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.

Every Tuesday and Wednesday we donate 10% of sales to a local charity that is making a difference in our community. Learn more

DINNER

CURED MEATS & CHEESES

WARM KALE, ROASTED GARLIC, AND ARTICHOKE DIP  12  V, NF
with aged Dutch gouda and caramelized onion served with crostini
GF w/o crostini 

CHICKEN & DUCK LIVER PÂTÉ   10  NF
with house-pickled cherries, whole grain mustard, pickled red onions, and crostini

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

CHEESE   13  V, NF
Rocket’s Robiola (cow’s milk, ash ripened cheese, Boxcarr Handmade Cheese, N.C.) with orange marmalade; Campo (cow’s milk, smoked semi-firm, Boxcarr Handmade Cheese, N.C.) with herb roasted shallots; Bleu du Bocage (goats milk, semi-firm pasteurized, Vendee, France) with date and cherry jam and lavash
GF w/o lavash

COCA 12 V
crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallots, garlic, shiitake mushrooms, and arugula
Add the following to your COCA 
HOUSE SMOKED DUCK 4
PROSCIUTTO 4

SOUP & SALADS

CREAMY TOMATO AND COCONUT MILK SOUP   9  GF
garnished with creme fraiche and basil chiffonade
Vegan without creme fraiche, NF except coconut

MIXED GREEN SALAD   7  V  GF  NF
with manchego cheese and a sherry vinaigrette
Vegan without cheese

BEET SALAD   10  V  GF
roasted beets, apple slices, Hillsborough Cheese Company goat cheese, arugula, roasted shallot and orange vinaigrette, and toasted walnuts
NF without  walnuts, Vegan without cheese 

NICOISE SALAD   18    GF NF DF
with pan seared Yellowfin tuna, green beans, tomatoes, olive, confit fingerling potatoes, boquerones (sweet white anchovies),  hard boiled egg, and a toasted shallot dressing

VEGETABLES & GRAINS

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

LOCAL BRAISED COLLARD GREENS   7   GF NF V+
with smoked garlic and onions

SWEET PEA LASAGNA  13  V  NF
house made sweet pea pasta, leeks, East Branch Ginger pea shoots, mustard greens, ricotta, parmesan, and Hillsborough Cheese CO. goat cheese, and béchamel

MUSHROOM RISOTTO   15  V  GF NF
with caramelized fennel, onions, and leeks, sunflower shoots, finished with parmesan cheese
Add the following to your RISOTTO
HOUSE SMOKED DUCK 4

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

PUMPKIN ZEPPOLE   11  V  GF  
with pumpkin puree, arugula pesto, and toasted hazelnuts
NF without hazelnuts

FISH & SEAFOOD

FRITTO MISTO   18  GF  NF
N.C. shrimp, calamari, scallops, market fish, zucchini, red pepper, green onion, and lemon slices breaded and fried in our gluten free blend served with a roasted pepper and shallot dipping sauce

PAN SEARED CRAB CAKE   15  GF NF  DF
with celery root remoulade slaw, frisee salad, and parsley oil

PAN SEARED SCALLOPS   29  GF
with brown butter roasted parsnips, turnips, rutabaga, and carrots, with sunflower shoots, cashew cream, and sea salt toasted pumpkin seeds
NF without cashew cream DF without brown butter

MINI LOBSTER & SHRIMP ROLLS   16  NF
lobster and shrimp salad on three warm, herb-buttered house-made rolls

PAN-SEARED MARKET FISH    25  GF DF
with a tarragon dijon coconut cream, confit fingerling potatoes, onions, shallots, and local greens
NF except coconut

MEAT

BRAISED PHEASANT  27  NF
with spaetzle, collard greens, bacon lardons, and apple gastrique
GF and DF without spaetzle

STEAK-FRITES*   29  GF  NF
grilled wagyu skirt steak, fine herbs fries, and béarnaise sauce
DF without sauce

BROKEN ARROW RANCH WILD BOAR SHANK 32  GF   NF  
grilled and served with creamy polenta, sautéed rainbow chard, local mushrooms, green onions, and demi-glace
DF without polenta

MINI BURGERS*   15  NF
aged cheddar, applewood-smoked bacon, and truffle aïoli on 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.

LUNCH

CURED MEATS, CHEESES, & SANDWICHES

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

CHEESE   13  V NF
Rocket’s Robiola (cow’s milk, ash ripened cheese, Boxcarr Handmade Cheese, N.C.) with orange marmalade; Campo (cow’s milk, smoked semi-firm, Boxcarr Handmade Cheese, N.C.) with herb roasted shallots; Bleu du Bocage (goat’s milk, semi-firm pasteurized, Vendee, France) with date and cherry jam, and lavash
GF w/o lavash

CHICKEN & DUCK LIVER PÂTÉ   10
with house-pickled cherries, 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

PUMPKIN ZEPPOLE 11  V  GF NF without hazelnuts
with pumpkin puree, arugula pesto, and toasted hazelnuts

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

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

FRIED CHICKEN SANDWICH   10
on a soft sesame seed roll with cabbage slaw and aïoli

GLASSHALFULL GRILLED CHEESE SANDWICH   9
sharp cheddar, smoked gouda, and provolone with caramelized onions on house made bread
Add Bacon 2

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

SOUP & SALADS

SEASONAL SOUP   bowl 7  |  cup 4

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

BEET SALAD   10  V  GF
roasted beets, apple slices, Hillsborough Cheese Company goat cheese, arugula, roasted shallot and orange vinaigrette, and toasted walnuts
NF without walnuts Vegan without cheese

CAESAR SALAD   8  V
classic Caesar salad with chopped romaine lettuce, garlic croutons, and pecorino Toscano cheese

NICOISE SALAD   18    GF NF DF
with pan seared Yellowfin tuna, green beans, tomatoes, olive, confit fingerling potatoes, boquerones (sweet white anchovies), hard boiled egg, and a toasted shallot dressing

Add the following to your salad
FARM FRESH EGG*   2
GRILLED SHRIMP   5
CHICKEN   5
Grilled or fried

SIDES

MIXED GREENS SALAD   4   V  GF

CAESAR SALAD   4  V

HAND-CUT FRIES   3  V

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

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.

DESSERTS

CHEESE   13 V
an assortment of our current offerings with accoutrements and toasted lavash

RUM RAISIN BREAD PUDDING  8
with butterscotch cream, vanilla ice cream, and pecan brittle pieces
NF without brittleV+ GF
with coconut chocolate ice cream, chocolate sauce, and toasted coconut
NF except for coconut

APPLE AND PEAR CRUMBLE   8  GF NF 
with vanilla bean ice cream and salted caramel
Vegan without ice-cream and caramel

CHOCOLATE SEA SALT BUDINO 8   GF 
with wet walnuts, and creme Anglaise
NF without walnuts

PUMPKIN CHEESECAKE   8  NF GF 
with cinnamon whipped cream, toasted pumpkin seeds, and apple butter glaze

HOUSE-MADE ICE CREAM OR SORBET   7

GLUTEN FREE = GF
VEGETARIAN = V
VEGAN = V+
NUT FREE = NF

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