GRUB
on main st.
hours
dinner
sun -mon: 5 -9 pm
thu - sat: 5 -10 pm
brunchsun: 11 am-3 pm
menu
dine-in menu
add a starter and dessert to any pasta or entree for $15
starter
french onion soup (vegetarian)
baked with fresh mozzarella and emmental
11
warm roasted vegetable salad and goats cheese salad (Vegetarian)
zucchini, red pepper, fennel, asparagus, french beans, tomato, herbed goats cheese, artisan greens, crushed cashew
12
Caramelized onion puff pastry tartlet (vegetarian)
goats’ cheese, garlic confit, figs, greens with maple dijon vinaigrette
12
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
12
mushroom toast (vegetarian)
creamy gruyere and rosemary mushroom ragout, greens with wild mushroom emulsion
12
socca (vegan, gf)
chickpea flour flat bread, harissa hummus, baba ganoush, sun dried tomato tapenade, cashew pate, pickles
11
seared scallops nicoise (gf)
french beans, asparagus, avocado, cucumbers, tomato, egg, olives, citrus vinaigrette
14
house made pasta and rice
fried gnocchi (vegan)
brussel sprouts, asparagus, sweet peas, tomato and cashews
19
mushroom tagliatelle (vegetarian)
braised mushroom ragout, brown butter, pine nuts, crispy kale
can be vegan
20
pork schnitzel and mushroom gnocchi
mushroom ragout, three cheese sauce, citrus greens
22
shellfish tagliatelle
scallops, tiger shrimp, white wine tomato butter sauce, sweet peas
28
lentil and wild rice “meat balls” (vegan)
pappardelle in a tomato eggplant ragout, brocolini
20
BISON bolognese
with pappardelle, fresh MOZZARELLA AND PARMESAN
21
Entrees
all entrees are served with seasonal vegetables
9oz strip loin (gf)
smoked cheddar potato pave, peppercorn jus
28
make it a surf and turf:
grilled tiger shrimp – 6.5
grilled lobster tail – 8.5
ROASTED LAMB sirLOIN (GF)
cardamom scented paneer stew, roasted potato, red pepper jelly
26
duck duo (gf)
duck leg confit, roasted duck breast, sweet potato and brie galette, cherry and red wine reduction
26
seared halibut (Gf)
crispy cardamom scented risotto cake, grilled tiger shrimps, lime coconut curry
26
local sole fillet (gf)
roasted fingerling and purple potato, smoked trout and fennel lemon cream
24
king oyster mushroom medallions (vegan, gf)
wrapped with grilled eggplant and pan seared, creamy mushroom and chestnut risotto
20
Desserts
pear strudel
with caramel sauce and vanilla ice cream
8
bourbon sticky toffee pudding (vegan, gf)
with walnuts and banana
8
citrus white chocolate creme brûlée
with fresh fruit
6.50
chocolate peanut butter torte (vegan, gf)
walnut crust, with berry coulis and fresh fruit
8
takeout menu
Please call us for pickup orders or order delivery through our delivery partners uber eats or doordash
add a starter and dessert to any pasta or entree for $15 (pickup only)
starter
warm roasted vegetable salad and goats cheese salad (Vegetarian)
zucchini, red pepper, fennel, asparagus,, french beans, tomato, herbed goats cheese, artisan greens, crushed cashew
12
Caramelized onion puff pastry tartlet (vegetarian)
goats’ cheese, garlic confit, figs, greens with maple dijon vinaigrette
12
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
12
socca (vegan, gf)
chickpea flour flat bread, harissa hummus, baba ganoush, sun dried tomato tapenade, cashew pate, pickles
11
seared scallops nicoise (gf)
french beans, asparagus, avocado, cucumbers, tomato, egg, olives, citrus vinaigrette
14
house made pasta and rice
fried gnocchi (vegan)
brussel sprouts, asparagus, sweet peas, tomato and cashews
19
mushroom tagliatelle (vegetarian)
braised mushroom ragout, brown butter, pine nuts, crispy kale
can be vegan
20
pork schnitzel and mushroom gnocchi
mushroom ragout, three cheese sauce, citrus greens
22
shellfish tagliatelle
scallops, tiger shrimps, white wine tomato butter sauce, sweet peas
27
lentil and wild rice “meat balls” (vegan)
pappardelle in a tomato eggplant ragout, brocolini
20
BISON bolognese
with pappardelle, fresh MOZZARELLA AND PARMESAN
21
Entrees
all entrees are served with seasonal vegetables
9oz strip loin (gf)
smoked cheddar potato pave, peppercorn jus
28
make it a surf and turf:
grilled tiger shrimp – 6.5
grilled lobster tail – 8.5
ROASTED LAMB sirLOIN (GF)
cardamom scented paneer stew, roasted potato, red pepper jelly
26
duck duo (gf)
duck leg confit, roasted duck breast, sweet potato and brie galette, cherry and red wine reduction
26
seared halibut (Gf)
crispy cardamom scented risotto cake, grilled tiger shrimps, lime coconut curry
26
local sole fillet (gf)
roasted fingerling and purple potato, smoked trout and fennel lemon cream
24
king oyster mushroom medallions (vegan, gf)
wrapped with grilled eggplant and pan seared, creamy mushroom and chestnut risotto
20
Desserts
pear strudel
with caramel sauce
8
bourbon sticky toffee pudding (vegan, gf)
with walnuts and banana
8
citrus white chocolate creme brûlée
with fresh berries
6.50
chocolate peanut butter torte (vegan, gf)
walnut crust, with berry coulis and fresh fruit
8
wine
6 oz / 9 oz / bottle
reds
pentage hiatus (2013, bc) 11.5 / 17.5 / 48
a blend of cabernet sauvignon, cabernet franc, merlot and malbec with aromas of sweet plums and ripe cherries mingled with notes of herbs and spices
kettle valley shiraz (2015, bc) 10.5 / 16 / 42
aged for 21 months in french oak, full body, dark berries and subtle hints of spiciness, well developed
alamos malbec (2018, argentina) 10.5 / 16 / 42
rich and flavourful malbec with concentrated fruit flavours of dark cherry, plum and blackberry, long and lingering finish
whites
orofino white bridge (2018, bc) 10.5 / 16 / 42
a blend of pinot gris, muscat and riesling with aromas of tree ripened orchard fruit and orange blossom
kettle valley pinot gris (2019, bc) 12 / 18 / 48
beautiful salmon colour, flavourful, aromatic, full bodied, spicy finish (staff favourite!)
rose
orofino cabernet franc rose (2019, BC) 11.5 / 17 / 44
versatile and aromatic with flavours of red fruits and a classic herbal edge
bubbles
lamarca prosecco (italy) 11 / 42
pentane fizz blanc (2019, bc) 48
beer and cider
on tap
Strange fellows talisman pale ale – 7
brassneck rye saison – 7
bottles and cans
Mayne island brewing lager – 7
33 acres ipa – 7
kilkenny irish cream ale – 7
lonetree ginger apple dry cider – 7
cocktails
diana – 11
vodka, grapefruit juice, lemon juice, honey, rosemary
francis – 11
bourbon, maple syrup, walnut bitters, candied walnut, orange peel
marion – 11
bourbon, honey, lemon, orange juice, cinnamon (hot)
classic cocktails – 12
ask your server
halloumi and eggs (vegetarian)
baked halloumi, mini french toasts, honeyed dates, tomato confit, pistachio, fried eggs, hash and salad
17
apple almond crepes and poached eggs
almond crepes filled with spiced caramelized apples, maple smoked bacon, poached eggs, hash and salad
17
omelette feature
please ask your server. served with toast, hash and salad
16.5
grub breakfast
two eggs any style, choose two sides (smoked bacon, english bangers sausage, italian sausage, mushroom ragout or oven roasted tomato), hash, salad, toast
17
grub benny
poached eggs, house made corn bread, oven roasted tomato, hollandaise, choice of bacon, mushroom ragout or crab and tiger shrimp. served with hash and salad
16.5 / seafood option 17.5
steak and eggs (gf)
8 oz flat iron steak, mushroom ragout, fried eggs, hollandaise, hash and salad
22
breakfast hash (gf)
pan fried potatoes, bacon, italian sausage, brussels sprouts, corn, tomatoes and monterey jack cheese with poached eggs
17
vegan mezze platter
crispy cauliflower nuggets, squash koftas, oven roasted tomato, mushroom ragout, hash and salad
16.50
sides
Italian sausage (2) – 4.25
smoked bacon (3) – 4
bangers (3) – 3.75
extra egg – 2
oven roasted tomato – 3
side of hash or salad – 3.75
drinks
drip coffee – 3
small french press – 5
large french press – 10
tea – 3
juice – 4
house made iced tea – 5
lemonade – 4
mimosa – 7
grub caesar – 9
baileys coffee – 9
aperol spritz – 12
draught beer – 7
To ensure the safety of our guests and staff we have implemented the following procedures
– all our staff members are wearing masks at all time
– we have limited our tables to a maximum of six tables inside that are 6ft. apart
– keeping contact information of every table to allow contact tracing
– screening of every staff member for symptoms and and conducting temperature checks at the beginning of every shift
– hand sanitizers are available in the restaurant
– enhanced cleaning protocols to ensure frequent cleaning of all high-touch areas and washrooms
– our tables will not be set up with anything until guests sit down and order
– all tables, chairs and benches are sanitized after every customer
– menus are visible on black boards, on our website and disposable menus are available if needed
– usage of pre-rolled cutlery and disposable napkins
– we encourage guests to pay with credit or debit cards instead of using cash. we do not keep any change onsite.
– the number of staff members are limited to a minimum
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
(must be less then 10 people)
– 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.
hours
brunchsun: 11 - 3
dinnersun - mon: 5 - 9
thurs - sat: 5 - 10
statutory holidays