| 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 |
| 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. |
| 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 |
| 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 |
| 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 |
