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.

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

13

The Bee Keeper

gin, honey, lavender, lemon

13

Limoncello Mule

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

13

Bottomless Cocktails

Mimosa, Peach Bellini, or Sera Luca
Venetian Spritz

22

Espresso Martini

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

14

ANTIPASTI

WOOD-OVEN ROASTED OYSTERS

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

21

FRIED ARTICHOKES | V | GF

fried artichoke halves, tarragon reduction aioli, parmesan

17

HOUSE-MADE FOCACCIA | V

house-made focaccia, balsamic vinegar, extra virgin olive oil, herbs, parmesan

5

PIATTO DI BURRATA | V

spring pea & pine nut relish, preserved strawberries, mint,
pea tendrils, warm flatbread

23

ARANCINI | V

three fried risotto croquettes, smoked mozzarella, spicy tomato sauce

13

PRINCE EDWARD ISLAND MUSSELS

house-made N’Duja, garlic, white wine, cherry tomato, butter, grilled focaccia

21

CAST IRON GARLIC SHRIMP

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

21

GRANDMA’S MEATBALLS

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

19

BEEF CARPACCIO*

truffle aioli, parmesan crisp, pickled red pearl onion, parsley-lemon salad, warm flatbread

23

RICOTTA SCILIANA | V

wood oven roasted cremini mushrooms, green asparagus,
charred cippolini onions, sherry reduction, warm flatbread

20

CHEESE & CHARCUTERIE

served with marinated olives, pickled red onion, Marcona almonds, seasonal jam, flatbread

pick 3 | 24
pick 4 | 27
pick 5 | 30

Formaggio | V

Point Reyes Bleu Cheese | Robiola | Humboldt-Fog | Clothbound Cheddar

Salumi

Freshly Sliced Proscuitto | Braised Pancetta (served warm) |
Calabrese Salami

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

Market Salad

Lollo rossa Lettuce, shaved asparagus, heirloom carrots, radishes, focaccia croutons, aged sherry vinaigrette, ricotta salata

14

Brick Oven Beet Salad | V | GF

baby spinach, strawberries,
toasted pistachios, charred goat
cheese, citrus vinaigrette

15

Caesar Salad*

romaine hearts, garlic croutons,
blistered cherry tomatoes,
white anchovy, egg

15

Baby Gem Salad | GF

warm braised pancetta, Point Reyes Bleu
Cheese, pickled red onion, radishes, roasted
cherry tomatoes, Italian green goddess dressing

20

Asparagus & Proscuitto Salad

arugula, green asparagus, shaved red onion,
soft boiled eggs, crispy proscuitto,
garlic-crostini, lemon vinaigrette

19

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

tuscan style onion soup, focaccia croutons, melted fontina cheese

14

LE PIZZE

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

MARGHERITA | V

basil, fresh mozzarella, tomato sauce

17

HOUSE

sausage, mozzarella, Calabrian chili, honey, red sauce

19

PEPPERONI

tomato sauce, dry-aged pepperoni, mozzarella, provolone

23

BIANCA E TARTUFO | V

black truffle mornay sauce, pecorino romano, mozzarella,
provolone, arugula, lemon, truffle oil

21

add 5 gram freshly grated black truffle +20

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, jumbo lump
crab, white wine, butter, focaccia crisp

38

STEAK AND EGGS* | GF

8oz striploin, two eggs any style, lyonaise potatoes, sundried tomato butter, small greens

32

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, lyonaise 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, lyonaise potatoes, small greens

28

FRENCH TOAST | V

strawberry- rhubarb compote, vanilla custard, powdered sugar

26

ITALIAN TOAST TRIO

spring pea spread, soft boiled egg, pea tendrils, radishes | stracciatella, pickled red onion, chives, smoked salmon | honey whipped ricotta & black mission fig preserve | grilled sourdough

25

SMOKED SALMON FLATBREAD

remoulade, soft boiled egg, shaved asparagus, red onion, arugula

23

ARTICHOKE AND CRAB FRITATTA | GF

artichoke confit, jumbo lump crab, fines herbs, small greens

26

SALT & VINE BREAKFAST

grilled focaccia, soft scrambled eggs, lyonaise poatoes, spring onion butter, housemade ketchup, served with your choice of braised pancetta or Italian sausage patties

22

CONTORNI

GRILLED ASPARAGUS | V | GF

Extra Virgin Olive Oil, lemon, sea salt

13

LYONAISE POTATOES | V | GF

crispy potatoes, caramelized onions

8

POTATO ROSTI | V | GF

grated pamesan, Maldon sea salt

8

ITALIAN SAUSAGE PATTIES (3) | GF

9

SIDE MARKET SALAD

Lollo rossa lettuce, shaved asparagus,
heirloom carrots, radishes, focaccia croutons,
aged sherry vinaigrette, ricotta salata

7

SIDE CAESAR SALAD*

romaine hearts, garlic croutons, blistered
cherry tomatoes, white anchovy, egg

8

ANY STYLE EGG

3

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