Salt in fine dining, in New York City. Courtesy of the New York Times.
In New York, of course, the mayor is going for a pretty hefty overall salt reduction (see this article for background). This is an interesting, if anecdotal, look at how "oversalted" (from a nutritional, rather than taste perspective... I'd argue that good clam chowder and the corned beef sandwiches are both just about perfect regardless of outsized salt levels) the finer side of restaurant dining is. The verdict? Pretty salty.
Conclusion: if you order something that sounds vaguely salty at a restaurant (even a good one), assume it has even more salt than you'd use if you made it at home. Does this mean not to order or eat it? For heaven's sake no. It's just something to be aware of.