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.

Please note that we have eliminated the tip obligation. Read more

Dinner

CURED MEATS, CHEESES…

CHEESE/CHARCUTERIE PLATE:
choose one or a selection from the list below; served with lavash or gluten free crackers

Sofia Capriole Dairy, Greenville, IN (surface-ripened with vegetable ash, goats milk) 10
Brebirousse D’Argental Brie Fromagerie Argental, Lyon France (bloomy sheep’s milk) 9
Jake’s Nettle Gouda Jake’s Gouda Cheese, New York (Raw cow’s milk, semi firm, aged 60 days) 10
Gourmino Le Gruyere 12 month Mountain Dairy Fritzenhaus, Switzerland (Raw cow’s milk, washed rind, firm) 10
Fourme D’Ambert Blue L’or des Domes, Auvergne, France (Raw cow’s milk, semi firm blue) 9
Capicola (pork dry aged) with cornichons 8
Sweet Sopressata (pork) With whole grain mustard 8
Chorizo with pickled red onions 8

SMALLER PLATES

SAVORY EGG TART   15   NF
with roasted asparagus, goat cheese, feta cheese, lemon-herb créme fraîche, and tarragon

TURKISH HUMMUS  13  NF Vegan GF w/o lavash
chickpeas, tahini, fig and pomegranate molasses, garlic, onion, oregano, paprika, cayenne pepper topped with Ezme (Turkish spread made from tomatoes, Fresno chilies, and red onions)

CHICKEN & DUCK LIVER PÂTÉ   13  NF GF without lavash
with house-pickled cherries, whole grain mustard, pickled red onions, lavash

BOEUF BOURGUIGNON WONTON  12  NF
fried beef burgandy dumplings with baby carrot puree, sweet shoyu, and scallions

COCA 15 V
crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallot, garlic, shiitake mushrooms, and arugula
Add smoked duck or prosciutto 7

TODAY’S SOUP  13

MIXED GREEN SALAD 10 V GF NF Vegan w/o cheese
with mixed greens and local mixed microgreens, shredded parmesan, sherry vinaigrette

ARUGULA AND ROASTED BEETS SALAD  14  GF NF V Vegan w/o cheese
with goat cheese, shaved butternut squash, shaved red onion, honey sage vinaigrette, and pepitas

LYONNAISE SALAD  15  GF w/o croutons
with frisée lettuce, radicchio, duck confit, and croutons with a lemon and Dijon mustard vinaigrette topped with a poached egg

MIXED GREENS AND QUINOA SALAD  14  GF NF Vegan
with mixed greens, quinoa, Chiogga beets, strawberries, grapefruit supremes, cherry tomatoes, and a lemon oil dressing     
Add to your salad: farm fresh egg* 4, grilled shrimp 7, grilled or fried chicken 8

HAND-CUT FRIES   6  V+  GF  NF
with fines herbs, salt, and black pepper 

FRIED BRUSSELS SPROUTS 12 V+ GF
with an agave-lemon glaze, red pepper flakes, and toasted peanuts

ROASTED CAULIFLOWER  11  GF NF VEGAN W/O CHEESE
with harissa, preserved lemon, and parmesan cheese

LARGER PLATES

BEET AND KALE LASAGNA   26  V NF
with house made fresh beet pasta, kale, leeks, pine nuts, ricotta cheese, goat cheese, served over a beet puree

PAN SEARED CRABCAKE   34  GF DF NF
served witha remulade and frisee greens, quinoa, strawberry, cucumber, cherry tomatoes, avocado and grapefruit salad and a grapefruit vinaigrette

DIVER SCALLOPS   37  GF  NF
pan seared scallops served with ladolemono dressing (greek lemon olive oil sauce), prosciutto chips, and a micro green salad with a tahini-grapefruit vinaigrette

PAN SEARED SALMON FILET    36  NF DF w/o cheese
served with an arugula , cucumber, Parmesan cheese, roasted black grape salad and a white miso vinaigrette

PORK SHANK BRAISED WITH TOMATO AND TURKISH SPICES 37  GF NF DF
served with a vegetable ragu and fragrant rice

GRILLED HANGER STEAK* LOMO SALTADO  39  GF  NF
served over peruvian saltado: goji berries, cherry tomatoes, red onion, and snow peas, with smashed fingerling potatoes and an arugula tzatziki, and feta salad

MINI BURGERS*   18  NF
aged cheddar, applewood-smoked bacon, and truffle aïoli on house-made buns

DESSERTS

DARK CHOCOLATE SEA SALT BUDINO  12
with bourbon cream and candied pecans
GF NF  w/o pecans

ORANGE BUTTERMILK CAKE 13
with a orange zest glaze, candied pecans, and vanilla
GF NF w/o pecans

DARK CHOCOLATE BROWNIE  12
with coconut ice cream, toasted coconut, and chocolate sauce
GF V+ NF/ except coconut

SPICED APPLE BREAD PUDDING 12
with honey crisp apple compote and a bourbon crème Anglaise
NF

CRÈME BRÛLÉE  13
NF GF

HOUSE-MADE ICE CREAM OR SORBET 9

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

*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.

Our Local Purveyors:

The Cheese Shop, East Branch Ginger, Lyon Farms, QIZA Farm, Haw River Mushrooms, Patuxent Farm, Locals Seafood, San Giuseppe Salami Co., Joyce Farms

© 2024 Glasshalfull