The Menu

We have been known over the years for our “tapas” menu which initiated the small plate movement in Salt Lake. We have expanded to offer fixed price meals that provide a great dining value and a number of dishes that include such top of the line entrees such as elk rack and wild salmon. The menu is always changing, seasonally and with daily specials.

The Ambiance

It all flows from the late nineteenth century building materials; sandstone, brick and oak. Ceilings are 15 feet high in the two main dining rooms. The mezzanine overlooks the restaurant and is illuminated by a skylight two stories above. The intimate gallery space is perfect for groups of 8-12 for business meetings or special occasions.

The Wine

Our wine list has been recognized as “best selected” in the local press. We search out selections for distinctive qualities engendered by their terroir and wine maker’s skill. We focus on wines of Europe and the U.S. The list runs to nearly 100 choices and are cellared in a vault used by the original occupant, Utah Savings Bank.

The Service

The wait staff approach is to provide everything that a diner wants but no more. Our servers are knowledgeable and experienced. We strive for professional , yet casual approach, trying to be helpful but not intrusive, friendly but not cloying, sophisticated but not pretentious.

Let us introduce ourselves

Located in one of Salt Lake’s most historic buildings, Martine offers a unique environment to enjoy locally sourced, handcrafted cuisine. We opened in 1999 and were described by local media as offering an “out of Utah” experience. We took pride in being considered to be on par with restaurants in more cosmopolitan settings. Now we’re just happy to be part of Salt Lake’s rapidly developing culinary scene. We use locally sourced products including the superb produce grown by Frog Bench Farms (a complete list of purveyors can be found in the Sources section).  Our style of cuisine stands apart.

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Lunch Menu

Our lunch menu is also available for takeout, Monday through Friday, 11:30am – 2:00pm

Sandwiches – Hot

served with choice of side

  • Santa Fe Chicken
    11.0
    poblano chile      pepper jack      chipotle mayo      tomato      field greens      brioche bun
  • Grilled Salmon
    12.5
    mango salsa      south asia spice      cucumbers      field greens      brioche bun
  • Hot Roast Beef with Spicy Au Jus
    11.5
    red bells      poblano      onion      pepper jack      chipotle mayo      baguette
  • Bacon Burger
    11.0
    swiss      tomato      field greens      brioche bun
  • Beehive Cheddar Barbecue Burger
    11.0
    tomato      field greens      brioche bun
  • Black Bean Burger
    10.0
    poblano      pepper jack      chipotle mayo      tomato      field greens      brioche bun

Sandwiches – cold or toasted

served with house made garlic chips and choice of side
choice of sourdough or whole wheat
half      8.0          whole      10.0

  • Turkey & Avocado
    tomato      mayo
  • Smoked Turkey
    swiss      arugula      chipotle aioli
  • Rare Roast Beef & Swiss
    greens      sweet & spicy mustard      mayo
  • Club
    bacon      turkey      tomato      field greens      mayo

Panini

served with house made garlic chips and choice of side
Eva’s Bakery sourdough bread
half      8.5          whole      11.0

  • Smoked Chicken
    taleggio cheese      roasted red bell pepper      olive tapenade      arugula
  • Portobello
    roasted red bell pepper      fresh mozzarella      confit tomato      basil pesto
  • Pastrami
    swiss      dijon mayo      sliced dill pickle
  • Grilled Smoked Turkey
    swiss      arugula      chipotle cranberry relish      dijon mayo

Salads

  • Green Salads
  • Portobello & White Bean
    11.5
    artichoke hearts     fresh mozzarella     confit tomatoes     nicoise olives     confit tomato     balsalmic dressing
  • Smoked Turkey and Cheese Tortellini
    11.5
    bacon     broccoli     tomato     cucumber     avocado     creamy vinaigrette
  • Grilled Salads
  • Southwest Chicken
    12.0
    jicama     avocado     corn & black bean salsa     queso fresca     pepitas     blue corn chip     ancho chile vinaigrette
  • Thai Red Curry Beef Skewers
    13.0
    red bells     snow peas     napa cabbage     peanuts     carrots     mango salsa     linguini
  • Salmon
    13.5
    kale     broccoli     polenta     baked parmesan     nicoise olives     confit tomatoes     caesar dressing
  • Roasted Chicken Caesar
    12.0
    haricot vert     polenta     artichoke hearts     nicoise olives     romaine     house cured tomatoes
  • Pasta Salads
  • MONDAY - Six Veggie
    11.0
    with parmesan cheese, broccoli, cauliflower, carrots, tomato, snow peas, and green beans
  • TUESDAY - Szechwan Chicken
    11.0
    with broccoli, cucumber, peanuts, snow peas, red bells, and cilantro
  • WEDNESDAY- Bay Shrimp
    12.0
    with artichoke hearts, tomato, cucumber, broccoli, olives
  • THURSDAY - Chicken Niçoise
    11.0
    with egg, tomato, green bells, green beans, cucumber, red onion, olives, and capers
  • FRIDAY - Italian
    11.0
    with prosciutto, mozzarella, peas, tomato, olives, and lettuce

Quiche * Soups * Sides

  • Quiche
    10.0
    with bacon, swiss, zucchini, and mushroom. Served with side salad or fresh fruit
  • Soup
    6.5
    A bowl of our French Onion Soup, or Soup of the Day
  • Sides
    one side 5.0 * any two sides 8.5
    House Garlic Chips    with remoulade

    House Salad     field greens     parmesan      cucumber salsa      balsamic vinaigrette

    House Pasta Salad      caponata      feta      basil vinaigrette

    Seasonal Fresh Fruit

  • Soup with Daily Pasta Special
    8.5
    Soup and Pasta of the Day

Dinner Menu

Featured Cocktails

  • The Last Word…From Mexico
    12.0
    Bozal Mexcal     Green Chartreuse    Maraschino Liqueur     Fresh Lime
  • Corpse Reviver #2
    12.0
    Beehive Jack Rabbit Gin     Lillet Blanc      Fresh Pressed Lemon      Gran Gala      Absinthe Rinse
  • Boulevardier
    10.0
    Basil Hayden’s Bourbon      Vya Sweet Vermouth      Campari
  • The Coolidge
    10.0
    Makers Mark Bourbon     Fernet Branca     Fresh Lime     Beehive Lime Bitters

Small Plates

  • Fried Brussels Sprouts
    6.0
    lemon     parmigiano reggiano     capers     shallot     olive oil
  • Daily Charcuterie
    20.0
    cheese     fruit     nuts
  • Grilled Shrimp
    13.0
    blistered shishitos      red chili aioli
  • Confit Mushrooms Toast
    15.0
    arugula     pecorino     slide ridge honey
  • Spiced Lamb Hummus
    13.0
    giardiniere pickles
  • Creamed Rabbit with Crispy Polenta
    18.0
    asparagus     truffle
  • Stewed Mussels
    16.0
    spicy tomato broth     Creminelli Salami     baguette
  • Braised Pork Cheek
    14.0
    corn bread      hatch chile-tomatillo stew
  • House-Made Gnocchi
    13.0
    heirloom tomato broth     fennel     arugula     pecorino

Soup & Salads

  • Asparagus, Potato & Goat Cheese Bisque
    8.0
    prosciutto     dill
  • Gem Lettuces
    9.0
    bleu cheese      red onion      tomato      radish      celery     red wine vinaigrette
  • Torn Lacinto Kale Caesar
    8.0
    crouton     tomato     pecorino
  • Lentil & Arugula Salad
    10.0
    feta      za’atar      grilled squash      fried yam

Entrees

  • Prosciutto Wrapped Pork Tenderloin
    28.0
    arugula pesto     truffled cauliflower puree     crispy polenta
  • Semolina Crusted Trout Filet with Orzo
    29.0
    Roasted Pepper-Pine Nut Relish      Saffron Broth
  • Grape Leaf Wrapped Salmon
    33.0
    roasted winter veggies      roasted pepper-tomato broth
  • Beef New York Strip with Cimichurri
    35.0
    haricot vert     grilled heirloom tomato     fingerlings

  • Cascabel Chile Honey Glazed Mary’s Chicken
    24.0
    chèvre whipped yams     tomatillo     jicama slaw
  • Pan Roasted Duck Breast
    33.0
    red quinoa pilaf     pickled grapes & walnuts     asparagus

Prix Fixe

40

SOUP

Asparagus, Potato & Goat Cheese Bisque

prosciutto     dill

or

SALAD

Gem Lettuces     Bleu Cheese     Red Onion     Tomato     Radish      Celery     Red Wine Vinaigrette

ENTREES

Cascabel Chile Honey Glazed Mary’s Chicken
Chèvre Whipped Yams     Tomatillo     Jicama Slaw

or

 Semolina Crusted Trout Filet with Orzo
Roasted Pepper-Pine Nut Relish     Saffron Broth

and

Choice of Dessert

*Thoroughly cooking foods of animal origin such as beef, fish, lamb, pork, poultry, or shellfish reduces the risk of food borne illness. Consult your physician or public health official for more information.

Beverage Selection

Wine Selection

Wine by the glass displayed here.
For our full bottled Cellar Selection, click here: Martine Wine and Spirits List

REDS
Andezone – 2011, Côtes du Rhôone   –   $8
Boroli Anna Rosso – 2011, Sanoma   –   $9
Medrano Crianza – 2009, Rioja   –   $8
Vega Sindoa Cabernet – 2012, Navarra   –   $9
Seghesio Zinfandel – 2010, Sonoma   –   $9
Willamette Pinot Noir – 2013, Willamette   –   $11

WHITES
Casamatta – 2011, Spain   –   $7
L’Ecole Chenin Blanc – 2012, Columbia Valley  –   $8
Naia Verdejo – 2012, Reuda   –   $9
Zepaltas Sauvignon Blanc – 2013, Lake County   –   $9
Poseidon Chardonnay – 2012, Carneros  –   $10
Louis Latour Pouilly Fuisse – 2009, Burgundy  –   $12

SPARKLING & ROSÉ
Friexenet Cordon Negro Cava, Spain   –   $7
Elk Cove Rosé, Willamette  –   $9

DESSERT
Kourtaki Samos Muscat   –   $5
Iron Gate Zinfandel   –   $6
Lafleur D’or Sauternes   –   $7
Dessert Wine Samples   –   $8

Aperitifs

APERITIFS
Kir   –   $5
Campari  –   $5
Dubonnet Rogue  –   $5
Lillet Blanc  –   $5
Kir Royale  –   $6

Spirits

PORT & SHERRY
Tio Pepe Extra Dry Fino   –   $4
Lustau Amontillado Almacenista   –   $4
Lustau Dry Oloroso   –   $5
Fonseca Port Bon 27   –   $5
Graham’s Tawny 10 Year Port   –   $5

Draft Beer

MICRO-BREWS
Brewed by Desert Edge  –   $4.50
Pub Pilsner
Utah Pale Ale

ask your server about seasonal Desert Edge  selections

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Find out about special menus, new wines and more before anyone else.
* = required field

Location, Contact, & Reservations

Locate Us

22 E 100 S
Salt Lake City, UT 84102

Contact Us

Prefer to make your reservation via phone?
Give us a call!
Contact us between 11am and 8pm,
Monday through Saturday.
Our Phone number is 801.363.9328

Opening Hours:
Serving Lunch
Monday – Friday  
11:30am – 2pm

and Dinner
Tuesday – Saturday  
5pm – 9:30pm