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
warm roasted vegetable 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)
brie, garlic confit, figs, greens with maple dijon vinaigrette
12
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
12
salmon gravlax flat bread
house cured sockeye, herbed goats’ cheese, capers, caramelized onion, dill, tobiko
14
socca (vegan, gf)
chickpea flour flat bread, harissa hummus, baba ganoush, sun dried tomato tapenade, cashew pate, pickles
12
pork belly
grilled romaine hearts, slow braised pork belly, bacon vinaigrette, poached egg, grana padano
13
roasted duck salad (gf)
artisan greens, roasted beets, orange, egg, poached sour cherries, citrus vinaigrette
14
halibut cheek tacos (gf)
smoky corn salsa, pickled cabbage, greens, sweet chilli aioli
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 & gluten Free at request
20
creamy mushroom and pork gnocchi
pork belly, smoked bacon, mushroom ragout, tomato, three cheese sauce
21
shellfish tagliatelle
scallops, tiger shrimp, sweet peas, white wine tomato butter sauce
can be gluten free at request
24
BISON bolognese
with pappardelle, fresh MOZZARELLA AND PARMESAN
can be gluten free at request
22
lamb meatball spaghetti
tomato goat cheese cream with porcini and spinach
can be gluten free at request
21
Entrees
all entrees are served with seasonal vegetables
9oz NY strip loin (gf)
smoked cheddar smashed potato, peppercorn jus
28
braised lamb shank (GF)
tomato red wine jus, roast fingerling potato, preserved lemon relish
25
duck confit (gf)
cassoulet with wild boar sausage, pork belly and braised navy beans fingerling potato
23
beef bourguignon (gf)
mushrooms, pearl onions and roasted carrots, yukon gold mash
24
organic free range chicken supreme (gf)
stuffed with aged cheddar, yukon gold mash, tomato roasted garlic pan jus
22
pork schnitzel
sakura pork tenderloin, rosemary gruyere mushroom cream, yukon gold mash
22
ling cod fillet (gf)
roasted fingerling potato, tamarind sweet chilli glazed eggplants, local clams in miso butter sauce
25
ahi tuna (gf)
nori wrapped, kimchi fried rice with rock shrimp, sunny egg, samba aioli, fish roe
24
potato cannelloni (vegan, gf)
filled with sweet potato, yam, spinach, and cashew, Spanish pisto, coconut tomato cream
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
8
mexican chocolate pie (vegan, gf)
with maple walnut crust
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)
brie, garlic confit, figs, greens with maple dijon vinaigrette
12
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
12
salmon gravlax flat bread
house cured sockeye, herbed goats’ cheese, capers, caramelized onion, dill, tobiko
14
socca (vegan, gf)
chickpea flour flat bread, harissa hummus, baba ganoush, sun dried tomato tapenade, cashew pate, pickles
12
pork belly (gf)
grilled romaine hearts, slow braised pork belly, bacon vinaigrette, poached egg, grana padano
13
roasted duck salad (gf)
artisan greens, roasted beets, orange, egg, poached sour cherries, citrus vinaigrette
14
halibut cheek tacos (gf)
smoky corn salsa, pickled cabbage, greens, sweet chilli aioli
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 & gluten free at request
20
creamy mushroom and pork gnocchi
pork belly, smoked bacon, mushroom ragout, tomato, three cheese sauce
21
shellfish tagliatelle
scallops, tiger shrimp, sweet peas, white wine tomato butter sauce
can be gluten free at request
24
BISON bolognese
with pappardelle, fresh MOZZARELLA AND PARMESAN
can be gluten free at request
22
lamb meatball spaghetti
tomato goat cheese cream with porcini and spinach
can be gluten free at request
21
Entrees
all entrees are served with seasonal vegetables
9oz ny strip loin (gf)
smoked cheddar smashed potato, peppercorn jus
28
braised lamb shank (GF)
tomato red wine jus, roast fingerling potato, preserved lemon relish
25
duck confit (gf)
cassoulet with wild boar sausage, pork belly and braised navy beans, fingerling potato
23
beef bourguignon (gf)
mushroom, pearl onions and roasted carrots, yukon gold mash
26
organic free range chicken supreme (gf)
stuffed with aged cheddar, yukon gold mash, tomato roasted garlic pan jus
22
pork schnitzel
sakura pork tenderloin, rosemary gruyere mushroom cream, yukon gold mash
22
ling cod fillet (gf)
roasted fingerling potato, tamarind sweet chilli glazed eggplant, smoked trout and miso butter sauce
25
ahi tune (gf)
nori wrapped, kimchi fried rice with rock shrimp, sunny egg, samba aioli, fish roe
24
potato cannelloni (vegan, gf)
filled with sweet potato, yam, spinach, and cashew, Spanish pisto, coconut tomato cream
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
mexican chocolate pie (vegan, gf)
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
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 klutz kolsch – 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