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DINNER MENU  
MENU SUBJECT TO CHANGE
BITES
Pomme frites with truffle salt 4
Sweet potato fries 5
Dinosaur Kale chips 3
Marinated olives with fennel and orange 5

WILD ARUGULA & MIZUNA,
endive, grilled grapes, mazanilla olives, dill, cucumber, yogurt vinaigrette		 10
ROMAINE SALAD,
persimmon, watermelon radish, spiced walnuts, goat cheese and roasted garlic vinaigrette		 9
BABY BEET SALAD,
feta cheese fritters, upland cress, balsamic drizzle and horseraddish vinaigrette		 10
Add Chicken to any salad   5
CHICKEN TURNOVERS,
with goat cheese, smoked paprika, roasted peppers, house made flaky pastry, coriander yogurt		 10
CHORIZO and LENTIL,
stuffed Monterey calamari with prawns in a tomato-fennel sauce		 12
ROASTED CAULIFLOWER GRATIN,
with pork belly, chili flake and cauliflower cream		 9
WHITE WINE and SAFFRON STEAMED CLAMS,
with fennel, sun dried tomatoes, garlic, scallions, served with garlic bread		 11
PAN SEARED GNOCCHI,
with celery root puree, shitake mushrooms, butternut squash and brussel sprout leaves		 11
MUSHROOM BRUSCHETTA,
pastrami spiced, gruyere cheese, sauerkraut 1000 island		 10
BURGER BAR

Burgers served on a toasted pain de mie bun with choice of any sauce and traditional garnish on side.
Add $1 for additional toppings.


  • 7 oz. Brandon's grass fed Beef 10
  • 6 oz. Colorado Buffalo 12
  • 6 oz. Veggie Burger (vegan/gluten free) 8
  • 6 oz. Homemade Turkey Burger 9
CHEESE
Tillamook cheddar, crumbled blue, aged gruyere, jalapeno jack, sharp white cheddar, American
TOPPINGS
Applewood smoked bacon, caramelized onions, sautéed mushroom, tomato jam, avocado
SAUCES
Sriracha aioli, honey-dijon aioli, white truffle aioli, citrus BBQ sauce (.50¢ additional sauce)
PLATES
SEARED NATURAL CHICKEN BREAST,
herb braised yukon potatoes, roasted brussel sprouts and butternut squash, cide jus
First Press Chardonay Recommended		 19
CHEF'S CHOICE RISOTTO,
please ask your server		 14
PAN SEARED LOCAL ROCK COD,
with glazed baby turnips, grilled broccolini, pearl pasta and basil salsa verde
Pinot Gris Recommended		 20
DOUBLE CUT PORK CHOP,
brown butter yam puree, pork shoulder stuffed cabbage, braised endive, quince mostarda sauce
Sauvignon Blanc Recommended		 19
CABERNET BRAISED SHORT RIBS,
with white cheddar grits, coriander roasted root vegetables, shallot jus
Malbec Recommended		 20
ACORN SQUASH LASAGNA,
with mushrooms, chard, béchamel and ricotta cheese. Warm brussel sprouts and golden raisin salad
Pinot Noir Recommended		 17
$5 SIDES
  • Broccoli & caramelized onion
  • Brussel sprouts and house bacon
  • Sautéed garlicky wax beans
  • Grilled broccolini
MAC & CHEESE BAR

Fusilli pasta, creamy blend of white and sharp cheddar topped with grana padana parmesan breadcrumbs   10

Throw-ins $1 each (Steak, Maine lobster or aged Manchego $3)

  • Black forest ham
  • Manchego cheese
  • Broccoli Florets
  • Caramelized onions
  • House made bacon
  • Maine lobster
  • Sun dried tomatoes
  • Grilled Chicken Breast
  • Sautéed mushroom
  • Blue cheese
  • Truffle oil
  • Grilled Steak
  • Arugula
  • Goat cheese
  • Chipotle bbq pork
  • Shaved fennel
  • Chorizo
  • Jalapeno
Gluten free pasta available upon request, add $2

We proudly serve complimentary filtered water in still & sparkling.


GRUB STRIVES EVERYDAY TO SUPPORT A HEALTHY PLANET & UTILIZES ORGANIC, ALL NATURAL & SUSTAINABLE PRODUCT WHENEVER POSSIBLE.


GRUB IS OPEN FOR DINNER 7 DAYS A WEEK: M -TH 6:00PM – 10:00PM
FRI/SAT - 6:00 PM - 11:00 PM, SUN 6:00 PM - 10:00 PM
BRUNCH SATURDAY AND SUNDAY, 10:00a.m. – CLOSE


4% WILL BE ADDED TO ALL CHECKS AS PART OF THE HEALTHY SAN FRANCISCO INITIATIVE. GRUB ACCEPTS ALL MAJOR CREDIT CARDS.


Executive Chef: Jimmy Zarur

© 2012 www.grubsf.com