Pelican’s Bar & Grill adds Specialty Dinner Menu

Pelican’s Bar & Grill adds Specialty Dinner Menu

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Pelican’s Bar & Grill at the Westgate Cocoa Beach Pier adds specialty dishes to the menu for a full experience only offered during dinner time, offering guests new flavorful options in seafood, steak, and pasta in addition to the restaurant’s traditional menu.

We were able to try some classic and new specialty dinner menu features at Pelican’s Bar & Grill.

The Original Pieradise is a unique blend of tropical color and flavor. Midori melon liqueur, peach schnapps, banana liqueur, pineapple juice, orange juice, and cranberry juice. If you’re not fond of the taste of alcohol, this place is for you as the taste of alcohol is nonexistent.

Cool As A Cucumber is a refreshing blend of cool flavors will leave you begging for more after a long hot day on the beach. Fresh English cucumbers muddled with simple syrup, sour mix, soda, and topped off with gin. The only complaint I have is how the drink was not mixed very well.

Mixed Berry and Strawberry Daiquiris are some options of the Build Your Own Drink at Pelicans. Each involves fresh fruit to bring the flavors to your taste buds.

Not only does the pier offer fruity and/or refreshing drinks, but the pier also offers a number of craft beers. It’d be a nice place to bar hop by trying all of the beers on the pier as each location with a bar has a different variety of beer from one another.

The Chicken Flatbread has so many delicious flavors to it. I love the fresh greens that come from local markets. The chicken is tender, but not very moist.

The Cocoa Beach Pier Cream Clam Chowder consists of a combination of vegetables, clams and potatoes in a rich creamy broth. It is made at least every other day with fresh vegetables and clams. This is my all time favorite clam chowder! I wish I had a bowl next to me at this very moment.

This Lobster Roll consists of 4oz of fresh and tender Maine lobster tossed in the right blend of spice and mayonnaise before being served on a buttery toasted authentic roll straight from Boston. It can be served with crispy Original Bent Arm Ale® Beer Battered Sidewinder Fries or Pier Slaw.

I am a sucker for lobster rolls and this one is pretty swell with flavors added by the buttery toasted roll as the spices on the lobster are very subtle. The fries served with our roll have a salt and vinegar powder on top, which adds a nice twist to the delicious fries.

The Blackened Fish Tacos are made with fresh local fish topped with shredded lettuce, diced tomatoes, shredded cheese, and sour cream in large tortillas. The flavors of the blackened fish are subtle, but it allows the house-made pico de gallo to shine through.

The Southern-Fried Gator is a creation of fresh gator loin marinated for 24 hours and lightly southern-fried in the Chef’s seasonings. It is served with a VERY spicy mango habanero sauce and cool ranch dressing. Trying it with a mix of both the sauces makes a cool mix better than setting your mouth on fire with the spicy mango habanero sauce on its own. Don’t fret, fries are served with this dish and can be found at the bottom of the bucket under the gator.

Tuna Poke is fresh sushi-grade tuna seasoned and mixed with hijiki, mirin, sesame seeds, olive oil, soy sauce, lemon and lime juice before being served with lavash and fresh avocado slices. The tuna is very fresh and the flavors are fine. My least favorite part of this dish is the lavash.

The Lobster Mac and Cheese consists of an abundance pieces of buttery and tender lobster in a house-made four cheese sauce. The mac and cheese is very smooth, the pasta was silky to the bite and the lobster added a different texture as well as sweet notes to the dish. This dish was one of our favorites and we wouldn’t mind coming back for more!

This Florida Key Lime Pie is from the Florida Key Lime Pie Company down the road from the pier. The consistency is very much like a cool custard and hits the palate well by not being too sweet or too tart.

The new supplemental menu offers eight enhanced selections from Westgate Cocoa Beach Pier Executive Chef Stephen Stewart starting daily at 5 p.m., adding to the Pier’s appeal as an evening destination. Guests seeking an ideal date night can enjoy options such as a nori tuna steak wrapped in seaweed or filet mignon while enjoying spectacular sunsets and night time views of the Atlantic Ocean through Pelican’s floor-to-ceiling windows.

Reservations are not required, but accepted, and can be made by calling the Pier at (321) 783-7549.

  • Hours: Sunday – Thursday 11 AM – 10 PM, Friday – Saturday 11 AM – 11 PM
  • Happy Hour: 4 PM – 7 PM Monday through Friday (free parking available after 4:00 PM)
  • Check out the website to Experience the Cocoa Beach Pier.
Katherine Nguyen is a Dental Hygienist working in Orlando, FL. She also has a major in Molecular Biology and Microbiology and minor in Health Service Administration from the University of Central Florida. She enjoyed playing soccer and was captain of an intramural team for 4 years at UCF. Photography is her favorite hobby since 2008; she is very diverse in the field, but her favorite sub-fields are portraits, culinary and maternity photography. In her free time, she tutors students from elementary to college level as well as volunteers at Camp Boggy Creek in Eustis, FL. Link: Katherine Nguyen Photography

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