Stimulus Espresso Cafe to offer wine by the bottle

Posted: July 25, 2013

Stimulus Espresso Cafe now carries Pacific Northwest wines, with an emphasis on Oregon Pinot Noir.

Below is a list of wines with tastings notes that will be offered at Stimulus. This list will continue to grow, so be sure to stop by the cafe to view the latest selections.

Bryn Mawr Pinot Noir Rose – Salem, OR
An alluring nose of tropical guava, orange marmalade, ripe honeydew, nectarines, and hints ofcream. The palate starts with a quick burst of sweet stone fruits enveloped in a plush androunded mouthfeel, then nimbly transitions into a surprisingly briny midpalate with subtle acid. The wine finishes light and thirst quenching. A uniquely elegant and refreshing wine. $25.00

Bryn Mawr Pinot Noir Reserve – Salem, OR
A focused wine with dark fruit and bittersweet notes. Dark violet in color, with a powerful nose of blackberry, blueberry preserves, wet stone, black tea and dried pine needles. The palate is streamlined and angular, starting with a burst of sweet fruit and fresh acid. This medium-bodied wine has light grain tannins and expresses oak spice, bittersweet chocolate, and chicory on the finish. $60.00
 
Domaine Trouvere Chardonnay – Dundee Hills, OR
Sourced entirely from the venerable Durant Vineyards in the Dundee Hills AVA, this Chardonnay delivers New World elegance in an Old World style. With an eye toward texture, balance, and structure, we have crafted a chic white wine with just a hint of French oak and a serious food-worthy backbone. 250 cases produced. $37.00
 
Domaine Trouvere Tempranillo – Dundee Hills, OR
While tasting Tempranillo from Spain, winemaker Don Lange became convinced that this grape varietal was perfectly suited to Oregon. Fortunately, winegrowers in the Umpqua Valley agreed, and we were able to secure our sources and begin producing small lots of this noble varietal. Aged in French and American oak barrels, this robust yet refined wine is a fabulous complement to any meal. $34.00
 
Dion Pinot Noir – Willamette Valley, OR
A clear, clean nose, with a bit of alcohol that soon burns off, ruby tending toward brick in color. The scents of cloves, toast and black pepper on the nose turn to black cherries, spice and pepper in the mouth, ending with a tasty, smooth finish. $28.00
 
Omero Ribbon Ridge Pinot Noir – Ribbon Ridge, Newberg, OR
Comprised predominately of Estate grown fruit from the Ribbon Ridge AVA, this wine is very aromatic and texture driven.  It has a spicy dark red fruit and floral nose with a long delicate finish.  Great with roasted or braised dishes. $45.00
 
Patit Creek Chardonnay – Red Mountain, Walla Walla WA
This barrel fermented Chardonnay displays all the best varietal characteristics of a classic Red Mountain Chardonnay starting with great balance. Golden straw in color, with crisp apple, hints of fresh cut hay, and a creamy texture. $24.00
 
Patit Creek Walla Walla Cabernet Sauvignon – Walla Walla WA
Exhibiting classic characteristics of cassis, black cherry, and hints of dried herb. The nose is full with balanced fruit and savory profiles. On the palate this wine is smooth and finishes with silky, well integrated tannins. $38.00
 
Scarborough Main Event Cabernet – Tukwilla WA
With so many great vineyards to blend with, this tasty treat as a textbook is a classic Cabernet Sauvignon, in the best ways Washington has to offer. Essence of black berry pie, tobacco, pencil shavings, black plum and cherry are supple and seductive. Sweet cedar plays a role throughout, adding attractive aromas and depth to the finish, yet it remains balanced and can age extremely well. $42.00 

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Stimulus Espresso Cafe to offer wine by the bottle

Posted: July 25, 2013

Stimulus Espresso Cafe now carries Pacific Northwest wines, with an emphasis on Oregon Pinot Noir.

Below is a list of wines with tastings notes that will be offered at Stimulus. This list will continue to grow, so be sure to stop by the cafe to view the latest selections.

Bryn Mawr Pinot Noir Rose – Salem, OR
An alluring nose of tropical guava, orange marmalade, ripe honeydew, nectarines, and hints ofcream. The palate starts with a quick burst of sweet stone fruits enveloped in a plush androunded mouthfeel, then nimbly transitions into a surprisingly briny midpalate with subtle acid. The wine finishes light and thirst quenching. A uniquely elegant and refreshing wine. $25.00

Bryn Mawr Pinot Noir Reserve – Salem, OR
A focused wine with dark fruit and bittersweet notes. Dark violet in color, with a powerful nose of blackberry, blueberry preserves, wet stone, black tea and dried pine needles. The palate is streamlined and angular, starting with a burst of sweet fruit and fresh acid. This medium-bodied wine has light grain tannins and expresses oak spice, bittersweet chocolate, and chicory on the finish. $60.00
 
Domaine Trouvere Chardonnay – Dundee Hills, OR
Sourced entirely from the venerable Durant Vineyards in the Dundee Hills AVA, this Chardonnay delivers New World elegance in an Old World style. With an eye toward texture, balance, and structure, we have crafted a chic white wine with just a hint of French oak and a serious food-worthy backbone. 250 cases produced. $37.00
 
Domaine Trouvere Tempranillo – Dundee Hills, OR
While tasting Tempranillo from Spain, winemaker Don Lange became convinced that this grape varietal was perfectly suited to Oregon. Fortunately, winegrowers in the Umpqua Valley agreed, and we were able to secure our sources and begin producing small lots of this noble varietal. Aged in French and American oak barrels, this robust yet refined wine is a fabulous complement to any meal. $34.00
 
Dion Pinot Noir – Willamette Valley, OR
A clear, clean nose, with a bit of alcohol that soon burns off, ruby tending toward brick in color. The scents of cloves, toast and black pepper on the nose turn to black cherries, spice and pepper in the mouth, ending with a tasty, smooth finish. $28.00
 
Omero Ribbon Ridge Pinot Noir – Ribbon Ridge, Newberg, OR
Comprised predominately of Estate grown fruit from the Ribbon Ridge AVA, this wine is very aromatic and texture driven.  It has a spicy dark red fruit and floral nose with a long delicate finish.  Great with roasted or braised dishes. $45.00
 
Patit Creek Chardonnay – Red Mountain, Walla Walla WA
This barrel fermented Chardonnay displays all the best varietal characteristics of a classic Red Mountain Chardonnay starting with great balance. Golden straw in color, with crisp apple, hints of fresh cut hay, and a creamy texture. $24.00
 
Patit Creek Walla Walla Cabernet Sauvignon – Walla Walla WA
Exhibiting classic characteristics of cassis, black cherry, and hints of dried herb. The nose is full with balanced fruit and savory profiles. On the palate this wine is smooth and finishes with silky, well integrated tannins. $38.00
 
Scarborough Main Event Cabernet – Tukwilla WA
With so many great vineyards to blend with, this tasty treat as a textbook is a classic Cabernet Sauvignon, in the best ways Washington has to offer. Essence of black berry pie, tobacco, pencil shavings, black plum and cherry are supple and seductive. Sweet cedar plays a role throughout, adding attractive aromas and depth to the finish, yet it remains balanced and can age extremely well. $42.00 

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Pelican Weekly Specials July 25th - 31st

Posted: July 25, 2013

Pelican Weekly Beer Pairing Showcase

For the week of July 25th - 31st, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Bacon Avocado Omelette: Pepper bacon, tomatoes, spinach, and Tillamook cheddar cheese folded into a three egg omelette, topped with fresh avocado and served with hashbrowns and your choice of toast.

Fried Polenta Hash: Crispy fried polenta squares tossed with red onion, mushrooms, sausage, and red peppers; topped with pepper jack cheese, two eggs any style and chipotle crema.

Lunch choices:
Hazelnut Crusted Salmon Salad: Wild Coho salmon crusted with local hazelnuts, served over a salad of mixed greens, tomatoes, balsamic marinated apples, red onions, and artichoke hearts; served with herb vinaigrette dressing on the side.
Pairing: MacPelican's Scottish Style Ale

Smoked Oyster Pizza: Our house made dough topped with marinara sauce, mozzarella cheese, house-smoked oysters, red onion, fresh spinach, and tomato. Pairing: Silverspot IPA

Dinner entrees:
Grilled Salmon: Grilled wild Coho salmon glazed with local blackberry BBQ sauce, served with roasted red potatoes and seasonal vegetables. Pairing: MacPelican's Scottish Style Ale

Grilled Cod: Grilled Alaskan cod served with prawns and clams steamed in tomato saffron broth, steamed rice, and seasonal vegetables. Pairing: Kiwanda Cream Ale

Complete your meal with dessert of Chocolate Cream Pie: House made chocolate cream pie topped with whipped cream, served with chocolate sauce. Pairing: Tsunami Stout

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Pelican Weekly Specials July 25th - 31st

Posted: July 25, 2013

Pelican Weekly Beer Pairing Showcase

For the week of July 25th - 31st, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Bacon Avocado Omelette: Pepper bacon, tomatoes, spinach, and Tillamook cheddar cheese folded into a three egg omelette, topped with fresh avocado and served with hashbrowns and your choice of toast.

Fried Polenta Hash: Crispy fried polenta squares tossed with red onion, mushrooms, sausage, and red peppers; topped with pepper jack cheese, two eggs any style and chipotle crema.

Lunch choices:
Hazelnut Crusted Salmon Salad: Wild Coho salmon crusted with local hazelnuts, served over a salad of mixed greens, tomatoes, balsamic marinated apples, red onions, and artichoke hearts; served with herb vinaigrette dressing on the side.
Pairing: MacPelican's Scottish Style Ale

Smoked Oyster Pizza: Our house made dough topped with marinara sauce, mozzarella cheese, house-smoked oysters, red onion, fresh spinach, and tomato. Pairing: Silverspot IPA

Dinner entrees:
Grilled Salmon: Grilled wild Coho salmon glazed with local blackberry BBQ sauce, served with roasted red potatoes and seasonal vegetables. Pairing: MacPelican's Scottish Style Ale

Grilled Cod: Grilled Alaskan cod served with prawns and clams steamed in tomato saffron broth, steamed rice, and seasonal vegetables. Pairing: Kiwanda Cream Ale

Complete your meal with dessert of Chocolate Cream Pie: House made chocolate cream pie topped with whipped cream, served with chocolate sauce. Pairing: Tsunami Stout

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Pelican Weekly Specials July 18th - 24th

Posted: July 18, 2013

Pelican Weekly Beer Pairing Showcase

For the week of July 18th - 24th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Hazelnut French Toast: Texas toast stuffed with sweetened hazelnut cream cheese, dipped in spicy egg custartd and crusted with spiced corn flakes, deep fried until golden brown. Served with powdered sugar and MacPelican's Scottish Style Ale blackberry syrup.

Smoked Salmon Omelette: Smoked wild Coho salmon, spinach, red onion, tomato, and parmesan cheese folded into a three egg omelette. Served with hashbrowns and your choice of toast.

Lunch choices:
The Godfather Pizza: Our house made dough topped with pesto marinara sauce, salami, prosciutto ham, pepperoni, sliced tomato, and mozzarella cheese.
Pairing: Surfer's Summer Ale

Diablo Chicken Salad: Chicken breast marinated in spicy Diablo sauce and grilled, served over a salad of romaine lettuce, Tillamook pepper jack cheese, red onions, tomatoes, black beans, and corn, with spicy chipotle ranch dressing on the side. Pairing: Silverspot IPA

Dinner entrees:
Grilled Ribeye Steak: 10 oz Ribeye grilled to your specifications and served with Yukon mashed potatoes, seasonal vegetables and topped with blue cheese butter.
Pairing: Silverspot IPA

Rosemary Prawn Skewers: Six prawns skewered and marinated with fresh rosemary, lemon juice, garlic, and olive oil, grilled and served with grilled vegetables, steamed rice, and tomato marmalade. Pairing: Kiwanda Cream Ale

Complete your meal with dessert of Fudgy Chocolate Cake: Rich chocolate cake layered with raspberry preserves and chocolate ganache, served with raspberry sauce.
Pairing: Tsunami Stout

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Pelican Weekly Specials July 18th - 24th

Posted: July 18, 2013

Pelican Weekly Beer Pairing Showcase

For the week of July 18th - 24th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Hazelnut French Toast: Texas toast stuffed with sweetened hazelnut cream cheese, dipped in spicy egg custartd and crusted with spiced corn flakes, deep fried until golden brown. Served with powdered sugar and MacPelican's Scottish Style Ale blackberry syrup.

Smoked Salmon Omelette: Smoked wild Coho salmon, spinach, red onion, tomato, and parmesan cheese folded into a three egg omelette. Served with hashbrowns and your choice of toast.

Lunch choices:
The Godfather Pizza: Our house made dough topped with pesto marinara sauce, salami, prosciutto ham, pepperoni, sliced tomato, and mozzarella cheese.
Pairing: Surfer's Summer Ale

Diablo Chicken Salad: Chicken breast marinated in spicy Diablo sauce and grilled, served over a salad of romaine lettuce, Tillamook pepper jack cheese, red onions, tomatoes, black beans, and corn, with spicy chipotle ranch dressing on the side. Pairing: Silverspot IPA

Dinner entrees:
Grilled Ribeye Steak: 10 oz Ribeye grilled to your specifications and served with Yukon mashed potatoes, seasonal vegetables and topped with blue cheese butter.
Pairing: Silverspot IPA

Rosemary Prawn Skewers: Six prawns skewered and marinated with fresh rosemary, lemon juice, garlic, and olive oil, grilled and served with grilled vegetables, steamed rice, and tomato marmalade. Pairing: Kiwanda Cream Ale

Complete your meal with dessert of Fudgy Chocolate Cake: Rich chocolate cake layered with raspberry preserves and chocolate ganache, served with raspberry sauce.
Pairing: Tsunami Stout

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Pelican Weekly Specials July 11th - 17th

Posted: July 11, 2013

Pelican Weekly Beer Pairing Showcase

For the week of July 11th - 17th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Grilled Asparagus Omelette: Grilled asparagus, red onions, and parmesan cheese folded into a three egg omelette, topped with hollandaise sauce and served with hashbrowns and your choice of toast.

Pineapple Coconut Pancake: Three of our house made coconut beer cakes served with MacPelican's Scottish Style Ale pineapple syrup.

Lunch choices:
Bacon Chicken Ranch Pizza: Our house made dough topped with creamy ranch sauce, chicken, bacon, red onions, tomatoes, and mozzarella cheese. Pairing: Surfer's Summer Ale

Fried Calamari Salad: Flash fried calamari served over a salad of romaine lettuce tossed in our house made Caesar dressing, mixed olives, banana wax peppers, tomato, feta cheese, and red onions. Pairing: Kiwanda Cream Ale

Dinner entrees:
Prawn Mac and Cheese: Penne pasta tossed with Tillamook cheddar cheese sauce, five prawns, bacon, spinach and garlic, topped with hazelnut bread crumbs and baked until golden brown. Pairing: Silverspot IPA

Grilled Salmon: Grilled wild salmon served with summer tomato salad, grilled zucchini cakes with parmesan cheese, bacon, and fresh herbs; drizzled with MacPelican's Scottish Style Ale balsamic reduction. Pairing: Kiwanda Cream Ale

Complete your meal with dessert of White Chocolate Raspberry Bread Pudding: Bread soaked in egg custard mixed with white chocolate and raspberries and baked until golden brown; topped with Tillamook vanilla bean ice cream.
Pairing: MacPelican's Scottish Style Ale

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Pelican Weekly Specials July 11th - 17th

Posted: July 11, 2013

Pelican Weekly Beer Pairing Showcase

For the week of July 11th - 17th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Grilled Asparagus Omelette: Grilled asparagus, red onions, and parmesan cheese folded into a three egg omelette, topped with hollandaise sauce and served with hashbrowns and your choice of toast.

Pineapple Coconut Pancake: Three of our house made coconut beer cakes served with MacPelican's Scottish Style Ale pineapple syrup.

Lunch choices:
Bacon Chicken Ranch Pizza: Our house made dough topped with creamy ranch sauce, chicken, bacon, red onions, tomatoes, and mozzarella cheese. Pairing: Surfer's Summer Ale

Fried Calamari Salad: Flash fried calamari served over a salad of romaine lettuce tossed in our house made Caesar dressing, mixed olives, banana wax peppers, tomato, feta cheese, and red onions. Pairing: Kiwanda Cream Ale

Dinner entrees:
Prawn Mac and Cheese: Penne pasta tossed with Tillamook cheddar cheese sauce, five prawns, bacon, spinach and garlic, topped with hazelnut bread crumbs and baked until golden brown. Pairing: Silverspot IPA

Grilled Salmon: Grilled wild salmon served with summer tomato salad, grilled zucchini cakes with parmesan cheese, bacon, and fresh herbs; drizzled with MacPelican's Scottish Style Ale balsamic reduction. Pairing: Kiwanda Cream Ale

Complete your meal with dessert of White Chocolate Raspberry Bread Pudding: Bread soaked in egg custard mixed with white chocolate and raspberries and baked until golden brown; topped with Tillamook vanilla bean ice cream.
Pairing: MacPelican's Scottish Style Ale

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Pelican Weekly Specials July 4th - 10th

Posted: July 4, 2013

Pelican Weekly Beer Pairing Showcase

For the week of July 4th - 10th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Chilaquiles: Tortilla chips simmered in spicy enchilada sauce, topped with shredded lettuce, pico de gallo, sour cream, and two eggs any style.

Sausage Omelette: Sausage, red onions, mushrooms, spinach and Tillamook cheddar cheese folded into a three egg omelette; served with hashbrowns and your choice of toast.

Lunch choices:
BBQ Chicken Salad: Grilled chicken breast tossed in our house made BBQ sauce, served over a salad of romaine  lettuce, Tillamook pepper jack cheese, tomato, red onion, bacon, crispy tortilla straws, and BBQ ranch dressing on the side. Pairing: Doryman's Dark Ale

Grilled Salmon Club: Grilled wild salmon, pepper bacon, spinach, tomato, and tarragon aioli placed on our spent grain bun; served with your choice of fries, salad, or raw vegetables.
Pairing: Kiwanda Cream Ale

Dinner entrees:
Herb Crusted Cod: Cod crusted with tarragon, basil, parsley, and chive, pan seared over couscous, sauteed spinach and red onion, grilled asparagus, and tomato marmalade.
Pairing: Silverspot IPA

Prosciutto Pacific Snapper: Prosciutto wrapped pacific snapper pan seared, served with pesto polenta cake, Kiwanda Cream Ale tomato sauce, and seasonal vegetables.
Pairing: Kiwanda Cream Ale

Complete your meal with dessert of Peach and Strawberry Shortcake: Fresh peaches and strawberries marinated in Surfer's Summer Ale and sugar; served over a home made biscuit with mascarpone whipped cream and Doryman's Dark Ale caramel sauce.
Pairing: Surfer's Summer Ale

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Pelican Weekly Specials July 4th - 10th

Posted: July 4, 2013

Pelican Weekly Beer Pairing Showcase

For the week of July 4th - 10th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Chilaquiles: Tortilla chips simmered in spicy enchilada sauce, topped with shredded lettuce, pico de gallo, sour cream, and two eggs any style.

Sausage Omelette: Sausage, red onions, mushrooms, spinach and Tillamook cheddar cheese folded into a three egg omelette; served with hashbrowns and your choice of toast.

Lunch choices:
BBQ Chicken Salad: Grilled chicken breast tossed in our house made BBQ sauce, served over a salad of romaine  lettuce, Tillamook pepper jack cheese, tomato, red onion, bacon, crispy tortilla straws, and BBQ ranch dressing on the side. Pairing: Doryman's Dark Ale

Grilled Salmon Club: Grilled wild salmon, pepper bacon, spinach, tomato, and tarragon aioli placed on our spent grain bun; served with your choice of fries, salad, or raw vegetables.
Pairing: Kiwanda Cream Ale

Dinner entrees:
Herb Crusted Cod: Cod crusted with tarragon, basil, parsley, and chive, pan seared over couscous, sauteed spinach and red onion, grilled asparagus, and tomato marmalade.
Pairing: Silverspot IPA

Prosciutto Pacific Snapper: Prosciutto wrapped pacific snapper pan seared, served with pesto polenta cake, Kiwanda Cream Ale tomato sauce, and seasonal vegetables.
Pairing: Kiwanda Cream Ale

Complete your meal with dessert of Peach and Strawberry Shortcake: Fresh peaches and strawberries marinated in Surfer's Summer Ale and sugar; served over a home made biscuit with mascarpone whipped cream and Doryman's Dark Ale caramel sauce.
Pairing: Surfer's Summer Ale

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