The Crispy Florida Grouper continues to be a favorite as does the Australian Barramundi.  Wildly popular in Australian restaurants, Baramundi is rich in Omega-3s and is prized for it's sweet buttery flavor and moist delicate texture.  It has a flavor profile similiar to the Chilean Sea Bass.  We charcoal broiil it and serve it with a spicy avocado vinaigrette or simply topped with gourmet butter.

      The Alaskan Halibut fishing season is about to come to a close and we will start flying in fresh Atlantic Halibut.  The large Atlantic Halibut are hard to source and more expensive during the winter months but we have had great success the past few years with our broker in Boston who works with a Canadian family who fish three long liners during the winter.  We expect to have a consistent supply of this fine fish all winter.  You will find it has a little smaller flake and is sweeter than the Alaskan Halibut.  We are also looking forward to have Atlantic Halibut Cheeks on the menu whenever they are available.

      November 1st marks the opening of the Nantucket Cape Scallop season which runs for approximately three months.  No other scallop in the world has the Nantucket Cape Scallop quality or delicate, sugar sweet flavor.  This is another product that has a limited supply harvested but we will have them whenever we can get them.

      We have had great success with our new Blue Hill Bay Mussels from Maine.  These mussels, with their rich flavor and full meats are the best we have ever served at the Salt Cellar, unfortunately extreme weather conditions can interrupt our supplies at times.

      Another new favorite is our Georges Bank Sea Scallops served with King Crab and Atlantic Baby Shrimp Cream Sauce ~  this is a must try!