Mushrooms and Salmon and Pork Chops, Oh My!

We’re launching our new dinner menu today and we’re excited about the new dishes we’ve got coming your way!  Now, don’t worry, we kept some of the classics like the Tarragon Chicken, but we’ve added some new entrees sure to make your mouth water.  So check it out!  Oh, and all of our dinner menu entrees are served with mashed Yukon potatoes and seasonal vegetable unless otherwise stated.  The tough part is choosing just ONE of these incredible dishes for tonight’s meal!

12 oz. Hand Cut New York Steak: USDA Choice, richly marbled Angus strip loin grilled to order and topped with compound butter.  We recommend pairing this dish with our Oatmeal Stout or the Scotch Ale.  $22

Bacon-Wrapped Meatloaf: Rich, moist meatloaf made from ground Harris Ranch Angus beef, ground pork, onions, seasonings, eggs and breadcrumbs and wrapped in Hempler’s pepper bacon.  Served with a demi-glace infused with our Irish Stout.  Try this with a pint of our Amber Ale!  $15

Center Cut Pork Chops: Center cut, bone-in pork chops pan seared and braised in a cider and cream sauce with apples and caramelized onions. Perfect with our ESB or our Blonde Ale.  $17

Sockeye Salmon: Locally caught in Lummi Bay and processed by Barlean’s Fishery, grilled to order and topped with compound butter.  We recommend the ESB with the salmon.  $18

Tarragon Chicken: two chicken breasts stuffed with feta cheese and tarragon, served in a Mandarin orange cream sauce.  Pair this entree with our IPA for a great flavor match.  $17

Grilled Shitake Mushrooms: Local, organic mushrooms from Cascadia Mushrooms marinated in pear nectar and soy sauce with a hint of sesame, served with jasmine rice and seasonal vegetables.  Vegan upon request!  Try this with our Blonde Ale.  $17.

Cooking with Glass (Ben Glass, that is!)

Game Hen with a Boundary Bay beer Demi Glaze

recipe by Ben Glass

Watch the instructional video below!  We’ve also got the recipe written out down below for those who aren’t, necessarily, visual learners!

This recipe serves 2 people (or 1 hungry)

1 game hen

for marinade:

2 cups Boundary Bay Blonde ale

1 cup chopped shallots

2 tbsp. olive oil

4 sprigs fresh rosemary (or 2 tbsp. dry)

1 t. each of salt and pepper

Cut spine out of game hen and cut breast plate open to get two halves of the bird.  Put both halves in deep bowl with marinade while heating the oven to 400 degrees.  Put in oven on baking sheet for 15 – 20 minutes.

for pan sauce:

deglaze pan with 1 cup Boundary Bay Dry Irish Stout ale, reduce liquid by half.  Add 1 T. demi glaze concentrate and stir until dissolved.  Finish with 1 T butter, salt and pepper to taste.  Drizzle both halves of the game hen with the pan sauce and serve with side of choice and a Boundary Bay IPA.