Below is our Fall 2016/Winter 2017 dinner menu.

View our brand new Spring/Summer 2017 dinner menu now!

Dinner Menu

Small Plates
Goat Cheese Fritters
Medallions of local goat cheese in a crispy panko breading. Served with Harrison's signature fig & olive relish. (v)

Piri-Piri Chicken Skewers
An African specialty by way of Portugal—tangy, grilled chicken with spicy hot pepper sauce. (gf) (df) ♥

Mini Crab Cakes
Boardwalk-style, deviled crab cakes in miniature. Served with garlic-dill aioli.

Beef Empanadas
Locally raised beef, raisins, almonds, cumin & seasonings in a crispy wrapper. Served with a Piper’s Peck pepper sauce. (df)

Suzie Wong Egg Roll
Locally made for over 40 years—this one belongs in the egg roll hall of fame! (v) (df)

Coconut Shrimp
Tender shrimp deep-fried with coconut, seasoning & bread crumbs. Served with mango salsa. (df)

Artichoke Bruschetta
Artichoke, tomato, & herbed garlic cheese on Gemelli artisan bread crostini topped with parmesan & toasted. (v)

Gluten-Free Caprese Flatbread
Fresh mozzarella, tomato, basil, garlic, and a drizzle of olive oil baked atop gluten-free flatbread. (v) (gf) ♥

House Specialty Marinated Mushrooms
Our secret recipe, full of rich, umami flavors. A must-try for mushroom lovers! (v) (trace gluten) (df) ♥

Seasonal Soups
Six homemade soups available daily    Cup $4.50 / Bowl $5.75
Featuring award-winning, seasonal soups with vegetarian and
gluten-free choices and these favorites offered daily:

Roasted Butternut Squash Bisque (v)      Vegetarian Vegetable & Bean (v) (gf) (df) ♥
A Guide to Our Symbols     
(v) Vegetarian♥ Heart Healthy
(df) Dairy Free Contains locally grown ingredients
(gf) Gluten Free* Contains locally made ingredients

*Please remember that all gluten-free items are prepared in close proximity to items that contain gluten.
Pan-Seared Barrimundi
Seared, arranged on a bed of caramelized red onions, and topped with green olives, artichoke hearts, and garlic. Served with fresh vegetable sauté. (gf) (df) ♥

Moroccan-Spiced Shrimp
Shrimp are skewered, grilled and seasoned with a sauce made with aromatic spices, honey, garlic, and hot peppers. Accompanied by Israeli couscous with butternut squash & dried apricots. (gf: substitute couscous for a gf side)

Tuna Niçoise
Red potatoes, fresh green beans, tomatoes, olives & capers tossed in an herbed vinaigrette and served over fresh tuna grilled medium rare. Part salad, part entrée, and all delicious! (gf) (df) ♥

Gingered Scallops
Scallops pan-seared with local baby ginger and served with mango salsa. Accompanied by Israeli couscous with butternut squash & dried apricots. (gf: substitute couscous for a gf side)

Lime-Battered Fish & Chips
Lightly battered mild cod with a refreshing zing & a horseradish dipping sauce. Served with sweet potato fries.

Poached Salmon Provençal
Perfectly poached salmon served over warm quinoa with edamame, artichoke hearts, garlic, olives, feta & olive oil. Garnished with a tangy, fresh feta-yogurt dressing. (gf) ♥

Maryland-Style Lump Crab Cakes
Two cakes of sweet lump crab, lightly seasoned and breaded, then pan-crisped and served with fresh vegetable sauté.

Entrée Additions
Having trouble deciding? Here are some items that can be added to your entrée for additional flavors.

One Lump Crab Cake

Filet Mignon (8 oz) (gf)(df)

Moroccan-Spiced Shrimp--one skewer (gf)

Grilled New York Strip*
A steak-house classic: 10-ounce steak finished with crispy fried onions & roasted red potatoes. (gf without onions) (df)

Filet Mignon* or Filet au Poivre*
Tender, 8-ounce filet pan-seared and finished with herb-infused butter. Or choose Filet au Poivre and your steak will be encrusted in fresh cracked peppercorns, then pan-seared, and served with a red wine-demi sauce. Accompanied by butternut squash-potato gratin. (gf: sub gratin for a gf side)

Jezebel Pork
Local J&J Family Farm pork tenderloin glazed with Jezebel Sauce, a classic Southern pineapple-horseradish chutney, then grilled. Served with butternut squash-potato gratin.

Vineyard Chicken
Boneless breast of chicken in a subtle sauce of herbs, white wine, & PA-grown mushrooms. Served with rosemary roasted red potatoes. (trace gluten) (trace dairy)

Pretzel-Crusted Chicken
Boneless chicken breast coated with PA-made hard pretzels, sautéed and topped with mustard butter. Served with sweet potato fries.

Herb-Pressed Chicken
Boneless chicken breast patted with fresh herbs and pan-seared. Served over warm quinoa with edamame, artichoke hearts, garlic, kalamata olives, herbs de Provence, feta & olive oil. (gf) ♥

From Hidden Pond Farm, located just south of State College near PA Furnace.

Local Beef Special
Our featured local beef dish is always changing, reflecting the variety that comes with whole beef purchasing. Ask your server what cut and preparation we offering today.

Market Price
Eastern Mediterranean Burger
Aromatic spices and Hidden Pond ground beef, fire-grilled and served on a grilled whole grain pita with a local yogurt tzatziki sauce. Served with Hartley's local potato chips.

Butternut Squash Ravioli
Local Fasta ravioli filled with butternut squash, ricotta and spices sautéed with sage brown butter and goat cheese. (v) ♥

Chef's "Mac & Cheese"
Fresh, local pasta from Fasta & Ravioli Co., with an ambrosial cheese sauce made from local cream & Amish-made Goot Essa cheddar — topped with PA potato chips. (v)

Wild Mushroom & Chevre Pappardelle
Wide ribbons of pasta, with a sauté of PA mushrooms and a creamy sauce made with Marsala wine, herbs, and Byler’s Dairy chevre. (v)

Gnocchi Fagioli
Italian-style potato dumplings sautéed with local sausage, white beans, spinach, thyme, basil, parmesan & garlic. Can request (v) or (df)

Chef's Sandwiches
Served with PA-produced potato chips

Grilled Balsamic Beef
Grilled balsamic flank steak, sliced and layered with caramelized onions, lettuce greens, tomato, & a bleu cheese mayo on a fresh baguette.

Roast Turkey
Hearty slices of in-house roasted turkey breast with lettuce, tomato, & mayo on whole grain bread.

Pulled Pork BBQ Sandwich
Locally raised and slowly braised— that's the secret to our succulent pulled pork. Served with a cole slaw topping.

Chicken Pesto Panini
Grilled chicken breast, fontina cheese, grilled red pepper, & basil pesto on baguette and grilled in our sandwich press.

Cheddar Bacon Panini
Gemelli artisan bread, Goot Essa cheddar, J&J Farm bacon, local tomatoes (when available), and Piper’s Peck hot pepper jelly.

Shrimp Po' Boy
Batter-fried shrimp with shredded lettuce, tomato, and a spicy, house-made remoulade served on baguette. A Louisiana classic!

Sub your bread for no additional charge.
Gluten-Free Option: Any sandwich may be served open-faced on gluten-free flatbread.

Grilled Half-Pound Burger* & Fries

Add Toppings:
Add cheese: American, cheddar, bleu, Swiss, or provolone
Add sautéed mushrooms, caramelized onions, or jalapenos
Add bacon or pulled pork
* The Department of Agriculture has asked us to remind you: consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Fusion Salads
Autumn Beet Salad
Our most popular seasonal salad! Mesclun greens, goat cheese, fresh beets, & seasoned walnuts tossed with our house-made Dijon vinaigrette. (v) (gf) ♥

Rosemary Chicken Salad
Mixed greens drizzled with our house-made balsamic vinaigrette and topped with our signature rosemary chicken salad. Simple and delicious. (gf) ♥

Crab Cake Caesar Salad
A seasoned & sautéed lump crab cake, deliciously layered on top of our house-made Caesar Salad.

Hunan Grilled Chicken Salad
A fusion of Napa cabbage, arugula, Dijon vinaigrette, tahini noodles, ginger-cucumber salad, peanuts, scallions, cilantro & citrus-marinated chicken. (df) can be requested (v) or (gf)

Traditional Salads
Served with croutons or roasted garbanzo beans (gf) by request
Mesclun Greens
with balsalmic vinaigrette (v) (gf) (df)

Classic Caesar Salad

Garden Salad
with choice of dressing

Complement your salad:
Add Grilled Chicken (gf)(df), Grilled Salmon (gf)(df), or Grilled Veggies
Add Grilled Balsamic Beef (gf)(df) or Grilled Shrimp (gf)(df)
Add Extra Dressing

Local/Organic Salad or Side
Our fall & winter produce comes from Tait Farm, Green Heron Farm, and other local growers. As long as winter stock and green houses have supply, we will offer fresh, local produce. Ask your server what we’re offering today! (v) (typically gf & df—please ask)

Market Price
Sides (v)
Butternut squash & potato gratin, Israeli couscous, brown butter gnocchi, & (GF): vegetable sauté, fresh green beans, Provençal quinoa, fresh melon, small mesclun or tossed salad. GF pasta available.

Sides (v)
French fries, sweet potato fries, linguine with marinara or olive oil, a bread & butter basket, & (GF): fresh coleslaw, herbed potato salad, roasted red potatoes.


Harrison's Wine Grill & Catering

Mon-Fri: 11am-9 pm
Sat-Sun: 11:30 am-9 pm