The Cellar – a BYOB Restaurant

The Cellar Restaurant, Camp Hill Pennsylvania © Susqueats.com 2009

Among Harrisburg’s selection of Bring-Your-Own restaurants on the West Shore is The Cellar – A BYOB Restaurant. The Cellar’s menu showcases locally produced ingredients grown by neighbors who respect artisanal techniques and sustainable practices.

The Cellar adds an extra convenience to those patrons who would like to keep wine on premises. For a nominal cost they offer lockers for their patrons to store a supply of wine (or other libation) to be easily accessed when they come in to dine.

A large group table is setup inside the “cellar” and is often requested by patrons.

The menu at The Cellar changes seasonally.

Here is a fresh Mango-Papaya Salad made from mango, green papaya, crisp tofu, red onions, Thai basil, peanuts, butter lettuce and lime chili dressing.

For the lunch crowd The Cellar offers a variety of sandwiches and wraps. Some unique options include a Bleu Chicken (breaded chicken breast stuffed with prosciutto & gruyere served with pesto aioli on grilled ciabatta) or the BBQ Chicken Burrito (local chicken with pico de gallo, Spanish rice, black beans, pepper jack, sour cream and sauteed onions and peppers).

Additionally they offer a 1/2 Sandwich and Cup of Soup special. With this you can choose from a BLT, Napa Chicken Salad, Turkey Club, Triple Grilled Cheese or The Cellar Reuben pictured here.

This Heirloom Tomato Soup is their specialty soup that can be paired with the 1/2 Sandwich, or select from one of the soup of the days.

Other starters include choices such as Fried Halloumi Cheese, Trio of Legumes or Wild Mushroom Duxelles and Mozzarella Bruschetta.

Entrees feature a variety of daily specials as well as about an equal selection of land and sea features.

Here the Roasted Lamb Rack is accompanied by avocado and mint chutney, young radishes and Yukon Gold potatoes.

Other entrees include the Cellar Macaroni & Cheese (lobster, jumbo lump crab, gruyere, farmer’s cheese, noble cave aged cheddar and panko crust) Beef Tenderloin Napoleon (grass fed beef, portobello-tomato confit, chevre and roasted leek demi glace) and Day Boat Cod End Papillote (olive tapenade, balsamic tomato salad and opal basil risotto).

The Cioppino is a treat for the seafood lover consisting of dungeness crab, littleneck clam, shrimp, scallops, calamari, PEI mussels, roasted tomato, saffron fettuccine with grilled asiago crostini.

For a light but satisfying dessert this Warm Chocolate Fondant with White Chocolate Creme Anglaise is an excellent way to wrap up your meal.