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

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

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

BARLEY AND WHITE BEAN CASSOULET   9    NF
with mirepoix vegetables, bacon, duck stock

ROOT VEGETABLE LASAGNA   12  V  NF
fresh sweet potato pasta, sweet potato, carrots, rutabaga, turnip, ricotta, gruyere, and Hillsborough Cheese Co. goat cheeses, a carrot and sage puree and East Branch Ginger mirepoix micro-greens

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 

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 DF
with caramelized fennel, Brussels sprouts, butternut squash, bacon, toasted hazelnuts, butternut squash puree, finished with maple syrup  
NF without hazelnuts

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 coconut and mild green curry broth, carrots, potatoes, cabbage, and green onion
NF except coconut

MEAT

DUCK CONFIT   21  NF
with barley and white bean cassoulet, mustard greens, roasted pearl onions, demi-glace and duck cracklings 

GRILLED RIBEYE*   29  GF  NF
served with a roasted garlic potato puree, sautéed turnip greens, oyster and lion’s mane mushrooms from Haw River Mushrooms, shiitake mushrooms and toasted turnips

BRAISED LAMB  26  GF   NF   
in jus with roasted red pepper polenta garnished with red pepper, celery, and trinity micro greens 

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

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

LOCAL FRIED OKRA  9  V  GF NF
red and green okra battered, fried, and served with a sweet corn dressing

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   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

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

MAPLE BREAD PUDDING   8
with brown sugar streusel, vanilla cinnamon creme anglaise and butter pecan ice cream
NF without ice cream

DARK CHOCOLATE PUDDING CAKE  8  GF  V+  
with coconut cream, caramel syrup, and toasted almonds 
NF without almonds and coconut cream

APPLE CRUMBLE   8  GF  NF  
with toasted oat streusel topping and vanilla bean ice cream 
Vegan without ice cream

CHOCOLATE HAZELNUT MOUSSE CAKE   8   GF 
with whipped cream and chocolate sauce

ROASTED PUMPKIN FLAN   8  GF  NF 
with toasted pumpkin seeds and burnt toffee sauce

HOUSE-MADE ICE CREAM OR SORBET   7

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

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