LUNCH IS SERVED MONDAY THROUGH FRIDAY FROM 11:30 UNTIL 2:30.

CHILLED CARROT AND GINGER SOUP WITH ALMOND MILK AND LIME   7

MARKET LETTUCES AND GREENS WITH SHALLOT-HERB VINAIGRETTE   6

ROASTED BEET SALAD WITH GOAT CHEESE, ORANGE, LOCAL WATERCRESS, ANISE SEED VINAIGRETTE   9

WILD MUSHROOM RAGOUT WITH LEEK BREAD PUDDING AND CHIVES   6

CHICKEN LIVER PATE WITH GREEN BEAN SALAD AND CROSTINI   7

SERVED WITH GHF CRISPY FINGERLING POTATOES AND FINES HERBES, OR MARKET GREENS

CURED SALMON SANDWICH (GRAVLAX): HOUSE-CURED SALMON, DILL CREME FRAICHE, PICKLED SHALLOTS ON TOASTED RYE   9                                                                                                                                       

GRILLED PROSCUITTO COTTO HAM, FONTINA CHEESE, APPLE-ROSEMARY PRESERVES ON TOASTED FARM BREAD   8

GLASSHALFULL'S CRISPY FRIED CHICKEN SANDWICH ON A SOFT SESAME SEED ROLL WITH CURED TOMATOES AND CABBAGE SLAW   9

GLASSHALFULL BURGER: SEVEN OUNCES OF CANE CREEK FARM BEEF, AGED CHEDDAR, APPLEWOOD-SMOKED BACON, TRUFFLE AIOLI, HOUSE-MADE BUNS   13 

FLAT IRON STEAK SANDWICH WITH BLUE CHEESE CREME FRAICHE AND CHIMICHURRI ON A TOASTED ROLL  14

LOBSTER ROLL,  MAINE LOBSTER SALAD ON A WARM, HERB BUTTERED ROLL   12

FRITTATA WITH GOAT CHEESE, CARAMELIZED ONIONS, AND HERBS WITH  MARKET GREENS   7  (V)

CATALONIAN-STYLE FLATBREAD, WITH LOCAL HEIRLOOM TOMATOES, SUMMER SQUASH, EGGPLANT, HERB AND LEMON INFUSED RICOTTA CHEESE, AND SEASONAL GREENS   9  (V)

SPRING PASTA: ORGANIC WHOLE WHEAT PASTA, ASPARAGUS, AND PARMESAN CHEESE   10  (V)

TUNA ESCABECHE SALAD: PIMENTOS, EGGS, RADISHES, POTATOES CONFIT, KALAMATA OLIVES, PICKLED ANCHOVIES, MARKET GREENS   10 

V = VEGETARIAN OPTION

BLUEBERRY DACQUOISE WITH FRESH BLUEBERRIES   6

CHOCOLATE BREAD PUDDING WITH A WARM VANILLA SAUCE   6

PANNA COTTA: ORGANIC WHOLE MILK YOGURT, PEPPERED BALSAMIC SEASONAL BERRIES   6

ICE CREAM OR SORBET   4