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, Hillsborough Cheese Co. goat cheese, preserved figs, shallots, garlic, shiitake mushrooms, and arugula
Add the following to your COCA 
HOUSE SMOKED DUCK 4
PROSCIUTTO 4

SOUP & SALADS

WHITE BEAN AND ROASTED FENNEL SOUP   9  GF
with olive oil and fennel fronds
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 N.C. tuna, mixed green beans, cherry tomatoes, nicoise olives, 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

ROASTED TURNIPS   7   GF NF w/o pesto V+
with local greens, spicy garlic pesto, and preserved lemon

BURRATA RATATOUILLE  16  GF  NF V w/o Burrata
with Maldon sea salt, basil chiffonade, and Arebequina olive oil

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

HOUSE CURED GRAVLAX   13  GF  NF  DF
with fried fingerling potatoes, caper aioli, and dill—pea shoot gremolata

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 cashew butter, toasted cashews, grape halves, sunflower shoots brown butter toasted brioche croutons, and grape gastrique
NF without cashew DF & GF without brioche

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

PAN-SEARED MARKET FISH    26  GF DF NF
served with an edamame salad with: pickled carrots, cucumbers, green onions, and toasted sesame seeds, avocado purée, and black garlic miso glaze
 

MEAT

PAN SEARED DUCK BREAST  23  GF NF DF w/o purée
with Moroccan spiced parsnip purée, tart cherry gastrique, crispy
fried shallots, and sautéed local greens with preserved lemon, shallot, and garlic

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

GRILLED BONE-IN PORK CHOP 25  GF   NF  
dijon marinated pork chop with a blue corn polenta cake, jicama, apple and butternut squash slaw, finished with demi-glace
DF without polenta cake

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

HOUSE CURED GRAVLAX 13  DF  GF NF
with fried fingerling potatoes, caper aioli, and dill—pea shoot gremolata

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

MINI LOBSTER & SHRIMP ROLLS   10
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

WHITE BEAN AND ROASTED FENNEL SOUP   9  Vegan  GF
with olive oil and fennel fronds

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 N.C. tuna, mixed greens, green beans, tomatoes, nicoise olives, 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

VANILLA BEAN PANNA COTTA  8  GF 
with passionfruit gelee, toasted coconut, and mango puree
NF without coconut

CHOCOLATE LAYER CAKE  8   V GF
with coconut chocolate pudding and salted caramel coffee syrup

POACHED PEAR & CHERRY CRUMBLE   8  GF V 
with spiced vanilla coconut ice cream and brown sugar
NF without coconut

DARK CHOCOLATE SEA SALT BUDINO 8   GF 
with black tea creme Anglaise, chocolate syrup, and toasted hazelnuts
NF without hazelnuts

BANANAS FOSTER BREAD PUDDING   8   
with brandied caramel cream, vanilla bean ice cream, and dried banana crumbles

HOUSE-MADE ICE CREAM OR SORBET   7

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

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