GRUB
on main st.
hours
dinner
sun -wed: 5 -9 pm
thu - sat: 5 -10 pm
brunchsun: 10 am-2 pm
menu
dine-in menu
starter
mushroom puff pastry tart (vegetarian)
with mozzarella, goats’ cheese, garlic confit
14
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
13
chickpea and vegetable fritters (vegan, gf)
tomato chutney, house pickles
12
crispy cauliflower nuggets (vegan, gf)
kale slaw, creamy cashew dill mayo, fresh salsa
13
fish tacos (gf)
crusted lingcod, corn salsa, pickled cabbage, cardamom lime yogurt
14
ahi tuna tataki (gf)
papaya and crab salad, tomato salsa, smoked tomato emulsion
14
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)
fried gnocchi, brussels sprouts, sweet corn, tomato, parmesan
can be vegan
18
Pork schnitzel and gnocchi
Heritage pork schnitzel, 3-cheese sauce with bacon, sweet peas and tomato coulis
21
capellini
Langoustine, crab, peppers, tomato, white wine butter sauce
22
lamb bolognese
with pappardelle and local goats’ cheese
20
Entrees
includes one side dish and a choice of house salad or soup
8 oz New york striploin steak with sweet vermouth mushroom cream (gf)
27
grilled lamb sirloin, coconut tomato braised lamb leg, roasted vegetable
26
cinnamon dusted wentzle duck breast, cauliflower parmesan puff pastry torte, almond, sweet pepper puree
25
seared scallops and tiger shrimp with sautéed greens, sweet and sour coconut reduction (gf)
25
grilled whole mission rainbow trout with caper lemon herbed butter sauce (gf)
23
moussaka with lentil, chickpea, walnut, cashew béchamel and eggplant 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
three cheese arancini with tomato jus – 7
fromage blanc, tomato, fried chickpea and lebanese olive salad (gf) – 6
Desserts
apple streusel pie
with vanilla ice cream
8
spiced rum and caramel creme brûlée (gf)
seasonal berries
6
mexican chocolate pie (vegan, gf)
walnut crust, seared peach
8
takeout menu
starter
mushroom puff pastry tart (vegetarian)
with mozzarella, goats’ cheese, garlic confit
14
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
13
chickpea and vegetable fritters (vegan, gf)
tomato chutney, house pickles
12
crispy cauliflower nuggets (vegan, gf)
kale slaw, creamy cashew dill mayo, fresh salsa
13
fish tacos (gf)
crusted lingcod, corn salsa, pickled cabbage, cardamom lime yogurt
14
ahi tuna tataki (gf)
papaya and crab salad, tomato salsa, smoked tomato emulsion
14
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
capellini
langoustine, crab, peppers, tomato, white wine butter sauce
22
lamb bolognese
with pappardelle and local goats’ cheese
20
entrees
all entrees come with lemon herb roasted potato and seasonal vegetable medley
8 oz new york striploin steak with pistachio pesto (gf)
25
coconut tomato braised lamb leg with carrot and chickpea
22
sakura pork schnitzel with smoked tomato coulis
21
seared scallops and tiger shrimp with south asian crab fried rice (gf)
25
grilled arctic char fillet with caper lemon herbed butter sauce (gf)
22
moussaka with lentil, chickpea, walnut, cashew béchamel and eggplant 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
three cheese arancini with tomato jus – 7
fromage blanc, tomato, fried chickpea and lebanese olive salad (gf) – 6
desserts
mexican chocolate pie (vegan, gf)
walnut crust, seared peach
8
apple streusel pie
8
wine
6 oz / 9 oz / bottle
reds
pentage hiatus (2013, bc) 11.5 / 17.5 / 50
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 (2012, bc) 10.5 / 16 / 42
aged for 21 months in french oak, full body, dark berries and subtle hints of spiciness, well developed
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 stockholm klutz kolsch – 7
bottles and cans
Mayne island brewing english ipa – 7
Alhambra lager – 7
33 acres of sunshine french blanche – 7
lone tree ginger apple dry cider – 7
cocktails
billie – 12
bourbon, cointreau, house made peach lemon iced tea
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
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: 10 - 2
dinnersun - wed: 5 - 9
thurs - sat: 5 - 10
statutory holidays