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.

DINNER

CURED MEATS & CHEESES

BUTTER BEAN HUMMUS   9  V, NF
with niçoise olive tapenade and olive oil served with lavash
GF w/o lavash 

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, 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; Ewephoria (sheep’s milk, semi-firm, Holland) with Granny Smith apple 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

SOUP & SALADS

CHILLED LOCAL YELLOW TOMATO   8  V+  GF NF
and melon soup

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

EAST BRANCH GINGER PEA SHOOT SALAD   13  GF 
with local blueberries, shaved fennel, cucumber, feta cheese, toasted almonds and a sweet onion viaigrette
NF w/o almonds, V w/o feta

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

SUMMER VEGETABLE LASAGNA   11  V  NF
fresh arugula, parsley, and basil pasta, with basil ricotta cheese, herbed béchamel, fresh mozzarella, tomato sauce, and fried capers

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

FISH & SEAFOOD

FRITTO MISTO   18  GF  NF
fried N.C. shrimp, N.C. calamari, scallops, market fish, and seasonal vegetables served with a roasted pepper and shallot dipping sauce

PAN SEARED CRAB CAKE   15  GF NF Dairy free w/o crème fraîche
with black bean, black eyed pea, red onion, mixed bell peppers, pineapple, and celery salad finished with avocado purée and crème fraîche

N.C. SHRIMP AND CREAMY POLENTA   19  GF
with niçose olives, spring onions, garlic, cherry tomatoes, toasted pine nuts, and a lemon-basil butter
NF w/o pine nuts

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

PAN-SEARED N.C. BLACK DRUM    24  GF 
with sautéed okra, curried coconut stewed tomatoes and eggplant, finished with a preserved lemon yogurt
DF w/o yogurt

MEAT

HARISSA MARINATED FRENCHED CHICKEN BREAST   22  NF
with an Israeli cous cous salad: sunchokes, red pearl onions, fennel, asparagus, golden raisins, orange and a herb vinaigrette

1855 N.Y. STRIP STEAK   22  GF  NF
grilled and served with melted fennel, leeks, onions, and rainbow chard with a smoky potato purée

GRILLED PORK LOIN   20  GF   NF   DF
with tricolored fried potato salad, green onions, Dijon aioli, and house-made bread and butter pickles

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 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

SOUP & SALADS

SEASONAL SOUP   bowl 7  |  cup 4

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

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

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

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

MAPLE BUTTERSCOTCH CUSTARD   8  GF  NF (without hazelnuts)
with lightly sweetened whipped cream and toasted hazelnuts

MINT COCONUT CREAM &
CHOCOLATE FUDGE LAYER CAKE   8  GF  V+  NF (except coconut)
with chocolate sauce and vanilla syrup

CHERRY & RED CURRANT CRUMBLE   8  GF  NF  V+ (without ice cream)
with cinnamon brown sugar streusel topping and vanilla bean ice cream

STICKY FIG & DATE PUDDING CAKE   8  NF (without pecans)
with vanilla bean custard, brandy caramel sauce, and toasted pecans

MEXICAN CHOCOLATE BUDINO   8  GF  NF (without almonds)
with horchata Anglaise and toasted almonds

HOUSE-MADE ICE CREAM OR SORBET   7

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

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