* Duck Rillet   

Free-range duck seasoned, braised and

served with apricot riesling coulis.

*Fire Roasted Vegetable Antipasto  

Balsamic marinated grilled vegetables with

piquillo peppers, cipolline onions and

Mediterranean olives and select cheeses.

*Beef Tip Skewers            

Spiced honey marinated Painted Hills beef tips

served with cucumber tzaziki.

*Salmon Cakes                                      

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

*Proscuitto Canoli  

Proscuitto stuffed with grilled asparagus and

Chevre cheese.  Served with champagne-melon coulis.

*Polenta Cake 

Polenta baked with sundried tomato pesto mozzarella

Soups and Salads

*Fresh Homemade soups daily  

*Spinach Salad

Spinach tossed with a warm caramelized onion

and balsamic vinaigrette.  Topped with toasted

pine nuts, dried apricot and feta cheese

*Roasted Beet Salad 

“Grolla Garden” beets with Oregon Walnut

vinaigrette and whipped chevre.

*Grolla Salad  

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  

Julienned jicama and citrus wedges

marinated in fresh mint and honey with

shaved red onion and melon.

Entrées

**Pheasant Sachet   

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

Please ask your server for our exciting

daily Salmon specials. 

**Buffalo     

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 

Carlton Farms natural pork rolled with sun dried

tomatoes, Mediterranean olives, proscuitto, feta

and spinach.  Served with riesling apricot coulis.

*Scallops 

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

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            

Black lentils, walnuts and mushrooms served

with red pepper fillet and fresh mozzarella,

frizzled leeks and saffron scented asparagus broth.

*Lamb Osso Bucco          

Slow braised with wild mushrooms and Cabernet Sauvignon.   Served with Spring vegetables and

lemon thyme risotto.