For the week of October 24th - 30th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Bacon Cheddar Benedict: House made spent grain bread topped with bacon, cheddar, poached eggs and an avocado cream sauce; served with your choice of hashbrowns or fruit.
Savory French Toast: House made challah bread parmesan crusted with sauteed spinach and pancetta, topped with a lemon cream sauce; served with fresh fruit.
Salmon BLT: Wild caught salmon grilled with classic BLT fixings on our house made spent grain bread; served with your choice of French fries or salad. Pairing: Stillwell #1
Apple Pulled Pork Sandwich: House made pulled pork, special apple barbecue sauce and Tillamook Smoked Cheddar on a spent grain bun; served with your choice of French fries or salad.
Pairing: Silverspot IPA - SILVER Medal winner, English-Style IPA, 2013 Great American Beer Festival
Seared True Cod: Six ounces fresh caught true cod pan seared, served with lentils, roasted butternut squash and kale. Pairing: Doryman's Dark Ale - BRONZE Medal winner, American-Style Brown Ale, 2013 Great American Beer Festival
Grilled Salmon with Spaghetti Squash Cakes: Wild caught grilled salmon served atop house made spaghetti squash cakes and hop aioli, with sauteed kale topped with fried parsnip.
Pairing: Kiwanda Cream Ale - BRONZE Medal winner, Golden or Blonde Ale, 2013 Great American Beer Festival
Complete your meal with dessert of Chocolate Dream Torte: A rich chocolate torte served with huckleberry coulis and Tsunami Stout chocolate sauce.
Pairing: Tsunami Stout - BRONZE Medal winner, Foreighn-Style Stout, 2013 Great American Beer Festival