Grolla Restaurant & Wine Bar Menu and Prices

$10.00

free-range duck seasoned, braised and served with apricot Riesling coulis.

$8.00

balsamic marinated grilled vegetables with piquillo peppers, cipolline onions and Mediterranean olives and select cheeses.

$8.00

spiced honey marinated painted hills beef tips served with cucumber tzaziki.

$10.00

Oregon spring Chinook house smoked and potato patted into cakes with lemon-dill crème fraiche.

$9.00

Proscuitto stuffed with grilled asparagus and Chevre cheese. Served with champagne-melon coulis.

$6.00

polenta baked with sundried tomato pesto mozzarella then finished with a balsamic reduction

$5.00

$6.00

Spinach tossed with a warm caramelized onion and balsamic vinaigrette. Topped with toasted pine nuts, dried apricot and feta cheese

$6.00

'grolla garden' beets with Oregon walnut vinaigrette and whipped chevre.

$7.00

spring greens tossed in a verjusette dressing and served with a baked reggianito parmesan tuile and fresh dill chevre and candied Oregon Walnuts.

$6.00

julienned jicama and citrus wedges marinated in fresh mint and honey with shaved red onion and melon.

$22.00

pheasant braised in sour cream, chardonnay and wrapped in a puff pastry purse. Served with a citrus infused pheasant velouté and seasonal vegetables

$23.00

please ask your server for our exciting daily Salmon specials.

$21.00

tender flat iron, marinated with olive oil, pinot noir and fresh rosemary, grilled and served with sundried tomato pesto gorgonzola compound butter, smoked garlic chive potato puree and Spring vegeta

$19.00

Carlton farms natural pork rolled with sun dried tomatoes, Mediterranean olives, proscuitto, feta and spinach. Served with Riesling apricot coulis.

$20.00

pan-seared sea scallops tossed in lemon and fresh dill served with shellfish infused sherry cream and roasted red pepper polenta cake.

$22.00

painted hills petit fillet medallions, grilled and set on garlic balsamic baguette crostinis with a ruby port rosemary glace and spring vegetables

$16.00

black lentils, walnuts and mushrooms served with red pepper fillet and fresh mozzarella, frizzled leeks and saffron scented asparagus broth.

$21.00

slow braised with wild mushrooms and cabernet sauvignon. Served with Spring vegetables and lemon thyme risotto

$7.00

with mango coulis.

$7.00

with chambord crème fraiche

$6.00

with coconut-almond macaroon crust.

$7.00

$6.00

$5.00

ask your server for available flavors

$6.00

classic vanilla bean

$7.00

$5.00

Spiced honey marinated Painted hills beef tips served with cucumber tzaziki

$6.00

Oregon spring, house smoked Chinook Salmon potato cakes with lemon-dill crème fraiche.

$5.00

proscuitto stuffed with grilled asparagus and chevre cheese. Served with champagne-melon coulis

$3.00

polenta baked with sun dried tomato pesto mozzarella then finished with a balsamic reduction

$3.00

$6.00

a selection of domestic and imported cheeses with Mediterranean olives and dried fruit.

$3.00

'grolla garden' beets with Oregon walnut vinaigrette and whipped chevre

$4.00

spring greens tossed in a verjusette dressing and served with a baked reggianito parmesan tuile and fresh dill chevre and candied Oregon walnuts

$3.00

julienned jicama and citrus wedges marinated in fresh mint and honey with shaved red onion and melon.

$3.00

Spinach tossed with a warm caramelized onion and balsamic vinaigrette. Topped with toasted pine nuts, dried apricot and feta cheese