Dinner Menu
Our dinner menu at Salt & Vine Olney 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
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
HOUSE-MADE FOCACCIA | V
whipped butter, spring onions, lemon, cracked black pepper
5
PIATTO DI BURRATA | V
spring pea & pine nut relish, preserved strawberries, mint,
pea tendrils, warm flatbread
22
ARANCINI | V
three fried risotto croquettes, smoked mozzarella, spicy tomato sauce
15
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
WOOD-OVEN ROASTED OYSTERS
garlic butter, bread crumbs, citrus, parsley, shaved parmesan
21
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
HAMACHI CRUDO* | GF
citrus supremes, red pearl onion, fresno chilies, castelvetrano olives, extra virgin olive oil
22
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
INSALATE
salad compliments: shrimp +12 | salmon +14 | chicken +10 | *steak +20
CAESAR*
romaine hearts, garlic croutons, blistered cherry tomatoes, white anchovy, egg
15
BRICK OVEN BEETS | V | GF
baby spinach, strawberries, toasted pistachios, charred goat cheese, citrus vinaigrette
15
ASPARAGUS & PROSCUITTO SALAD
arugula, green asparagus, shaved red onion, soft boiled
eggs, crispy proscuitto, garlic-crostini, lemon vinaigrette
19
BABY GEM SALAD | GF
warm braised pancetta, Point Reyes Bleu Cheese, pickled
red onion, radishes, roasted cherry tomatoes, Italian green
goddess dressing
20
MARKET SALAD | V
Lollo rossa lettuce, shaved asparagus, heirloom carrots,
radishes, focaccia croutons, aged sherry vinaigrette,
ricotta salata
14
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, excluding Braised Lamb Shank
14 OZ NEW YORK STRIP* | GF
62
6 OZ FILET MIGNON* | GF
48
10 OZ FILET MIGNON* | GF
64
14 OZ RIBEYE* | GF
68
RACK OF LAMB* | GF
half / whole
42 | 68
STUFFED CHICKEN BREASTS | GF
crispy capers, lemon butter sauce
38
BRAISED LAMB SHANK
heirloom carrots, spring peas & onions, asparagus, radish, mint gremolata, rosemary lamb jus
48
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
WOOD OVEN ROASTED HOKKAIDO SCALLOPS
topped with herb crust
46
8 OZ PAN SEARED ROCKFISH* | GF
40
CRAB STUFFED RAINBOW TROUT
jumbo lump crab & fine herb panade
38
CIOPINNO
mussels, clams, shrimp, rockfish, salmon, saffron-fennel brodo, focaccia
64
FIRE ROASTED FISH FEATURE
MP
LE PIZZE
V – Vegetarian | GF – Gluten Free
*Consuming raw or undercooked meats, poulty, seafood, shellfish, or eggs may increase your risk of foodborne illness.