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

RED PEPPER HUMMUS 12 NF GF w/o lavash V+ w/o cheese
garbanzo beans, fire roasted red bell peppers, tahini, olive oil, fresh lemon juice, garlic, and served with lavash or gluten free crackers

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

Brebirousse D’Argental Briel Fromagerie Argental, Lyon France (bloomy sheep’s milk) 9
Sofia Capriole Dairy, Greenville, IN (surface-ripend with vegetable ash, goats milk) 10
Gourmino Le Gruyere 12 month Mountain Dairy Fritzenhaus, Switzerland (Raw cow’s milk, washed rind, firm) 10
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

BLUEBERRY GAZPACHO 12 GF NF Vegan
with cucumber, fennel, red and yellow bell pepper, and onion

MIXED GREEN SALAD 10 V GF NF
with mixed greens and local mixed microgreens, 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

KALE TOFU CAESAR SALAD 14 NF V
with Tuscan Kale, red onions, shaved parmesan cheese, house-made garlic croutons, and a tofu caesar dressing
GF w/o croutons

STRAWBERRY ARUGULA SALAD 15 GF V
with arugula, strawberries, red onions, goat cheese, and a balsamic vinaigrette
V+ without cheese NF w/o almonds

Add to your salad: farm fresh egg* 4, 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

HOUSE-MADE PAPPARDELLE 22 V NF DF w/o cheese
with fennel, onion, roasted cherry tomatoes, shallots local goat cheese from Hillsborough Cheese Co., Parmesan cheese, lemon juice, fried capers, and pea tendrils from East branch Ginger

FISH & SEAFOOD

DIVER SCALLOPS 37 GF NF
pan seared scallops served with ladolemono dressing (greek lemon olive oil sauce), prosciutto chips, and a micro green salad with a tahini-grapefruit vinaigrette

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

SEARED TUNA LOIN 38 DF NF
with sautéed shitake mushrooms and garlic scapes, scallions, and a tamarind doenjang glaze

MEAT

RED WINE BRAISED BEEF SHORT RIB 37 GF NF
with creamy Parmesan cheese polenta and honey glazed carrots

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

LEMON OLIVE OIL DRIZZLE CAKE 13
with basil infused olive oil sugar glaze, chiffonade basil
GF NF

DARK CHOCOLATE BROWNIE 12
with coconut ice cream, toasted coconut, and chocolate sauce
GF V+ NF/ except coconut

WHITE CHOCOLATE BREAD PUDDING 12
with raspberry coulis, white chocolate creme Anglaise, and vanilla whipped cream
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.

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

RED PEPPER HUMMUS 12 NF GF w/o lavash V+ w/o cheese
garbanzo beans, fire roasted red bell peppers, tahini, olive oil, fresh lemon juice, garlic, and served with lavash or gluten free crackers

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

Brebirousse D’Argental Brie Fromagerie Argental, Lyon France
(bloomy sheep’s milk) 9
Sofia Capriole Dairy, Greenville, IN (surface-ripend with vegetable ash, goats milk) 10
Gourmino Le Gruyere 12 month Mountain Dairy Fritzenhaus, Switzerland
(Raw cow’s milk, washed rind, firm) 10
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

BLUEBERRY GAZPACHO 12 Vegan GF NF
with cucumber, fennel, red and yellow bell peppers, and onion

MIXED GREEN SALAD 10 V GF NF
with mixed greens and local mixed microgreens, 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

KALE TOFU CAESAR SALAD 14 V NF GF w/o croutons
kale, red onions, shaved parmesan, house-made garlic croutons, and a tofu caesar dressing

STRAWBERRY ARUGULA SALAD 15 GF V NF w/o almonds
arugula, strawberries. toasted almonds, red onions, goat cheese, and balsamic vinaigrette

Add to your salad: farm fresh egg* 4, 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

FRIED CHICKEN SANDWICH 15 NF
with house made gluten free bun 17
with garlic aioli, slaw, house made bun

SHRIMP PO’ BOY 15 NF
fried shrimp, pickled red beet slaw, Fresno chili remoulade, on a hand made bun

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