AT GLASSHALFULL, WE BELIEVE THAT…

CURED MEATS & CHEESES

CHICKEN & DUCK LIVER PÂTÉ   10  NF
with black cherries preserved in Cointreau, whole grain mustard, pickled red onions, and crostini

SMOKED N.C. WHITEFISH SPREAD   10  NF
served with arugula, red onion jam, preserved lemons, horseradish pickled beets, cornichons, and crostini

CHARCUTERIE PLATE   12  NF
loukanika salame, spicy capicola, lomo, prosciutto di Parma, cornichons, grain mustard, seasonal fruit compote, and crostini

CHEESE   12  V
Sweet Ash (goat’s milk, soft, Hillsborough Cheese Co.) with black walnuts; Caveman Blue (cow’s milk, soft, Rogue Creamery, Oregon) with Ameranada cherries; Ewephoria (sheep’s milk, semi-firm, Holland) with Granny Smith apple

COCA 12 V
crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallots, garlic, shiitake mushrooms, and arugula

SOUP & SALADS

STRAWBERRY AND FENNEL GAZPACHO   8  V+  GF NF
garnished with fennel fronds and olive oil

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

BEET SALAD   9  V  GF
roasted red and golden beets, peppered goat cheese, grapefruit, toasted pistachios, arugula, and anise seed vinaigrette

SMOKED DUCK SALAD   13  GF NF
with frisée lettuce, Tuscan kale, shaved Brussels sprouts, confit purple potatoes, pickled red onion, hard boiled egg, and a creamy whole grain mustard dressing

VEGETABLES & GRAINS

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

BRAISED LOCAL COLLARD GREENS   6  V+  GF  NF
with smoked onion and garlic, red pepper flakes, and apple cider vinegar

BLACK BEAN AND BLACK EYED PEA SALAD  7  V  GF  NF  V+ (without crème fraîche)
with red onion, mixed bell peppers, pinapple, and celery salad finished with avocado purée and crème fraîche

BEET & KALE LASAGNA   11  V  NF
fresh beet pasta, kale, leeks, pinenuts, ricotta cheese, and local goat cheese with a yellow beet sauce

CRAB MAC & CHEESE   13  NF
backfin crabmeat, serpentini pasta, sweet peas, local oyster mushroom béchamel, and parmesan reggiano, garnished with fingerling potato chips

MUSHROOM RISOTTO   15  V  GF NF
with caramelized fennel, onions, and leeks, sunflower shoots, finished with parmesan cheese

FRIED BRUSSELS SPROUTS 7 V GF
with a lemon-honey glaze, red pepper flakes, and toasted peanuts

SAVORY N.C. SWISS CHARD & RICOTTA ZEPPOLE   10  V  GF  NF
with onion and parmesan cheese served with lemon and olive oil dressed greens, a sweet tomato and onion chutney, and basil aioli

CURED MEATS, CHEESES, & SANDWICHES

CHARCUTERIE PLATE   12
loukanika salame, spicy capicola, lomo, prosciutto di Parma, cornichons, grain mustard, seasonal fruit compote, and crostini

SMOKED N.C. WHITEFISH SPREAD   10
served with arugula, red onion jam, preserved lemons, horseradish pickled beets, cornichons, and crostini

CHEESE   12  V
Sweet Ash (goat’s milk, soft, Hillsborough Cheese Co.) with black walnuts; Caveman Blue (cow’s milk, soft, Rogue Creamery, Oregon) with Ameranada cherries; Ewephoria (sheep’s milk, semi-firm, Holland) with Granny Smith apple

CHICKEN & DUCK LIVER PÂTÉ   10
with black cherries preserved in Cointreau, 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

SAVORY N.C. SWISS CHARD & RICOTTA ZEPPOLE    10  V  GF
with onion and parmesan cheese served with lemon and olive oil dressed greens, a sweet tomato and onion chutney, and basil aioli

FRITTATA   9  V  GF
with goat cheese, caramelized onions, shiitake mushrooms, and red peppers with market greens

TOAST   8
grilled rustic bread with fresh goat cheese, grated plum tomato, arugula pesto, Berkshire prosciutto, and Spanish olive oil

MINI LOBSTER & SHRIMP ROLLS   10
Maine lobster and shrimp salad on two warm, herb-buttered house-made rolls

FRIED CHICKEN SANDWICH   9
on a soft sesame seed roll with cabbage slaw and aïoli

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