Pelican Weekly Beer Pairing Showcase
For the week of September 26th - October 2nd, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Breakfast Specials:
Scallop Benedict: Pan seared sea scallops served on toasted spent grain bread topped with two poached eggs and mornay sauce; served with hasbrowns.
Salmon Fritatta: Three egg frittata with roasted garlic and green onions, topped with fresh arugula and grilled salmon; served with hashbrowns.
Lunch choices:
Malt Crusted Cod Sandwich: Pale malt crusted cod placed on a toasted hoagie roll with hop aioli, tomato, red onion and spinach; served with your choice of fries, salad or raw vegetables.
Pairing: MacPelican's Scottish Style Ale
The Godfather: House made pizza dough topped with pesto sauce, mozzarella cheese, prosciutto ham, salami, pepperoni and fresh tomato. Pairing: Silverspot IPA
Dinner entrees:
Pan Seared Cod: Pan seared local ling cod served over house made Doryman's Dark Ale Italian sausage, stewed lentils with red swiss chard, onions, garlic, and carrots; topped with fennel agro dolce.
Pairing: Doryman's Dark Ale
Hazel Crusted Pork Flat Iron: Pan seared pork flat iron crusted with local hazelnuts and MacPelican's Scottish Style Ale mustard; served with Yukon mashed potatoes, seasonal vegetables, and cabbage braised with MacPelican's Scottish Style Ale, apples, bacon, garlic, and fresh herbs. Pairing: MacPelican's Scottish Style Ale
Complete your meal with dessert of Warm Chocolate Brownie: House made brownie topped with Tillamook Vanilla Bean ice cream, Doryman's Dark Ale caramel sauce, and salted walnuts. Pairing: Tsunami Stout
