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

Mary’s Summer Herbed Chicken

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

Brown Butter Baisted Ribye

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

Citrus Glazed Columbia King Salmon*

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

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

Bacon Wrapped Meat Loaf

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


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

Fish and Chips

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

Chicken and Dumplings

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

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


Dinner entrees may be split for $3.00