New Orleans menu update / Fall Menu on 9/27
September 20, 2018
NEW New Orleans Features Added
Fall/Winter Menu Begins 9/27
Fall & Holiday Catering? Let Us Help!
NEW New Orleans Features Added
We have been so wowed by the response to our New Orleans features so far this month! We started our Taste of New Orleans features thinking we would switch to new NOLA-inspired dishes after a week or so, but they have been such a success, we decided to keep our current features and add more! (Miss our last eletter where we introduced these features? You can read it here.)
We have heard nothing but great things about these features so far this month. Here are just a few comments we’ve heard from you:
Hurricane: “Just like the ones I had in the Big Easy years ago!”
BBQ Shrimp, NOLA-style, with Corn Maque Choux: “Amazingly good!” and “Dee-licious sauce!” “I think this is the best feature dish I’ve ever had at Harrison’s!”
Pecan-Crusted “Redfish” with Crawfish Butter and Collards: “A delight!”
Bananas Foster Bread Pudding: “Amazing, delicious, and unbelievable!”
(Read more about these features here.)
While we can’t exactly bring New Orleans to Central PA, we can add more delicious and authentic Cajun & Creole features for you to enjoy through the end of September. With that in mind, here are the new NOLA dishes we’ve added:
Chicken & Andouille Gumbo Soup $4.50 cup / $5.75 bowl
A NOLA staple, we couldn’t pass this one up! Dennis, our New Orleans native and newest addition to the Harrison’s kitchen, says, “First Rule: Make the Roux.” The roux itself takes nearly an hour to create; this long cooking time ensures that it is dark and nutty in flavor. After the roux is made, next comes “The Holy Trinity” of New Orleans cooking: onion, celery and bell pepper. Then comes the protein—Cajun-style gumbo like this one uses chicken and Andouille sausage (Creole-style gumbo tends to use more seafood). Last, but not least, rice.
Pork Grillades $25
Served with creamy Southern-style grits & fried green tomatoes
New Orleaners’ love of pork goes further than “ham seasoning” (which already implies how important ham, bacon and other pork products are to Cajun and Creole flavors). Delicious sautéed pork tenderloin medallions in a rich, seasoned sauce of onion, bell pepper, garlic, tomato and red wine, thickened with a traditional butter roux. Served with Southern-style grits (made with butter and cream) and cornmeal-crusted fried green tomatoes.
These delicious features are available daily after 5pm through the end of September. We may even have another one or two features to add before the month is finished!
Fall/Winter Menu Begins 9/27
The fall/winter menu returns NEXT WEEK with popular seasonal favorites like Autumn Beet Salad and brussel sprouts with bacon, plus a new stuffed pork chop, and a new local beef creation.
Since we began our practice of offering monthly feature menus, you may have noticed we have been making fewer seasonal changes to our main lunch and dinner menus. This way, we can keep the popular items that people want to see all the time and then add creative and exciting changes every month! Today New Orleans; next month Bavaria and Oktoberfest; Harvest features in November - so many changing, globally inspired flavors to try all year long!
Our updated Fall/Winter Dinner menu will be available beginning Thursday, September 27 at 5pm, with our updated Lunch menu available starting Friday, September 28. Come see what’s new at Harrison’s! (Menus are still in process and will be posted as soon as finalized!)
Fall & Holiday Catering? Let Us Help!
Do you have any upcoming catering needs or know anyone who does? Harrison's Catering is available for tailgates, meetings, weddings, luncheons, holiday parties and more, with delicious food options and reliable ordering and service. Let us know how we can help!
You can submit Catering Inquiries online from our website, send us an email at eatwell@harrisonsmenu.com or call our Catering Team at (814) 237-4422. We look forward to assisting you!