For the week of February 7th - 13th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Corn Cake Benedict: Two house made corn cakes topped with Oregon Pink shirmp, two poached eggs, and spicy hollandaise sauce; served with hashbrowns.
Florentine Omelette: Three egg omelette with spinach, red onions, and mushrooms, topped with sausage gravy; served with hashbrowns and your choice of toast.
Buffalo Chicken Salad: 5 oz chicken breast grilled and tossed in our Imperial Pelican Ale wing sauce atop romaine lettuce, bacon, red onion, blue cheese, celery, carrots and ranch dressing. Pairing: Imperial Pale Ale
Roasted Garlic Chicken Pizza: Our house made pizza dough topped with roasted garlic sauce, mozzarella cheese, roasted chicken, red onion, artichoke hearts, tomatoes, and fresh basil. Pairing: Kiwanda Cream Ale
Cod with Tomato Saffron Sauce: Alaskan cod seared and served with shrimp, clams, steamed rice, and wilted spinach with a tomato, clam, and saffron broth. Pairing: Silverspot IPA
Rosemary Shrimp Skewers: Six rosemary skewered shrimp grilled, served atop rice with sauteed garlic, onion, mushrooms, and artichoke hearts. Pairing: Kiwanda Cream Ale
Complete your meal with dessert of Pineapple Upside Down Cake: Classic pineapple upside down cake with Doryman's Dark Caramel sauce; served with Tillamook vanilla bean ice cream.
Pairing: MacPelican's Scottish Style Ale