GRUB
on main st.
hours
dinner
sun -mon: 5 -9 pm
thu - sat: 5 -10 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
socca (vegan, GF)
chickpea flat bread, hummus, baba ganoush, cashew pate, tapenade, pickles
12
pork belly
grilled artisan lettuce, slow braised pork belly, bacon vinaigrette, cherry tomato, pine nuts, grana padano
13
7 spice ahi tuna tacos (gf)
smoky corn salsa, pickled cabbage, greens, tamarind coconut emulsion, avocado
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
pork schnitzel and gnocchi
braised mushrooms in a three cheese sauce
21
Shrimp and scallop tagliatelle
with tomato and sweet peas in a white wine butter sauce
can be gluten free at request
24
Bison bolognese
with pappardelle, asiago AND PARMESAN
can be gluten free at request
22
Entrees
all entrees are served with seasonal vegetables
9oz NY strip loin (gf)
Aged cheddar potato pave, peppercorn jus
28
lamb duo
Grilled lamb loin chops with za’atar, lamb kofta kebabs, mushroom, grilled polenta, creamy eggplant tomato ragout, pressed yogurt drizzle
25
duck
cinnamon dusted duck breast, buttery cauliflower puree, roasted salsify, pomegranate jus
26
pork
maple dijon cured Sakura pork tenderloin, potato pave, port cream with bacon and garlic confit
24
arctic char fillet
south asian fried rice with rock shrimp, tomato lime coconut curry
24
sole fillet
pan fried with lemon potato, roasted salsify and pernod scented caper butter sauce
22
potato cannelloni (vegan, gf)
filled with sweet potato, yam, spinach, and cashew, roasted vegetable and tomato coconut ragout
20
Desserts
pear strudel
with caramel sauce and vanilla ice cream
8
mexican chocolate pie (vegan, gf)
walnut crust and berry coulis
8
creme brulee
please ask your server for today’s flavour
6
bourbon sticky toffee pudding (vegan, gf)
with walnuts and banana
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
socca (vegan, gf)
chickpea flat bread, hummus, baba ganoush, cashew pate, tapenade, pickles
12
pork belly (gf)
grilled artisan lettuce, slow braised pork belly, bacon vinaigrette, cherry tomato, pine nuts, grana padano
13
7 spice ahi tuna tacos (gf)
smoky corn salsa, pickled cabbage, greens, tamarind coconut emulsion, avocado
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
pork schnitzel gnocchi
braised mushrooms in a three three cheese sauce
21
shrimp and scallops tagliatelle
with tomato and sweet peas in a white wine butter sauce
can be gluten free at request
24
Bison bolognese
with pappardelle, asiago AND PARMESAN
can be gluten free at request
22
Entrees
all entrees are served with seasonal vegetables
9oz ny strip loin (gf)
aged cheddar potato pave, peppercorn jus
28
lamb duo
grilled lamb loin chops with za’atar, lamb kofta kebabs, mushroom, grilled polenta, creamy eggplant tomato ragout, pressed yogurt drizzle
25
duck
cinnamon dusted duck breast, buttery cauliflower puree, roasted salsify, pomegranate jus
26
pork
maple dijon cured sakura pork tenderloin, potato pave, port cream with bacon and garlic confit
24
arctic char fillet
south asian fried rice with rock shrimp, tomato lime coconut curry
24
sole fillet
pan fried with lemon potato, roasted salsify and pernod scented caper butter sauce
22
potato cannelloni (vegan, gf)
filled with sweet potato, yam, spinach, and cashew, roasted vegetable and tomato coconut ragout
20
Desserts
pear strudel
with caramel sauce
8
mexican chocolate pie (vegan, gf)
walnut crust and berry coulis
8
bourbon sticky toffee pudding (vegan, gf)
with walnuts and banana
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!)
astrolabe sauvignon blanc (2020, new zealand) 12 / 18 / 48
aromas of lemon grass & elderflower, succulent white peach, green tea & Citrus flavours
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 klutz kolsch – 7
bottles and cans
alhambra spanish lager – 7
33 acres ipa – 7
kilkenny irish cream ale – 7
lonetree ginger apple dry cider – 7
cocktails
mary – 12
bourbon, campari, sweet vermouth, pear juice, asian pear
katherine – 12
vodka, chartreuse, lime juice, cucumber, mint
dorothy – 12
tequila, lime juice, grapefruit juice, jalapeno
lavender sour – 13
empress gin, lemon juice, lavender syrup, egg whites, mint
classic cocktails – 12
ask your server
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
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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