August 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

Caribbean Roast Pork Shoulder

Parmesan cheese and an orange jalapeño gastrique

Korean Marinated Braised Beef Short Ribs

Shitake mushroom, ginger, and sake risotto with house made kimchi

Butter Poached King Salmon*

Roasted vegetables and couscous with a lemon, dijon and dill sauce

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:

Pan Fried Pork Chop Salad with Caracara Orange Chutney

Mixed summer greens tossed in red wine vinaigrette topped with goat cheese, sliced almonds and roasted red beets; roll & butter


Dinner entrees may be split for $3.00