AT GLASSHALFULL, WE BELIEVE THAT…

CURED MEATS & CHEESES

HUMMUS  9  VEGAN, NF
chickpea, preserved lemon, harissa oil and lavash
GF w/o lavash 

CHICKEN & DUCK LIVER PÂTÉ   10  NF
with house-pickled cherries, whole grain mustard, pickled red onions, and crostini

CHARCUTERIE PLATE   12  DF
prosciutto de parma, bresaola, sweet sopressata, mortadella, cornichons, whole grain mustard, seasonal fruit compote, and crostini
GF w/o crostini, NF without mortadella

CHEESE   13  V, NF
Rocket’s Robiola (cow’s milk, ash ripened cheese, Boxcarr Handmade Cheese, N.C.) with orange marmalade; Campo (cow’s milk, smoked semi-firm, Boxcarr Handmade Cheese, N.C.) with herb roasted shallots; Bleu du Bocage (goats milk, semi-firm pasteurized, Vendee, France) with date and cherry jam and lavash
GF w/o lavash

COCA 12 V
crisp Spanish flatbread with caramelized onions, Hillsborough Cheese Co. goat cheese, preserved figs, shallots, garlic, shiitake mushrooms, and arugula
Add the following to your COCA 
HOUSE SMOKED DUCK 4
PROSCIUTTO 4

SOUP & SALADS

N.C. BLUEBERRY GAZPACHO 9 NF GF VEGAN
garnished with olive oil and fennel fronds

MIXED GREEN SALAD   7  V  GF  NF
with manchego cheese and a sherry vinaigrette
Vegan without cheese

BEET SALAD   10  V  GF
roasted beets, apple slices, Hillsborough Cheese Company goat cheese, arugula, roasted shallot and orange vinaigrette, and toasted walnuts
NF without  walnuts, Vegan without cheese 

NICOISE SALAD   18    GF NF DF
with pan seared N.C. tuna, mixed green beans, cherry tomatoes, nicoise olives, confit fingerling potatoes, boquerones (sweet white anchovies),  hard boiled egg, and a toasted shallot dressing

GARLIC ROASTED ASPARAGUS SALAD  12  GF 
with prosciutto, shaved Romano cheese, arugula, toasted shallot dressing and pine nuts
NF without pine nuts, DF without cheese 

VEGETABLES & GRAINS

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

ROASTED TURNIPS   7   GF NF w/o pesto V+
with local greens, spicy garlic pesto, and preserved lemon

BURRATA RATATOUILLE  16  GF  NF V w/o Burrata
with Maldon sea salt, basil chiffonade, and Arebequina olive oil

MUSHROOM RISOTTO   15  V  GF NF
with caramelized fennel, onions, and leeks, sunflower shoots, finished with parmesan cheese
Add the following to your RISOTTO
HOUSE SMOKED DUCK 4

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

CURED MEATS, CHEESES, & SANDWICHES

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

CHEESE   13  V NF
Rocket’s Robiola (cow’s milk, ash ripened cheese, Boxcarr Handmade Cheese, N.C.) with orange marmalade; Campo (cow’s milk, smoked semi-firm, Boxcarr Handmade Cheese, N.C.) with herb roasted shallots; Bleu du Bocage (goat’s milk, semi-firm pasteurized, Vendee, France) with date and cherry jam, and lavash
GF w/o lavash

CHICKEN & DUCK LIVER PÂTÉ   10
with house-pickled cherries, 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

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

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

FRIED CHICKEN SANDWICH   10
on a soft sesame seed roll with cabbage slaw and aïoli

GLASSHALFULL GRILLED CHEESE SANDWICH   9
sharp cheddar, smoked gouda, and provolone with caramelized onions on house made bread
Add Bacon 2

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