My Daughter and I Went to Gubancspub We Went Around 4:30 PM

Gubanc's Pub Classics: Long-running bar serves up from-scratch pub fare & draft brews in a warm, contemporary interior. Website Directions Address: 16008 Boones Ferry Rd, Lake Oswego, OR 97035 Phone:(503) 635-2102 Hours: Open today · 11:00 am – 10:00 pm Menu: gubancspub.com They were still on their lunch menu and since it was between lunch and dinner I guess they did not expect too many customers because we could not find anyone to seat us. We wanted halibut fish and chips which the waiter informed us was a dinner menu. So we could not have it. He said that they sometimes could get the cooks to prepare it but not that day. We settled for sharing a ruben and some delicious shrimp bisque soup. But it was not what we wanted and we were sorry we did not just get up and leave. The waiter was not all that attentive. All in all thought the food was really good, it was not what we wanted and we were settling. I would not go back. There are lots of places that serve good food. I want service. I only go out to be catered to, I am a good cook and can make anything that is on their menu. The food is very good at least what I had of it, however, since looking at their menu and finding that they start serving dinner at 4:30 but did not offer us a dinner menu. That they charge at dinner $3. for sharing, I can't eat a whole dinner so I would have to share and I am not going to pay another $3. for their already too expensive dinners. I want service and I would not recommend the service as we had to look for someone to seat us and then the service from then on was not that hot. No matter how good their food the service was bad enough to warrant not going back. It is too bad that employee do not know that when they lose customers for their employer that they are sure not ensuring they will have a job next week. Dinner Entrees June 2015 Served from 4:30pm Interesting as we were there at 4:30 and were not offered the dinner menu. Entrees served with choice of soup cup or garden salad + bread & butter for $3 Chef: Ian Hein | General Manager: AJ Miller Seasonal Plates: Apricot Glazed Sea Scallops Seared sea scallops with fresh apricot glaze over risotto cakes with fresh corn lomi and avocado 23 Fresh Sockeye Salmon Fresh wild sockeye salmon, herbed wild rice, rainbow baby carrots, and sundried tomato, basil, key lime oil 23 Sweet Onion Beet Ravioli Houe-made beet ravioli filled with Walla Walla sweet onion, spinach and ricotta; sautéed with green garlic, white wine, shiitake, oyster, and crimini mushrooms 19 Lemongrass Pork Tenderloin Thai spice rubbed pork tenderloin, turmeric sticky rice, mashed turnip and baby bok choy; lemongrass-lime-sake sauce 18 Skirt Steam Chimichurri Roulade skirt steak rolled with chimichurri and serrano ham; served with Paraguayan potatoes, trip-colored asparagus, and roasted jalapeño and onion salsa 20 Parmesan Chicken Penne Panko breaded chicken breast, garlic parmesan cream, house marinara, provolone and penne pasta; garlic ciabatta bread 17 Bacon Wrapped Meat Loaf Beef and pork meatloaf, bacon wrapped, red wine gravy, roasted yukon potatoes, seasonal vegetables and crispy onions 16 Cioppino Salmon, halibut, fresh Oregon bay shrimp, 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 17 Six pieces 21 Chicken and Dumplings Roasted free-range chicken and dumplings in a rich, creamy chicken broth 15 Weekly Salad Special: BBQ Pulled Pork Salad Barbecued pulled pork, roasted corn, tomato, green and red onion, sharp cheddar cheese, romaine, watercress and cabbage with avocado sage dressing; roll and butter 14 Dinner entrees may be split for $3.00 This is definitely an off putter for seniors as we do not want large portions but if we want small ones or to share we have to pay extra. No I do not think so. Judi Singleton is a free lance writer who writes 20 or more blogs a week. you can advertise in her blog for only $5. per blog per week. Mix and match.