AT GLASSHALFULL, WE BELIEVE THAT…

every great glass of wine (or beer or cocktail) deserves a delicious accompaniment. Our seasonal American cooking uses the freshest local ingredients to create a healthy, Mediterranean-inspired feast. We encourage passing, sharing, and experimenting with food and wine pairings.

The menu includes many vegetarian and gluten-free options. Also, fresh fish and a variety of choice meats are always on the grill. Take a seat at a table, at the beautiful bar, or on our lovely outdoor patio and enjoy.

DINNER

CURED MEATS & CHEESES

CHICKEN & DUCK LIVER PÂTÉ   10  NF
with black cherries preserved in Cointreau, whole grain mustard, pickled red onions, and crostini

SMOKED N.C. WHITEFISH SPREAD   10  NF
served with arugula, red onion jam, preserved lemons, horseradish pickled beets, cornichons, and crostini

CHARCUTERIE PLATE   12  NF
loukanika salame, spicy capicola, lomo, prosciutto di Parma, cornichons, grain mustard, seasonal fruit compote, and crostini

CHEESE   12  V
Sweet Ash (goat’s milk, soft, Hillsborough Cheese Co.) with black walnuts; Caveman Blue (cow’s milk, soft, Rogue Creamery, Oregon) with Ameranada cherries; Ewephoria (sheep’s milk, semi-firm, Holland) with Granny Smith apple

COCA 12 V
crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallots, garlic, shiitake mushrooms, and arugula

SOUP & SALADS

CREAMY TOMATO AND COCONUT MILK SOUP   8  V+  GF
with radish micro-greens and olive oil

MIXED GREEN SALAD   7  V  GF  NF
with manchego cheese and a sherry vinaigrette

BEET SALAD   9  V  GF
roasted red and golden beets, peppered goat cheese, grapefruit, toasted pistachios, arugula, and anise seed vinaigrette

CARAMELIZED ENDIVE & BUTTERNUT SQUASH SALAD   10  V  GF
Granny Smith apples, feta cheese, toasted hazelnuts, and radicchio served over mixed greens with a maple shallot vinaigrette

VEGETABLES & GRAINS

HAND-CUT FRIES   4  V+  Gf  NF
with four-herb salt

BRAISED LOCAL COLLARD GREENS   6  V+  GF  NF
with smoked onion and garlic, red pepper flakes, and apple cider vinegar

ROASTED LOCAL ROOT VEGETABLE HASH   7  V  GF  NF  V+ (without butter)
with a Turkish spice blend, brown butter, preserved lemon, and sunflower shoots

BEET & KALE LASAGNA   11  V  NF
fresh beet pasta, kale, leeks, pinenuts, ricotta cheese, and local goat cheese with a yellow beet sauce

CRAB MAC & CHEESE   13  NF
backfin crabmeat, serpentini pasta, sweet peas, local oyster mushroom béchamel, and parmesan reggiano, garnished with fingerling potato chips

MUSHROOM RISOTTO   15  V  GF NF
with caramelized fennel, onions, and leeks, sunflower shoots, finished with parmesan cheese

FRIED BRUSSELS SPROUTS 7 V GF
with a lemon-honey glaze, red pepper flakes, and toasted peanuts

SAVORY N.C. SWISS CHARD & RICOTTA ZEPPOLE   10  V  GF  NF
with onion and parmesan cheese served with lemon and olive oil dressed greens, a sweet tomato and onion chutney, and basil aioli

FISH & SEAFOOD

FRITTO MISTO   18  GF  NF
fried N.C. shrimp, N.C. calamari, scallops, market fish, and seasonal vegetables served with a roasted pepper and shallot dipping sauce

N.C. YELLOWFIN TUNA   18  GF  NF
seared rare, sliced, and served over sesame-marinated roasted bok choy, radish salad, and a tamari-ginger vinaigrette

SCALLOPS   25  GF
pan-seared and served with N.C. sweet potato purée, frisée and radicchio salad, and a pecan brown butter

MINI LOBSTER & SHRIMP ROLLS   16  NF
lobster and shrimp salad on three warm, herb-buttered house-made rolls

PAN-SEARED N.C. VERMILION SNAPPER    24  GF  NF
with confit potatoes, broccoli rabe, shallots, roasted red peppers, and red pepper oil

MEAT

DUCK CONFIT   18  GF  NF
leg and thigh served over a Turkish root vegetable hash, sunflower shoots, brown butter, preserved lemon, and pomegranate demi-glace

1855 N.Y. STRIP STEAK   22  GF  NF
grilled and served with melted fennel, leeks, onions, and rainbow chard with a smoky potato purée

BROKEN ARROW RANCH WILD BOAR OSSOBUCO   20  GF   NF
served with a white bean ragout and local collards

MINI BURGERS*   15  NF
aged cheddar, applewood-smoked bacon, and truffle aïoli on house-made buns

GLUTEN FREE = GF
VEGETARIAN = V
VEGAN = V+
NUT FREE = NF

*Eating raw or undercooked fish, shellfish, eggs, or meat increases the risk of food-borne illnesses. Please let us know if you have any food allergies or aversions.

LUNCH

CURED MEATS, CHEESES, & SANDWICHES

CHARCUTERIE PLATE   12
loukanika salame, spicy capicola, lomo, prosciutto di Parma, cornichons, grain mustard, seasonal fruit compote, and crostini

SMOKED N.C. WHITEFISH SPREAD   10
served with arugula, red onion jam, preserved lemons, horseradish pickled beets, cornichons, and crostini

CHEESE   12  V
Sweet Ash (goat’s milk, soft, Hillsborough Cheese Co.) with black walnuts; Caveman Blue (cow’s milk, soft, Rogue Creamery, Oregon) with Ameranada cherries; Ewephoria (sheep’s milk, semi-firm, Holland) with Granny Smith apple

CHICKEN & DUCK LIVER PÂTÉ   10
with black cherries preserved in Cointreau, whole-grain mustard, pickled red onions, and crostini

COCA   12  V
crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallots, garlic, shiitake mushrooms, and arugula

SAVORY N.C. SWISS CHARD & RICOTTA ZEPPOLE    10  V  GF
with onion and parmesan cheese served with lemon and olive oil dressed greens, a sweet tomato and onion chutney, and basil aioli

FRITTATA   9  V  GF
with goat cheese, caramelized onions, shiitake mushrooms, and red peppers with market greens

TOAST   8
grilled rustic bread with fresh goat cheese, grated plum tomato, arugula pesto, Berkshire prosciutto, and Spanish olive oil

MINI LOBSTER & SHRIMP ROLLS   10
Maine lobster and shrimp salad on two warm, herb-buttered house-made rolls

FRIED CHICKEN SANDWICH   9
on a soft sesame seed roll with cabbage slaw and aïoli

MINI BURGERS*   10
aged cheddar, applewood-smoked bacon, and truffle aïoli on two house-made buns

SOUP & SALADS

SEASONAL SOUP   bowl 7  |  cup 4

MIXED GREENS SALAD   7  V  GF
with manchego cheese and a sherry vinaigrette

BEET SALAD   9  V  GF
roasted red and golden beets, local peppered goat cheese, grapefruit, toasted pistachios, arugula, and anise seed vinaigrette

CAESAR SALAD   8  V
classic Caesar salad with chopped romaine lettuce, garlic croutons, and pecorino Toscano cheese

Add the following to your salad
FARM FRESH EGG*   2
GRILLED SHRIMP   5
CHICKEN   5
Grilled or fried

SIDES

MIXED GREENS SALAD   4   V  GF

CAESAR SALAD   4  V

HAND-CUT FRIES   3  V

FRIED BRUSSELS SPROUTS   7  V  GF
with a lemon-honey glaze, red pepper flakes, and toasted peanuts

GLUTEN FREE = GF
VEGETARIAN = V
VEGAN = V+
NUT FREE = NF

*Eating raw or undercooked fish, shellfish, eggs, or meat increases the risk of food-borne illnesses. Please let us know if you have any food allergies or aversions.

DESSERTS

CHEESE   12  V
an assortment of our current offerings with accoutrements and toasted lavash

MAPLE BUTTERSCOTCH CUSTARD   8  GF  NF (without hazelnuts)
with lightly sweetened whipped cream and toasted hazelnuts

MINT COCONUT CREAM &
CHOCOLATE FUDGE LAYER CAKE   8  GF  V+  NF (except coconut)
with chocolate sauce and vanilla syrup

CHERRY & RED CURRANT CRUMBLE   8  GF  NF  V+ (without ice cream)
with cinnamon brown sugar streusel topping and vanilla bean ice cream

STICKY FIG & DATE PUDDING CAKE   8  NF (without pecans)
with vanilla bean custard, brandy caramel sauce, and toasted pecans

MEXICAN CHOCOLATE BUDINO   8  GF  NF (without almonds)
with horchata Anglaise and toasted almonds

HOUSE-MADE ICE CREAM OR SORBET   7

GLUTEN FREE = GF
VEGETARIAN = V
VEGAN = V+
NUT FREE = NF

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