Lunch Menu

The best calamari you'll ever have! Lightly breaded and fried, topped with green onion and banana wax peppers, served with classic marinara and remoulade.

Loaded with Dungeness crab and our special blend of seasonings. Served with Mount Hood hop aioli and topped with a salad of jicama, fennel, orange segments and red onions, tossed in a tarragon vinaigrette.

Three pan seared sea scallops served with seafood coconut broth, sweet soy sauce, and pineapple-mango salsa.

A great way to start your meal! Our special recipe served with toasted focaccia bread, house made Navajo fry bread, and pale malt crackers.

Mixed greens with Kiwanda Cream soaked craisins, toasted almonds, and asiago cheese with your choice of dressing.

Wild Pacific salmon seasoned with our house made blackening spice, served on a bed of fresh spinach, sliced red onions, diced tomatoes, feta cheese and herb vinaigrette dressing.

Applewood smoked bacon, egg, tomato, avocado, and crumbled bleu cheese on baby greens and romaine. Riverhouse bleu cheese dressing on the side.

Bay shrimp, artichoke hearts, red onions, spinach, and mozzarella cheese on marinara sauce.

Select one of our special sauces, then one cheese and three toppings for your very own Pelican pizza. Additional items or a side of ranch dressing for an additional charge. Choose marinara, pesto or BBQ sauce; mozzarella, parmesan, or pepperjack; pepperoni, Canadian bacon, sausage, chicken, tomato, red onion, pineapple, olives, mushrooms, artichoke hearts, spinach, bell pepper, or sun-dried tomato.

Sausage, artichoke hearts, olives, garlic, sun-dried tomatoes, and feta cheese on marinara sauce. A Pelican favorite!

Great for a cold stormy day. Pork slowly cooked with green chilies, onions, and potatoes topped with Tillamook Pepperjack, pico de gallo, cilantro creme and served with house made Navajo fry bread.

We dip local Rockfish in buttermilk and seasoned panko bread crumbs before we fry to perfection. Served with beer battered fries, house made remoulade, and coleslaw.

Local oysters dipped in Doryman's Dark beer batter and deep fried, then placed on a grilled hoagie roll with lettuce, tomato and onion. Served with Creole remoulade. A bit messy, but totally worth it!

This SPICY treat is a blackened and grilled chicken breast served with guacamole, Tillamook Pepperjack, arugula, applewood smoked pepper bacon, and chipotle mayo on our house made focaccia roll.

A crisp fresh vegetarian sandwich! Toasted flat bread topped with mixed olive, banana wax pepper, and roasted red pepper cream cheese, sliced tomato, sliced cucumber, sliced red onions and fresh spinach. Vegan option also available.