Glasshalfull

CHEESE/CHARCUTERIE PLATE

choose one or a selection from the list below; served with lavash or gluten free crackers

GRILLED HANGER STEAK

served with charred broccolini, cipollini onion blossom, duck fat confit potato stuffed with mushroom duxelles, and a Madeira demi-glace

BEET AND KALE LASAGNA

with house made fresh beet pasta, kale, leeks, pine nuts, ricotta cheese, goat cheese, served over a beet puree

BLACK GARLIC PORCHETTA

pork roulade stuffed with black garlic and fennel served with a sweet potato brown butter purée, jus, Cubanelle peppers, and onions

GLASSHALFULL BURGER

aged cheddar, applewood-smoked bacon, and truffle aïoli on house-made bun

COCA

crisp Spanish flatbread with caramelized onions, goat cheese, preserved figs, shallot, garlic, shiitake mushrooms, and arugula

DARK CHOCOLATE SEA SALT BUDINO

with bourbon cream and candied pecans

CRÈME BRÛLÉE

BOEUF BOURGUIGNON WONTON

fried beef burgundy dumplings with baby carrot puree, sweet shoyu, and scallions

PAN SEARED CRABCAKE

served with remoulade, frisée greens, shaved fennel, farro, apple, red beet and sour cherry vinaigrette

ARUGULA AND ROASTED BEETS SALAD

with goat cheese, shaved butternut squash, shaved red onion, honey sage vinaigrette, and pepitas

DARK CHOCOLATE BROWNIE

with coconut ice cream, toasted coconut, and chocolate sauce

Jake’s Nettle Gouda

Jake’s Gouda Cheese, New York (Raw cow’s milk, semi firm, aged 60 days) 10

LEMON RICOTTA CHEESECAKE

with a blueberry lavender coulis topped with fresh blueberries and graham cracker crumbles

Shabby Shoe

Blakesville Creamery, Port Washington, WI (pasteurized goats milk, Goetrichum rind) 10

CHICKEN & DUCK LIVER PÂTÉ

with house-pickled cherries, whole grain mustard, pickled red onions, lavash

FUNGHI TRIFOLATI

sautéed oyster, shiitake, and hen of the woods mushroom, crème fraîche, boquerones, black garlic, truffle oil, sherry, and herbs

SCALLOP CROQUETTES

scallop mousse and creamed potato with pickled parsley oil, lemon caper aioli, and Calabrian chili oil

Blu di Bufala

Quattoro Portoni, Italy (pasteurized buffalo’s milk, mild blue, rich mouthfeel) 10

HAND-CUT FRIES

with fines herbs, salt, and black pepper

Chorizo

with pickled red onions 8

SAVORY EGG TART

with roasted asparagus, goat cheese, feta cheese, lemon-herb crème fraîche, and tarragon

FRIED BRUSSELS SPROUTS

with an agave-lemon glaze, red pepper flakes, and toasted peanuts

TURKISH HUMMUS

chickpeas, tahini, fig and pomegranate molasses, garlic, onion, oregano, paprika, cayenne pepper topped with Ezme (Turkish spread made from tomatoes, Fresno chilies, and red onions)

Walden

Sequatchie Cove Creamery, Sequatchie, TN (pasteurized cows milk, lightly washed, Reblochon style) 10

HOUSE-MADE ICE CREAM OR SORBET

Sweet Sopressata

(pork) With whole grain mustard 8

MIXED GREEN SALAD

with mixed greens and local mixed microgreens, shredded parmesan, sherry vinaigrette

TODAY’S SOUP

Gourmino Le Gruyere 12 month

Mountain Dairy Fritzenhaus, Switzerland (Raw cow’s milk, washed rind, firm) 10

Capicola

(pork dry aged) with cornichons 8