Dinner Menu
Our dinner menu at Salt & Vine Frederick celebrates the depth and richness of Italian cuisine. Chef Thomas Zippelli crafts each dish from locally sourced, seasonal ingredients; from hand-made pasta, prime steaks to fresh seafood and premium market cuts.
Dinner is served nightly. Reservations recommended.
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
ARANCINI | V
three fried risotto croquettes, smoked mozzarella, spicy tomato sauce
13
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
CALAMARI RIPIENI
Italian sausage, house-made N’duja, roasted fennel, focaccia crisp, potato gremolata, romesco sauce
23
TUNA CROSTINIS
crispy rice cakes, avocado mousse, balsamic soy marinade, pickled Fresno chilis, citrus fish roe
pick 3 | 14
pick 6 | 24
INSALATE
salad complements: shrimp +12 | salmon +14 | chicken +10 | *steak +20
CAESAR*
romaine, focaccia croutons, anchovy, soft boiled egg
15
SHAVED BRUSSELS SPROUTS | GF
honey poached cranberries, toasted pine nuts, pickled
red onions, warm pancetta, apple cider vinaigrette, grated pecorino romano
16
WILLIAMS PEAR & BLEU CHEESE | V | GF
bartlett pears, gorgonzola, frisée, radicchio, toasted pecans, chives, sherry vinaigrette, cracked black pepper
18
BRICK OVEN BEETS | V | GF
baby spinach, Honeycrisp apples, toasted pistachios, charred goat cheese, citrus vinaigrette
15
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.
LA CARNE
all meat dishes come with bordelaise sauce and garlic-herb butter with a choice of side
14 OZ NEW YORK STRIP* | GF
62
6 OZ FILET MIGNON* | GF
48
10 OZ FILET MIGNON* | GF
64
14 OZ RIBEYE* | GF
68
STUFFED CHICKEN BREASTS | GF
crispy capers, lemon butter sauce
38
NEW ZEALAND LAMB CHOPS* | GF
62
FLAME GRILLED MARKET CUT*
MP
FRUTTI DI MARE
all seafood dishes are served with lemon butter and a choice of side.
8 OZ FAROE ISLAND SALMON* | GF
36
ITALIAN SEAFOOD SCAMPI
scallops, shrimp, clams, white wine, lemon, garlic, butter,
fine herbs, warm focaccia
46
CRISPY SKIN BRANZINI | GF
42
CRAB STUFFED RAINBOW TROUT
super lump crab & fine herb panade
38
FIRE ROASTED FISH FEATURE
MP
LE PIZZE
V – Vegetarian | GF – Gluten Free
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.