If you are a fan of fresh Maryland Soft Shell Crab, the 2022 season is dwindling. Traditionally, this season will end in September. Be sure to make a reservation to visit us and enjoy the end of the soft shell season as it will not be back until May of 2023.
As for other seasonal menu items, the Alaskan Halibut Cheeks appear to remain in good supply and they continue to receive rave reviews.
Although the 2020 Maryland Soft Shell Crab season is quickly coming to an end, we have another exciting season to look forward to. The NANTUCKET CAPE SCALLOP season opens the first week of November! Many of you look forward to enjoying these very seasonal scallops.
We continue to be able to receive the Alaskan Halibut Cheeks, however, they may become more difficult to source as we get into mid-October.
We look forward to seeing you but please be sure to make reservations due to our reduced capacity!
Whole Live Maine Lobster has been an integral part of the Salt Cellar’s menu since 1981. Many of our customers celebrate their special occasions treating themselves to a steamed lobster or a stuffed baked lobster, 1 ½ pound or 3 pound. Our trained servers crack them open for you tableside, allowing you to easily pull out their delicious meat; served with warmed butter.
For many years now, we have partnered with Boston Wholesale Lobster Corporation for all of our lobster needs. Located in Lynn, Massachusetts, Boston Wholesale Lobster is just fifteen minutes from Logan airport, giving them the ability to deliver our lobsters on the same day with minimum mortality. Partnerships with companies like Boston Wholesale has been the reason for our long time success.
The Salt Cellar has been closed for 7 weeks now and we genuinely miss our staff and loyal customers. We hope that everyone has stayed well and found some silver lining during the shelter-in-place order. Looking forward to hearing everyone’s stories!
As most of you have heard, the Arizona Governor announced that he will be reopening the state in phases and restaurants could be allowed to reopen as soon as May 12th. We are working towards that day, or later that week, by preparing to ensure everyone’s safety as we welcome you back into our dining rooms. We do not have the exact mandated guidelines yet but, at a minimum, you can be assured that:
· As always, all of our staff are certified in safe food handling
· On a daily basis, our staff will pass a health check
· Our seating will comply with appropriate social distancing guidelines
· Hand sanitizer will be available to all employees and customers
· Common areas will be cleaned and sanitized regularly
· Each dining table with be cleaned and sanitized after every use
· Place settings, utensils, menus and condiments will be cleaned and sanitized after every use
Please continue to look for more emails from us, on a much more regular basis, as we navigate new regulatory requirements.
We are working to strike a balance between safety measures and maintaining our usual warm, hospitable ambiance. We are finding that balance a bit challenging but please know that inside all of us is the same friendly welcome we have always greeted you with.
Salmon is one of the most nutritious foods on the planet:
• Rich in Omega-3 Fatty Acids
• Great source of Protein
• High in B Vitamins, B1 thru B12
• Good source of Potassium
• Contains the Antioxidant Astaxanthin, giving Salmon its red pigment
The Salt Cellar serves King Salmon (also known as Chinook), from British Columbia. We offer this delicious fish prepared in several distinct ways.
~ Simply mesquite broiled and served with Cucumber Dill Sauce
~ “Wellington” style, salmon wrapped in puff pastry along with spinach and mushroom duxelle
~ “Oscar” style, salmon topped with crab meat, grilled asparagus and hollandaise sauce.
Bottom Line: This popular fatty fish is loaded with nutrients and may reduce risk factors for several diseases.
September 25th was National Lobster Day and the The Salt Cellar was featured on Sonoran Living, a local lifestyle show here in Arizona, an affiliate of ABC (Channel 15).
We had much fun on the live set with the show’s hosts, Terri & Susan, as well as their producers and camera staff. We talked about the long history of the Salt Cellar as well as our wide array of seafood, showcasing our lobster entrees. Here is the link to the segment: National Lobster Day at Salt Cellar
Our well-known Shrimp San Remo, a long time Salt Cellar signature dish, is probably more known as an appetizer, however, you may not know that we offer this same dish as a entrée, served over pappardelle pasta. Both appetizer and entrée are made with #1 white Mexican shrimp, sautéed with sun dried San Remo tomatoes, portabella mushrooms, garlic, onion, an abundance of spices and a lot of love! The entrée is made with larger shrimp and garnished with a marinated long stem artichoke heart.
This dish has drawn countless raves at the Salt Cellar! Yum!!
The Maryland Soft Shell Crabs have arrived at the Salt Cellar! We feature the blue crabs that are harvested when they shed their hard shells and are about to grow new shells. They have gorged on food in preparation for this process and are fat and tasty. We prepare our Maryland Soft Shell Crabs by lightly dusting with rice flour and then flash fried; topped with roasted almonds. They are available as an appetizer or an entree.
The prized halibut “cheeks” continue to be a popular entrée during the Alaskan Halibut season; we should be able to source them all summer.
The NANTUCKET CAPE SCALLOP season opens on November 1st. Many of you have been looking forward to enjoying these very seasonal scallops. These scallops come from the nutrient rich, pure and pristine waters off Nantucket Island; they are unsurpassed in their characteristic delicate and sugar-sweet flavor. We anticipate having them on our menu, both as an appetizer and an entrée, by the week of November 6th. Be among the first in the Valley to savor these amazing Nantucket Cape Scallops. Watch for our emails and Facebook posts.
As the Alaskan Halibut season begins to wean (closing mid-November), the wonderful Alaskan Halibut Cheeks have become harder to source and we anticipate them being depleted by next week.
If you are a fan of fresh Maryland Soft Shell Crab, the 2018 season has regrettably ended! We are always unhappy when this season ends, not to be back until May of 2019.
As for other seasonal menu items, the Alaskan Halibut Cheeks appear to remain in good supply and they continue to receive rave reviews.
