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

Appetizers

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 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.



Soups

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.

 

Seasonal Appetizers

NEW ENGLAND STYLE CLAM BAKE FOR  $49
1 1/4 pound steamed whole live Maine Lobster
Dozen steamed littleneck clams
Two large Mexican gulf shrimp steamed in the shell
Choice of Four Peaks draught beer or glass of Cypress Wines by J. Lohr

PAN FRIED LOBSTER FOR $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
Accompanied with Pico De Gallo, Ponzu Sauce and drawn butter

Maryland Soft Shell Crab Cakes  18

Clams Steamed in Applewood Bacon Dashi  22

George's Bank Scallops 16

Calamari Skewer with dipping sauces 10

Turtle Soup  8
 

Sauteed Shrimp San Remo  14

Maryland Crab Cake
15

Salt Cellar Fish Tacos 9

Dynamite Oysters 16

Fish and Chips 10
 


    Captain’s Specials 

Maryland Soft Shell Crabs  38

Sauteed Alaskan Halibut Cheeks  39

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

Alaskan Halibut with Lemon Caper Butter 39

Pacific Swordfish w/ mango salsa  35

Shrimp San Remo on Pappardelle Pasta 32

Crispy Florida Black Grouper 39
with Thai dipping sauce.

Salmon Wellington 34

Yakimono Hawaiian Ahi 39

Charcoal Broiled Georges Bank Sea Scallops 35
 

 

Salt Cellar Specialties

Mahi-Mahi 37
Sauteed with macadamia nuts. (Hawaii)

Maryland Crab Cakes (Chesapeake Bay)  36

King Salmon with Cucumber Dill Sauce 30
 (British Columbia)

Cajun Style Blackened Alaskan Halibut 39
 (Homer)

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
                                        Mahi-Mahi (Hawaii) 35   
                                                Ahi (Hawaii) 37   
                                Alaskan Halibut (Homer) 39
                                       Mountain Trout (Idaho) 27
                                 Pacific Swordfish (New Zealand) 34
                              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
mesquite.

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 lemon pecan rice.

 

Desserts

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)

 

WineList
 
Wine By The Glass

Chardonnay, Cypress, by J. Lohr, Central Coast...................... 5.50
Chardonnay, Riverstone, by J. Lohr, Arroyo Seco..................... 7.00
Chardonnay, Stratton Lummis, Carneros............................... 7.00
Chardonnay, Kali Hart, by Talbott, Monterey County.................. 7.50
Chardonnay, Clos Du Bois, Sonoma County............................. 7.50
Chardonnay, Cambria Katherine’s, Santa Maria Valley................. 8.50
Chardonnay, Talbott Sleepy Hollow, Santa Lucia Highlands........... 14.50
White Zinfandel, Cypress, by J. Lohr, Central Coast................. 5.50
Johannisberg Riesling, Chateau Ste. Michele, Columbia Valley........ 5.00
Civelle, Sexier than a Pinot Grigio, Naughtier than a Chardonnay.... 7.00
Sauvignon Blanc, Bernardus, Monterey County......................... 7.50
Sauvignon Blanc, Matanzas Creek, Sonoma County...................... 8.50
Pinot Gris, Carmel Road, Monterey County............................ 8.00
Pinot Grigio, Santa Margherita, Valdadige, Italy................... 10.00
Fume Blanc, Ferrari-Carano, Sonoma County........................... 8.50
Zinfandel, Seghesio, Sonoma County.................................. 9.00
Merlot, Cypress, by J. Lohr, Central Coast.......................... 5.50
Merlot, Rutherford Vintners,Napa Valley............................. 7.00
Merlot, Clos Du Bois, Sonoma County................................. 7.50
Petite Syrah, David Bruce, Sonoma Valley............................ 8.50
Pinot Noir, Byron, Santa Barbara County............................. 8.00
Pinot Nois, Row Eleven, Santa Maria Valley......................... 11.00
Pinot Noir, David Bruce, Sonoma Valley............................. 12.50
Pinot Noir, Talbott Sleepy Hollow, Santa Lucia Highlands........... 14.50
Cabernet Sauvignon, Cypress, by J. Lohr, Central Coast.............. 5.50
Cabernet Sauvignon, Stratton Lummis, Napa Valley.................... 9.00
Cabernet Sauvignon, Charles Krug, Napa Valley...................... 10.00
Cabernet Sauvignon, Rancho Galante, Carmel Valley................... 9.50

Chardonnay

Hanzell Vineyards Selection, Sonoma County......................... 70.00
Mer Soleil, Monterey County........................................ 50.00
Cakebread Cellars, Napa Valley..................................... 65.00
Talbott Sleepy Hollow, Santa Lucia Highlands....................... 58.00
Rombauer, Carneros................................................. 55.00
Ramey, Carneros.................................................... 50.00
Matanzas Creek, Sonoma County...................................... 38.00
Ferrari-Carano, Alexander Valley................................... 30.00
Bernardus, Monterey County......................................... 40.00
Jordan, Russian River.............................................. 38.00
Charles Krug, Carneros............................................. 34.00
Cambria Katherine’s Vineyard, Santa Maria Valley................... 34.00
Sonoma-Cutrer, Russian River Valley................................ 34.00
J. Lohr, October Night, Arroyo Seco................................ 32.00
Morgan Highlands, Monterey County.................................. 30.00
Kali Hart, by Talbott, Monterey County............................. 30.00
Du Bois, Sonoma County............................................. 28.00

 
Fume Blanc
 
Fume Blanc, Ferrari-Carano, Sonoma County.......................... 34.00
 
 
Sauvignon Blanc

Matanzas Creek, Sonoma County..................................... 34.00
Sterling Vineyards, Napa Valley................................... 30.00
Bernardus, Monterey County........................................ 30.00

 
Pinot Grigio

Santa Margherita, Valdadige, Italy................................. 40.00

Pinot Gris
 
Carmel Road, Monterey County....................................... 32.00
 .
Riesling

Eroica by Dr. Lossen & Chateau Ste. Michelle, Columbia Valley...... 34.00
Chateau Ste. Michelle, Columbia Valley............................. 20.00

 
White Zinfandel
 
White Zinfandel, Sutter Home, Napa Valley.......................... 15.00
 
Cabernet Sauvignon

Caymus Vineyard, Napa Valley...................................... 100.00
Galante Blackjack Pasture, Carmel Valley........................... 85.00
Jordan Vineyard, Sonoma County..................................... 80.00
Stags Leap Winery, Napa Valley..................................... 80.00
Gundlach-Bundsehn, Sonoma Valley................................... 70.00
Cold Creek by Chateau Ste. Michelle, Columbia Valley............... 44.00
Smith and Hook, Santa Lucia Highlands.............................. 38.00
Rancho Galante, Carmel Valley...................................... 38.00
Charles Krug, Napa Valley.......................................... 40.00

 
Merlot

Charles Krug, Napa Valley.......................................... 35.00
Gundlach-Bundschu, Sonoma Valley................................... 35.00
Clos Du Bois, Sonoma County........................................ 30.00

 
 
Pinot Noir

Belle Glos, Clark & Telephone, Santa Barbara County............... 80.00
Talbott Sleepy Hollow, Santa Lucia Highlands...................... 58.00
David Bruce, Sonoma County........................................ 50.00
Emeritus, Russian, River Valley................................... 55.00
Bryon, Santa Barbara County....................................... 32.00

 
Syrah

Stags Leap, Napa Valley...........................................65.00
David Bruce, Central Coast........................................34.00

 
Zinfandel

Ridge Geyserville, Sonoma County.................................. 52.00
Seghesio, Sonoma County........................................... 36.00

 

 

Champagne & Sparkling Wines

Moet & Chandon Dom Perignon, France.............................. 200.00
Moet & Chandon Imperial, France................................... 85.00
“J” Cuvee 20 Brut, Sonoma County.................................. 55.00
Domaine Chandon Brut, Napa Valley................................. 42.00
Domaine Chandon Brut, Napa Valley.......................... 187 ml 12.00
Korbel Brut, Sonoma County........................................ 28.00
Korbel Brut, Sonoma County............................ Half Bottle 15.00
Martini & Rossi Asti, Italy....................................... 30.00

 


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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