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
    10.5
    poblano chile      pepper jack      chipotle mayo      tomato      field greens      brioche bun
  • Grilled Salmon
    11.5
    mango salsa      south asia spice      cucumbers      field greens      brioche bun
  • Hot Roast Beef with Spicy Au Jus
    11.0
    red bells      poblano      onion      pepper jack      chipotle mayo      baguette
  • Maytag Blue Burger
    10.5
    balsamic marinated crimini mushrooms      tomato      field greens      brioche bun
  • Beehive Cheddar Barbecue Burger
    10.5
    tomato      field greens      brioche bun
  • Black Bean Burger
    9.5
    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      9.5

  • 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      8.0          whole      10.5

  • 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

Salads

  • Green Salads
  • Portobello & White Bean
    11.0
    artichoke hearts     fresh mozzarella     confit tomatoes     nicoise olives     confit tomato     balsalmic dressing
  • Smoked Turkey and Cheese Tortellini
    11.0
    bacon     broccoli     tomato     cucumber     avocado     creamy vinaigrette
  • Grilled Salads
  • Southwest Chicken
    11.5
    jicama     avocado     corn & black bean salsa     queso fresca     pepitas     blue corn chip     ancho chile vinaigrette
  • Thai Red Curry Beef Skewers
    12.5
    red bells     snow peas     napa cabbage     peanuts     carrots     mango salsa     linguini
  • Salmon
    12.5
    kale     broccoli     polenta     baked parmesan     nicoise olives     confit tomatoes     caesar dressing
  • Roasted Chicken Caesar
    11.5
    haricot vert     polenta     artichoke hearts     nicoise olives     romaine     house cured tomatoes
  • Pasta Salads
  • MONDAY - Six Veggie
    10.0
    with parmesan cheese, broccoli, cauliflower, carrots, tomato, snow peas, and green beans
  • TUESDAY - Szechwan Chicken
    10.0
    with broccoli, cucumber, peanuts, snow peas, red bells, and cilantro
  • WEDNESDAY- Bay Shrimp
    11.0
    with artichoke hearts, tomato, cucumber, broccoli, olives
  • THURSDAY - Chicken Niçoise
    10.0
    with egg, tomato, green bells, green beans, cucumber, red onion, olives, and capers
  • FRIDAY - Italian
    10.0
    with prosciutto, mozzarella, peas, tomato, olives, and lettuce

Quiche & Soups

  • Quiche
    9.5
    with bacon, swiss, zucchini, and mushroom. Served with side salad or fresh fruit
  • Soup
    6.0
    A bowl of our French Onion Soup, or Soup of the Day
  • Soup & Salad
    7.5
    Soup with your choice of house pasta, green salad, or fresh fruit
  • Soup with Daily Pasta Special
    8.5
    Soup and Pasta of the Day

Dinner Menu

Bites & Featured Cocktails

  • Fried Brussels Sprouts
    6.0
    Lemon      Capers      Shallot      Olive Oil
    Parmigiano Reggiano
  • Boquerones on Toast
    4.0
    merquen     radish
  • Hazelnut Studded Goat’s Cheese
    6.0
    Crostini      Pomegranate Honey
  • Corpse Reviver #2
    10.0
    Beehive Jack Rabbit Gin     Lillet Blanc      Fresh Pressed Lemon      Gran Gala      Absinthe Rinse
  • Boulevardier
    10.0
    basil hayden’s bourbon      vya sweet vermouth      campari

Small Plates

  • Mussels & Clams in Yellow Curry
    12.0
    Leeks      Bean Sprouts      Thai Chiles
  • Crispy Pork Belly
    10.0
    Maple-Balsamic Glaze      Butternut Squash      Pecan      Sage
  • "Nashville Hot" Quail
    12.0
    Beehive Cheddar Grits
  • House Gnocchi-Mushroom Ragout
    13.0
    Tomato      Mushroom “Tea”      Parmigiano Reggiano
  • Grilled Ono with Cimichurri
    11.0
    Sesame-Basmati Cake
  • Spiced lamb & Hummus
    10.0
    Giardiniere Pickles

Soup & Salads

  • Mushroom Basil Bisque
    7.0
  • Green Salad
    7.0
    Bleu Cheese      Red Onion      Tomato      Radish      Celery     Red Wine Vinaigrette
  • Frisee Salad
    8.0
    bacon lardon      tomato      poached egg      warm mustard vinaigrette
  • Lentil & Arugula Salad
    8.0
    Feta      Za’atar      Grilled Squash      Fried Yam

Entrees

  • Seafood Stew
    27.0
    Pernod      Bay Scallop      Rock Shrimp      Tomato Broth     Bacon      Crostini
  • Crispy Skin Salmon
    28.0
    Israeli Couscous      Butternut Squash      Pomegranate Gastrique      Feta
  • Beef Ribeye
    32.0
    Rosemary Oyster Mushrooms     Fingerlings      Bordelaise
  • Mary’s Chicken
    24.0
    Asiago Savory Bread Pudding      Harissa      Green Beans
  • Pan Roasted Duck Breast & udon in Ramen Broth
    26.0
    Bean Sprouts      Nori      Pickled Shiitake

Prix Fixe

Three Course – 35.0

Mushroom Basil Bisque
or
Green Salad      Blue Cheese      Red Onion      Tomato      Radish      Celery     Red Wine Vinaigrette
and
Mary’s Chicken      Asiago Savory Bread Pudding      Harissa      Green Beans
or
Seafood Stew      Pernod      Bay Scallop      Rock Shrimp      Tomato Broth      Bacon      Crostini
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

Subscribe to our newsletter!

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