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Grolla Restaurant & Wine Bar Menu : 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 |
Grolla Restaurant & Wine Bar Menu : 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. |
Grolla Restaurant & Wine Bar Menu : 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 vegeta |
| 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 |
Grolla Restaurant & Wine Bar Menu : 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 |
Grolla Restaurant & Wine Bar Menu : 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 |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.