Grolla Restaurant & Wine Bar Menu and Prices

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

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

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

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

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

please ask your server for our exciting daily Salmon specials.

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

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

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

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

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

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

with mango coulis.

with chambord crème fraiche

with coconut-almond macaroon crust.

ask your server for available flavors

classic vanilla bean

Spiced honey marinated Painted hills beef tips served with cucumber tzaziki

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

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

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

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

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

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

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

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