hours
Sun-Thurs: 5-9pm
Fri-Sat: 5-10pm
open 7 days a week!
GRUB
on main st.
menu
King oyster mushroom (vegan, gf)
grilled mushrooms, organic greens, zucchini, peppers, tomato, porcini emulsion, cashew parmesan
16
warm vegetable and goats cheese salad (vegetarian, gf)
zucchini, peppers, fennel, french beans, squash, tomato, herbed goats cheese, candied walnuts
16
caramelized onion tart (vegetarian)
garlic confit, brie, figs, balsamic reduction
15
halloumi french toast (vegetarian)
honeyed dates, tomato confit, mango vinaigrette, pistachio
16
socca (vegan, gf)
chickpea flat bread, hummus, cashew pate, tapenade, pickles
15
ahi tuna
7 spiced tataki, grilled romaine heart, avocado, egg, pine nuts, tarragon aioli
16
bison bolognese
pappardelle, mushrooms, fresh mozzarella, grana padano, arugula
26
canneloni (veg)
goats cheese, ricotta, pecorino, artichoke and spinach, rose sauce, organic greens
25
lamb duo
tagliatelle, grilled lamb sirloin, lamb meatballs, zucchini, goats cheese tomato jus
28
mushroom tagliatelle (veg/vegan)
braised mushroom ragout, brown butter, pine nuts, crispy kale
26
seared scallops
south asian fried crab fried rice, sunny egg, tomato coulis, organic greens
28
duck leg
herb roasted duck leg, butter milk spaetzle with squash, sweet peas and cheese curds, pesto, greens
28
octopus (gf)
risotto with Portuguese octopus stew, lemon calamari salad
28
halibut capellini
tiger shrimps, squid, fennel, gin infused tomato jus
31
bit more peckish
(you get to choose 2 sides)
beef (gf)
aaa 8 oz flat iron, peppercorn jus
33
pork (gf)
grilled tomahawk chop, whiskey pan jus, pear chutney, bacon
29
venison schnitzel
sauce mornay with mushroom, gruyere and rosemary
29
mission whole rainbow trout (gf)
pernod scented lemon beurre blanc with caper and grilled orange
32
eggplant (vegan/gf)
fried eggplant cutlet, spiced mushroom ragout
26
sides
kale slaw (vegan/gf)
with beets, radish and cabbage, maple vinaigrette
roasted vegetable medley (gf)
cauliflower, peppers, zucchini, French beans, arugula pesto
scalloped potato (gf)
double baked with aged cheddar
lemon roasted Yukon gold (vegan/gf) oven roasted with A pepper, tomato and onion ragout
pANEER (GF)
WITH BUTTERNUT SQUASH, CARROTS AND SAUCE KORMA
desserts
sticky toffee pudding (gf, vegan)
with walnuts and banana
9
pear strudel
CARAMEL SAUCE AND ICE CREAM
9
creme brûlée (gf)
SEASONAL flavour, FRESH berries
9
seasonal feature
Please ask your server
9
wines (6oz/9oz/.75 l btl)
White
kettle valley pinot gris, PENTICTON, bc 2022
beautiful salmon colour, flavourful aromatic, full bodied, spicy finish (staff favourite!)
14/19/50
kettle valley CHARDONNAY, PENTICTON, BC 2019
COLD PRESSED AND PARTIALLY fermented IN OLDER French OAK WITH A TROPICAL AND BALANCED TASTE
13/18/48
ASTROLABE SAUVIGNON BLANC, New Zealand 2022
PURE, EASY DRINKING WITH A FINE mineraLITY AND delicacy OF STRUCTURE. PEAR, QUINCE, AND PEACH FLAVOURS DOMINATE
14/19/50
red
pentage hiatus, PENTICTON, BC 2017
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
13/18/48
kettle valley pinot noir, PENTICTON, BC 2021
smooth and buttery mouth feel with a slightly tart finish and low tannins
14/19.5/52
great northern vineyards syrah, NARAMATA, BC 2018
AGED FOR 21 MONTHS IN French OAK, FULL BODY, NOTES OF molasses, BLENDED WITH Viognier
13/18/48
rose
pentage rose, penticton, Bc 2021
field blend with aromas of wild strawberry, rhubarb and cranberry
13/19/50
Bubbles (5oz/.75btl)
lamarca prosecco, Treviso Italy
pale, golden straw color and sparkles with lively effervescence. green apple, ripe lemon and peach
12/45
Beer & cider
bottels and cans (355 ml)
mayne island blonde ale
mayne island foghorn ipa
cervezas alhambra lager
lonetree ginger apple cider
8.5
on tap (16. oz)
strange fellows talisman pale ale
brass neck klutz kolsch
8.5
signature cocktails
paper plane (3oz)
buffalo trace bourbon, aperol, sweet vermouth, lemon juice
14.5
earl grey French 75 (3oz)
gin, tea, honey, lemon juice, Prosecco
13
summer mule (3oz)
dark rum, apricot, ginger, lime juice, cider, mint
14
lavender sour (2oz)
empress gin, house infused lavender syrup, egg white, lemon juice
14
prohibition tea (2.5oz)
gin, pimm’s, lemon juice, mint, berries, soda
14
watermelon margarita (2oz)
tequila, watermelon, lime juice, simple syrup, jalapeño tabasco
13.5
classic cocktails (2oz)
old fashioned, negroni, martinis, etc. Ask your server!
13.5
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.
contact
to make a reservation please call:
(604) 876 – 8671 or visit www.exploretock.com/grub
T- 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.