Fresh Asparagus

Moroccan-spiced Roasted Sweet Potatoes

Parmesan Grits, Chargrilled Vegetables

Mesclun Greens (Small)

Chef’s Macaroni and Cheese

Caesar Salad (Small)

Roasted Red Potatoes

Classic Coleslaw

French Fries

Sweet Potato Fries

Linguine

Grilled Steakhouse Sirloin

A classic steakhouse preparation of 10-oz sirloin grilled to your preferred doneness and topped with crispy fried onions. Served with roasted red potatoes.

Steak Au Poivre

A flavorful 10-ounce sirloin encrusted with freshly cracked peppercorns is pan-seared and served in a rich red wine sauce. Served with fresh asparagus.

Local Smoke BBQ Beef Brisket

House-smoked beef brisket with a sweet and tangy apple BBQ sauce. Served with chef’s macaroni and cheese.

Chicken Parmesan

Boneless chicken breasts are pounded thin, breaded, and baked with marinara, mozzarella, and parmesan. Served with linguini marinara.

Shawarma Chicken

Two boneless chicken breasts marinated with olive oil, garlic, cumin, paprika, turmeric, cinnamon, and red pepper and topped with a tomato-cucumber relish. Served with grilled vegetables.

Local Smoke BBQ Brisket Nachos

A heap of crispy corn chips generously topped with southwest black beans and goat cheese cheddar sauce and our BBQ smoked beef brisket. Completed with a sprinkling of house-pickled jalapeño, fresh tomato salsa, sour cream, and shredded goat cheese cheddar cheese.

Buffalo Wings

Eight wings tossed in Harrison's version of the traditional sauce recipe from buffalo, and NY.

Buffalo Cauliflower

Fresh cauliflower flash-fried and tossed in Harrison's version of the traditional sauce recipe from buffalo, NY, and sprinkled with bleu cheese crumbles. Served with your choice of bleu cheese or ranch on the side.

Batter-fried Zucchini

Fried zucchini spears with zippy horseradish cream.

House-specialty Marinated Mushrooms

Our secret recipe is full of rich, and umami flavor. A must-try for mushroom lovers. These long-time favorites are served chilled.

Mini Crab Cakes

Four boardwalk-style deviled crab cakes in miniature. Served with garlic dill aioli.

Suzie Wong Egg Roll

A state college and grange fair classic for over 50 years. In the suzie wong tradition, we serve this local specialty with packets of soy sauce, duck sauce, and hot mustard for dipping.

Goat Cheese Fritters

Medallions of local goat cheese in a crispy panko breading. Served with Harrison's signature fig and olive relish.

Coconut Shrimp

Tender shrimp deep-fried with coconut, seasoning, and bread crumbs. Served with our house-made mango salsa.

Chef’s Macaroni and Cheese

Fusilli pasta tossed in a rich cheese sauce made with cream and amish-made goot essa cheddar. Served with the local vegetable of the day.

Eggplant Parmesan

Tender slices of eggplant, breaded and baked with marinara, mozzarella, and parmesan. Served with linguine marinara.

Pepsi

Diet Pepsi

Sierra Mist

Ginger Ale

Lemonade

Iced Tea

Pellegrino Sparkling Water (500 Ml)

Fiji Water

Batter-fried Fish and Chips

Three pcs of lightly battered cod with zippy horseradish cream for dipping. Served with sweet potato fries.

Scallops and Asiago Tagliatelle

Pan-seared scallops arranged atop tagliatelle tossed with a white wine-asiago cream sauce, shaved asparagus, and poppy seeds.

Pistachio-crusted Snapper With Citrus-herb Butter

The filet of snapper is crusted with crushed pistachios and topped with a flavorful butter infused with orange, lime, and fresh herbs from our kitchen garden. Served with fresh asparagus.

Tropical Habanero Salmon

A seasoned, pan-seared salmon fillet topped with a fresh sweet, and spicy mango-habanero salsa. Served with moroccan-spiced roasted sweet potatoes.

Autumn Beet Salad

Our most popular seasonal salad! Tender mesclun green, goat cheese, roasted red beets, world-spiced walnuts, and our house-made dijon vinaigrette.

Mesclun Greens Salad

A simple and elegant salad of tender field greens. Topped with house-made balsamic vinaigrette.