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
starter
caramelized onion puff pastry tart (vegetarian)
fresh mozzarella, goats’ cheese, garlic confit
14
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
14
mushroom crepes
creamy mushroom ragout with asiago, greens
14
socca (vegan, gf)
chickpea flour flatbread, harissa hummus, baba ganoush, sun dried tomato tapenade, olives, pickles
13
moroccan shrimp tajine
sautéed tiger shrimp, spiced tomato pepper ragout, lebanese olived and grilled bread
16
house made pasta and rice
includes a choice of house salad or soup
squash gnocchi (vegan)
roasted spaghetti squash, red pepper, zucchini, cashews and chickpeas in a coconut tomato cream
19
mushroom tagliatelle (vegetarian)
braised mushroom ragout, brown butter, pine nuts, crispy kale
can be vegan
20
pork scallopini and gnocchi
MUSHROOM RAGOUT, MAPLE SMOKED BACON, THREE CHEESE SAUCE
21
BISON bolognese
with pappardelle, MOZZARELLA AND PARMESAN
21
Entrees
ALL ENTREES ARE SERVED WITH SEASONAL VEGETABLE
includes one side dish and a choice of house salad or soup
New york striploin steak with sherry mushroom cream (gf)
27
ROASTED LAMB sirLOIN, spiced tomato and paneer ragout (GF)
27
seared halibut, BLACK TIGER SHRIMP, tomato COCONUT CURRY (gf)
25
seared local scallops, cardamom scented will rice pilaf, caper, red pepper aioli
24
maple dijon cured sakura pork tenderloin, bacon lemon parmesan cream (gf)
24
VENISON SCHNITZEL, ROASTED GARLIC, MUSHROOM AND RED WINE CREAM
26
Portobello and eggplant napoleon with roasted red pepper, grilled zucchini, cashew ricotta and spiced pepper ragout(vegan, gf)
21
Sides
yukon gold mash with langoustine (gf) – 7
double baked scalloped potato with aged white cheddar (gf) – 7
south asian style crab fried rice (vegan option) – 7
roasted root vegetable korma (gf, vegan) – 6
Desserts
pear strudel
with caramel sauce and vanilla ice cream
8
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
starter
caramelized onion puff pastry tart (vegetarian)
fresh mozzarella, goats’ cheese, garlic confit
14
halloumi french toast (vegetarian)
mini french toast, honeyed dates, tomato confit, mango vinaigrette, pistachio
14
mushroom crepes
creamy mushroom ragout with asiago, greens
14
socca (vegan, gf)
chickpea flour flatbread, harissa hummus, baba ganoush, sun dried tomato tapenade, olives, pickles
13
moroccan shrimp tajine
sautéed tiger shrimp, spiced tomato pepper ragout, lebanese olives and grilled bread
16
house made pasta and rice
includes a choice of house salad or soup
squash gnocchi (vegan)
roasted spaghetti squash, red pepper, zucchini, cashews and chickpeas in a coconut tomato cream
19
mushroom tagliatelle (vegetarian)
braised mushroom ragout, brown butter, pine nuts, crispy kale
can be vegan
20
pork scallopini and gnocchi
mushroom ragout, maple smoked bacon, three cheese sauce
21
bison bolognese
with pappardelle, mozzarella and parmesan
21
entrees
all entrees are served with lemon herb roasted potato and seasonal vegetable medley
new york striploin steak with sherry mushroom cream (gf)
27
roasted lamb sirloin, spiced tomato and paneer ragout (gf)
27
seared halibut, black tiger shrimp, tomato coconut curry (gf)
25
seared local scallops, cardamom scented wild rice pilaf, caper, red pepper aioli
24
maple dijon cured sakura pork tenderloin, bacon lemon parmesan cream (gf)
24
venison schnitzel, roasted garlic, mushroom and red wine cream
26
portobello and eggplant napoleon with roasted red pepper, grilled zucchini, cashew ricotta and spiced pepper ragout(vegan, gf)
21
sides
yukon gold mash with langoustine (gf) – 7
double baked scalloped potato with aged white cheddar (gf) – 7
south asian style crab fried rice (vegan option) – 7
roasted root vegetable korma (gf, vegan) – 6
desserts
pear strudel
with caramel sauce and vanilla ice cream
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
alamos malbec (2018, argentina) 10.5 / 16 / 42
rich and flavourful malbec with concentrated fruit flavours of dark cherry, plum and blackberry, long and lingering finish
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
beer and cider
on tap
Strange fellows talisman pale ale – 7
brassneck mr personality amber ale – 7
bottles and cans
Mayne island brewing lager – 7
33 acres of sunshine french blanche – 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