Here’s What's Cooking this Month at the Pelican  


Let's be SHELLFISH

This Fall at Pelican we are spotlighting Shellfish - mostly molluscs like clams, mussels, oysters and scallops but of course. crustaceans like lobster, shrimp and crab are still on our menu! New shellfish "Chef Recipes", shellfish Grill specials, take-home shellfish treats and shellfish sauces and condiments will all be front and centre. 

Please make sure to cross-promote the Market and Online store to Grill customers and vice versa. 

Buck A Shuck is Back!

From now until November 30th fresh PEI Oysters are only $1 each from 2-5 pm daily. 

"Don't be SHELLFISH" Contests

Customers and social media followers will be invited to share images of themselves purchasing, eating and cooking with Fresh PEI Pelican Oysters for the chance to win a PRIZE PACKAGE including $75 Pelican Gift Card, Pelican Shucking Knife and Pelican T-Shirt. New newsletter subscribers also qualify for a second identical prize package just for signing up. Draw Date on September 30th!

Pelican In The Community

Here are a few pics of the Pelican Streat Gourmet PSG team serving up Freshly Shucked PEI Oysters and Cod Fritters at the Broadway for Bruyere Come from Away Gala on August 29th and a link to event coverage in the Ottawa Citizen

Look for PSG at these upcoming events:

Feast of Fields for Carefor

Tuesday, September 17th, Ottawa City Hall

Tunes & Spoons

Sunday, September 15, Wakefield

Shellfish Recipes 

Ben is busy creating easy Shellfish recipes for customers to try at home. Printed postcards and online recipes will include a shopping list of fresh and packaged products that can be purchased at Pelican. Stay tuned for updates and then try one yourself! Please take pictures and share them with us!


Looking Ahead


New Fall Menus with seasonal twists on customer favourites plus new items like the Chi Chi Rodriguez will be released October 1st. Menus will be printed on craft paper to make the change obvious for staff and customers

School of Fish cooking class series will launch October 17 with an event for media and influencers and then the schedule of upcoming classes will be announced. Classes will be conducted IN THE KITCHEN around the prep table. Stay tuned for details and get ready to promote for holiday gift-giving. 

The Pelican Mobile Oyster Bar is making the rounds to select events this summer and Fall. We’re getting ready for more bookings. Pelican Mobile Oyster Bar can be booked for $600.00 + tax and includes 200 Premium East Coast Oysters with all the fixings, 2 hours of shucking by a professional Pelican fishmonger, complete setup, tear down, clean up and transportation (within 50 KM). 


Pelican Party Platters are perfect for many occasions and a wonderful complement to our Oyster Bar. Check out Pelicanseafood.ca to peruse our expanding selection of party platters - NEW Combo Shrimp, Surf and Turf, Cocktail Lobster, Mini Lobster Rollsand more coming soon.

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GRILL SEATING HOURS

Sunday             10:00AM – 8:30PM
(Brunch from   10:00AM – 2:00PM)
Mon – Wed      11:30AM – 8:30PM
Thurs – Fri        11:30AM – 9:00PM
Saturday           10:00AM – 9:00PM
(Brunch from   10:00AM – 2:00PM)

GRILL HOLIDAY HOURS

Friday Dec 21st – Sat Dec 22nd
11:30am – 9pm

Sunday Dec 24th
10am – 8:30pm
(Brunch from 10am-2pm)

Mon Dec 24th – Wed Dec 26th
CLOSED

Thurs Dec 27th – Sat Dec 29th
11:30am – 9pm

Sun Dec 30th
10am – 8:30pm
(Brunch from 10am-2pm)

Mon Dec 31st
4:30pm – 9:30pm
(NYE Table D’Hote)

Tues Jan 1st
CLOSED

EASTER HOURS

The restaurant and market will be closed on Easter Sunday

MARKET HOURS

Sun – Mon    9:00AM – 7:00PM
Tue – Wed     9:00AM – 7:30PM
Thursday     9:00AM – 8:00PM
Fri – Sat       8:00AM – 8:30PM

MARKET HOLIDAY HOURS

Friday Dec 21st – Sunday Dec 23rd
8am – 8pm

Monday Dec 24th
8am – 5pm

Tues Dec 25th – Wed Dec 26th
CLOSED

Thurs Dec 27th – Sun Dec 30th
8am – 8pm

Monday Dec 31st
8am-5pm

Tues Jan 1st
CLOSED

LOCATION

613-526-5229
1500 Bank Street
Ottawa, Ontario K1H 7Z2
in the blue heron mall

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© Copyright - Pelican Seafood Market and Grill
Website developed by Jason Bonell
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