The Alaskan Halibut season officially closed on November 18th after landing this year's catch quota of 32.5 million pounds.  We are now flying in fresh Atlantic Halibut; if you are looking for fresh halibut this time of year then the Atlantic Halibut is well worth trying.  Atlantic halibut has a firm white meat with a delicate and slightly sweet flavor.  This great fish comes to us from Nova Scotia and is sourced from the cold, nutrient-rich waters of the Gulf of Maine.  It can be hard to acquire in the winter months due to the inclimate weather in the North Atlantic this time of the years, so we may experience some shortages in supply.  We offer several preparations of this great fish; charcoal broiled over mesquite charcoal and topped with a Belgian Gourmet Butter or broiled over mesquite and served with lemon caper butter or you can order it blackened with Cajun spice.

The 2011/2012 Nantucket Cape Scallop season opened November 1st.  There is no other scallop that comes from such nutrient rich, pure and pristine water as the Natucket Cape Scallop; they are unsurpassed in their characteristic delicate and sugar-sweet flavor.  These scallops are harvested in the morning, shucked in the afternoon, then iced and flown off the Island to Boston where our Broker forwards them to us in Scottsdale.

Pacific Swordfish has been reintroduced to the menu.  The meat of the Pacific Swordfish is very firm, almost meat like, and has a distinctive flavor.  You can order this prepared several ways; charcoal broiled with mango salsa, broiled and topped with our gourmet butter or blackened and served with mango salsa.  All three methods are outstanding.

The Crispy Florida Black Grouper continues to be a favorite at the Salt Cellar.  The Florida Black Grouper is considered by many to be the finest table fare of all the domestic species.  The meat of this Grouper is lean with a medium flake and mild flavor profile somewhere between Black Sea Bass and Halibut. 

Our Blue Hill Bay Mussels from Maine remain very popular.  These mussels, with their rich flavor and full meats are the best we have ever served at the Salt Cellar Restaurant.  Blue Hill Bay mussels are a premium rope grown mussel harvested from the pristine waters of Blue Hill Bay off Hardwood Island, Maine.  This island is located a couple miles west of Acadia National Park.  Blue Hill Bay Mussels have limited harvest capacity and, unfortunately, extreme weather conditions can interrupt our supplies at times.

Bar Food - we have a large selection of appetizers available at our Bar daily from 4:00PM to 1:00AM.  In addition to our famous Oyster Bar Menu, we also offer our "Seasonal Appetizers".

Newer additions to our Seasonal Bar Appetizer Menu:

Salt Cellar Fish Tacos - two Tacos, one Whitefish Taco made with fresh corn tortillas, 2 oz marinated and mesquite grilled cod, dressed with sesame chili romaine and Pico de Gallo and one Blackened Shrimp Taco made with fresh corn tortillas, three grilled Cajun spiced shrimp on cheese bacon grits dressed with pickled onion.