Starters
Duck Rillet
$10.00
free-range duck seasoned, braised and served with apricot Riesling coulis.
Fire Roasted Vegetable Antipasto
$8.00
balsamic marinated grilled vegetables with piquillo peppers, cipolline onions and Mediterranean olives and select cheeses.
Beef Tip Skewers
$8.00
spiced honey marinated painted hills beef tips served with cucumber tzaziki.
Salmon Cakes
$10.00
Oregon spring Chinook house smoked and potato patted into cakes with lemon-dill crème fraiche.
Proscuitto Canoli
$9.00
Proscuitto stuffed with grilled asparagus and Chevre cheese. Served with champagne-melon coulis.
Polenta Cake
6.00
polenta baked with sundried tomato pesto mozzarella then finished with a balsamic reduction
$Soups and Salads
Fresh Homemade Soups Daily
$5.00
Spinach Salad
$6.00
Spinach tossed with a warm caramelized onion and balsamic vinaigrette. Topped with toasted pine nuts, dried apricot and feta cheese
Roasted Beet Salad
$6.00
'grolla garden' beets with Oregon walnut vinaigrette and whipped chevre.
Grolla Salad
$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.
Citrus Jicama Salad
6.00
julienned jicama and citrus wedges marinated in fresh mint and honey with shaved red onion and melon.
$Entrées
Pheasant Sachet
$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
Spring Oregon Wild Salmon
$23.00
please ask your server for our exciting daily Salmon specials.
Buffalo
$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 vegetables.
Pork Tenderloin Roulade
$19.00
Carlton farms natural pork rolled with sun dried tomatoes, Mediterranean olives, proscuitto, feta and spinach. Served with Riesling apricot coulis.
Scallops
$20.00
pan-seared sea scallops tossed in lemon and fresh dill served with shellfish infused sherry cream and roasted red pepper polenta cake.
Petit Fillet Tournedos
$22.00
painted hills petit fillet medallions, grilled and set on garlic balsamic baguette crostinis with a ruby port rosemary glace and spring vegetables
Black Beluga Lentil Cake
$16.00
black lentils, walnuts and mushrooms served with red pepper fillet and fresh mozzarella, frizzled leeks and saffron scented asparagus broth.
Lamb Osso Bucco
21.00
slow braised with wild mushrooms and cabernet sauvignon. Served with Spring vegetables and lemon thyme risotto
$Dessert
there is no rest for the gardener but there is dessert.Chevre Cheesecake
$7.00
with mango coulis.
Frozen Raspberry Mousse
$7.00
with chambord crème fraiche
Key Lime Tart
$6.00
with coconut-almond macaroon crust.
Flourless Chocolate Truffle Cake
$7.00
Espresso Panna Cotta
$6.00
Fresh Ice Cream and sorbet Daily
$5.00
ask your server for available flavors
Crème Brulee
6.00
classic vanilla bean
$Late Night Samll Plates
Duck Rillet with Apricot-Riesling Coulis
$7.00
Beef Tips
$5.00
Spiced honey marinated Painted hills beef tips served with cucumber tzaziki
Smoked Salmon Potato Cake
$6.00
Oregon spring, house smoked Chinook Salmon potato cakes with lemon-dill crème fraiche.
Proscuitto Canoli
$5.00
proscuitto stuffed with grilled asparagus and chevre cheese. Served with champagne-melon coulis
Polenta Cake
$3.00
polenta baked with sun dried tomato pesto mozzarella then finished with a balsamic reduction
Fresh Homemade soups daily
$3.00
Cheese Plate
$6.00
a selection of domestic and imported cheeses with Mediterranean olives and dried fruit.
Roasted Beet Salad
$3.00
'grolla garden' beets with Oregon walnut vinaigrette and whipped chevre
Grolla Salad
$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
Citrus Jicama Salad
$3.00
julienned jicama and citrus wedges marinated in fresh mint and honey with shaved red onion and melon.
Spinach Salad
$3.00
Spinach tossed with a warm caramelized onion and balsamic vinaigrette. Topped with toasted pine nuts, dried apricot and feta cheese
Grolla's Five-Course Taster
Grolla's Five-Course Taster
Menu for Grolla Restaurant & Wine Bar is provided by findrestaurantmenu.com
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