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.

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
    9.5
    poblano chile      pepper jack      chipotle mayo      tomato      field greens      brioche bun
  • Grilled Salmon
    11.0
    mango salsa      south asia spice      cucumbers      field greens      brioche bun
  • Hot Roast Beef with Spicy Au Jus
    10.5
    red bells      poblano      onion      pepper jack      chipotle mayo      baguette
  • Maytag Blue Burger
    9.5
    balsamic marinated crimini mushrooms      tomato      field greens      brioche bun
  • Beehive Cheddar Barbecue Burger
    9.5
    tomato      field greens      brioche bun
  • Black Bean Burger
    9.0
    poblano      pepper jack      chipotle mayo      tomato      field greens      brioche bun

Sandwiches – cold or toasted

served with choice of side
choice of Sourdough Bread      Whole Wheat      Dark Rye
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 choice of side
sourdough bread
half      8.0          whole      9.5

  • 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
    9.5
    artichoke hearts     fresh mozzarella     confit tomatoes     nicoise olives     confit tomato     balsalmic dressing
  • Smoked Turkey and Cheese Tortellini
    10.0
    bacon     broccoli     tomato     cucumber     avocado     creamy vinaigrette
  • Grilled Salads
  • Southwest Chicken
    10.5
    jicama     avocado     corn & black bean salsa     queso fresca     pepitas     blue corn chip     ancho chile vinaigrette
  • Thai Red Curry Beef Skewers
    11.0
    red bells     snow peas     napa cabbage     peanuts     carrots     mango salsa     linguini
  • Creole Salmon
    11.5
    kale     broccoli     polenta     baked parmesan     nicoise olives     confit tomatoes     caesar dressing
  • Pasta Salads
  • MONDAY - Six Veggie
    $9.50
    with parmesan cheese, broccoli, cauliflower, carrots, tomato, snow peas, and green beans
  • TUESDAY - Szechwan Chicken
    $9.50
    with broccoli, cucumber, peanuts, snow peas, red bells, and cilantro
  • WEDNESDAY- Bay Shrimp
    $11.50
    with artichoke hearts, tomato, cucumber, broccoli, olives
  • THURSDAY - Chicken Niçoise
    $9.50
    with egg, tomato, green bells, green beans, cucumber, red onion, olives, and capers
  • FRIDAY - Italian
    $9.50
    with prosciutto, mozzarella, peas, tomato, olives, and lettuce

Quiche & Soups

  • Quiche
    9.0
    with bacon, swiss, zucchini, and mushroom. Served with side salad or fresh fruit
  • Soup
    5.5
    A bowl of our French Onion Soup, or Soup of the Day (varies daily).
  • 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

  • Creminelli Salami
    4.0
    Rockhill Edam – Tapenade
  • Blistered Beans
    3.0
    garlic confit      blood orange aioli
  • Roasted Beets
    4.0
    caramelized goat milk      arugula
  • Jack Rabbit Martini
    10.0
    Beehive Jack Rabbit Gin     maraschino liqueur     orange bitters
  • Boulevardier
    10.0
    basil hayden’s bourbon      vya sweet vermouth      campari

Tapas, Soups

  • Chanterelle Mushrooms
    12.0
    caramelized apples     taleggio
  • Gumbo
    10.0
    fried catfish      andouille
  • Grilled Oysters
    9.0
    chili mignonette      herb salad
  • Grape Wood Smoked Duck Sliders
    10.0
    curried onion relish      pomegranate-walnut puree
  • Waygu Beef Tartare
    14.0
    grilled bread      chili oil
  • Fried Brussels Sprouts
    6.0
    Pancetta      roasted pepper vinaigrette
  • Butternut Squash
    8.0
    sweet spices      mascarpone cheese
  • Split Pea
    7.0
    Marinated Shrimp – Avocado Crème Fraiche

Pasta & Bistro Menu

  • Clams & Fregola Sarda
    16.0
    roasted peppers      pancetta      garlic
  • White Bolognese
    16.0
    gemelli      pecorino romano
  • Spanish Cabernet Braised Lamb Shank
    26.0
    Local Roasted Vegetables – Chimichurri

  • Cioppino
    22.0
    shrimp      bay scallops      clams

Entrees

  • Pan Roasted Pheasant Breast
    26.0
    Butter Beans      Andouille
  • Juniper Elk Chop
    34.0
    sage potatoes      chanterelle mushrooms      Huckleberry Compound Butter
  • Seared Tombo
    24.0
    cauliflower puree      caramelized beets      frisee      citrus-caper pan sauce

  • Braised Berkshire Short Rib
    24.0
    butternut squash filled agnolotti      marionberry jus
  • Seared Sea Scallops
    36.0
    blood orange salad      black rice      champagne buerre blanc      tobiko

Prix Fixe

Pre Event 3 Course – 25.0

Split Pea Soup      Smoked Sweet Onion      Yogurt      Croutons
&
White Bolognese      Gemelli      Pecorino Romano

-OR-

Cioppino      Shrimp      Bay Scallops      Clams
&
Mango Sponge Cake with Guava Puree

Four Course – 32.0

Butternut Squash Soup      Sweet Spices      Mascarpone Cheese
&
Blistered Beans      Garlic Confit      Blood Orange Aioli
&
Spanish Cabernet Braised Lamb Shank      Cipollini Ragout
Marble Potatoes      Sauteed Greens
-OR-
Seared Tombo      Cauliflower Puree      Caramelized Beets
Frisee      Citrus-Caper pan Sauce
&
Orange Chocalate Mousse Cake with Cherry Compote
-OR-
Mango Sponge Cake with Guava Pure

*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
Nitrogen Stout
Happy Valley Hefeweizen
Pub Pilsner
Utah Pale Ale

Location, Contact, & Reservations

Locate Us

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
Mon – Fri 11:30am – 2pm
and Dinner
Mon – Sat 5pm – 10pm