The Management of the Salt Cellar Restaurant believes that seafood is at its best when it is fresh from the source and never frozen. For this reason, it is our policy to serve only the finest available selection of fresh seafood.* We are involved in a constant search and will spare no effort or expense in finding the best available selections from our New England, West Coast and Gulf brokers. We then fly it in fresh daily and prepare it in a manner that best complements the individual fish. We graciously accept your personal requests and suggestions.

*Except for certain shellfish which is available only seasonally.

click here to see the wine list


Shrimp Cocktail 13
Large Gulf Shrimp
served on ice with
our own special cocktail

Halibut Civeche 12
Spicy marinated fish favorite
made from fresh Halibut.

Steamed Mussels in Butter Sauce 17
A Salt Cellar Specialty, fresh Blue Hill Bay Mussels
from Maine served w/ a superb butter sauce.

Oysters on the Half Shell 1/2 Dozen 14
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 9
Escargot baked in fresh mushroom caps with garlic
butter. An old Salt Cellar favorite.

Steamed Clams 20
Traditional New England favorite, bucket of steamed
clams served with broth.

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.


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


Smoked Blue Marlin 14

Nantucket Cape Scallops (when available) 18

Clams Steamed in Applewood Bacon Dashi  22

Calamari Skewer with dipping sauces 10

Turtle Soup  8

Sauteed Shrimp San Remo  14

Maryland Crab Cake

Fish and Chips 10



Salt Cellar Favorites 


Swordfish Chop 39

Nantucket Cape Scallops (when available) 39

Grilled Hawaiian Ahi / Aji Aji  38

Pan Fried Lobster  40 
Tail and claw meat of a 1 1/4 pound lobster, dusted with rice flour, pan fried in butter served over cheesy bacon grits 

Salmon Oscar  35
King Salmon topped with crab meat, grilled fresh asparagus
and Hollandaise sauce

Atlantic Halibut with Lemon Caper Butter 39

Shrimp San Remo on Pappardelle Pasta 32

Crispy Florida Black Grouper 39
with Thai dipping sauce.

Yakimono Hawaiian Ahi

Salmon Wellington 34

Yakimono Hawaiian Ahi 39

Charcoal Broiled Georges Bank Sea Scallops 35


Sauteed Sea ScallopsSalt Cellar Specialties

Maryland Crab Cakes (Chesapeake Bay)  36

King Salmon with Cucumber Dill Sauce 30
 (British Columbia)

Cajun Style Blackened Atlantic Halibut 39

Sauteed Sea Scallops (Georges Bank) 33

Live Maine 3 lb Jumbo Lobster  80

Texas Broiled Shrimp (Gulf of California) 30

Stuffed Mountain Trout (Idaho) 28
Baked Stuffed Shrimp 34
Jumbo Shrimp with a delicate crabmeat stuffing.

Fried Shrimp 27
Lightly seasoned fried shrimp.

Shrimp and Filet 38
Lightly seasoned fried shrimp served with a
7oz. Certified Black Angus filet mignon.

Sauteed Scallops 33
The finest fresh scallops available, sauteed
in butter, sherry and fresh mushrooms.

Pan Fried Oysters 29
Blue Point Oysters prepared in our own kitchen in
a very special way.

Salt Cellar Combination 34
A delightful combination of deep fried Shrimp,
Fish fillet, and Blue Point Oysters.

Shrimp Scampi 33

Another old Salt Cellar Favorite:
large Gulf shrimp served in garlic
butter sauce with onion and roasted
bell peppers.

Lobster Entrees

Our center of interest is a delectable Live Maine Lobster . We take pride in serving only Live Maine Lobsters from our Lobster Tank. For those of us who really enjoy lobster, we will always try, weather prevailing, to have a selection of large lobsters available.
Be sure to ask your waiter about today's selection.

Harbor Master’s Choice 40
One and a quarter pound lobster, flown in
daily and served with all the trimmings.

Baked Stuffed Lobster 47
A traditional baked stuffed Lobster: a whole
Live Maine Lobster stuffed with our own special
mixture of scallops and Crabmeat.

Steak and Lobster 50
One and a quarter pound Live Maine Lobster
served with petite Filet Mignon.


Crab Entrees

Maryland Crab Cakes 35
Two Maryland Crab Cake made with
Jumbo Lump Blue Crab Meat using
our own special recipe

King Crab and Filet 48

A half pound of Alaskan King Crab Legs served
              with a 7oz. Certified Black Angus Filet Mignon.

Alaskan King Crab 57

One and one half pounds of large Alaskan
King Crab Legs broiled over mesquite charcoal.


Charcoal Broiled Fish   

King Salmon (British Columbia) 29

Ahi (Hawaii) 37

Alaskan Halibut (Homer) 39

Mountain Trout (Idaho) 27

Florida Black Grouper (Florida) 39 

    Other Favorites

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 42
A superb 12 oz. cut of Certified Black Angus filet mignon
broiled to perfection over mesquite charcoal.

Petite Filet 36
A delightful 7oz. cut of Cetified Black Angus filet mignon
charcoal broiled over mesquite coals.

Beef Wellington 37
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.

New York Strip 42
An impressive 14 oz. cut of Certified Black Angus New York
Strip charcoal broiled over mesquite.

Bone In Rib Eye Steak 45
16 oz Bone In Certified Black Angus Rib Eye Steak charcoal broiled over

Teriyaki Chicken 23
Boneless chicken breast marinated in our own
special teriyaki sauce, then charcoal broiled to
perfection over mesquite charcoal.

All entrees include dinner salad, fresh baked bread,
vegetable and choice of baked potato or a couscous/wild rice mix.



The Salt Cellar offers a wide
variety of desserts and after dinner drinks.
Please ask your server for today’s selections.

Happy Hour

Don’t miss our popular twin happy hours
daily from 4:00pm to 7:00pm and
again from 10:00pm to 1:00am.

(menu prices are subject to change)


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The Salt Cellar   |     550 N Hayden Rd   |     Scottsdale, AZ 85257   |     480 947 1963   |     Fax: 480 941 0929
Dinner Hours: Sun-Thu 5PM-11PM, Fri & Sat 5PM-12AM. Bar: 4PM-1AM (Daily). Happy Hour: 4PM-7PM & 10PM-1AM