Salt Cellar Restaurant Menu

Marinated fish favorite made from fresh Halibut.

A Salt Cellar Specialty, fresh Blue Hill Bay mussels served in a broth with drawn butter.

Fresh Blue Point Oysters shucked to order and served on ice.

Littleneck Clams from New England shucked to order and served on ice.

Escargot baked in fresh mushroom caps with garlic butter. An old Salt Cellar favorite.

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

Four fresh Blue Point Oysters on the half shell, topped with delicate spinach and pernod sauce, then baked on a bed of rock salt.

A true New England clam chowder made in our own kitchen with Quahog Clams.

For those who prefer a delightful alternative to the traditional cream base chowder.

with dipping sauces