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

Posted by: tawnya | Permalink

Tags

Share |

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

Posted by: tawnya | Permalink

Tags

Share |

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

Posted by: tawnya | Permalink

Tags

Share |

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

Posted by: tawnya | Permalink

Tags

Share |

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

Posted by: tawnya | Permalink

Tags

Share |

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

Posted by: tawnya | Permalink

Tags

Share |

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

Posted by: tawnya | Permalink

Tags

Share |

Pelican Weekly Specials June 27th - July 3rd

Posted: June 27, 2013

Pelican Weekly Beer Pairing Showcase

For the week of June 27th - July 3rd, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Mediterranean Scramble: Three eggs scrambled with sundried tomato, artichoke heart, spinach, and feta cheese; served with hashbrowns and your choice of toast.

Navajo Fry Bread: Fried Navajo fry bread tossed in cinnamon sugar and topped with fresh fruit; served with MacPelican's Scottish Style Ale blackberry syrup.

Lunch choices:
Beer Battered Cod Sandwich: Alaskan cod battered in our Doryman's Dark Ale beer batter and deep fried, placed on a toasted spent grain roll with spinach, tomatoes and caper aioli; served with your choice of fries, salad, or raw vegetables. Pairing: Doryman's Dark Ale

Grilled Chicken Salad: Grilled chicken breast served over a salad of mixed greens, tomato, red onions, blue cheese, grilled peaches and our house vinaigrette dressing.
Pairing: Surfer's Summer Ale

Dinner entrees:
Grilled Salmon: Wild salmon marinated with olive oil, lemon, rosemary and garlic, grilled and served with roasted red potatoes, grilled asparagus and MacPelican's Scottish Style Ale blackberry gastrique. Pairing: MacPelican's Scottish Style Ale

BBQ Grilled Pork Flat Iron: 8 oz pork flat iron seasoned with our special BBQ rub and grilled; served with Yukon gold mashed potatoes, grilled vegetables, Surfer's Summer Ale watermelon BBQ sauce, and crispy fried onions. Pairing: Surfer's Summer Ale

Complete your meal with dessert of Coconut Cream Pie: House made coconut cream pie topped with whipped cream, toasted coconut and chocolate sauce. Pairing: Tsunami Stout

Posted by: tawnya | Permalink

Tags

Share |

Pelican Weekly Specials June 27th - July 3rd

Posted: June 27, 2013

Pelican Weekly Beer Pairing Showcase

For the week of June 27th - July 3rd, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap. 

Breakfast Specials:
Mediterranean Scramble: Three eggs scrambled with sundried tomato, artichoke heart, spinach, and feta cheese; served with hashbrowns and your choice of toast.

Navajo Fry Bread: Fried Navajo fry bread tossed in cinnamon sugar and topped with fresh fruit; served with MacPelican's Scottish Style Ale blackberry syrup.

Lunch choices:
Beer Battered Cod Sandwich: Alaskan cod battered in our Doryman's Dark Ale beer batter and deep fried, placed on a toasted spent grain roll with spinach, tomatoes and caper aioli; served with your choice of fries, salad, or raw vegetables. Pairing: Doryman's Dark Ale

Grilled Chicken Salad: Grilled chicken breast served over a salad of mixed greens, tomato, red onions, blue cheese, grilled peaches and our house vinaigrette dressing.
Pairing: Surfer's Summer Ale

Dinner entrees:
Grilled Salmon: Wild salmon marinated with olive oil, lemon, rosemary and garlic, grilled and served with roasted red potatoes, grilled asparagus and MacPelican's Scottish Style Ale blackberry gastrique. Pairing: MacPelican's Scottish Style Ale

BBQ Grilled Pork Flat Iron: 8 oz pork flat iron seasoned with our special BBQ rub and grilled; served with Yukon gold mashed potatoes, grilled vegetables, Surfer's Summer Ale watermelon BBQ sauce, and crispy fried onions. Pairing: Surfer's Summer Ale

Complete your meal with dessert of Coconut Cream Pie: House made coconut cream pie topped with whipped cream, toasted coconut and chocolate sauce. Pairing: Tsunami Stout

Posted by: tawnya | Permalink

Tags

Share |

MacPelican's Wins GOLD! North American Beer Awards 2013

Posted: June 24, 2013

MacPelican's Wins GOLD! North American Beer Awards 2013

The 17th Annual North American Beer Awards, held in Idaho Falls, Idaho, is a unique event sanctioned by the North American Brewers Association. The competition provides an opportunity for brewers to have their product be evaluated by qualified judges against the best beers, ciders, meads and sodas in the country. The event is conducted as a single blind sampling followed by rank ordering of the entries within a category.

In 2012, over 1,400 beverages were entered into the competition.

Brewmaster Darron Welch was thrilled with this year's results, especially MacPelican's Scottish Style Ale. "MacPelican's is one of our most popular beers at the Pelican in Pacific City. Until just recently, MacP hasn't won many awards. I am excited to have MacPelican's be recognized as a premium beer in its category!" Kiwanda Cream Ale, Tsunami Stout and Stormwatcher's Winterfest all took Silver Medals in their respective categories.

MacPelican's Scottish Style Ale - GOLD, Scottish-Style Heavy 
Kiwanda Cream Ale - SILVER, Golden or Blonde Ale
Tsunami Stout - SILVER, Foreign-Style Stout
Stormwatcher's Winterfest - SILVER, English-Style Barley Wine

The North American Beer Awards comes to a close with the Mountain Brewers Beer Festival, which allows the public to sample the well-made brews entered in the competition. The Pelican is proud to be a part of this festival, where all proceeds are donated to local charity.

Posted by: tawnya | Permalink

Tags

Share |

Pages