AT GLASSHALFULL, WE BELIEVE THAT…

CURED MEATS & CHEESES

ANTIPASTO 12  NF DF GF
with grilled eggplant, mixed olives, cornichons, pickled red onions, sweet peppers, charred cherry tomatoes, boquerones (sweet white anchovy), arugula, and balsamic glaze

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; Traditional Clothbound Cheddar (cow’s milk, hard, Grafton Village Cheese, VT) with local apple slices 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

CAULIFLOWER, POTATO, AND LEEK   8  V+  GF 
with olive oil and fingerling potato chip
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 

WARM NC SHRIMP SALAD   12  GF 
with Tuscan kale, roasted shallots, turnips, cherry tomatoes, toasted pine nuts, lemon garlic herb dressing, and Aleppo chili flakes 
NF without pine nuts 

VEGETABLES & GRAINS

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

ROASTED ASPARAGUS SPEARS   9   GF
with garlic oil, parmesan, red pepper flakes, and toasted pine nuts
NF w/out pine nuts Vegan w/out cheese

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

BLACK EYED PEA AND CORN FRITTER   10  V  GF  NF
 with pimento cheese spread and arugula

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; Traditional Clothbound Cheddar (cow’s milk, hard, Grafton Village Cheese, VT) with local apple slices 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

BLACK EYE PEA AND CORN FRITTER  10  V  GF NF
with pimento cheese spread and arugula

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   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