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

Reservations

Dinner

CURED MEATS, CHEESES…

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

Shabby Shoe Blakesville Creamery, Port Washington, WI (pasteruized goats milk, Goetrichum rind) 10
Walden Sequatchie Cove Creamery, Sequatchie, TN (Pastureized cows milk, lightly washed, Reblochon syle) 10
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
Blu di Bufala Quattoro Portoni, Italy (Pastuerized buffalo’s milk, mild blue, rich mouthfeel) 10
Capicola (pork dry aged) with cornichons 8
Sweet Sopressata (pork) With whole grain mustard 8
Chorizo with pickled red onions 8

SMALLER PLATES

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 burgundy 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

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

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

FUNGHI TRIFOLATI 19
sauteed oyster, shitake, and hen of the woods mushroom, crème fraîche, boquerones, black garlic, truffle oil, sherry, and herbs

SCALLOP CROQUETTES** 19
scallop mousse and creamed potato with pickled parsley oil, lemon caper aioli, and Calabrian chili oil

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 with a remoulade and frisée greens, quinoa, strawberry, cucumber, cherry tomatoes, avocado and grapefruit salad and a grapefruit vinaigrette

SEARED GOLDEN TILE FISH  40  GF NF
served with charred leek and fennel purée, mushrooms, butternut squash puff, and frizzled leeks 

PAN ROASTED FRENCHED CHICKEN BREAST  38  GF NF
with Lebanese “Seven spice” served with sweet and sour plum chutney and middle eastern spiced cauliflower with pomegranate 

BLACK GARLIC PORCHETTA  37  GF NF
pork roulade stuffed with black garlic and fennel served with a sweet potato brown butter purée, jus, Cubanelle peppers, and onions

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  GF NF w/o pecans
with bourbon cream and candied pecans

DARK CHOCOLATE BROWNIE  12  GF V+ NF (without coconut)
with coconut ice cream, toasted coconut, and chocolate sauce

LEMON RICOTTA CHEESECAKE  14  GF
with a blueberry lavender coulis topped with fresh blueberries and graham cracker crumbles

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.

**These items were fried in oil that may have fried items containing soy

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