For the first time since opening in 2001, The Harrison will launch weekend brunch service, beginning this Saturday, June 15.  Executive chef Ari Bokovza has created a lusty menu featuring dishes such as Crispy Scrapple and Eggs atop creamy cheese polenta; Corn Flake-Crusted French Toast with strawberry-rhubarb compote; and a Falafel Sandwich with egg and onion scramble and sriracha aioli on a brioche roll.