Menu
“AN UNCOMPROMISING APPROACH TO FRESH SEAFOOD”, this has been the goal of the Salt Cellar Restaurant for over thirty five years. The Salt Cellar was a pioneer in flying fresh seafood into the desert. We are involved in a constant search and spare neither effort nor expense in finding the finest and freshest seafood available. Outstanding quality is not an option but a mandate at the Salt Cellar Restaurant.”
Appetizers
Shrimp Cocktail 15
Large fresh shrimp served on ice with our own special cocktail sauce.
Halibut “Ceviche” 16
Marinated fish favorite made from fresh Halibut.
Mussels in Butter Sauce 18
A Salt Cellar Specialty, fresh Blue Hill Bay mussels served in a broth with drawn butter.
Oysters on the Half Shell 1/2 Dozen 18
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 10
Escargot baked in fresh mushroom caps with garlic butter. An old Salt Cellar favorite.
Steamed Clams 24
Traditional New England favorite, bucket of steamed clams served with broth.
Oysters Rockefeller 15
Four fresh Blue Point Oysters on the half shell, topped with delicate spinach and pernod sauce, then baked on a bed of rock salt.
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.
Specialty Appetizers
George’s Bank Scallops 20
Clams Steamed in Applewood Bacon Dashi 24
Calamari Skewer 10
with dipping sauces
Turtle Soup 8
Sauteed Shrimp San Remo 16
Jumbo Lump Crab Cake 18
Fish and Chips 10
Salt Cellar Specialties
All entrees are served with a dinner salad, fresh baked bread, vegetable of the day and a choice of baked potato or Chef’s daily starch.
18oz Grilled Bone-in Swordfish Chop 45
Salmon Oscar 42
topped w/ crab meat. Grilled asparagus and hollandaise
Shrimp San Remo 36
on pappardelle pasta
Charcoal Broiled Georges Bank Sea Scallops 40
Crispy Florida Black Grouper 45
with Thai dipping sauce
Salmon Wellington 39
Yakimono Hawaiian Ahi 40
Atlantic Halibut 45
w/ lemon caper butter
Live Maine 3lb Jumbo Lobster 95
Salt Cellar Favorites
All entrees are served with a dinner salad, fresh baked bread, vegetable of the day and a choice of baked potato or Chef’s daily starch.
King Salmon 33
w/ cucumber dill sauce (British Columbia)
Jumbo Lump Crab Cakes 38
Cajun Style Blackened Atlantic Halibut 45
Sauteed Sea Scallops 38
Fresh Georges Bank Scallops sauteed in butter with sherry and fresh mushrooms
Grilled Baja Shrimp 34
Seasoned and grilled #1 White Mexican Shrimp w/ Aji Aji sauce
Stuffed Mountain Trout (Idaho) 34
Baked Stuffed Shrimp 39
Large #1 White Mexican Shrimp with a delicate crabmeat stuffing
Fried Shrimp 28
Lightly seasoned and breaded #1 White Mexican Shrimp
Pan Fried Oysters 32
Fresh Blue Point Oysters shucked to order
Salt Cellar Combination 36
A delightful combination of deep fried Shrimp, Fish fillet, and Blue Point Oysters.
Shrimp Scampi 38
Large #1 White Mexican Shrimp served in a garlic butter sauce with roasted tomatoes, red bell peppers and a slice of baked Shrimp Toast
Salt Cellar Simply Charcoal Broiled
All entrees are served with a dinner salad, fresh baked bread, vegetable of the day and a choice of baked potato or Chef’s daily starch.
Ahi/AjiAji 40
Atlantic Halibut 45
King Salmon 33
Mountain Trout 29
Florida Black Grouper 44
Lobster and Crab Entrees
All entrees are served with a dinner salad, fresh baked bread, vegetable of the day and a choice of baked potato or Chef’s daily starch.
Our center of interest is the Live Maine Lobster. We take pride in serving only Live Maine Lobsters and will serve no other. Feel free to select your own lobster from our Lobster Tank. Be sure to ask your waiter about today’s selection.
Harbor Master’s Choice 52
One and a half pound steamed lobster
Baked Stuffed Lobster 59
A traditional baked stuffed Lobster: a whole Live Maine Lobster stuffed with our own special mixture of scallops and Crabmeat.
Pan Fried Lobster 52
Served over cheesy bacon grits with Pico de Gallo, Ponzu Sauce and drawn butter
Alaskan King Crab 67
One and a half pounds of large Alaskan King Crab Legs broiled over mesquite charcoal
Jumbo Lump Crab Cakes 38
Two Maryland Crab Cakes made with Jumbo Lump Blue Crab Meat using our own special recipe
BUILD YOUR OWN SURF AND TURF DINNER
All entrees are served with a dinner salad, fresh baked bread, vegetable of the day and a choice of baked potato or Chef’s daily starch.
Add one of the following to any full-priced entree. Not for shared entrees.
Add a 7 oz. Certified Black Angus Filet Mignon 22
Add a half order (10 oz.) of Alaskan King Crab 26
Add a half order of Fried Shrimp 10
Other Favorites
All entrees are served with a dinner salad, fresh baked bread, vegetable of the day and a choice of baked potato or Chef’s daily starch.
The Salt Cellar proudly serves only the finest aged cuts of Certified Black Angus Beef.
All Meat is cut here in our own kitchen and cooked to your specifications.
Filet Mignon 47
A superb 12 oz. cut of Certified Black Angus filet mignon
broiled to perfection over mesquite charcoal.
Petite Filet 41
A delightful 7 oz. cut of Certified Black Angus filet mignon
charcoal broiled over mesquite charcoal.
Beef Wellington 44
All-time favorite of the Salt Cellar, a tender filet with a
touch of mushroom duxelle wrapped in a pastry
shell and served on a raspberry chiptole sauce with apple wood bacon.
New York Strip 46
An impressive 14 oz. cut of Certified Black Angus New York
Strip charcoal broiled over mesquite charcoal.
Bone In Rib Eye Steak 53
16 oz. Bone In Certified Black Angus Rib Eye Steak charcoal broiled over
mesquite charcoal.
Teriyaki Chicken 24
Boneless chicken breast marinated in our own
special teriyaki sauce, then charcoal broiled to
perfection over mesquite charcoal.
Desserts
The Salt Cellar offers a wide
variety of desserts and after dinner drinks.
Please ask your server for today’s selections.
Happy Hour
(see separate menu)
Don’t miss our popular twin happy hours
daily from 4:00pm to 7:00pm and
again from 10:00pm to 12:00am.
(menu prices are subject to change)
