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

 Chef: Ian Hein    

Seasonal Plates:

Tequila Glazed Seared Scallops

Black bean and cilantro steamed jasmine rice, pickled red onions, roasted red bell pepper puree

Maple Sausage and Squash Lasagna

House made sage pasta, butternut squash, fresh ricotta cheese, toasted pecan and walnut brown butter cream sauce, manchego cheese, sautéed mustard greens, swiss cheese and kale

Short Rib Stroganoff

Pappadrelle noodles tossed in a mushroom cream sauce with cremona, shiitake and portabella mushrooms, demi glace, sour cream

Sweet Chili Glazed King Salmon*

Ginger mint sugar snap peas and sweet soy korroke (Japanese potato croquettes)

Grilled Vegetable Terrine

Zucchini, yellow squash, tomatoes, bell peppers, eggplant and mushrooms, whole grain quinoa cake, sweet potato puree, burgundy wine reduction


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:

Bronzed King Salmon Salad

Butter leaf & kale tossed in a caramelized onion brown butter dressing with roasted red beets, caracara navel oranges, pistachios,  and goat cheese; roll & butter.


Dinner entrees may be split for $3.00