Maryland Soft Shell Crabs are here and the season is running strong with a steady supply! These Blue Crabs, in preparation of shedding their hard shells, have gorged on food and are plump and tasty. We expect these soft shell crabs to be available most of the summer.
Alaskan Halibut has arrived at the Salt Cellar and is being served either broiled over Mesquite charcoal and topped with gourmet butter or charcoal broiled and served with lemon caper butter or blackened Cajun style.
We have also been able to add the Alaskan Halibut Cheeks to our menu! For those of you who are familiar with these highly regarded but little known gems, you will be glad to enjoy them once again. We will be preparing them very lightly coated with rice flour, sautéed, and finished with lemon caper butter.
New Appetizer! Clams Steamed in Applewood Smoked Bacon Dashi! Dashi is a primary stock, or broth, used everywhere in Japanese cooking and you can think of Dashi as the equivalent of bouillion in classical Western cooking; we add applewood smoked bacon to the Dashi and then steam our littleneck clams. A must try!
The Salt Cellar has brought back an old seafood favorite, Salmon Oscar! Our version of Salmon Oscar combines mesquite broiled King Salmon, grilled fresh asparagus and king crab meat all topped with Hollandaise sauce, served on a cream cheese bread pudding. This is a must try!!
The Salt Cellar has a number of long time favorite, signature, dishes. One of them is our Shrimp San Remo, which is the talk of the town and keeps many coming back for more. This signature dish is served both as an appetizer and an entree. The appetizer is made with #1 White Mexican Shrimp sauteed with sun dried San Remo tomatoes, portabella mushrooms, garlic, onion, an abundance of spices. The entree is made the same as the appetizer but with larger shrimp and served over a bed of fresh pappardelle pasta.
Salt Cellar | 550 N Hayden Rd
| Scottsdale, AZ 85257
| 480 947 1963
Fax: 480 941 0929
Dinner Hours: Sun-Thu 5PM-11PM, Fri & Sat 5PM-12AM. Bar: 4PM-1AM (Daily). Happy Hour: 4PM-7PM & 10PM-1AM