Weekday Lunch at Salt & Vine Olney
Join us for lunch at Salt & Vine Olney, Monday through Friday.
Explore our Italian-inspired lunch menu featuring hand-crafted pasta, wood-fired pizzas, fresh salads, and chef-driven entrees — all served in the beautifully restored historic Olney House. Reservations recommended for larger parties.
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
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
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
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
SECONDI
ARTICHOKE AND CRAB FRITATTA | GF
artichoke confit, jumbo lump crab, fines herbs, small greens
26
CHICKEN MILANESE
crispy fried chicken breast, arugula, pickled red onion, pecorino romano, lemon
24
CRISPY CHICKEN SANDWICH
pickled red onion, arugula, mozzarella, house-made focaccia, spicy aioli, small greens
20
CRAB STUFFED TROUT
jumbo lump crab, fine herb panade, served with choice
of side and lemon butter sauce
38
6OZ FILET MIGNON* | GF
served with choice of side and garlic herb butter
48
14OZ NEW YORK STRIP* | GF
served with choice of side and garlic herb butter
62
SMOKED SALMON FLATBREAD
remoulade, soft boiled egg, shaved asparagus, red
onion, arugula
23
8OZ FAROE ISLAND SALMON* | GF
served with choice of side and lemon butter sauce
36
CONTORNI
SMASHED FINGERLING POTATOES | V | GF
chili aioli, fried sage
12
GRILLED ASPARAGUS | V | GF
Extra Virgin Olive Oil, lemon, sea salt
13
POTATO ROSTI | V | GF
grated parmesan, Maldon sea salt
8
GRILLED BROCCOLINI | V | GF
lemon and garlic
13
CAESAR SALAD*
romaine hearts, garlic croutons, cherry tomatoes, white anchovy, egg
8
SIDE MARKET SALAD | V
Lollo rossa lettuce, shaved asparagus, heirloom
carrots, radishes, focaccia croutons, aged sherry
vinaigrette, ricotta salata
7
V – Vegetarian | GF – Gluten Free
*Consuming raw or undercooked meats, poulty, seafood, shellfish, or eggs may increase your risk of foodborne illness.