All appetizers are served in the bar from 4 PM until closing. The appetizer menu not only includes favorites such as shrimp cocktail, oysters, clams, mussels and crab cakes but also includes some creative specialty dishes such as shrimp San Remo (shrimp, artichoke hearts, sun-dried tomatoes, portabello mushrooms in a seasoned butter) and skewered calamari strips served with a Thai dipping sauce. In addition to the year-round and seasonal fresh fish, the Salt Cellar serves choice Black Angus steaks, a chicken entrée and even beef Wellington. The extensive menu abounds with choices that will surely satisfy every craving. The Salt Cellar is known for always having available a selection of whole Maine lobster 1 ¼ lb, 3 lb and 5 lb. The “market board” menu changes as Richard and chef Kurt Theleman secure different seasonal fish throughout the year. The Salt Cellar’s fresh fish and seafood selections will take you around the world from Hawaii, Alaska, the Gulf of Mexico, Chesapeake Bay, Boston, Georges Bank and even New Zealand. One peek through the ground-level skylight reveals a world far removed from the desert take the antique wooden stairway down 3 flights and you will find yourself transported to a snug seaside hideaway. The culinary adventure begins with its unique underground location. Our Olive Wood Collection is crafted in a family-owned woodshop in the small town. Owners Richard and Cindy Huie follow the business philosophy that consistency, quality, equitable pricing and great service are the key to success. Olive Wood Salt Cellar with Lid Diameter: 3.8 Height: 3 Weight: 0.74 lb. A Valley landmark since 1971, the Salt Cellar Restaurant continues to reign atop the “Best Of Seafood” lists.

Salt cellar