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   13  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 Cottonbell (bloomy cow milk) with mushroom and shallot duxelles 9
Boxcarr Campo (smoked washed rind cow milk) with smokey walnut and bacon chutney 9
Rogue Creamery Blue (cow milk) with orange marmalade 9
Capicola (pork dry aged) with cornichons 8
Sweet Sopressata (pork) With whole grain mustard 8
Chorizo with pickled red onions 8

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

SOUP & SALADS

ROASTED CORN & BASIL SOUP 12 V GF NF
with mixed bell pepper and onion

MIXED GREEN SALAD 10 V GF NF
with mixed greens and local mixed microgreens, cherry tomatoes, cucumbers, shredded parmesan, sherry vinaigrette
Vegan without cheese

ARUGULA AND ROASTED BEETS SALAD  14  GF NF V
with Hillsborough Cheese Co. goat cheese, shaved butternut squash, shaved red onion, honey sage vinaigrette, and pepitas
V+ without cheese

WILTED KALE SALAD  13    GF NF V
with shaved rutabaga, red onion, a smokey onion vinaigrette, and Parmesan crisps
V+ w/o crisps

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

WHITE BEAN CASSOULET 12 GF NF V+
with mirepoix, fennel, thyme, lemon, and sunflower shoots

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

FRIED TURNIPS AND PEARL ONIONS  12  GF V+ NF w/o pinenuts
with chermoula and toasted pine nuts

SWEET POTATO RISOTTO    25  V GF NF
with sweet potato puree, caramelized fennel, onion, leek, local goat cheese from Hillsborough Cheese Co., parmesan cheese, and sunflower shoots

VEGAN SWEET POTATO RISOTTO  22  GF NF V+
with sweet potato puree, caramelized onion, shallot, garlic, onion, and sunflower shoots

FISH & SEAFOOD

PAN SEARED SCALLOPS   37  GF  NF w/o hazelnuts
with butternut squash puree, apple, bacon, shallot, sage brown butter, pea shoots, and toasted hazelnuts

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

PAN-SEARED MARKET FISH    36  GF NF except coconut
with coconut curry broth, fingerling potatoes, carrots, and sunflower shoots

MEAT

BRAISED RABBIT CASOULET 32  GF NF DF
with mirepoix, white bean, fennel, thyme, lemon, and sunflower shoots

BRAISED LAMB SHANK 37  GF NF DF
with cardamum and ginger roasted carrots, turnips, and pea shoot salad

STEAK FRITES*   37  GF  NF DF
ribeye with fine herbes fries and sauce bourguignonne (mushroom, red wine reduction)

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

DESSERTS

CHEESE   21
an assortment of our current offerings with accoutrements and toasted lavash
V

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

PUMPKIN CHEESECAKE 12
with cajeta glaze, whipped cream, and ginger crust
GF NF 

APPLE UPSIDE-DOWN CAKE  12
with coconut caramel ice cream and toasted walnuts
GF V+ NF w/o ice cream and walnuts

SWEET POTATO AND SPICE BREAD PUDDING 11
with salted toffee sauce, vanilla ice cream, and toasted hazelnuts
NF w/o hazelnuts

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.

MARTINA RUSSIAL EXECUTIVE CHEF

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   13  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 Cottonbell (bloomy cow milk) with mushroom and shallot duxelles 9
Boxcarr Campo (smoked washed rind cow milk) with smokey walnut and bacon chutney 9
Rogue Creamery Blue (cow milk) with orange marmalade 9
Capicola (pork dry aged) with cornichons 8
Sweet Sopressata (pork) With whole grain mustard 8
Chorizo with pickled red onions 8

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

CHILLED ROASTED CORN & BASIL SOUP 12 V GF NF
with mixed bell pepper and onion

MIXED GREEN SALAD 10 V GF NF
with mixed greens and local mixed microgreens, cherry tomatoes, cucumbers, shredded parmesan, sherry vinaigrette
Vegan without cheese

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

WILTED KALE SALAD  13    GF V NF vegan w/o crisps
with shaved rutabaga, red onion, a smokey onion vinaigrette, and Parmesan chips
NF without almonds DF & V+ without cheese 

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

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

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

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

MINI BURGERS*   12  NF
aged cheddar, applewood-smoked bacon, and truffle aïoli on two 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.

MARTINA RUSSIAL EXECUTIVE CHEF

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

© 2021 Glasshalfull