Salt Cellar Restaurant

large gulf shrimp served on ice with our own special cocktail sauce.

spicy marinated fish favorite made from fresh halibut.

a salt cellar specialty, fresh blue hill bay mussels from maine served w/ a superb butter sauce.

fresh blue point oysters shucked to order and served on ice.

littleneck clams from new england shucked to order and served on ice.

escargot baked in fresh mushroom caps with garlic butter. an old salt cellar favorite.

traditional new england favorite, bucket of steamed clams served with broth.

four fresh blue point oysters on the half shell, topped with delicate spinach, and pernod sauce, then baked on a bed of rock salt.

with dipping sauces.

a true new england clam chowder made in our own kitchen with quahog clams.

for those who prefer a delightful alternative to the traditional cream base chowder.

king salmon topped with crab meat, grilled fresh asparagus and hollandaise sauce

with thai dipping sauce.

one and a quarter pound lobster, flown in daily and served with all the trimmings.

a traditional baked stuffed lobster: a whole live maine lobster stuffed with our own special mixture of scallops and crabmeat.

one and a quarter pound live maine lobster served with petite filet mignon.

two maryland crab cake made with jumbo lump blue crab meat using our own special recipe.

a half pound of alaskan king crab legs served with a 7oz. u.s.d.a. choice filet mignon.

one and one half pounds of large alaskan king crab legs broiled over mesquite charcoal.

sauteed with macadamia nuts. hawaii.

chesapeake ba.

british columbia.

homer.

georges bank.

boston.

gulf of california.

idaho.

jumbo shrimp with a delicate crabmeat stuffing.

lightly seasoned fried shrimp.

lightly seasoned fried shrimp with a 7oz. u.s.d.a. choice filet mignon.

the finest fresh scallops available, sauteed in butter, sherry and fresh mushrooms

blue point oysters prepared in our own kitchen in a very special way.

a delightful combination of deep fried shrimp, fish fillet, and blue point oysters.

another old salt cellar favorite: large gulf shrimp served in garlic butter sauce with onion and roasted bell peppers.

british columbia.

hawaii.

hawaii.

homer.

idaho.

new zealand.

florida.

a superb 12 oz. cut of u.s.d.a. choice filet mignon broiled to perfection over mesquite charcoal.

a delightful 7oz. cut of u.s.d.a. choice filet mignon charcoal broiled over mesquite coals.

an old favorite of the salt cellar, a tender filet with a touch of pate wrapped in an elegantly prepared pastry shell and served on a distinctive sauce.

an impressive 14 oz. cut of u.s.d.a. choice new york strip charcoal broiled over mesquite.

14 oz boneless rib eye steak charcoal broiled over mesquite.

boneless chicken breast marinated in our own special teriyaki sauce, then charcoal broiled to perfection over mesquite charcoal.

large gulf shrimp served on ice with our own special cocktail sauce.

spicy marinated fish favorite made from fresh halibut.

a salt cellar specialty, fresh blue hill bay mussels from maine served w/ a superb butter sauce.

fresh blue point oysters shucked to order and served on ice.

littleneck clams from new england shucked to order and served on ice.

escargot baked in fresh mushroom caps with garlic butter. an old salt cellar favorite.

traditional new england favorite, bucket of steamed clams served with broth.

four fresh blue point oysters on the half shell, topped with delicate spinach, and pernod sauce, then baked on a bed of rock salt.

with dipping sauces.

a true new england clam chowder made in our own kitchen with quahog clams.

for those who prefer a delightful alternative to the traditional cream base chowder.

king salmon topped with crab meat, grilled fresh asparagus and hollandaise sauce

with thai dipping sauce.

one and a quarter pound lobster, flown in daily and served with all the trimmings.

a traditional baked stuffed lobster: a whole live maine lobster stuffed with our own special mixture of scallops and crabmeat.

one and a quarter pound live maine lobster served with petite filet mignon.

two maryland crab cake made with jumbo lump blue crab meat using our own special recipe.

a half pound of alaskan king crab legs served with a 7oz. u.s.d.a. choice filet mignon.

one and one half pounds of large alaskan king crab legs broiled over mesquite charcoal.

sauteed with macadamia nuts. hawaii.

chesapeake ba.

british columbia.

homer.

georges bank.

boston.

gulf of california.

idaho.

jumbo shrimp with a delicate crabmeat stuffing.

lightly seasoned fried shrimp.

lightly seasoned fried shrimp with a 7oz. u.s.d.a. choice filet mignon.

the finest fresh scallops available, sauteed in butter, sherry and fresh mushrooms

blue point oysters prepared in our own kitchen in a very special way.

a delightful combination of deep fried shrimp, fish fillet, and blue point oysters.

another old salt cellar favorite: large gulf shrimp served in garlic butter sauce with onion and roasted bell peppers.

british columbia.

hawaii.

hawaii.

homer.

idaho.

new zealand.

florida.

a superb 12 oz. cut of u.s.d.a. choice filet mignon broiled to perfection over mesquite charcoal.

a delightful 7oz. cut of u.s.d.a. choice filet mignon charcoal broiled over mesquite coals.

an old favorite of the salt cellar, a tender filet with a touch of pate wrapped in an elegantly prepared pastry shell and served on a distinctive sauce.

an impressive 14 oz. cut of u.s.d.a. choice new york strip charcoal broiled over mesquite.

14 oz boneless rib eye steak charcoal broiled over mesquite.

boneless chicken breast marinated in our own special teriyaki sauce, then charcoal broiled to perfection over mesquite charcoal.