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.

Please note that we have eliminated the tip obligation. Read more

DINNER

CURED MEATS, CHEESES…

PICKLED LOCAL VEGETABLES   9  V+ NF GF

CHICKEN & DUCK LIVER PÂTÉ   13  NF GF without lavash
with house-pickled cherries, whole grain mustard, pickled red onions, lavash

GREEN CHICKPEA HUMMUS 12 NF V GF without lavash
with harissa oil and lavash

CHEESE/CHARCUTERIE PLATE:
choose one or a selection from the list below each is paired with a condiment and served with lavash or gluten free crackers

Boxcarr Cottonbell (bloomy cow milk) with mushroom and shallot duxelles 9
Boxcarr Campo (smoked washed rind cow milk) with smokey walnut and bacon chutney 9
Rogue Creamery Blue (cow milk) with orange marmalade 9
Capicola (pork dry aged) with cornichons 8
Sweet Sopressata (pork) With whole grain mustard 8
Chorizo with pickled red onions 8

COCA 15 V
crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallot, garlic, shiitake mushrooms, and arugula
Add smoked duck or prosciutto 7

SOUP & SALADS

CHILLED ROASTED CORN & BASIL SOUP 12 V GF NF
with mixed bell pepper and onion

MIXED GREEN SALAD 10 V GF NF
with mixed greens and local mixed microgreens, cherry tomatoes, cucumbers, shredded parmesan, sherry vinaigrette
Vegan without cheese

ARUGULA AND ROASTED BEETS SALAD  14  GF V
with roasted beets, nectarines, shaved red onions, goat cheese, apricot-white baslamic vinaigrette, and toasted hazelnuts
NF without hazelnuts V+ without cheese

MIXED MICROGREEN, WATERMELON, AND FENNEL SALAD  13    GF V
with sunflower seeds, feta cheese, and lemon – thyme vinaigrette
NF without almonds DF & V+ without cheese 

Add to your salad: farm fresh egg* 3, grilled shrimp 7, or grilled or fried chicken 8

VEGETABLES & GRAINS

HAND-CUT FRIES   6  V+  GF  NF
with fines herbs, salt, and black pepper

FRIED BRUSSELS SPROUTS 12 V+ GF
with an agave-lemon glaze, red pepper flakes, and toasted peanuts

SUCCOTASH  11 GF NF V w/o bacon vinaigrette
with corn, lima bean, tomato, sunflower shoots, and bacon vinaigrette

GLUTEN FREE MAC’N CHEESE  16  GF NF
with cheddar, parmesan, smoked paprika, pequillo peppers, and creamy bechaeml

GREEN CHICKPEA SALAD  10 GF NF V
a green chickpea, cucumber, bell pepper, and peashoot salad, with preserved lemon Greek yogurt

LOCAL OYSTER MUSHROOM RISOTTO    25  V GF NF
with local goat cheese from Hillsborough Cheese CO., and sunflower shoots from East Branch Ginger, parmesan cheese, along with melted fennel, onion, and leek
A Vegan Risotto is always available

FISH & SEAFOOD

SALADE NICOISE   34  GF  NF DF
with N.C. seared tuna, mixed greens, cherry tomatoes, confit fingerling potatoes, haricot vert, Nicoise olives, hard boiled egg, and a toasted shallot vinaigrette

PAN SEARED SCALLOPS   37  GF  NF
with corn, lima bean, tomato succotash, sunflower shoots, and bacon vinaigrette

MINI LOBSTER & SHRIMP ROLLS   19  NF
lobster and shrimp salad on three warm, herb-buttered house-made rolls

PAN-SEARED MARKET FISH    35  GF NF DF w/o yogurt
with green chickpea, cucumber, bell pepper, and peashoot salad with preserved lemon greek yogurt

MEAT

BANDERA RANCH GRILLED QUAIL   32  GF NF DF
with warm potato and frisée salad and creamy whole grain mustard vinaigrette

BRAISED BEEF SHORT RIBS  35  GF NF DF w/o polenta
with creamy polenta and haricot verts

STEAK FRITES*   37  GF  NF DF
ribeye with fine herbes fries and sauce bourguignonne (mushroom, red wine reduction)

MINI BURGERS*   18  NF
aged cheddar, applewood-smoked bacon, and truffle aïoli on house-made buns

DESSERTS

CHEESE   21
an assortment of our current offerings with accoutrements and toasted lavash
V

DARK CHOCOLATE SEA SALT BUDINO  12
with English breakfast creme anglaise and toffee
GF NF 

VANILLA, LAVENDER, & HONEY PANNA COTTA 11
with pear coulis and toasted hazelnuts
GF NF w/o hazelnuts

NECTARINE AND APPLE CRUMBLE  12
with cinnamon oat streusel and vegan coconut caramel ice cream
GF V+ NF w/o coconut ice cream

TRES LECHES CAKE  11
with orange, cinnamon, whipped cream, orange marmelade, topped with toasted coconut
GF NF w/o coconut

HOUSE-MADE ICE CREAM OR SORBET 9

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.

MARTINA RUSSIAL EXECUTIVE CHEF

Our Local Purveyors:

Boxcarr Handmade Cheese, East Branch Ginger, Lyon Farms, QIZA Farm, Hillsborough Cheese Co., Haw River Mushrooms,
Beechcrest Farm, Patuxent Farm, Locals Seafood, San Giuseppe Salami Co., Joyce Farms

LUNCH

CHICKEN & DUCK LIVER PÂTÉ   13  NF GF without lavash
with house-pickled cherries, whole grain mustard, pickled red onions, lavash

CHEESE/CHARCUTERIE PLATE:
choose one or a selection from the list below each is paired with a condiment and served with lavash or gluten free crackers

Boxcarr Cottonbell (bloomy cow milk) with mushroom and shallot duxelles 9
Boxcarr Campo (smoked washed rind cow milk) with smokey walnut and bacon chutney 9
Rogue Creamery Blue (cow milk) with orange marmalade 9
Capicola (pork dry aged) with cornichons 8
Sweet Sopressata (pork) With whole grain mustard 8
Chorizo with pickled red onions 8

COCA 15 V
crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallot, garlic, shiitake mushrooms, and arugula
Add smoked duck or prosciutto 7

CHILLED ROASTED CORN & BASIL SOUP 12 V GF NF
with mixed bell pepper and onion

MIXED GREEN SALAD 10 V GF NF
with mixed greens and local mixed microgreens, cherry tomatoes, cucumbers, shredded parmesan, sherry vinaigrette
Vegan without cheese

ARUGULA AND ROASTED BEETS SALAD  14  GF V
with roasted beets, nectarines, shaved red onions, goat cheese, apricot-white baslamic vinaigrette, and toasted hazelnuts
NF without hazelnuts V+ without cheese

MIXED MICROGREEN, WATERMELON, AND FENNEL SALAD  13    GF V
with sunflower seeds, feta cheese, and lemon – thyme vinaigrette
NF without almonds DF & V+ without cheese 

Add to your salad: farm fresh egg* 3, grilled shrimp 7, or grilled or fried chicken 8

SALADE NICOISE   34  GF  NF DF
with N.C. seared tuna, mixed greens, cherry tomatoes, confit fingerling potatoes, haricot vert, Nicoise olives, hard boiled egg, and a toasted shallot vinaigrette

HAND-CUT FRIES   6  V+  GF  NF
with fines herbs, salt, and black pepper

FRIED BRUSSELS SPROUTS 12 V+ GF
with an agave-lemon glaze, red pepper flakes, and toasted peanuts

TORTILLA ESPANOLA   12   GF  NF
potatoes, eggs, onion, bell pepper, served with house-made crème fraîche and local microgreens
DF without crème fraîche

FRIED CHICKEN SANDWICH    13  NF
with cajun remoulade, and slaw

FRIED OYSTER MUSHROOM SANDWICH    12  V+ GF NF
with garlic aioli, slaw, house made bun

MINI LOBSTER & SHRIMP ROLLS   13  NF
lobster and shrimp salad on two warm, herb-buttered house-made rolls

MINI BURGERS*   12  NF
aged cheddar, applewood-smoked bacon, and truffle aïoli on two 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.

MARTINA RUSSIAL EXECUTIVE CHEF

Our Local Purveyors:

Boxcarr Handmade Cheese, East Branch Ginger, Lyon Farms, QIZA Farm, Hillsborough Cheese Co., Haw River Mushrooms,
Beechcrest Farm, Patuxent Farm, Locals Seafood, San Giuseppe Salami Co., Joyce Farms

© 2021 Glasshalfull