Pelican Weekly Beer Pairing Showcase
For the week of January 10th - 16th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Pacific City Omelet: A mixture of wild salmon, rockfish, cod and bay shrimp inside a three egg omelet with pepper jack cheese; served with hash browns and a side of toast.
Bacon, Potato, Leek Frittata: Bacon, leeks, mushrooms and blackened potatoes roasted with three eggs, topped with Tillamook cheddar cheese.
Grilled Portabella Salad: Balsamic marinated portabella mushroom grilled and served over mixed greens, red onion, fennel, pear, blue cheese, hazelnuts and our house herb vinaigrette. Pairing: Nestucca ESB
Taco Pizza: Our house made pizza dough topped with diablo sauce, ground beef, black beans, jalapeno, and pepper jack cheese, baked to perfection then topped with pico de gallo, sour cream and green onion.
Pairing: Imperial Pelican Ale
Cumin Crusted Salmon: Cumin crusted wild salmon served on a kidney, black bean and bacon succotash with cilantro rice. Pairing: Nestucca ESB
Pork Schnitzel: 8 oz pork schnitzel fried and served with Yukon gold mashed potatoes, apple, fennel, leek, brussel sprout and bacon hash with MacPelican's Scottish Style Ale mustard sauce.
Pairing: MacPelican's Scottish Style Ale
Complete your meal with dessert of Chocolate Fudge Cake with Peppermint Ice Cream: House made peppermint ice cream with chocolate fudge cake, peppermint bark and Tsunami Stout chocolate sauce. Pairing: Tsunami Stout