BAR/HAPPY Hour
The always-hopping Salt Cellar bar not only offers a wide range of liquors with which to mix your favorite drinks and a fine selection of wine and beer but also offers a splendid array of appetizers.*
*We are unable to serve our dinner entrees at the Bar; dinner entrees are only available in the dining rooms.
OYSTER BAR Selections
Shrimp Cocktail 24
Large fresh shrimp served on ice with our own special cocktail sauce.
Halibut Ceviche 23
Marinated fish favorite made from fresh halibut.
Mussels in butter sauce 26
A Salt Cellar specialty, fresh Blue Hill Bay Mussels from Maine served in broth w/drawn butter.
Oysters on the Half Shell, ½ dozen 24
Fresh Blue Point Oysters shucked to order and served on ice.
Long Island Oyster Shot 4 each
Clams on the Half Shell, 8 clams 21
Littleneck Clams from New England shucked to order and served on ice.
Escargot en Caps 15
Escargot baked in fresh mushroom caps with garlic butter. A Salt Cellar favorite.
Steamed Clams 28
Traditional New England Favorite, bucket of steamed clams served with broth & drawn butter.
Oysters Rockefeller 24
Four fresh Blue Point Oysters on the half shell, topped with delicate spinach and pernod sauce, then baked on a bed of rock salt.
Roasted Oyster.24
Six Blue Point Oysters on the half shell topped with garlic butterl
CClams Casino 24
Eight east coast roasted clams prepared in he classic fashion
Shrimp Toast 10
Fresh Bread 8
SALT CELLAR Specialties
Maryland Soft Shell Crabs 30 (seasonal)
Clams Steamed in Applewood Bacon Dashi 28
Littleneck Clams steamed in Applewood Smoked Bacon Dashi.
Calamari Skewer with dipping sauces 15
Ribbons of calamari steak served with Fish and Thai dipping sauces.
Sauteed Shrimp San Remo 25
#1 White Mexican Shrimp from the Gulf of Mexico with sun-dried San Remo Tomatoes and Portabella mushrooms in a spicy sauce. This is a Salt Cellar “must try.”
Jumbo Lump Crab Cake 25
Made with Jumbo Lump Blue Crab Meat.
Georges Bank Scallops 25
Dusted with rice flour, then flash fried and served with homemade sweet potato chips and tartar sauce.
Tempura Cod 18
Fresh Tempura batter Georges Bank Cod served with slaw and Sarson’s British Malt Vinegar.
New England Clam Chowder 11
A true New England clam chowder made in our own kitchen with Quahog Clams.
Manhattan Clam Chowder 11
For those who prefer a delightful alternative to the traditional cream base chowder.
Turtle Soup 11
An old Dutch recipe, thick and flavorful.
Jalapeno Popper 5
Fresh roasted Jalapeno pepper stuffed with onion and chive cream cheese, then wrapped in maple smoked bacon.
HAPPY HOUR Menu
One of the first in the valley to offer a late night Happy Hour, the Salt Cellar takes pride in offering Twin Happy Hours* daily: from 4PM to 7PM and again from 10PM to 12AM
*Happy Hour is only available at the Bar
Fresh Jumbo Shrimp Cocktail 19
Halibut Ceviche 18
Bucket of Steamed Mussels 21
Oysters on the Half Shell 3 each
Long Island Oyster Shot 3 each
Clams on the Half Shell 2 each
Escargot en Caps 8
Bucket of Steamed Clams 23
Oysters Rockefeller 18
New England Clam Chowder 8
Manhattan Clam Chowder 8
Authentic Turtle Soup 8
Shrimp Toast 7
Fresh Bread 6
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