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

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

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 sautéed brown butter cauliflower, marinated artichokes, capers, orange slices, arugula, red grapes, pine nuts and grape gastrique
NF without pine nuts DF without butter

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 tarragon dijon coconut cream, confit fingerling potatoes, onions, shallots, and local greens
NF except coconut

MEAT

PAN ROASTED DUCK BREAST  23  GF NF
with parsnip puree, sautéed Haw River mushrooms, asparagus, baby kale, and demi- glace

STEAK-FRITES*   29  GF  NF
grilled wagyu skirt steak, fine herbs fries, and béarnaise sauce

BROKEN ARROW RANCH ANTELOPE 28 GF   NF  DF 
grilled, sliced, and served with chickpea hummus, roasted sun chokes, red pearl onions, preserved lemon, sunflower shoots, yellow beets, and braised radishes 

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; 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

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

NICOISE SALAD   18    GF NF DF
with pan seared Yellowfin tuna, green beans, tomatoes, olive, confit fingerling potatoes, 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

SALTED CARAMEl BREAD PUDDING   8
with caramel creme anglaise, vanilla bean ice cream, and toasted hazelnuts 
NF without hazelnuts

DOUBLE CHOCOLATE S’MORE CAKE 8   GF  NF
house-made marshmallow, chocolate mousse, chocolate graham cake, with salted caramel sauce

CRANBERRY AND PEAR CRUMBLE   8  GF  NF  
with vanilla bean ice cream and brown sugar cinnamon streusel topping 
Vegan coconut ice cream upon request

DARK CHOCOLATE BUDINO 8   GF 
with toffee cream, chocolate sauce, and chocolate sea salt almond toffee pieces
NF without toffee

PEANUT BUTTER CHEESECAKE   8  GF  NF 
with chocolate sauce, and brown butter shortbread crumbles
GF without crumbles

HOUSE-MADE ICE CREAM OR SORBET   7

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

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