hours
sunday-wednesday: 5 - 9 pm
thursday-saturday: 5 - 10 pm
GRUB
on main st.
menu
mushroom toast (vegetarian, can be made vegan)
baby spinach, pine nuts, fig vinaigrette, gruyere cream
14
warm roasted vegetable and goats cheese salad (vegetarian, gf)
zucchini, red peppers, fennel, asparagus, squash, tomato, herbed goats cheese, artisan greens, candied walnuts
12
caramelized onion puff pastry tartlet (vegetarian)
garlic confit, brie, fresh figs, balsamic reduction
11
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
13
pork belly
grilled gem lettuce, braised pork belly, egg, chipotle aiole, garlic croute, grana padano
13
socca (gf, vegan)
chickpea flat bread, babaganoush, hummus, olives
9
venison schnitzle
red beet and horseradish relish, caper tarragon aioli
18
saganaki (vegetarian)
greek style fried cheese, marinated eggplant and pepper, oven dried roma, gremolata
16
moroccan shrimp stew
spiced tomato pepper ragout, lebanese olives, grilled bread
15
ahi tuna
7 spiced tataki, israeli couscous, arugula pesto, pepper coulis, mango salad
16
Duck confit
Gem lettuce, orange, poached tomato, manchego, balsamic blueberries, cherry aioli
18
bison bolognese
gnocchi, porcini, fresh mozzarella
21
fried gnocchi (vegetarian, vegan option)
butternut squash, asparagus, heirloom tomato, grana padano
18
canneloni (vegetarian)
goats cheese, ricotta, pecorino, artichoke and spinach, rose sauce, pickled fennel salad
19
mushroom papadelle (vegetarian, vegan option)
braised mushroom ragout, brown butter, pine nuts, crispy kale
20
moussaka (vegan, gf)
lentil, walnut, cashew potato béchamel, coconut tomato cream
19
seared scallops
south asian fried crab fried rice, sunny egg, tomato coulis, greens
24
sable fish (gf)
cardamom rice cake, pineapple coconut curry, pickled lotus roots
27
Beef (gf)
Angus flat iron steak, aged cheddar potato pave, roasted garlic and peppercorn jus
28
lamb (gf)
lamb leg roast, squash chickpea curry, zaatar potato, pressed yogurt
25
mission whole rainbow trout (gf)
capers, anchovies, lemon tomato beurre blanc, purple roasted potato, orange
24
desserts
sticky toffee pudding (gf, vegan)
with walnuts and banana
9
pear strudel
with sea salt caramel and fresh berry
7
flourless chocolate cake (gf)
with white chocolate and pistachio soup
8
soup du jour (vegetarian, vegan option)
please ask your server
8
mushroom toast (vegetarian, vegan option)
baby spinach, pine nuts, fig vinaigrette, gruyere cream
14
warm roasted vegetable and goats cheese salad (vegetarian, gf)
zucchini, red peppers, fennel, asparagus, squash, tomato, herbed goats cheese, artisan greens, candied walnuts
12
caramelized onion puff pastry tartlet (vegetarian)
garlic confit, brie, fresh figs, balsamic reduction
11
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
12
pork belly
grilled gem lettuce, braised pork belly, egg, chipotle aiole, garlic croute, grana padano
13
socca (gf, vegan)
chickpea flat bread, babaganoush, hummus, olives
9
venison schnitzle
red beet and horseradish relish, caper tarragon aioli
18
pork tenderloin skewers
coconut mango stew, adobo glaze , pickled green papaya
16
saganaki (vegetarian)
greek style fried cheese, marinated eggplant and pepper, oven dried roma, gremolata
14
moroccan shrimp stew
spiced tomato pepper ragout, lebanese olives, grilled bread
15
steelhead gravlax flat bread
fromage blanc, capers, caramelized onion, smoked tomato vinaigrette
16
duck confit
gem lettuce, orange, poached tomato, manchego, balsamic blueberries, cherry aioli
17
ahi tuna
7 spiced tataki, israeli couscous, arugula pesto, pepper coulis, mango salad
16
bison bolognese
gnocchi, porcini, fresh mozzarella
21
fried gnocchi (vegetarian, vegan option)
butternut squash, asparagus, heirloom tomato, grana padano
18
canneloni (vegetarian)
goats cheese, ricotta, pecorino, artichoke and spinach, rose sauce, pickled fennel salad
19
mushroom papadelle (vegetarian, vegan option)
braised mushroom ragout, brown butter, pine nuts, crispy kale
20
moussaka (vegan, gf)
lentil, walnut, cashew potato béchamel, coconut tomato cream
19
seared scallops
south asian fried crab fried rice, sunny egg, tomato coulis, greens
24
sable fish (gf)
cardamom rice cake, pineapple coconut curry, pickled lotus roots
27
mission whole rainbow trout (gf)
caper, anchovies, lemon tomato beurre blanc, purple roasted potato, orange
24
Beef (gf)
Angus flat iron, aged cheddar potato pave, roasted garlic and peppercorn jus
27
lamb (gf)
lamb leg roast, squash chickpea curry, zaatar potato, pressed yogurt
25
desserts
sticky toffee pudding (gf, vegan)
with walnuts and banana
7
pear strudel
with sea salt caramel and fresh berry
8
creme brûlée (gf)
please ask server for today’s flavour
7
chocolate salty caramel tart
with pistachio whip
8
wines (6oz/9oz/.75 l btl)
White
kettle valley pinot gris (2020, bc)
beautiful salmon colour, flavourful aromatic, full bodied, spicy finish (staff favourite!)
12/18/48
kettle valley semillon sauvignon blanc (2018, bc)
slight hint of grassy spice. citric finish. medium body. pairs best with seafood and veg
12/18/48
red
pentage hiatus (2015, bc)
a blend of cabernet sauvignon, cabernet franc, merlot and malbec with aromas of sweet plums and ripe cherries mingle with notes of herbs and spices
11.5/17.5/48
kettle valley pinot noir (2019, bc)
smooth and buttery mouth feel with a slightly tart finish and low tannins
12/18/48
great northern vineyards syrah (2016, bc)
a bold and dry syrah with notes of black currant and berries
10.5/16/42
rose
pentage rose (2020, bc)
field blend with aromas of wild strawberry, rhubarb and cranberry
48
Bubbles (5oz/.75btl)
lamarca prosecco (italy)
11/42
Beer & cider
alhambra spanish lager
33 acres IPA
mayne island dawn plum forager
mayne island brown ale
lone tree apple cider
7
on tap
strange fellows talisman pale ale
brass neck klutz kolsch
7
about
For over ten years, Grub has been a favourite for Vancouverites of all kinds. Our menu is timeless- quality food with modern ingredients cooked to enhance natural flavours, not hide them.
Our menu is adaptable and flexible, changing with the seasons as well as Chef Ling’s inspiration.
As the original chef and owner of Grub, Ling has always used her passion to delight her friends and loved ones with her home style cooking.
Using fresh and local produce, Ling creates exquisite plates with flavors that you will remember long after leaving the restaurant.
GRUB
Gift cards available to purchase!
contact
to make a reservation please call:
(604) 876 – 8671
– No brunch reservations unless you’re a large party.
– due to the small size of the dining room we have a maximum 2hour dining experience.
– 18% Gratuity will be added to groups of 6 or more.
– BYOB & BYO(CAKE) available with fee.
– Any questions regarding a reservation or the menu
please don’t hesitate to call.
reservations for large Parties & Private Dining please email:
(must be more then 10 people)
Grub is also available for private dining. Our intimate restaurant can accommodate up to 33 guests. Our dedicated staff are able to create versatile food and drink menus to suit all your individual needs. Please email to inquire about availability.