Decem Annos Mirabile Lardum
2004 – 2014
Celebrate Harris Grill’s Ten Year Anniversary with Erstwhile Favorites …
— The Wrongest Dessert Ever —
b.2005 Ice cream. Dessert should always include ice cream. And a frozen, tempura-battered and deep fried Hostess Twinkie dusted in powdered sugar just to get the carb level up to where it should be. Exotic and erotic, it pleases both eye and palate. You will not be disappointed for unabashed sensual Harrisment.
THE BUILD-A-BOWL WORKSHOP
Be the master of your domain with our premier Bowl O’ Food program. Take your picks and just watch: we’ll cook ‘em up good and put ‘em in a bowl! A bowl is like a plate, but with handy sides to keep your dinner stacked in place. It’s a system. A-B-C. It’s simple as Do Re Mi, A-B-C, 1-2-3, Baby, you and me, girl!
1. Start with one of these:
Freshly Whipped Mashed Potatoes // Gluten-free Quinoa // Curly Curly Cavatappi & Red Vodka Sauce // Rigatoni Aioli // Tatery Tatery Potato Tots
2. Pick your protein:
Grilled Marinated Chicken // Braised Short Ribs // Pork Carnitas // Grilled Portobello ‘Shroom // Jamaican Jerk Chicken // Turkey Meatballs // Grilled Tofu
or, with an additional charge: Grilled Salmon // Flatiron Steak // Faberge Egg
3. And finish big!
Delicious Roasted Vegetables // Lots of Bacon // Black Bean Pineapple Salsa // Pico de Gallo // Dill Bechamel // Toothsome Hearty Chili // Big Ladle of our famous Mac-n-Chee Sauce // Chipotle-Lime Kale Slaw // Big Gay Al’s Strawberry Chipotle BBQ Sauce
(Not so fun as to be discounted during the happy hour special.)
— It A Curd To Me In New York —
A couple of years ago we found this dude who made fresh cheddar cheese balls for us from his basement in Larenceville. Then he quit, and we were sad. But we found another guy, or rather, a family: The Hickeys of Woodhull, NY. It’s unlikely they will quit. And we are happy. So, we hand-batter their curds and gently fry them ’til even deliciouser, then serve with some of our sweet & spicy Stillers Sauce.
— Buffalo Chicken Dip —
A favorite of every Stillers party south of Penn Ave. Oven baked, gooey, and full o’ spicy bird, served with celery sticks and pita wedges for dippin’.
— Hush Piggies —
We’ve fired up the Bluth Cornballer with absolutely no regard to our personal safety to bring you these free-range tots chock-full of bacon and sharp cheddar, served aside a lil’ bucket of Harris Grill Srirancha for dipping.
— Kielrogieretzel Sliders —
From our yinzerific test kitchens deep below Ellsworth Avenue comes a combo of all things Pittsburgh: kielbasa, sauerkraut, whole grain mustard, and cheese-stuffed pierogi together in mini pretzel buns.
— Applewood Bacon “Steak’n” —
Cut from hand-selected pork belly which has been carefully trimmed and cured with an Old World-style processing technique, in Wisconsin, we hand-cut four smoked pork belly steaks with cracked peppercorn maple reduction. Now the staff is very concerned that you understand that this is bacon and don’t think that this is a beef steak with bacon. You’re smarter than that, aren’t you?
SOUPS & SALADS
— Soup of the Du Jour —
Only 100% free-range, politically-correct, renewable, carbon-neutral, local du jours are used in this special soup. Quiz your server and see if they know what it is today.
— Alexander the Greek Salad —
One banged-up economy, but a great salad! Now lettuce-free, with quinoa, feta, and Greek olives, tossed with lemon-herb vinaigrette.
— Roasted Vegetable Salad —
This is a salad with roasted vegetables on top. Roasting is one of the best ways to treat veggies. Just ask any veggie and they’ll tell you! Warm roasted carrots, broccoli, peppers, onions, and Brussels sprouts over spring greens with fig vinaigrette.
Please call restaurant to ensure item availability. Like Nixon said, you can feed all of the people some of the time….