Seasonal Specials-The Salt Cellar Restaurant-Seafood Restaurant-Scottsdale, AZ

Maryland Soft Shell Crabs are here......served as an appetizer and an entree! Maryland Blue Crabs fatten up to make it through the process of molting, rendering soft shell crabs intensely flavorful. Soft shell crab lovers will appreciate our preparation; we simply dress them, dust them in flour and saute them with roasted almonds to enhance their intense flavor.

Bluenose Sea Bass is back on the menu, an old Salt Cellar favorite from the cold waters off New Zealand. Bluenose flesh has a firm medium to thick flake with a moist flavor similar to grouper. We are serving this outstanding fish broiled over mesquite charcoal or blackened with Cajun spices; you may also choose to order this with lemon caper butter.

The Alaskan Halibut season opened on March 13th and we are finally getting in the larger forty to sixty pound fish that we use at the Salt Cellar. These large Alaskan Halibut are the best eating fish you will ever enjoy. You can order this superb tasting fish a number of ways this season; charcoal broiled over mesquite charcoal and topped with gourmet butter, charcoal broiled and served with lemon caper butter or blackened Cajun style. This fine fish should be available fresh well into the late Fall season.

This past Nantucket Cape Scallop season was one of the best in recent years and we can hardly wait until next November when the 2010/2011 season opens and we can once again enjoy these sweet scallops. We continue to have a good selection of our Georges Bank Sea Scallops. We serve these scallops as an appetizers, lightly dusted in rice flour and sauteed, and as an entree, served charcoal broiled, blackened Cajun style or in our unique creation, served with King Crab and Atlantic Baby Shrimp cream sauce.

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" such as Calamari Skewers w/ dipping sauces, Smoked Blue Marlin from Hawaii, Maryland Crab Cakes from Chesapeake Bay, Sauteed Shrimp San Remo and Georges Bank Scallops. We have just recently added a Fish & Chips appetizer in our Bar.