Salads Soups Harris Grill Restaurant Pittsburgh 2017-10-19T10:43:46+00:00

Soups & Salads

Harris' Hummus

With tahini and a touch of lime, served with warm pita bread triangles and some vegetables for scooping.



Here’s a simple, delicious dip from the middle east, Syria, particulrly, and even more specifically: Aleppo. It’s almost a superfood with walnuts, roasted red peppers, extra virgin olive oil, and the surprise of pomegranite molasses.


Spinach Dip

Hot, creamy dip with artichoke hearts and cheese, served with plenty of pita for scooping. Plus, it’s spinach, man! Spinach is good for you!


Polish Church Basement Pierogies

High-density dumplings from Poland, carefully assembled by nimble immigrant hands, slathered in butter ’n onions.


Hail, Caesar!

Caesar dressed his appropriately in the kitchen as do we; Caligula just tossed salad. And since this is Pixburgh, grilled marinated chicken breast ‘cause most salads really need meated up.


Salad De La Burgh

The Pittsburgh staple with fries, shredded provolone and mozzarella cheeses, and grilled, marinated chicken tenders. You might almost forget you’re eating a healthy salad. Doesn’t this just cry out for Ranch? This is the way Little Donnie likes it up ‘ere in Cheswick! Ask about upgrading to a USDA choice tneder ‘Burgh steak salad.


Salmon Cobb

All the standard accoutrements of the famous Cobb, but with grilled wild salmon and avocado vinaigrette.


Quickie Salad Chop Chop

Iceberg lettuce and baby mesclun greens, cucumbers, tomatoes, bacon, and many, many more veggies all carved up with grilled chicken, bacon, and a fig vinaigrette so all you have to do is fork it in. Perfect for eating with one hand tied behind your back!


Spin Spin Sugar

One pimp salad: Nubile baby spinach, roasted beets, craisins, candied pecans, and crumbled goat cheese, dressed with a figgy vinaigrette.


Roasted Vegetable Salad

This is a salad with roasted vegetables. 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 and redskins over spring greens with a fig vinaigrette.