July 2017
Served from 4:30pm
Entrees served with choice of soup cup or garden salad + bread & butter for $3

 Chef: Ian Hein    

Seasonal Plates:

Dijon Crusted Alaskan Halibut

With sautéed summer greens, farro, red bell pepper & white truffle champagne hollandaise
26

Mary’s Summer Herbed Chicken

Grilled half chicken, bacon & roasted corn fritters, heirloom tomato succotash & raspberry balsamic
18

Brown Butter Baisted Ribye

10-ounce ribeye steak, brown butter, creamy garlic mashed potatoes & grilled asparagus
26

Citrus Glazed Columbia King Salmon*

With strawberry mango salsa, whole grain quinoa cake, cotija cheese, sautéed zucchini, summer squash & carrot
25

Basil Spaghetti Puttanesca

Grilled prawns, house-made basil spaghetti, roasted heirloom tomatoes, black, green & kalamata olives, roasted garlic, Italian parsley & Spanish olive oil (available vegetarian)
18 | 14

 

Gubanc Classics:

Parmesan Chicken Penne

Panko breaded chicken breast, garlic parmesan cream, house marinara, provolone and penne pasta; garlic ciabatta bread
17|11

Bacon Wrapped Meat Loaf

Beef and pork meatloaf, bacon wrapped, red wine gravy, roasted yukon potatoes, seasonal vegetables and crispy onions
16|10

Cioppino

Salmon, halibut, mussels, clams, prawns, and scallops simmered in a spicy tomato broth; served with garlic bread
20

Fish and Chips

Halibut fillet, batter-dipped and deep fried; served with French fried potatoes and tartar sauce
Four pieces
18
Six pieces
24

Chicken and Dumplings

Roasted free-range chicken and dumplings in a rich, creamy chicken broth
16|10

Weekly Salad Special:

Oregon Strawberry & Calamari Salad

Fried calamari steak served over frisee & butter leaf lettuce tossed in a roasted garlic sherry vinaigrette with Oregon strawberries, roasted tomatoes & parmesan ricotta with fresh herbs; roll & butter
14

 

Dinner entrees may be split for $3.00