Salt Cellar Restaurant

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

Spicy marinated fish favorite made from fresh halibut.

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.

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.

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. certified black angus filet mignon.

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

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

Spicy marinated fish favorite made from fresh halibut.

Fresh blue hill bay mussels from maine served with broth & drawn butter.

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.

Traditional New England Favorite, bucket of steamed clams served with broth & drawn butter.

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

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

Spicy marinated fish favorite made from fresh halibut.

Fresh blue hill bay mussels from maine served with broth & drawn butter.

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.

Bucket of steamed clams served with broth & drawn butter.

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

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.

Tail and claw meat of a 1 1/4 pound lobster, dusted with rice flour, pan fried in butter served over cheesy bacon grits

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

With thai dipping sauce.

A super 12 oz. cut of certified black angus filet mignon broiled to perfection over mesquite charcoal.

A delightful 7oz. cut of cetified black angus filet mignon charcoal broiled over mesquite coals.

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 certified black angus new york strip charcoal broiled over mesquite.

16 oz Bone in certified black angus 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.

Jumbo shrimp with a delicate crabmeat stuffing.

Lightly seasoned fried shrimp.

Lightly seasoned fried shrimp served with a 7oz. certified black angus 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.

Maryland soft shell blue crabs sauteed with almonds

Ribbons of calamari steak served with fish and thai dipping sauces.

Shrimp sauteed with an abundance of spices and a lot of love.

Made with jumbo lump blue crab meat.

Served with sweet potato chips and homemade tartar sauce.

Two tacos; one fish and one spicy shrimp.

Batter fried fresh atlantic cod served with sweet potato chips and british malt vinegar.

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

A delightful alternative to the traditional cream base chowder.