For the week of September 19th - 25th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Dungeness Crab Benedict: Toasted English muffin topped with grilled asparagus, Dungeness crab, poached eggs, and hollandaise sauce; served with hasbrowns.
Andouille Sausage Omelette: Andouille sausage, red peppers, red onions, spinach, and Tillamook Pepper Jack cheese folded into a three egg omelette; served with hashbrowns and your choice of toast.
Rockfish Sandwich: Local fresh rockfish crusted with fresh herbs and pan seared, served on toasted house made spent grain bread with tarragon aioli, sliced tomato, fresh spinach and red onion; with your choice of fries, salad or raw vegetables. Pairing: Silverspot IPA
Calamari Salad: Flash fried calamari served over a salad of romaine lettuce, red onion, tomato, banana wax peppers, feta cheese, cucumbers and herb vinaigrette on the side. Pairing: Imperial Pelican Ale
Tsunami Stout Beef Stew: Slow cooked pieces of beef simmered with Tsunami Stout, wild mushrooms, onions, beef stock, and root vegetables; served with Yukon mashed potaotes and crispy fried onions.
Pairing: Doryman's Dark Ale
Grilled Salmon: Fresh Grilled wild salmon served with parsnip puree, chanterelle mushrooms sauteed with shallots, garlic and MacPelican's Scottish Style Ale, wilted spinach, and MacPelican's Scottish Style Ale and apple gastrique. Pairing: MacPelican's Scottish Style Ale
Complete your meal with dessert of Warm Ginger Cake: Ginger spice cake served with Doryman's Dark caramel sauce and Tillamook Vanilla Bean ice cream. Pairing: MacPelican's Scottish Style Ale