 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. |
-740594.jpg) 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. |
 The Cellar – A BYOB Restaurant433 North 21st Street Camp Hill, PA 17011 717-724-2803
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The Cellar – a BYOB Restaurant
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As yet another testament to the multi-layered epicurean experience that is the Susquehanna Valley, in Lancaster County’s river town of Columbia you can find Prudhomme’s Lost Cajun Kitchen. Now if you are thinking that this is just some local man cooking up Cajun food because his last name is Prudhomme, have no fear, the authenticity runs much deeper. Prudhomme’s is owned by Sharon and David Prudhomme and David is not only a native of Louisiana but in fact is a nephew of the famed New Orleans chef 
You also may have seen Sharon before, she is a monthly regular on abc-27 noonday news show 
The menu at Prudhomme’s is extensive with a lot more than a handful of unique dishes. Take your time ordering, there is a lot to look at.
Another creative appetizer is this fun twist on the 
Again, the entrees are numerous with a mix of local favorites as well as Cajun inspired dishes. This section includes 
Pretty much every night Prudhomme’s has some kind of special running, including All You-Can-Eat Fish Fry on Mondays, Kids eat free Tuesday nights (this is also Pasta night), Wing Night Wednesdays, NY Strip Thursdays, Chef Choice on Fridays, and their Sunday Rib Special pictured here which includes 1/2 rack of big batch country style pork ribs slow cooked in a homemade bar-b-que sauce for 7 hours and served with potato, vegetables, homemade jalapeno onion bread and garlic bread, coleslaw and frizzled onions.
Expensive