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

Lunch

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

RED PEPPER HUMMUS  12  NF GF w/o lavash V+ w/o cheese
garbanzo beans, fire roasted red bell peppers, tahini, olive oil, fresh lemon juice, garlic, and served with lavash or gluten free crackers

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

Brebirousse D’Argental Brie Fromagerie Argental, Lyon France
(bloomy sheep’s milk) 9

Sofia Capriole Dairy, Greenville, IN (surface-ripend with vegetable ash, goats milk) 10
Gourmino Le Gruyere 12 month Mountain Dairy Fritzenhaus, Switzerland
(Raw cow’s milk, washed rind, firm) 10
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 OF THE DAY 12

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

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 
NF V NF Vegan w/o cheese

KALE  TOFU CAESAR SALAD  14    V NF GF w/o croutons
kale, red onions, shaved parmesan, house-made garlic croutons, and a tofu caesar dressing

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 house made gluten free bun  17
with garlic aioli, slaw, house made bun

SHRIMP PO’ BOY   15  NF
fried shrimp, pickled red beet slaw, Fresno chili remoulade, on a hand made bun

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.

Our Local Purveyors:

Boxcarr Handmade Cheese, The Cheese Shop, 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

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