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 26
Large fresh shrimp served on ice with our own special cocktail sauce.
Halibut “Ceviche” 24
Marinated fish favorite made from fresh Halibut.
Mussels in Butter Sauce 28
A Salt Cellar Specialty, fresh Blue Hill Bay mussels served in a broth with drawn butter.
Oysters on the Half Shell 1/2 Dozen 26
Fresh Blue Point Oysters shucked to order and served on ice.
Clams on the Half Shell, 8 clams 23
Littleneck Clams from New England shucked to order and served on ice.
Escargot en Caps 18
Escargot baked in fresh mushroom caps with garlic butter. An old Salt Cellar favorite.
Steamed Clams 28
Traditional New England favorite, bucket of steamed clams served with broth.
Oysters Rockefeller 26
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 12
A true New England clam chowder made in our own kitchen with Quahog Clams.
Manhattan Clam Chowder 12
For those who prefer a delightful alternative to the traditional cream base chowder.
SPECIALTY Appetizers
Turtle Soup 12
Sauteed Shrimp San Remo 26
Jumbo Lump Crab Cake 25
Tempura Cod 19
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.
Maryland Soft Shell Crabs (seasonal) 52
18oz Grilled Bone-in Swordfish Chop (seasonal) 54
Ora Salmon Oscar 68
topped w/ crab meat. Grilled asparagus and hollandaise
Shrimp San Remo 55
on pappardelle pasta
Mesquite Grilled Georges Bank Sea Scallops 62
Crispy Florida Black Grouper 67
with Thai dipping sauce
Yakimono Hawaiian Ahi 56
Chilean Sea Bass 71
Alaskan/Atlantic (seasonal) Halibut 66
w/ lemon caper butter
Alaskan Halibut Cheeks (seasonal) 56
Live Maine 3lb Jumbo Lobster 130
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.
Ora King Salmon 59
w/ cucumber dill sauce (New Zealand)
Jumbo Lump Crab Cakes 56
Cajun Style Blackened Alaskan/Atlantic Halibut 66
Sauteed Sea Scallops 62
Fresh Georges Bank Scallops sauteed in butter with sherry and fresh mushrooms
Grilled Baja Shrimp 51
Seasoned and grilled #1 White Mexican Shrimp w/ Aji Aji sauce
Fried Shrimp 51
Lightly seasoned and breaded #1 White Mexican Shrimp
Shrimp Scampi 53
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.
Alaskan Halibut 66
Ora King Salmon 59
Florida Black Grouper 67
Swordfish 55
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 72
One and a half pound steamed lobste
Baked Stuffed Lobster 78
A traditional baked stuffed Lobster: a whole Live Maine Lobster stuffed with our own special mixture of shellfish.
Pan Fried Lobster 72
Served over cheesy bacon grits with Pico de Gallo, Ponzu Sauce and drawn butter
Alaskan King Crab MARKET PRICE
One and a half pounds of large Alaskan King Crab Legs broiled over mesquite charcoal
Jumbo Lump Crab Cakes 56
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
Add a 7 oz. Black Angus Filet Mignon 38
Add a half order (10 oz.) of Alaskan King Crab MARKET
Add a half order of Fried Shrimp 20
Add a 7oz Baseball cut Angus Top Sirloin 26
Add a 4oz Crab Cake 23
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 Black Angus Beef.
All Meat is cut here in our own kitchen and cooked to your specifications.
Filet Mignon 72
A superb 12 oz. cut of Black Angus filet mignon
broiled to perfection over mesquite charcoal.
Petite Filet 60
A delightful 7 oz. cut of Black Angus filet mignon
charcoal broiled over mesquite charcoal.
Beef Wellington 67
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 72
An impressive 14 oz. cut of Black Angus New York
Strip charcoal broiled over mesquite charcoal.
Bone In Rib Eye Steak 80
16 oz. Bone In Black Angus Rib Eye Steak charcoal broiled over
mesquite charcoal.
Baseball Cut Top Sirloin 42
7 oz cut of Angus Top Sirloin grilled medium rare or less.
Grilled Chicken Breast 31
Boneless breast grilled over mesquite charcoal and served with your choice of:
raspberry chipotle sauce or lemon garlic butter.
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)
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