Pelican Weekly Beer Pairing Showcase
For the week of October 31st - November 6th, the chef team has created the following special menu items we believe pair perfectly with beers we currently have on tap.
Pancetta Frittata: Three egg frittata made with sauteed kale and red onion topped with sliced pancetta and parmesan cheese; served with your choice of hasbrowns or fruit.
Pumpkin Cream Cheese Pancakes: House made beer cakes with pumpkin pie cream cheese and fresh fruit.
Red Pepper Chicken Linguini: Red bell pepper Alfredo sauce with grilled chicken and linguini; topped with feta cheese and Oregon hazelnuts.
Pairing: Silverspot IPA - SILVER Medal winner, English-Style IPA, 2013 Great American Beer Festival
Ankle-Buster Cod and Kale Salad: Fresh kale salad with candied hazelnuts, red onions, feta cheese, and cod marinated in Ankle-Buster Ale, then seared; served with herbed vinaigrette. Pairing: Ankle-Buster Ale
Grilled Salmon with Warm Winter Vegetable Salad: Wild caught salmon served over a bed of golden beets, butternut squash, turnips, and sauteed kale; topped with fried parsnips and MacPelican's Wee Heavy pomegranate gastrique. Pairing: MacPelican's Wee Heavy Ale
Pork Flat Iron with Smoked Cheddar Grits: Grilled pork flat iron steak topped with roasted Bartlett pears; served over Tillamook Smoked Cheddar grits and bacon-sauteed collard greens. Pairing: Ankle-Buster Ale
Complete your meal with dessert of Pear Toffee Cake: Sticky toffee pear and hazelnut brown butter cake with hazelnut custard sauce and salted hazelnuts. Pairing: MacPelican's Ale