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

Reservations

Lunch

CHEESE PLATE:
3-1 ounce portions paired with house made garnish, served with lavash or gluten free crackers

BAY BLUE Point Reyes Farmstead Cheese Company, CA (pasteurized cow’s milk, rustic-style blue cheese with a natural rind)
SNOW CAMP Goat Lady Dairy, Climax, NC (pasteurized cow & goat milk bloomy rind)
IMPERIAL BUCK EXTRA-AGED HANDMADE CHEDDAR Deer Creek Cheese, WI (pasteurized cow’s milk)

CHARCUTERIE PLATE:
3-1 ounce portions paired with house made garnish, served with lavash or gluten free crackers

PROSCIUTTO DI PARMA
CAPICOLA (dry aged)
CHORIZO

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

TURKISH HUMMUS  12  NF GF w/o lavash V+
chickpeas, tahini, fig and pomegranate molasses, garlic, onion, oregano, paprika, cayenne pepper, garlic and chive oil, topped with Ezme (Turkish spread made from tomatoes, Fresno chilies, and red onions)

COCA 15 V
crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallot, garlic, shiitake mushrooms, and arugula
Add smoked duck, duck confit, or prosciutto 8

SOUP OF THE DAY 12

MIXED GREEN SALAD 10 V GF NF V+ (without cheese)
with spring mix, marinated carrots, shredded parmesan, and sherry vinaigrette

ARUGULA AND ROASTED BEETS SALAD  14  GF V NF V+ w/o cheese
with Hillsborough Cheese co. goat cheese, shaved butternut squash, shaved red onion, honey sage vinaigrette, and pepitas

Add to your salad: farm fresh egg* 4, grilled shrimp 7, or grilled or fried chicken 8

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

FRIED CHICKEN SANDWICH  15  NF
with garlic aioli, slaw, house made bun 17

SHRIMP PO’ BOY  15  NF
fried shrimp, celery root slaw, celery root remoulade, and garlic confit on a house made bun

GLASSHALFULL BURGER*   18   NF
aged cheddar, applewood-smoked bacon, and truffle aïoli on house-made bun

SAVORY EGG TART  15  NF
with roasted asparagus, goat cheese, feta cheese, lemon herb crème fraîche, and marinated cherry tomatoes

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.

Our Local Purveyors:

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

© 2025 Glasshalfull