Prost Wine Bar & Charcuterie Menu

Jamon Serrano, Chorizo, Campo de Montalban, Mediterranean Olives, Marcon Almonds, Balsamic Onion Jam, Roasted Red Peppers, Fig & Almond Cake

A selection of five cheeses served with candied nuts, honey, balsamic onion jam, and dried fruit.

Prosciutto di Parma, Parmigiano Reggiano, Salami, Mortadella, Slow Roasted Tomatoes, Castelvetrano Olives, and Giardinera.

Be Creative and Experiment or Pick Items You Already Know You Love! Pick 6 Items Between Charcuterie and Cheese and Pick 2 Accompaniments. All Boards Will be Served with Ciabatta Bread and Crackers.

Be Creative and Experiment or Pick Items You Already Know You Love! Pick 3 Items Between Charcuterie and Cheese and Pick 2 Accompaniments. All Boards Will be Served with Ciabatta Bread and Crackers.\n

A Variety of our Cured Ham Offerings Including, Prosicutto di Parma, Jamon de Bayonne, Jamon Serrano, and Black Forest Schinken. Served with Castelvetrano Olives and Caperberries.

Local Sausage, Roasted Turkey, Mild Cheddar Cubes, Bread &\nButter Pickles and Dried Mangoes. Served with Bread and\nCrackers

Roasted Tomatoes, Red Onion, Garlic, Parmigiano Cheese, Basil, Balsamic Reduction, EVOO with toasted Ciabatta Bread. Ingredients packaged separately to be assembled at home.

Extra Virgin Olive Oil with Balsamic Glaze & Bread Dipping\nSpices. Served with Thick Cut Ciabatta Bread.

Parmigiano cheese, parsley, garlic aioli.

Burrata, arugula, Prosciutto di Parma, toasted Ciabatta

Burrata, arugula, Prosciutto di Parma, toasted Ciabatta

Ricotta Cheese, Whipped with Honey.\nTopped with a Bee Pollen Powder. Served with Ciabatta Bread

Roasted Turkey, Bacon, Spring Greens, Tomatoes, Provolone,\nand Spicy Mayo on Toasted Bread

Mozzarella And Provolone. Served Grilled. With Fries

House-Made Lobster Claw Salad, with Spring Greens on a Garlic\nButtered Roll

Double L Farms Amish Chicken, Arugula, Roasted Red Peppers &\nGoat Cheese, with Avocado-Garlic Aioli. Grilled in a Wrap

Sous Vide Prime Rib with Caramelized Onions and Provolone Cheese\non a Baked Hoagie. Served with Au Jus\nAdd Roasted Mushroom +1

Warm lobster claw meat, parsley butter, garlic aioli on a garlic buttered roll.

Heart of Romaine, Crumbled Blue Cheese, Crispy Bacon, Red\nOnion, Cherry Tomatoes, and House-Made Blue Cheese Dressing.

A bed of Spring Greens with Cherry Tomatoes and Red Onion.

Grilled Avocado Topped with our Lobster Claw Salad.\nServed on a bed of Spring Greens, Tossed in Lemon\nVinaigrette

Kale, Poppyseed vinaigrette, candied nuts, goat cheese, brandied apples.

Ricotta & Pear Ravioli Tossed in a Late Harvest Riesling Cream Sauce and Topped with Seared Duck Breast. Cooked to Medium.

Arborio Rice, Parmigiano cheese, roasted mushrooms

Amish Airline chicken breast, mushroom risotto, fried brussels sprouts, mushroom piccata sauce.

Gnochhi, Grape Tomatoes, Confit Garlic and Fresh Mozzarella in a Hearty Tomato Sauce with Light Red Pepper Flakes. Topped with Grated Parmesan and Fresh Basil. Served with Ciabatta.

Romaine Tossed In House-Made Caesar Dressing, Topped with\nCiabatta Croutons and Grated Parmigiano Cheese.\nMake it a Deluxe with a Hard Boiled Egg and Bacon +3

Heart of Romaine, Crumbled Blue Cheese, Crispy Bacon, Red\nOnion, Cherry Tomatoes, and House-Made Blue Cheese Dressing.

Extra Virgin Olive Oil with Balsamic Glaze & Bread Dipping\nSpices. Served with Thick Cut Ciabatta Bread.