For the week of March 7th - 13th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Polenta Benedict: Pepperjack cheese polenta cake fried and topped with oven roasted tomato, fresh spinach, two eggs any style, and diablo hollandaise; served with hashbrowns and a side of toast.
Baked French Toast: Flaky croissants battered with egg, cinnamon, vanilla and baked; served with fresh fruit and blackberry MacPelican's Scottish Style Ale syrup.
Pulled Pork Sandwich: 8 hour smoked pork shoulder on our spent grain bun with citrus slaw and Carolina BBQ sauce; served with your choice of French fries, salad or vegetables. Pairing: MacPelican's Scottish Style Ale
Sesame Crusted Salmon: Sesame crusted wild salmon served with stir fried vegetables, yakisoba noodles and dashi broth. Pairing: Winema Wit
Pan Seared Cod: Alaskan cod fillet seared and served on top of sundried tomato risotto with sauteed prosciutto and spinach. Pairing: Winema Wit
8 oz Steak: 8 oz bavette steak grilled to order and served with roasted red potatoes, turnips, spinach, mushrooms, bacon and beurre maitre d' hotel. Pairing: Doryman's Dark Ale
Complete your meal with dessert of Winema Strawberry Wit Trifle: Cake soaked in strawberry Winema Wit simple syrup layered with mascarpone whipped cream and strawberries. Pairing: Winema Wit