GRUB
on main st.
hours
brunchsat - sun: 10 - 2
dinner
sun - wed: 5:30 - 9
thurs - sat: 5:30 - 10
menu
Brunch
Brioche french toast (v) -15
served with banana, walnut in a bourbon maple sauce
APPLE ALMOND CREPES AND POACHED EGGS -17
ALMOND CREPES FILLED WITH CARAMELIZED APPLES AND HONEY RICOTTA, ALDERWOOD SMOKED BACON, POACHED EGGS, HOME FRIES AND SALAD
seafood frittata – 18
prawns, crab, asparagus and smoked salmon,. served with toast, home fried and salad
potato pancakes & sausage- 16.5
crispy potato pancakes, grilled italian sausage, fried eggs, apple sauce and salad
Grub Breakfast – (V, G) 17
two eggs any style, choose two sides, ( smoked bacon, maple breakfast sausages, cornmeal back bacon, Italian sausage, mushroom ragout, braised beans and oven roasted tomato ), home fries, salad, toast
Grub Benny – (V) 16.5
Poached eggs, brioche house made biscuit, asparagus, sauce mornay choice of back bacon or oven roasted tomato or smoked trout. With home fries and salad
Breakfast Hash (V, G) – 17
Pan fried potatoes, Applewood bacon, maple sausage, brussel sprouts, corn, cherry tomatoes and cheese curds with poached eggs, arugula pesto
mushroom cutlet (vegan, g)– 16
indian style mushroom cutlet with mushroom ragout and grilled asparagus. served with home fries and salad
Sides
Italian sausage 4.75
smoked bacon (3) – 3.75
maple breakfast (3) – 3.5
grilled back bacon (2) – 3.5
extra egg – 2
oven roasted tomato – 3
parmesan tomato baked beans – 3.5
side of potatoes or salad – 3.75
*V= can be made vegetarian
G – can be made gluten free
Please note that tables of six or more people have an 18% gratuity added to the bill. All members of your party must be present in order to be seated
Drinks
Mimosa 7
Grub Caesar 9
Baileys Coffee 9
Aperol Spritz 12
Strangefellows 7
Brassneck 7
French Press small 5
Large 10
Drip Coffee 3
Tea 3
Pop 3
Juice 4
Homemade Ice tea
Or Lemonade 5
Make any entree into a 3 course for an extra $15
Appetizers
french onion soup (V)
baked with emmental and mozzarella
13
warm roasted vegetable salad (v) (gf)
grilled zucchini, fennel, roasted red pepper, acorn squash, asparagus and cherry tomatoes in a herbed goats’ cheese cream, lemon greens, candied walnuts
15
halloumi (v)
baked halloumi, brioche bread pudding, honey soaked dates, cherry tomato confit, pistachio, maple dijon emulsion, organic greens
16
mushroom toast (v)
braised mushroom in a gruyere mornay rosemary cream, organic greens, fig balsamic emulsion, grana padano
16
socca (Vegan)(GF)
chickpea flour flat bread with cashew pesto, roasted fennel, tomato, asparagus and cured black olives, lemon greens
15
duck liver pate
house made pate and fromage blanc, rhubarb chutney, house pickles, black currant compote, olives, crostini
16
Entrees
Scallops
seared island scallops, indonesian fried rice with crab, sweet peas, corn and cherry tomato, citrus greens and smoked tomato coulis
26
Tagliatelle (V)
house made pasta, braised mushroom, brown butter, pine nuts, crispy kale, grana padano
23
venison
venison scallopini, porcini red vermouth jus, house made pappardelle in herbed butter, sautéed greens
27
Pork
prosciutto wrapped heritage pork medallions, house made gnocchi fried with bacon, cherry tomatoes and sweet peas, pistachio pesto, smoked tomato coulis
26
Beef (GF)
cut of the day, cheesy Yukon gold potato pave, crispy brussel sprouts
and red wine confit garlic cream
28
Lamb (GF)
grilled lamb sirloin, paneer stew with roasted vegetables in a cardamom coconut cream, mini potato, smoked pepper harissa
28
Arctic Char (GF)
grilled arctic char fillet, roasted new potato, sautéed greens, prawns in lemon pernod cream
27
Duck (GF)
cinnamon dusted Brome lake duck breast, apple mascarpone potato puree, grilled vegetable medley, sour cherry jus
27
king oyster mushroom (Vegan)(GF)
almond crusted king oyster mushrooms wrapped in eggplant, kiffir lime rice cake, vegetable medley in a cashew coconut reduction
20
squash cannelloni (Vegan)
stuffed with butternut squash, artichoke, arugula and cashews baked in a vegan rose sauce with grilled asparagus and spiced chickpea salad
20
Desserts
9
sticky fig pudding (vegan)
with caramelized banana, walnuts and bourbon toffee sauce
chocolate peanut butter torte (Vegan & gf)
cashew crust and coconut peanut butter creme
Pear Strudel
vanilla ice cream, caramel sauce
apple crepe
almond crepe filled with caramelized apples, honeyed ricotta, vanilla ice cream
please note that tables of six or more people have an 18% gratuity added to the bill
Cocktails
“rena”
april, prosecco, cranberry juice, seltzer, orange flower water
12
“caitlin”
bourbon, apple ginger shrub, lime, seltzer
13
“mitch”
bourbon, maple syrup, black walnut bitters, lemon, seven spiced candied walnut and orange peel
13
“tess”
vodka, grapefruit juice, lemon, honey, rosemary
13
“denisa”
gin, pomegranate syrup, pomegranate juice, thyme, tonic
13
classic cocktails
12
Reds – 6oz/9oz/btl
pentage hiatus (2013, BC) 11.5/17.5/46
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 (2011, B.C) 10.5/16/42
aged for 21 months in french oak, full body, dark berries and subtle hints of spiciness, well developed
kettle valley Pinot Noir (2017, bc) 12.5/19/50
a handpicked blend of pinot noir grown in the sartorial vineyard in summer land and the hayman vineyard in naramata. aged in french oak for 16 months, full bodied
Orofino Scout Vineyard Cabernet Sauvignon (2014, BC) 14.5/22/58
Aromas of cassis & vanilla, smooth ripe tannis, luscious, juicy, lipsmacking
Alamos Malbec (2016, Argentina) 10.5/16/42
rich and flavourful Malbec with concentrated fruit flavours of dark cherry, plum, and blackberry, long and lingering finish.
Whites – 6oz/9oz/Btl
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 (2017, BC) 12/18/48
Beautiful salmon colour, flavourful, aromatic, full bodied, spicy finish (staff favorite!)
Orofino Scout Riesling (2016, BC) 11.5/17.50/46
Germanic style Riesling, tropical fruit & apple flavours, fruit forward and juicy
Astrolabe Sauvignon Blanc (2016, New Zealand) 12/18/48
aromas of lemon grass & elderflower, succulent white peach, green tea & citrus flavours
Pentage Roussanne, Marsanne- Viognier (2012, BC) 12/18/48
Rhone inspired vintage white wine, bright aromas of stone fruit, apricot, peach and citrus with a hint of spice, lightly oaked and then bottle aged
Wente Morning Jay Chardonnay (2016, California) 10.5/16/42
well balanced offering beautiful citrus flavours with a hint of oak, sustainably farmed
Rose – 6oz/9oz/Btl
orofino pinot noir rose (2018 BC) 10.5/16/42
weighty mouthfeel with soft notes of summer berries and sour candy
les fleurs du mal rose (2017 france) 10.5/16/42
well balanced medium bodied rose with rich aromas and flavours of strawberries, blackberries and sweet honey. Pairs well with seafood and pork dishes
Bubbles – Btl/Gls
Lamarca Prosecco (Italy) 42/11
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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
brunchsat - sun: 10 - 2
dinnersun - wed: 5:30 - 9
thurs - sat: 5:30 - 10
statutory holidays