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…

PICKLED LOCAL VEGETABLES   9  V+ NF GF

CHICKEN & DUCK LIVER PÂTÉ   11  NF GF without lavash
with house-pickled cherries, whole grain mustard, pickled red onions, lavash

CHEESE/CHARCUTERIE PLATE:
choose one or a selection from the list below each is paired with a condiment and served with lavash or gluten free crackers

Boxcarr Cottonseed (bloomy cow and goat milk) with mushroom and shallot duxelles 6
Boxcarr Campo (smoked washed rind cow milk) with smokey walnut and bacon chutney 7
Rogue Creamery Bleu (cow milk) with orange marmalade 7
Capicola (pork dry aged) with cornichons 6
Sweet Sopressata (pork) With whole grain mustard 6
Chorizo with pickled red onions 6

COCA 14 V
crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallot, garlic, shiitake mushrooms, and arugula
Add smoked duck or prosciutto 6

SOUP & SALADS

TOMATO GAZPACHO 11 GF NF V+
with cucumber, olive oil, and sherry vinegar

MIXED GREEN SALAD   9  V GF NF
with mixed greens and local mixed microgreens, cherry tomatoes, cucumbers, shredded parmesan, sherry vinaigrette
Vegan without cheese

PEA SHOOT SALAD   11  GF NF
with crispy fried capers, sweet corn, green onion, shaved ricotta salata, radish, and a lemon ricotta dressing
NF without  walnuts, Vegan without cheese 

MIXED MICROGREEN SALAD  12    GF NF without almonds V+ without cheese
with fresh blueberries, watermelon, basil vinaigrette, Hillsborough cheese co. feta cheese, shaved red onion, toasted almonds

Add to your salad: farm fresh egg* 3, grilled shrimp 7, or grilled or fried chicken 8

VEGETABLES & GRAINS

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

FRIED BRUSSELS SPROUTS 10 V+ GF
with an agave-lemon glaze, red pepper flakes, and toasted peanuts

ROASTED BEETS  12  GF NF V
with tahini glaze, honey, local goat cheese, and microgreens 

ROASTED ASPARAGUS 10  GF NF V without prosciutto
with garlic and basil pistou, parmesan, and crispy prosciutto

LION’S MANE MUSHROOM AND QUINOA CAKES   16  V GF NF
with Cajun remoulade and cabbage and carrot slaw

GRILLED EGGPLANT, ZUCCHINI, AND TOMATOES  side 10 main 16  V+ GF NF
with a creamy preserved lemon and tahini dressing, hummus, and crispy chickpeas

LOCAL MUSHROOM MAC’N CHEESE    16  V GF NF
with caramelized onions, peas, parmesan, and creamy bechamel

LEMON AND FENNEL RISOTTO    19  V GF NF
with local basil, goat cheese from Hillsborough Cheese CO.,and microgreens from East Branch Ginger
A Vegan Risotto is always available

VEGETABLE FRITTO MISTO    17  GF NF V+ without sauce
chickpea battered and fried mixed vegetables with a garlic buttermilk and herb sauce

FISH & SEAFOOD

SHRIMP AND CREAMY POLENTA   32  GF  NF
with bell peppers, okra, onion, preserved lemon, capers, and basil butter sauce

MINI LOBSTER & SHRIMP ROLLS   19  NF
lobster and shrimp salad on three warm, herb-buttered house-made rolls

PAN-SEARED MARKET FISH    34  GF NF DF
with citrus, cucumber, and bell pepper salad with corn, fresh herbs, and a basil aioli

MEAT

BRAISED CHICKEN LEG   29  GF NF
quarter Provençal with squash and zucchini, tomatoes, olives, shallots, white wine, fresh herbs, and preserved lemon butter

STEAK-FRITES*   34  GF  NF DF without sauce
grilled strip steak, fines herbs fries, and béarnaise sauce

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

DESSERTS

CHEESE   15 V
an assortment of our current offerings with accoutrements and toasted lavash

DARK CHOCOLATE BUDINO  12
with coffee cream, chocolate sauce, and candied almonds
GF NF w/o almonds

KEY LIME CUSTARD 10
with whipped cream, and oat and brown sugar crust
GF NF

DARK CHOCOLATE BROWNIE  11
with chocolate sauce, toasted coconut, and creamy coconut ice cream
GF V+ NF/except coconut

BERRY AND PEACH CRUMBLE  10
with brown sugar oat streusel and vanilla bean ice cream
GF NF V+ without ice cream

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:

Boxcarr Handmade Cheese, East Branch Ginger, Lyon Farms, QIZA Farm, Hillsborough Cheese Co., Haw River Mushrooms,
Beechcrest Farm, Patuxent Farm, Locals Seafood, San Giuseppe Salami Co., Joyce Farms

LUNCH

CHICKEN & DUCK LIVER PÂTÉ   11  NF GF without lavash
with house-pickled cherries, whole grain mustard, pickled red onions, lavash

CHEESE/CHARCUTERIE PLATE:
choose one or a selection from the list below each is paired with a condiment and served with lavash or gluten free crackers

Boxcarr Cottonseed (bloomy cow and goat milk) with mushroom and shallot duxelles 6
Boxcarr Campo (smoked washed rind cow milk) with smokey walnut and bacon chutney 7
Rogue Creamery Bleu (cow milk) with orange marmalade 7
Capicola (pork dry aged) with cornichons 6
Sweet Sopressata (pork) With whole grain mustard 6
Chorizo with pickled red onions 6

COCA 14 V
crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallot, garlic, shiitake mushrooms, and arugula
Add smoked duck or prosciutto 6

TOMATO GAZPACHO 11 GF NF V+
with cucumber, olive oil, and sherry vinegar

MIXED GREEN SALAD   9  V GF NF
with mixed greens and local mixed microgreens, cherry tomatoes, cucumbers, shredded parmesan, sherry vinaigrette
Vegan without cheese

PEA SHOOT SALAD   11  GF NF
with crispy fried capers, sweet corn, green onion, shaved ricotta salata, radish, and a lemon ricotta dressing
NF without  walnuts, Vegan without cheese 

MIXED MICROGREEN SALAD  12    GF NF without almonds V+ without cheese
with fresh blueberries, watermelon, basil vinaigrette, Hillsborough cheese co. feta cheese, shaved red onion, toasted almonds

Add to your salad: farm fresh egg* 3, grilled shrimp 7, or grilled or fried chicken 8

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

FRIED BRUSSELS SPROUTS 10 V+ GF
with an agave-lemon glaze, red pepper flakes, and toasted peanuts

ROASTED BEETS  12  GF NF V
with tahini glaze, honey, local goat cheese, and microgreens 

VEGETABLE FRITTO MISTO    13  GF NF V+ without sauce
chickpea battered and fried mixed vegetables with a garlic buttermilk and herb sauce

TORTILLA ESPANOLA   12  GF  NF DF without crème fraîche
potatoes, eggs, onion, bell pepper, served with house-made crème fraîche and local microgreens

FRIED CHICKEN SANDWICH    13   NF
with garlic aioli, slaw, house made bun

FRIED OYSTER MUSHROOM SANDWICH    12  GF NF V+
with garlic aioli, slaw, house made bun

MINI LOBSTER & SHRIMP ROLLS   13  NF
shrimp and lobster salad on two warm, herb buttered house-made rolls

MINI BURGERS*   12  NF
aged cheddar, applewood smoked bacon, truffle aioli, on two 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.

© 2021 Glasshalfull