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.

About Us

About Martine

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).  The chef owner, Tom Grant, melds great ingredients into a style of cuisine that stands apart. His long experience with classical technique, infused with fresh approaches, allows for an exceptional dining experience

Sandwich Combinations

All sandwich combinations are served with choice of house pasta salad, green salad, or fresh fruit. For an additional $1.50 you can upgrade (by substituting) to french onion soup, 1/2 pasta salad of the day or soup of the day.

  • Smoked Turkey
    $8
    With swiss cheese, arugula, and cranberry relish.
  • Creminelli Prosciutto Cotto
    $8
    With fresh mozzarella, roasted bell pepper, olive tapenade, and confit tomaotoes
  • Pub Club
    $8
    with turkey, bacon, field greens, and tomato
  • Rare Roast Beef
    $8
    with swiss cheese, onion, sweet hot mustard
  • Portobello Panini
    $9.50
    With roasted red pepper, fresh mozzarella, confit tomatoes, and basil pesto
  • Smoked Chicken Panini
    $9.50
    With taleggio, roasted bell pepper, tapenade, and arugula
  • Pastrami Panini
    $9.50
    With swiss cheese, dijon mayo, and dill pickle
  • Hot Roast Beef
    $10.50
    With spicy au jus, red bell peppers, poblano, onion, pepper jack, and chipotle mayo on baguette.

Salads

  • Green Salads
  • Portobello & White Bean
    $9.50
    With artichoke hearts, fresh mozzarella, confit tomatoes, nicoise olives, tomato and balsalmic dressing
  • Smoked Turkey and Cheese Tortellini
    $10
    With bacon, broccoli, tomato, cucumber, avocado, and creamy house vinaigrette
  • Grilled Salads
  • Southwest Chicken
    $10.50
    With jicama, avocado, corn & black bean salsa, queso fresca, pepitas, blue corn chips, and ancho chile vinaigrette
  • Thai Red Curry Beef Skewers
    $11
    With red bell peppers, peas, napa cabbage, peanuts, carrots, and mango salsa. Served on house Linguini
  • Creole Salmon
    $11.50
    On kale with broccoli, polenta, baked parmesan, nicoise olives confit tomatoes, and 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 & Soup

  • Quiche
    $8.50
    With bacon, swiss, zucchini, and mushroom. Served with side salad or fresh fruit
  • Soup
    $4.50
    A bowl of our French Onion Soup, or Soup of the Day (varies daily).
  • Soup and Salad
    $7.50
    Soup with your choice of house pasta, green salad, or fresh fruit
  • Soup with Daily Pasta Special
    $8.50
    Soup and Pasta of the Day

Bar Bites & Featured Cocktails

  • Creminelli Salami
    $4
    Rockhill Edam – Tapenade
  • Fried Brussel Sprouts
    $5.50
    Pancetta
  • Spanish Anchovies
    $4
    Roasted Peppers – Olive Oil
  • Beehive Cooler
    $10
    Beehive Jack Rabbit Gin – Muddled Cucumber – Fresh Pressed Lemon & Lime – Rosemary Simply Syrup
  • Nectar
    $10
    Salt City Vodka – Slide Ridge Honey Vinegar – Orange Blossom – Fresh Mint – Soda

Tapas, Soups

  • Crab Salad
    $14
    Belgium Endive-Artichoke Heart
  • Ceviche*
    $10
    Avocado – Crème Fraiche
  • Spicy Lobster Rolls
    $15
    Pickled Red Onion – Tarragon
  • Wild Boar Ribs
    $10
    Pomegranate BBQ Sauce- Garlic Chips
  • Mushroom Escabeche
    $9
    Rosemary – Grilled Bread
  • Roasted Shitake Mushrooms
    $10
    Rapini-Hoisin
  • Soup - Sweet Pea
    $9
    Lavender – Shepherds Goat Cheese
  • Soup - Heirloom Tomato Gazpacho
    $10
    Marinated Shrimp – Avocado Crème Fraiche

Pastas, Bistros

  • Cavatelli
    $16
    Summer Vegetables – Sweet Pea Broth – Lemon Oil
  • Fregola Sarda
    $15
    Heirloom Tomato – Gold Creek Feta
  • Berkshire Short Rib
    $22
    Local Roasted Vegetables – Chimichurri
  • Pepita Crusted Trout
    $18
    Sweet Corn Succotash – Lemon Aioli
  • Pan Roasted Red Hen
    $22
    Pickled Vegetables – Charred Heirloom Tomato Vinegrette

Entrees

  • Lamb Rack*
    $28
    Corn Grits – Blistered Beans – Balsamic
  • Mystic Wild Salmon
    $24
    Yogurt Quinoa – Stone Fruit Chutney
  • Pan Seared Sea Bass*
    $24
    Couscous – Saffron Broth – Shaved Radish
  • Seared Duck Breast*
    $24
    Sautéed Greens – Curry Vinaigrette – Cracklings

Prix Fixe

PRE EVENT 3 COURSE – $25

Sweet Pea Soup
Lavender – Shepherds Goat Cheese


Cavatelli
Summer Vegetables – Sweet Pea Broth – Lemon Oil

or

Fregola Sarda
Heirloom Tomato – Gold Creek Feta


Mango Sponge Cake
Guava Compote

FOUR COURSE – $32

Hierloom Tomato Gazpacho
Marinated Shrimp – Avocado Crème Fraiche


Spanish Anchovies
Roasted Peppers – Olive Oil


Pepita Crusted Trout*
Sweet Corn Succotash – Lemon Aioli 

or

Pan Roasted Red Hen
Pickled Vegetables – Charred Heirloom Tomato Vinaigrette


Orange-Chocolate Napoleon
Tart Cherry Compote 

or 

Mango Sponge Cake
Guava Compote

*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 Full Wine and Spirits List

SPARKLING & ROSÉ


Friexenet Cordon Negro Cava, Spain   –   $7

Elk Cove Rosé, Willamette  –   $9

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

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

DESSERT


Kourtaki Samos Muscat   –   $5

Iron Gate Zinfandel   –   $6

Lafleur D’or Sauternes   –   $7

Dessert Wine Samples   –   $8

Aperitifs, Spirits & Beer

APERITIFS


Kir   –   $5

Campari  –   $5

Dubonnet Rogue  –   $5

Lillet Blanc  –   $5

Kir Royale  –   $6

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 BEERS


Brewed by Desert Edge  –   $4.50

Nitrogen Stout

Happy Valley Hefeweizen

Pub Pilsner

Utah Pale Ale


Additional bottled beers available   –   Full Bar with Fine Spirits and Liquors.

Location & Reservations

Location

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

&

Dinner
Monday – Saturday
5pm – 10pm