Pelican Brewing

Locally caught Dungeness crab, Pacific Northwest steamer clams, smoky Andouille sausage, shell-on jumbo shrimp, sweet corn and tri-colored baby potatoes. Served in a steaming cast iron pot with a side of clarified butter. Served after 4 pm. Half Boil 49.99 | Full Boil 69.99

Signature chicken wings lightly brined in Beak Breaker Double IPA, fried to perfection and tossed with choice of Sea N' Red Bobby-Q sauce or house made buffalo sauce, served with celery sticks and choice of ranch or bleu cheese

One pound of local Manila clams in Kiwanda Ale broth with shallots and fresh herbs. Served with toasted garlic crostini

Fresh Ahi Tuna tossed in ginger lime sauce, topped with scallions and sesame seeds, served with house fried wonton chips

Lightly breaded and fried with tri-color banana peppers. Served with spicy remoulade, Kiwanda Ale aioli, paprika and scallions

Fresh local oysters served with house made bloody mary sauce and topped with fried capers. 3.99 each or 4 for 13.99

Fresh local oysters served with a shallot vinaigrette. 3.99 each or 4 for 13.99

Panko-breaded onion rings served with Sea N' Red Bobby-Q sauce and spicy remoulade

Award-winning chowder. Cup 9.99 | Bowl 12.49

Freshly baked sourdough bread bowl filled with award-winning chowder

Fresh Ahi Tuna tossed in ginger lime sauce, house made pickled vegetables, sriracha aioli, pickled ginger, cilantro, sesame seeds, served atop a bed of sushi rice with unagi sauce

Marinated portobello mushrooms and house made pickled vegetables on a bed of tender rice noodles and red cabbage tossed in ginger lime sauce and unagi sauce, topped with fresh cilantro, mint, and hazelnuts

Artisan lettuce mix with parmesan cheese, Kiwanda Ale soaked dried cranberries and sliced almonds. 13.99 or Side 7.99

Crisp hearts of romaine tossed with housemade Caesar dressing, parmesan cheese, and housemade croutons. 14.99 or Side 8.99

Bowl of award-winning clam chowder with house salad

Housemade dough topped with fresh tomato sauce, roasted tomatoes, ricotta cheese, parmesan cheese, beer sausage made with Sea'N Red Ale and fresh herbs.

Housemade dough topped with creamy alfredo sauce, house smoked tri-tip, roasted tomatoes, red onion, shredded mozzarella, and Provolone cheese. Topped with fresh herbs.

House made dough topped with fresh tomato sauce, shredded mozzarella, Provolone cheese, and fresh herbs.

House made dough topped with creamy alfredo sauce, shredded mozzarella, Provolone cheese, parmesan cheese, wild mushrooms, and fresh herbs.

Housemade dough topped with fresh tomato sauce, creamy alfredo sauce, mozzarella, Provolone cheese, bacon, brie, and hazelnuts. Drizzled on top with honey.

Three pieces of wild caught Pacific Cod, lightly breaded with Kiwanda Ale and panko, served with beer-battered fries, pineapple coleslaw and tartar sauce.

Fresh local Dungeness Crab meat tossed in our scratch made cheese sauce with cavatappi pasta, topped with panko bacon breadcrumbs.

Locally made Bratwurst poached in Sea N' Red Ale and lightly seared, served with house made bacon sauerkraut, smashed potatoes, and Dijon mustard.

A seafood packed pasta served with fresh local clams, shrimp, and linguine noodles in a white wine and tomato cream herb sauce.

Applewood smoked, dry rubbed tri-tip, served with Tillamook® cheddar smashed potatoes, pineapple coleslaw, Sea N' Red Bobby-Q sauce and crispy onions. Made fresh daily, while supplies last.

Two tender chicken breasts pan fried with a light coating, served on a bed of fresh linguine pasta, topped with a silky butter & lemon cream sauce, finished with fried capers and Italian parsley.

Wild caught PNW Salmon served with cranberry rice and seasonal vegetable. Topped with Hazestack orange beer sauce and scallions.

All-natural, fresh, never frozen, Oregon-grown beef topped with Tillamook cheddar cheese, served on a locally sourced brioche bun with Tsunami Stout bacon jam, green leaf lettuce, sliced tomato, crispy fried onions and housemade Sea N' Red Bobby-Q sauce.

All-natural, fresh, never frozen, Oregon-grown beef seasoned with Cajun spice, topped with grilled poblano pepper and Tillamook pepper jack cheese, served on a locally sourced brioche bun with Tsunami Stout chipotle aioli, green leaf lettuce, sliced tomato and crispy onions.

All-natural, fresh, never frozen, Oregon-grown beef with Tsunami Stout teriyaki glaze, fresh pineapple, sliced tomato, green leaf lettuce, crispy onions, Tillamook pepper jack cheese and Kiwanda Ale aioli on a locally sourced brioche bun.

All-natural, fresh, never frozen, Oregon-grown beef with Tillamook cheddar cheese, served on a locally sourced brioche bun with Kiwanda Ale aioli, green leaf lettuce and sliced tomato.

House smoked thick cut crispy Carlton Farms pork belly on a fresh baked Telera roll with sriracha aioli, house made pickled vegetables, and cilantro.

All-natural corned beef thinly sliced, topped with melty Swiss cheese, Russian dressing, and house made bacon sauerkraut, all served on marbled rye.

Marinated portobello mushrooms piled high on a fresh baked Telera roll with sriracha aioli, house made pickled vegetables, and cilantro.

Applewood smoked, dry rubbed tri-tip thinly sliced with Tillamook cheddar cheese, Sea N' Red Bobby-Q, crispy onions, and creamy horseradish mayo served on a Telera roll.

Award winning Tsunami Stout with a scoop of Tillamook vanilla bean ice cream, topped with whipped cream, caramel and chocolate sauce.

Housemade root beer with a scoop of Tillamook vanilla bean ice cream, topped with whipped cream, caramel, and chocolate sauce.

Creamy cheesecake with graham cracker crust, mint, topped with housemade lemon curd and fresh seasonal berries. Pairing: Beak Breaker Double IPA

Local marionberry compote baked in a rich cake batter, served warm, topped with Tillamook vanilla bean ice cream. Pairing: Sea'N Red Irish-Style Red Ale

Chocolate chip cookies baked into a decadent chocolate brownie served warm, topped with Tillamook vanilla bean ice cream and Tsunami Stout chocolate sauce. Pairing: Tsunami Export Stout