The always-hopping Salt Cellar bar not only offers a wide range of liquors of which to mix your favorite drinks and a fine selection of wine and beer but also offers a splendid array of appetizers*.
*we are unable to serve our dinner entrees at the Bar; dinner entrees are only available in the dining rooms.
Oyster Bar Selections
Shrimp Cocktail 13
Large Gulf Shrimp served on ice with our own special cocktail sauce.
Halibut Civeche 12
Spicy marinated fish favorite made from fresh halibut.
Steamed Mussels 17
A Salt Cellar specialty, fresh Blue Hill Bay Mussels from Maine served with broth & drawn butter.
Oysters on the Half Shell, ½ dozen 14
Fresh Blue Point Oysters shucked to order and served on ice.
Long Island Oyster Shot 2.5 each
Clams on the Half Shell, ½ dozen 13
Littleneck Clams from New England shucked to order and served on ice.
Escargot en Caps 9
Escargot baked in fresh mushroom caps with garlic butter. A Salt Cellar favorite.
Steamed Clams 20
Traditional New England Favorite, bucket of steamed clams served with broth & drawn butter.
Baked Stuffed Clams 2.75 each
Oysters Rockefeller 12
Four fresh Blue Point Oysters on the half shell, topped with delicate spinach and pernod sauce, then baked on a bed of rock salt.
Salt Cellar Specialties
Maryland Soft Shell Crabs 16
Maryland Soft Shell Blue Crabs sautéed with almonds
Calamari Skewer with dipping sauces 10
Ribbons of calamari steak served with Fish and Thai dipping sauces.
Sauteed Shrimp San Remo 14
Shrimp sautéed with an abundance of spices and a lot of love. A Salt Cellar specialty!
Maryland Crab Cake 15
Made with Jumbo Lump Blue Crab Meat.
Georges Bank Scallops 16
Served with sweet potato chips and homemade tartar sauce.
Salt Cellar Fish Tacos 9
Two tacos; one fish and one spicy shrimp.
Fish and Chips 10
Batter fried fresh Atlantic Cod served with sweet potato chips and British Malt Vinegar.
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.
Turtle Soup 8
An old Dutch recipe, thick and flavorful.
Happy Hour Menu
One of the first in the valley to offer a late night Happy Hour, the Salt Cellar takes pride in offering Twin Happy Hours* daily: from 4PM to 7PM and again from 10PM to 1AM
*Happy Hour is only available at the Bar
Shrimp Cocktail 9
Large Gulf Shrimp served on ice with our own special cocktail sauce.
Halibut Civeche 9
Spicy marinated fish favorite made from fresh halibut.
Steamed Mussels 13
A Salt Cellar specialty, fresh Blue Hill Bay Mussels from Maine served with broth & drawn butter.
Oysters on the Half Shell 1.5 each
Fresh Blue Point Oysters shucked to order and served on ice.
Long Island Oyster Shot 1.5 each
Clams on the Half Shell 1.5 each
Littleneck Clams from New England shucked to order and served on ice.
Escargot en Caps 6
Escargot baked in fresh mushroom caps with garlic butter. A Salt Cellar favorite.
Steamed Clams 15
Traditional New England Favorite, bucket of steamed clams served with broth & drawn butter.
Baked Stuffed Clams 1.75 each
Oysters Rockefeller 8
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.
