The Management of the Salt Cellar Restaurant believes that seafood is at its best when it is fresh from the source and never frozen. For this reason, it is our policy to serve only the finest available selection of fresh seafood.* We are involved in a constant search and will spare no effort or expense in finding the best available selections from our New England, West Coast and Gulf brokers. We then fly it in fresh daily and prepare it in a manner that best complements the individual fish. We graciously accept your personal requests and suggestions.

*Except for certain shellfish which is available only seasonally.

click here to see the wine list

Appetizers

Shrimp Cocktail 13
Large Gulf Shrimp
served on ice with
our own special cocktail
sauce.

Halibut Civeche 12
Spicy marinated fish favorite
made from fresh Halibut.

Steamed Mussels in Butter Sauce 17
A Salt Cellar Specialty, fresh Blue Hill Bay Mussels
from Maine served w/ a superb butter sauce.

Oysters on the Half Shell 1/2 Dozen 14
Fresh Blue Point Oysters shucked to order and
served on ice.

Clams on the Half Shell 1/2 Dozen 13
Littleneck Clams from New England shucked to order
and served on ice.

Escargot en Caps 9
Escargot baked in fresh mushroom caps with garlic
butter. An old Salt Cellar favorite.

Steamed Clams 20
Traditional New England favorite, bucket of steamed
clams served with broth.

Oysters Rockefeller 12
Four fresh Blue Point Oysters on the
half shell, topped with delicate spinach, and
pernod sauce, then baked on a bed of rock salt.

Soups

New England Clam Chowder 6
A true New England clam chowder made in our own
kitchen with Quahog Clams.

Manhattan Clam Chowder 6
For those who prefer a delightful alternative to the
traditional cream base chowder.

 

Seasonal Appetizers

Clams Steamed in Applewood Bacon Dashi  22

George's Bank Scallops 16

Calamari Skewer with dipping sauces 10

Turtle Soup  8 

Sauteed Shrimp San Remo  14

Maryland Crab Cake 15

Salt Cellar Fish Tacos 9

Dynamite Oysters 16

Fish and Chips 10
 

    Captain’s Specials

Salmon Oscar  32
King Salmon topped with crab meat, grilled fresh asparagus
and Hollandaise sauce

Alaskan Halibut with Lemon Caper Butter 39

Alaskan Halibut Cheeks  38

Pacific Swordfish w/ mango salsa  35

Shrimp San Remo on Pappardelle Pasta 31

Crispy Florida Black Grouper 39
with Thai dipping sauce.

Salmon Wellington 31

Yakimono Hawaiian Ahi 38

Charcoal Broiled Georges Bank Sea Scallops 34

Scallops w/ King Crab & Atlantic Baby Shrimp Cream Sauce 33

Salt Cellar Specialties

Mahi-Mahi 37
Sauteed with macadamia nuts. (Hawaii)

Maryland Crab Cakes (Chesapeake Bay)  34

King Salmon with Cucumber Dill Sauce 29
 (British Columbia)

Cajun Style Blackened Alaskan Halibut 39
 (Homer)

Sauteed Sea Scallops (Georges Bank) 32

Live Maine 3 lb Jumbo Lobster 75
 (Boston)

Texas Broiled Shrimp (Gulf of California) 30

Stuffed Mountain Trout (Idaho) 28
 
Baked Stuffed Shrimp 33
Jumbo Shrimp with a delicate crabmeat stuffing.

Fried Shrimp 27
Lightly seasoned fried shrimp.

Shrimp and Filet 36
Lightly seasoned fried shrimp with a
7oz. U.S.D.A. choice filet mignon.

Sauteed Scallops 32
The finest fresh scallops available, sauteed
in butter, sherry and fresh mushrooms.

Pan Fried Oysters 28
Blue Point Oysters prepared in our own kitchen in
a very special way.

Salt Cellar Combination 33
A delightful combination of deep fried Shrimp,
Fish fillet, and Blue Point Oysters.

Shrimp Scampi 32
Another old Salt Cellar Favorite:
large Gulf shrimp served in garlic
butter sauce with onion and roasted
bell peppers.




Lobster Entrees

Our center of interest is a delectable Live Maine Lobster . We take pride in serving only Live Maine Lobsters from our Lobster Tank. For those of us who really enjoy lobster, we will always try, weather prevailing, to have a selection of large lobsters available.
Be sure to ask your waiter about today's selection.


 

Harbor Master’s Choice 38
One and a quarter pound lobster, flown in
daily and served with all the trimmings.

Baked Stuffed Lobster 45
A traditional baked stuffed Lobster: a whole
Live Maine Lobster stuffed with our own special
mixture of scallops and Crabmeat.

Steak and Lobster 48
One and a quarter pound Live Maine Lobster
served with petite Filet Mignon.

Crab Entrees

Maryland Crab Cakes 34
Two Maryland Crab Cake made with
Jumbo Lump Blue Crab Meat using
our own special recipe

King Crab and Filet 46
A half pound of Alaskan King Crab Legs served
              with a 7oz. U.S.D.A. Choice Filet Mignon.

Alaskan King Crab 55
One and one half pounds of large Alaskan
King Crab Legs broiled over mesquite charcoal.

 

                             Charcoal Broiled Fish   

                             King Salmon (British Columbia) 28
                                        Mahi-Mahi (Hawaii) 35   
                                                Ahi (Hawaii) 36   
                                Alaskan Halibut (Homer) 39
                                       Mountain Trout (Idaho) 27
                                 Pacific Swordfish (New Zealand) 34
                              Florida Black Grouper (Florida) 39 

       Other Favorites

The Salt Cellar proudly serves only the finest U.S.D.A.
Choice cuts of Black Angus Beef. All Meat is cut here in
our own kitchen and cooked to your specifications.

Filet Mignon 40
A superb 12 oz. cut of U.S.D.A. choice filet mignon
broiled to perfection over mesquite charcoal.

Petite Filet 34
A delightful 7oz. cut of U.S.D.A. choice filet mignon
charcoal broiled over mesquite coals.

Beef Wellington 35
An old favorite of the Salt Cellar, a tender filet with a
touch of pate wrapped in an elegantly prepared pastry
shell and served on a distinctive sauce.

New York Strip 39
An impressive 14 oz. cut of U.S.D.A. choice New York
Strip charcoal broiled over mesquite.

Rib Eye Steak 39
14 oz Boneless Rib Eye Steak charcoal broiled over
mesquite.

Teriyaki Chicken 23
Boneless chicken breast marinated in our own
special teriyaki sauce, then charcoal broiled to
perfection over mesquite charcoal.

All entrees include dinner salad, fresh baked bread,
vegetable and choice of baked potato or lemon pecan rice.

Desserts

The Salt Cellar offers a wide
variety of desserts and after dinner drinks.
Please ask your server for today’s selections.

Happy Hour

Don’t miss our popular twin happy hours
daily from 4:00pm to 7:00pm and
again from 10:00pm to 1:00am.

(menu prices are subject to change)

Chardonnay, Cypress, by J. Lohr, Central Coast...................... 5.50
Chardonnay, Riverstone, by J. Lohr, Arroyo Seco..................... 7.00
Chardonnay, Stratton Lummis, Carneros............................... 7.00
Chardonnay, Kali Hart, by Talbott, Monterey County.................. 7.50
Chardonnay, Clos Du Bois, Sonoma County............................. 7.50
Chardonnay, Cambria Katherine’s, Santa Maria Valley................. 8.50
Chardonnay, Talbott Sleepy Hollow, Santa Lucia Highlands........... 14.50
White Zinfandel, Cypress, by J. Lohr, Central Coast................. 5.50
Johannisberg Riesling, Chateau Ste. Michele, Columbia Valley........ 5.00
Civelle, Sexier than a Pinot Grigio, Naughtier than a Chardonnay.... 7.00
Sauvignon Blanc, Bernardus, Monterey County......................... 7.50
Sauvignon Blanc, Matanzas Creek, Sonoma County...................... 8.50
Pinot Gris, Carmel Road, Monterey County............................ 8.00
Pinot Grigio, Santa Margherita, Valdadige, Italy................... 10.00
Fume Blanc, Ferrari-Carano, Sonoma County........................... 8.50
Zinfandel, Seghesio, Sonoma County.................................. 9.00
Merlot, Cypress, by J. Lohr, Central Coast.......................... 5.50
Merlot, Rutherford Vintners,Napa Valley............................. 7.00
Merlot, Clos Du Bois, Sonoma County................................. 7.50
Petite Syrah, David Bruce, Sonoma Valley............................ 8.50
Pinot Noir, Byron, Santa Barbara County............................. 8.00
Pinot Nois, Row Eleven, Santa Maria Valley......................... 11.00
Pinot Noir, David Bruce, Sonoma Valley............................. 12.50
Pinot Noir, Talbott Sleepy Hollow, Santa Lucia Highlands........... 14.50
Cabernet Sauvignon, Cypress, by J. Lohr, Central Coast.............. 5.50
Cabernet Sauvignon, Stratton Lummis, Napa Valley.................... 9.00
Cabernet Sauvignon, Charles Krug, Napa Valley...................... 10.00
Cabernet Sauvignon, Rancho Galante, Carmel Valley................... 9.50

Hanzell Vineyards Selection, Sonoma County......................... 70.00
Mer Soleil, Monterey County........................................ 50.00
Cakebread Cellars, Napa Valley..................................... 65.00
Talbott Sleepy Hollow, Santa Lucia Highlands....................... 58.00
Rombauer, Carneros................................................. 55.00
Ramey, Carneros.................................................... 50.00
Matanzas Creek, Sonoma County...................................... 38.00
Ferrari-Carano, Alexander Valley................................... 30.00
Bernardus, Monterey County......................................... 40.00
Jordan, Russian River.............................................. 38.00
Charles Krug, Carneros............................................. 34.00
Cambria Katherine’s Vineyard, Santa Maria Valley................... 34.00
Sonoma-Cutrer, Russian River Valley................................ 34.00
J. Lohr, October Night, Arroyo Seco................................ 32.00
Morgan Highlands, Monterey County.................................. 30.00
Kali Hart, by Talbott, Monterey County............................. 30.00
Du Bois, Sonoma County............................................. 28.00

Matanzas Creek, Sonoma County..................................... 34.00
Sterling Vineyards, Napa Valley................................... 30.00
Bernardus, Monterey County........................................ 30.00

Santa Margherita, Valdadige, Italy................................. 40.00

Eroica by Dr. Lossen & Chateau Ste. Michelle, Columbia Valley...... 34.00
Chateau Ste. Michelle, Columbia Valley............................. 20.00

Caymus Vineyard, Napa Valley...................................... 100.00
Galante Blackjack Pasture, Carmel Valley........................... 85.00
Jordan Vineyard, Sonoma County..................................... 80.00
Stags Leap Winery, Napa Valley..................................... 80.00
Gundlach-Bundsehn, Sonoma Valley................................... 70.00
Cold Creek by Chateau Ste. Michelle, Columbia Valley............... 44.00
Smith and Hook, Santa Lucia Highlands.............................. 38.00
Rancho Galante, Carmel Valley...................................... 38.00
Charles Krug, Napa Valley.......................................... 40.00

Charles Krug, Napa Valley.......................................... 35.00
Gundlach-Bundschu, Sonoma Valley................................... 35.00
Clos Du Bois, Sonoma County........................................ 30.00

Belle Glos, Clark & Telephone, Santa Barbara County............... 80.00
Talbott Sleepy Hollow, Santa Lucia Highlands...................... 58.00
David Bruce, Sonoma County........................................ 50.00
Emeritus, Russian, River Valley................................... 55.00
Bryon, Santa Barbara County....................................... 32.00

Stags Leap, Napa Valley...........................................65.00
David Bruce, Central Coast........................................34.00

Ridge Geyserville, Sonoma County.................................. 52.00
Seghesio, Sonoma County........................................... 36.00

Champagne & Sparkling Wines

Moet & Chandon Dom Perignon, France.............................. 200.00
Moet & Chandon Imperial, France................................... 85.00
“J” Cuvee 20 Brut, Sonoma County.................................. 55.00
Domaine Chandon Brut, Napa Valley................................. 42.00
Domaine Chandon Brut, Napa Valley.......................... 187 ml 12.00
Korbel Brut, Sonoma County........................................ 28.00
Korbel Brut, Sonoma County............................ Half Bottle 15.00
Martini & Rossi Asti, Italy....................................... 30.00

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