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
starter
caramelized onion puff pastry tart (vegetarian)
with mozzarella, goats’ cheese, garlic confit
13
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
13
crispy cauliflower nuggets (vegan, gf)
kale slaw, creamy cashew dill mayo, fresh salsa
13
socca (vegan, gf)
chickpea flour flatbread, harissa hummus, baba ganoush, artichoke sun dried tomato tapenade, olives, pickles
13
moroccan shrimp tajine
with za’atar dusted ahi tuna and lebanese olives and grilled bread
16
house made pasta
includes a choice of house salad or soup
tagliatelle and “meatballs” (vegan)
vegan koftas made with squash and kale, coconut tomato cream, crushed cashew
18
mushroom tagliatelle (vegetarian)
braised mushroom ragout, brown butter, pine nuts, crispy kale
can be vegan
19
fried gnocchi (vegetarian)
brussels sprouts, sweet corn, tomato, parmesan
can be vegan
18
creamy mushroom gnocchi
MUSHROOM RAGOUT, MAPLE SMOKED BACON, THREE CHEESE SAUCE
20
BISON bolognese
with pappardelle, MOZZARELLA AND PARMESAN
22
Entrees
ALL ENTREES ARE SERVED WITH SEASONAL VEGETABLE
includes one side dish and a choice of house salad or soup
New york striploin steak with sweet vermouth mushroom cream (gf)
26
ROASTED LAMB LOIN, PORT, CARAMELIZED ONION AND walnut PAN JUS (GF)
26
seared scallops, crispy cardamom risotto cake, pernod scented coconut tomato and crab ragout (gf)
25
seared halibut, BLACK TIGER SHRIMP, COCONUT CREAM CURRY (gf)
25
BRAISED PORK CHEEKS in a BOURBON CIDER REDUCTION (gf)
23
VENISON SCHNITZEL, ROASTED GARLIC, MUSHROOM AND RED WINE CREAM
26
moussaka with lentil, chickpea, walnut, cashew béchamel and tomato pepper ragout (vegan, gf)
20
Sides
hand cut frites with cashew dill aioli (gf, vegan) – 5
double baked scalloped potato with gruyere (gf) – 7
south asian crab fried rice (gf, can be vegan) – 7
lemon parmesan fried brussels sprouts (gf, can be vegan) – 7
Desserts
pear strudel
with caramel sauce and vanilla ice cream
8
bourbon sticky toffee pudding (vegan, gf)
with walnuts and banana
8
takeout menu
all pastas and entrees are served with a house salad or soup du jour
starter
caramelized onion puff pastry tart (vegetarian)
with mozzarella, goats’ cheese, garlic confit
13
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
13
crispy cauliflower nuggets (vegan, gf)
kale slaw, creamy cashew dill mayo, fresh salsa
13
socca (vegan, gf)
chickpea flour flat bread, harissa hummus, baba ganoush, artichoke sun dried tomato tapenade, olives, pickles
13
MOROCCAN SHRIMP TAJINE (gf)
WITH ZAATAR DUSTED AHI TUNA, LEBANESE OLIVES AND GRILLED BREAD
16
house made pasta
tagliatelle and “meatballs” (vegan)
vegan koftas made with squash and kale, coconut tomato cream, crushed cashew
18
mushroom tagliatelle (vegetarian)
braised mushroom ragout, brown butter, pine nuts
can be vegan
19
fried gnocchi (vegetarian)
fried gnocchi, brussels sprouts, sweet corn, tomato, parmesan
can be vegan
18
CREAMY MUSHROOM GNOCCHI
MUSHROOM RAGOUT, MAPLE SMOKED BACON, THREE CHEESE SAUCE
20
BISON bolognese
with pappardelle, MOZZARELLA AND PARMESAN
22
entrees
all entrees come with lemon herb roasted potato and seasonal vegetable medley
new york striploin steak with mushroom vermouth cream (gf)
26
ROASTED lamb LOIN, PORT, CARAMELIZED ONION AND WALNUT PAN JUS
25
seared scallops with south asian crab fried rice (gf)
25
seared halibut, black tiger shrimp, coconut cream curry (gf)
24
BRAISED PORK CHEEKS in a BOURBON CIDER REDUCTION (gf)
23
VENISON SCHNITZEL, ROASTED GARLIC, mushroom AND RED WINE CREAM
25
moussaka with lentil, chickpea, walnut, cashew béchamel and TOMATO PEPPER RAGOUT (vegan, gf)
20
sides
hand cut frites with cashew dill aioli (gf, vegan) – 5
potato au gratin with bacon (gf) – 7
south asian crab fried rice (gf, can be vegan) – 7
lemon parmesan roasted brussels sprouts – 7
desserts
bourbon sticky toffee pudding (vegan, gf)
with walnuts and banana
8
pear strudel
with caramel sauce
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 (2014, 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 (2017, 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 (2018, 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
beer and cider
on tap
Strange fellows talisman pale ale – 7
brassneck mr personality amber ale – 7
bottles and cans
Mayne island brewing lager – 7
33 acres of sunshine french blanche – 7
kilkenny irish cream ale – 7
lone tree ginger apple dry cider – 7
cocktails
adrian – 11
vodka, grapefruit juice, lemon juice, honey, rosemary
bonnie – 11
gin, pomegranate juice, tonic, thyme
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