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.

Every Tuesday and Wednesday we donate 10% of sales to a local charity that is making a difference in our community. Learn more

DINNER

CURED MEATS & CHEESES

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

CURRIED BUTTERNUT SQUASH SOUP 9 GF VEGAN
with coconut milk and toasted pumpkin seeds
Nut Free except Coconut

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

TUSCAN KALE AND FRISEE SALAD 11  GF NF
with roasted butternut squash, red onions, toasted pumpkin seeds, shaved gruyere, with a sage and hickory syrup dressing
, 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

VEGETABLES & GRAINS

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

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

ROASTED CORN AND CHEDDAR CHEESE FRITTER 11 GF  NF DF w/o dressing
with frisée and a garlic-herb-buttermilk dressing

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

FISH & SEAFOOD

FRITTO MISTO   18  GF  NF
N.C. shrimp, calamari, scallops, market fish, zucchini, red pepper, green onion, and lemon slices breaded and fried in our gluten free blend served with a roasted pepper and shallot dipping sauce

PAN SEARED CRAB CAKE   16  GF NF
with avocado purée, cucumber, mango, red onion, papaya salad with cilantro- lime-scallion dressing, and creme fraîche
DF without crème fraiche

PAN SEARED SCALLOPS   29  GF
with a fennel, apple, and sweet potato purée and a salad of mixed micro greens, dried apples, bacon crumbles, and toasted hazelnuts
NF w/o hazelnuts

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

PAN-SEARED MARKET FISH    26  GF DF
with sautéed tomatoes, marinated artichokes hearts, capers, shallots, garlic, arugula, and a coconut-lemon-thyme cream
NF without pinouts DF without polenta & butter
 

MEAT

DUCK CONFIT  23  GF NF DF w/o purée
with white bean-roasted garlic purée, oyster mushrooms, shaved squash, shallots, garlic, basil pistou, and demi-glace

STEAK-FRITES*   29  GF  NF
grilled N.C. dry-aged ribeye steak, fine herbs fries, and béarnaise sauce
DF without sauce

BRAISED BEEF SHORT RIBS 29  GF   NF  
with smoked salt potato purée, roasted haricot vert, and herbed shallots
DF without potato purée

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
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.

LUNCH

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  NF GF
on a soft sesame seed roll with cabbage slaw and aïoli

ROASTED CORN AND CHEDDAR CHEESE FRITTER   11
with frisée and a garlic-herb-buttermilk dressing

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

SOUP & SALADS

CURRIED BUTTERNUT SQUASH SOUP 9  Vegan GF
with coconut milk and toasted pumkin seeds
NF without Coconut

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

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

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

TUSCAN KALE AND FRISÉE SALAD    11 GF NF
with roasted butternut squash, red onions, toasted pumpkin seeds, shaved gruyere, with a sage and hickory syrup dressing
Vegan without cheese

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

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

CRÈME CARAMEL  8  GF NF 
with ginger-peach purée and graham cracker crumbles 8 GF NF

LEMON CAKE  8    GF
with lemon curd, white chocolate mousse, blueberry—elderflower coulis, and sugared almond topping
NF without almonds

BLUEBERRY—LEMON CRUMBLE   8  GF NF 
with spiced vanilla coconut ice cream and brown sugar
Vegan without ice cream

DARK CHOCOLATE SEA SALT BUDINO 8   GF NF
with coffee cream, chocolate sauce, and toffee crumbles

CHOCOLATE CASHEW TART   8   GF Vegan
with chocolate mousse, cashew crust, and coconut ganache

HOUSE-MADE ICE CREAM OR SORBET   7

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

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