STARTERS

 

OLIVES, CITRUS AND SPICE MARINATED    4

 

HOUSE-CURED GRAVLAX, PICKLED SHALLOTS, CAPERS, CREME FRAICHE, CROSTINI   9

 

CHICKEN LIVER PATE, PORT-FIG CROSTINI, PICKLED RED ONIONS   8

 

CHARCUTERIE: JAMON SERRANO (SPAIN), SAUCISSON SEC (FRANCE), SPECK (ITALY), CORNICHON,

     GRAIN MUSTARD, AND APPLE   10

 

CHEESE: AGED MANCHEGO (SHEEP'S MILK, SPAIN) WITH CANDIED WALNUTS, QUINCE PASTE,

     AND LOCAL HONEY; BLEU AFFINEE (RAW COW'S MILK, WISCONSIN) WITH SOUR CHERRIES;

     AND CAVE-AGED MARISA (SHEEP'S MILK, WISCONSIN) WITH SLICED PEAR   10

 

WILD MUSHROOM TART, BABY SPINACH, FARMER'S CHEESE, DUXELLES   9

 

SOUP & SALADS

 

ANDALUSIAN GAZPACHO  FROM LOCAL HEIRLOOM TOMATOES   6

 

MARKET LETTUCES AND GREENS, SHALLOT-HERB VINAIGRETTE    6

 

ROASTED BEET SALAD  WITH GOAT CHEESE, ORANGE, SEASONAL GREENS, ANISE SEED VINAIGRETTE   9

 

HEIRLOOM TOMATO SALAD:  GOAT CHEESE PUREE, WATERMELON, BASIL, HORSERADISH GRANITA,

     BALSAMIC REDUCTION   9

 

 

FRIED CALAMARI, PEPPADEW PEPPER PUREE   8

 

GRILLED PRAWNS WITH LEMON AIOLI AND CHIMICHURRI

     SMALL (3)   13     LARGE (6)   25

 

PRINCE EDWARD ISLAND MUSSELS, FINISHED WITH SAMBUCA   12

 

SEARED MARKET FISH WITH CHICKPEA SOFRITO   14

 

GRILLED SALMON, SHAVED LOCAL FENNEL, ARTICHOKE HEART, CITRUS SALAD WITH TRUFFLE

     VINAIGRETTE OVER FENNEL PUREE   

     SMALL (5 OZ)   14     LARGE (10 OZ)   25

 

BOUILLABAISSE:  NC SHRIMP, RED SNAPPER, AND MUSSELS SIMMERED IN A CRUSTACEAN

     FENNEL BROTH WITH LEEK AND SAFFRON   19

 

PAN SEARED SCALLOPS, BARLEY AND FAVA BEAN SALAD WITH ORANGE VINAIGRETTE 

     OVER LOCAL GARLIC SCAPE PUREE   17

 

 

GRILLED CHICKEN BROCHETTE OREGANATO, SAUTEED LOCAL SQUASH, ZUCHINI, GARLIC,

     HEIRLOOM TOMATOES, AND FETA YOGURT   11

 

GRILLED BERKSHIRE PORK, WHITE BEAN PUREE, AND BRAISED PIQUILLO PEPPERS

     SMALL (6 OZ)   15     LARGE   (12 OZ)   27

 

GRILLED FLAT IRON STEAK, SWEET POTATO AND CARROT PUREE, INDIAN-SPICED PORT

     REDUCTION

     SMALL (6 OZ)   17     LARGE (12 OZ)   29

 

MINI BURGERS: CANE CREEK FARM BEEF, AGED CHEDDAR, APPLEWOOD SMOKED BACON,

     TRUFFLE AIOLI, HOUSE MADE BUNS   15

 

PASTA

 

TRUFFLE AND MUSHROOM BAKED SERPENTINI PASTA   9

 
SUMMER PASTA, FRESH EGG LINGUINE,  LOCAL SUMMER VEGETABLES, PESTO, AND PARMESAN CHEESE   10

 

 

HAND-CUT FRIES, FOUR HERB SALT   4

 

SAUTEED LOCAL CORN WITH LOCAL HEIRLOOM TOMATOES, RED PEPPERS, GARLIC, SHALLOTS,

     AND HERBS   6

 

SAUTEED LOCAL SWISS CHARD WITH GINGER AND CURRANTS   6

 

 

 

 

  GLASSHALFULL SERVES A DELICIOUS  HAPPY HOUR MENU !