Weekend Brunch in Olney, MD

Join us for weekend brunch at Salt & Vine Olney, served Saturday and Sunday from 10:00 AM to 2:45 PM. Start with signature brunch cocktails or bottomless mimosas, then explore our chef-driven brunch menu — from hand-crafted pasta and wood-oven preparations to classic eggs Benedict, smoked salmon, and French toast. Reservations recommended.

Brunch-Cocktails

Blueberry Bourbon Smash

bourbon, ginger liqueur, blueberry,
basil, lemon, sugar

16

Salt and Vine Something

Tito’s Vodka, fresh squeezed lemon, mint,
sugar, cranberry, served up

14

The Bee Keeper

gin, honey, lavender, lemon

14

Limoncello Mule

house made limoncello, strawberry,
basil, lemon, ginger beer

14

Bottomless Cocktails

Mimosa, Peach Bellini, or Sera Luca
Venetian Spritz

22

Espresso Martini

house made espresso vodka, Kahlua,
fresh brewed espresso, cream

14

ANTIPASTI

HOUSE-MADE FOCACCIA | V

whipped black truffle butter, fried rosemary

5

GRANDMA’S MEATBALLS

pork, veal, and beef blend meatballs, spicy red sauce, herbed ricotta, parmesan, focaccia

19

FRIED ARTICHOKES | V | GF

fried artichoke halves, tarragon reduction aioli, parmesan

17

PIATTO DI BURRATA | V

roasted butternut squash, agrodolce radicchio, Honeycrisp apples, pumpkin seeds, honey – white balsamic vinaigrette, warm flat bread

23

CAST IRON GARLIC SHRIMP

garlic, shallots, white wine, lemon, butter, fresh herbs, grilled focaccia

21

WOOD-OVEN ROASTED OYSTERS

garlic butter, bread crumbs, citrus, parsley, shaved parmesan

21

RICOTTA SICILIANA | V

wood oven roasted mushrooms, toasted pine nuts, sherry vinegar reduction, crispy parsley, warm flat bread

21

CHEESE & CHARCUTERIE

prosciutto, Calabrese salami, robiola cheese, gorgonzola, Marcona almonds, marinated olives, fruit mostarda, warm flatbread

26

ARANCINI | V

three fried risotto croquettes, smoked mozzarella, spicy tomato sauce

13

TUNA CROSTINIS

crispy rice cakes, avocado mousse, balsamic soy marinade, pickled Fresno chilis, citrus fish roe

3 | 14
6 | 24

Insalate Prima

salad complements: shrimp +12 | salmon +14 | chicken +10 | *steak +20

Caesar Salad*

romaine, focaccia croutons,
anchovy, soft-boiled egg

15

Brick Oven Beet Salad | V | GF

baby spinach, Honeycrisp apples, toasted
pistachios, charred goat cheese, citrus vinaigrette

15

Williams Pear & Bleu Cheese | V | GF

bartlett pears, gorgonzola, frisée,
radicchio, toasted pecans, chives,
sherry vinaigrette, cracked black pepper

18

Shaved Brussels Sprouts | GF

honey poached cranberries, toasted pine nuts,
pickled red onions, warm pancetta,
apple cider vinaigrette, grated pecorino romano

16

V – Vegetarian | GF – Gluten Free
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
*Please Note: Parties of six or more are subject to a 20% automatic service charge.

ZUPPE

LOBSTER BISQUE | GF

brandy, cream, fresh herbs

17

CARABACCIA

Italian style onion soup, focaccia croutons, fontina & parmesan cheese

14

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LE PIZZE

add prosciutto- 7 | burrata- 8 | substitute gluten-free crust- 8
your pizza may come separately from other items

Al Funghi | V

black truffle mornay sauce, wood oven roasted mushrooms, mozzarella, Taleggio, chives, balsamic reduction

26

HOUSE

sausage, mozzarella, Calabrian chili, honey, red sauce

19

PEPPERONI

tomato sauce, dry-aged pepperoni, mozzarella, provolone

23

MARGHERITA | V

basil, fresh mozzarella, tomato sauce

17

Primi title with bg
dish-yellow

half or whole portion | substitute
gluten-free penne pasta +7

Fusilli Bolognese

blend of veal, pork and beef,
parmesan, cream, tomato

16 | 28

Tagliatelle Al Funghi | V

wood-oven roasted wild mushrooms, garlic,
sherry, cream, chives

16 | 28

add 5 gram freshly grated black truffle +20

Linguini Granchio

blistered cherry tomatoes, super lump crab,
white wine, butter, pangrattato

38

Campanelle e Burrata | V

butternut squash, roasted pecans,
Xerez vinegar & brown butter sauce,
pecorino romano, crispy sage

28

Secondi title transparent

STEAK AND EGGS* | GF

7oz NY Striploin, two eggs any style, Lyonnaise potatoes,
garlic – herb butter, small greens

34

CHICKEN MILANESE

crispy fried chicken breast, arugula, pickled red onion, pecorino romano, lemon

24

SMOKED SALMON BENEDICT

poached egg, Calabrian hollandaise, house-made tigelle bread, lyonnaise potatoes, small greens

28

CRISPY CHICKEN SANDWICH

pickled red onion, arugula, mozzarella, house-made focaccia, spicy aioli, small greens

20

EGGS BENEDICT

poached egg, prosciutto, Calabrian hollandaise, house-made tigelle bread, Lyonnaise potatoes, small greens

28

BUTTERNUT SQUASH FRITTATA | V | GF

butternut squash, baby spinach, caramelized onions,
goat cheese, small greens, spiced Yukon Gold potatoes

22

LOBSTER ROLL

knuckle & claw lobster meat, house-made focaccia bun,
tarragon aioli, butter lettuce, fried parsley, potato chips

36

BRIOCHE FRENCH TOAST | V

bread pudding style French toast, caramel apple compote,
maple syrup

22

STRACCIATELLA & FIG TOAST | V

arugula, mint, black mission fig chutney, sherry vinegar,
toasted hazelnuts, sourdough bread

22

SALT & VINE BREAKFAST

soft scrambled eggs, Lyonnaise potatoes, grilled sourdough, green onion butter, choice of braised pancetta or italian sausage

22

Yellowish Dish Transparent

CONTORNI

LYONNAISE POTATOES | V | GF

crispy potatoes, caramelized onions

8

POTATO RÖSTI | V | GF

grated parmesan, Maldon sea salt

8

ITALIAN SAUSAGE PATTIES (3) | GF

9

ANY STYLE EGG

3

SPAGHETTI PASTA | V

choice of marinara or butter sauce, parmesan cheese

10

SIDE CAESAR SALAD*

romaine, focaccia croutons, anchovy, soft boiled egg

8

V – Vegetarian | GF – Gluten Free
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.