Grolla Restaurant & Wine Bar Prices in Portland, OR 97211
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Starters |
| Duck Rillet | $10.00 |
free-range duck seasoned, braised and served with apricot Riesling coulis.
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| Fire Roasted Vegetable Antipasto | $8.00 |
balsamic marinated grilled vegetables with piquillo peppers, cipolline onions and Mediterranean olives and select cheeses.
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| Beef Tip Skewers | $8.00 |
spiced honey marinated painted hills beef tips served with cucumber tzaziki.
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| Salmon Cakes | $10.00 |
Oregon spring Chinook house smoked and potato patted into cakes with lemon-dill crème fraiche.
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| Proscuitto Canoli | $9.00 |
Proscuitto stuffed with grilled asparagus and Chevre cheese. Served with champagne-melon coulis.
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| Polenta Cake | $6.00 |
polenta baked with sundried tomato pesto mozzarella then finished with a balsamic reduction
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| Soups and Salads |
| Fresh Homemade Soups Daily | $5.00 |
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| Spinach Salad | $6.00 |
Spinach tossed with a warm caramelized onion and balsamic vinaigrette. Topped with toasted pine nuts, dried apricot and feta cheese
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| Roasted Beet Salad | $6.00 |
'grolla garden' beets with Oregon walnut vinaigrette and whipped chevre.
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| 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.
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| Citrus Jicama Salad | $6.00 |
julienned jicama and citrus wedges marinated in fresh mint and honey with shaved red onion and melon.
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| 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
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| Spring Oregon Wild Salmon | $23.00 |
please ask your server for our exciting daily Salmon specials.
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| 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
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| 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.
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| 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.
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| 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
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| 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.
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| Lamb Osso Bucco | $21.00 |
slow braised with wild mushrooms and cabernet sauvignon. Served with Spring vegetables and lemon thyme risotto
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| Dessert |
| there is no rest for the gardener but there is dessert. |
| Chevre Cheesecake | $7.00 |
with mango coulis.
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| Frozen Raspberry Mousse | $7.00 |
with chambord crème fraiche
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| Key Lime Tart | $6.00 |
with coconut-almond macaroon crust.
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| Flourless Chocolate Truffle Cake | $7.00 |
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| Espresso Panna Cotta | $6.00 |
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| Fresh Ice Cream and sorbet Daily | $5.00 |
ask your server for available flavors
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| Crème Brulee | $6.00 |
classic vanilla bean
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| Late Night Samll Plates |
| Duck Rillet with Apricot-Riesling Coulis | $7.00 |
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| Beef Tips | $5.00 |
Spiced honey marinated Painted hills beef tips served with cucumber tzaziki
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| Smoked Salmon Potato Cake | $6.00 |
Oregon spring, house smoked Chinook Salmon potato cakes with lemon-dill crème fraiche.
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| Proscuitto Canoli | $5.00 |
proscuitto stuffed with grilled asparagus and chevre cheese. Served with champagne-melon coulis
0
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| Polenta Cake | $3.00 |
polenta baked with sun dried tomato pesto mozzarella then finished with a balsamic reduction
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| Fresh Homemade soups daily | $3.00 |
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| Cheese Plate | $6.00 |
a selection of domestic and imported cheeses with Mediterranean olives and dried fruit.
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| Roasted Beet Salad | $3.00 |
'grolla garden' beets with Oregon walnut vinaigrette and whipped chevre
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| 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
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| Citrus Jicama Salad | $3.00 |
julienned jicama and citrus wedges marinated in fresh mint and honey with shaved red onion and melon.
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| Spinach Salad | $3.00 |
Spinach tossed with a warm caramelized onion and balsamic vinaigrette. Topped with toasted pine nuts, dried apricot and feta cheese
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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Total Price