maibock