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Pelican Weekly Specials May 9th - 15th

For the week of May 9th - 15th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Grilled Vegetable Omelette: Asparagus, zucchini, yellow squash, red onions, red peppers, and parmesan cheese folded into a three egg omelette; served with hashbrowns and your choice of toast.

Bagel Sandwich: Toasted bagel with cream cheese, bacon, tomato, avocado, and two scrambled eggs; served with fresh fruit.

Lunch choices:
Chipotle Chicken Wrap: Grilled chicken breast, romaine lettuce, tomato, red onion, pepper bacon, pepper jack cheese, and chipotle ranch rolled up in a spinach flour tortilla; served with your choice of fries, salad, or raw vegetables. Pairing: Silverspot IPA

Smoked Salmon Pizza: Our house made pizza dough topped with alfredo sauce, smoked salmon, spinach, red onions, tomatoes, and mozzarella cheese. Pairing: MacPelican's Scottish Style Ale

Dinner entrees:
Grilled BBQ Pork: 8 oz pork flatiron seasone with our BBQ spice rub and grilled; served with habanero-watermelon BBQ sauce, Tillamook cheddar cheese and andouille grits, and grilled vegetables. Pairing: Winema Wit

Red Curry Bowl: Grilled Alaskan cod served over steamed rice with mussels, clam, and shrimp that have been simmered in a coconut red curry broth. Pairing: Imperial Pelican Ale

Complete your meal with dessert of Rhubarb Upside Down Cake: Served with creme anglaise and Doryman's Dark Ale caramel sauce. Pairing: Not Maibock