Eat & Drink
- Restaurant Week
- Lunch
- Dinner
- Afternoon Bites
- Dessert
- Beverages
Select a Menu
At Glasshouse Kitchen, we feature a polished, eclectic menu that shifts seasonally, along with craft cocktails inspired by the classics. All menu items are made from scratch on-site and are prepared to order.
TRIANGLE RESTAURANT WEEK
This menu is a celebration of culinary creativity and the local food and beverage scene in the Raleigh/Durham/Chapel hill area – available for dinner only, January 27 – February 2. Enjoy this 3-course offering for a fixed price of $50. An optional wine pairing is available as an add-on to your dining experience for $40. We hope you enjoy.
Course 1
A perfect introduction – bold flavors to start your Triangle Restaurant Week experience.
Tomato Conserva Burrata
tomato, fennel, garlic bread, saba
Tuna Tartare
balsamic, fall spice, citrus, herb
Course II
A delightful centerpiece – savor the heart of your Triangle Restaurant Week journey.
Mushroom Bolognese
tagliatelle, oyster mushroom, cremini mushroom
Vegetarian • Vegan Optional
Seafood Risotto
shrimp, clams, fennel, saffron, chimichurri
GF optional
Hanger Steak
truffled potato salad, steak sauce, wasabi-scallion aioli
GF optional
Course III
A sweet finale – the perfect ending to your Triangle Restaurant Week experience.
Honey Cake
dulce de leche cream, fresh berries, honeycomb candy
Triple Chocolate Cake
chocolate cake, white chocolate ganache, milk chocolate mousse
GF optional
GF
Hanger Steak
LUNCH MENU
Our weekday lunch menu delivers consistent, efficient options with both light and hearty choices, perfectly tailored to complement the busy workdays of the Research Triangle’s commercial guests.
Small Plates
Hummus
9
marinated chickpeas, grilled pita
Carolina Hot Broccoli
9
carolina reaper rub, ranch
Vegan
Fried Calamari
14
pretzel, pickled okra, miso honey mustard
Salads
Add-On Protein -
+ 5oz Steak ($12)
+ 6oz Chicken Breast ($6)
+ 6oz Fish ($10)
Local Greens
12
poached pear, goat lady chevre, espresso praline, sherry-citrus vinaigrette
GF
Caesar Salad
12
romaine, arugula, pumpernickel-parmesan croutons, smoked bluefish caesar dressing
Burrata Panzanella
16
cranberry chutney, hot herbed honey
Pizzas
Butternut Squash
14
saag, cashew, tadka crust
Salumi
16
cured meats, tomato, hot honey
Lamb
14
merguez, pomegranate, arugula, fromage blanc
Large Plates
choice of house fries or local greens (gf)
Pesto Fusilli
16
mustard green and basil pesto, pepitas, breadcrumb
Fried Chicken Sandwich
16
cherry pepper pimento, b&b pickles, potato bun
Smoked Turkey Sandwich
16
smoked turkey, lettuce, tomato, multigrain, basil aioli, fries
add bacon: $2
Scottish Salmon*
24
kimchi fried rice, asian pear slaw, miso-pumpkin caramel
GF
Shrimp & Grits
16
smoked goat cheese, spanish chorizo, fennel oil, pickled onion
Steak Frites*
30
hanger, fries, fancy steak sauce
Glasshouse Burger*
18
two smash patties, American cheese, sourdough bun
PLEASE NOTE
Glasshouse Kitchen includes an automatic (and optional) 3.5% Kitchen Appreciation Fee on all checks as a small recognition for our line cooks, prep cooks and dishwashers. This small adjustment makes a significant impact for these essential positions who go above and beyond day in and day out.
Please inform your server of any food allergies at the time of ordering.
Although some menu items are gluten free, dairy free and nut free, we use flour, nuts, dairy, eggs and other common allergens in our kitchen. Cross contamination may occur.
DINNER MENU
Our dinner menu offers a stylish dining experience that encourages sharing with the table, featuring vibrant, bold, and celebratory dishes.
Tasting Plates
Bread Service
8
pumpernickel, whipped honey mustard butter
Local Greens
12
poached pear, chevre, espresso praline, sherry-citrus vinaigrette
GF
Burrata Panzanella
16
cranberry chutney, hot herbed honey
GF optional
Delicata Squash
11
brie, pomegranate, sage
GF
Carolina Hot Broccoli
9
carolina reaper rub, ranch
GF • Vegan
Shrimp & Grits
16
smoked goat cheese, spanish chorizo, fennel oil, pickled onion
GF
Fried Calamari
14
pretzel, pickled okra, miso-honey mustard
Scottish Salmon
19
kimchi fried rice, asian pear slaw, miso-pumpkin caramel
Hickory-Smoked Pork Tenderloin
16
sweet potato, collards, bacon, apple cider-mustard jus
GF
Prime NY Strip Steak
26
truffled potato salad, steak sauce, wasabi-scallion aioli
Pasta
housemade pastas
Pesto Fusilli
16
mustard green and basil pesto, pepitas, breadcrumb
Vegan
Pork Cheek Bolognese
18
tomato, parmesan, pappardelle
Truffle Gnocchi
25
shaved black truffle, parmesan, chervil
Pizzas
Butternut Squash
14
saag, cashew, tadka crust
Vegan
Salumi
16
pepperoni, mortadella, mozzarella, provolone, hot honey
Lamb
14
merguez, pomegranate, arugula, fromage blanc
Large Plates
Wye Hill Beercan Chicken
65
brown butter cornbread, market veggie sauté, acres & acres-muscadine jus
Whole Fried NC State Striper
95
locally sourced striped bass, candied serranos, soy-miso, napa lettuce wraps
Mocha-Rubbed Ribeye
115
40oz prime bone-in ribeye, boursin whipped potatoes, au poivre
GF
PLEASE NOTE
Glasshouse Kitchen includes an automatic (and optional) 3.5% Kitchen Appreciation Fee on all checks as a small recognition for our line cooks, prep cooks and dishwashers. This small adjustment makes a significant impact for these essential positions who go above and beyond day in and day out.
Please inform your server of any food allergies at the time of ordering.
Although some menu items are gluten free, dairy free and nut free, we use flour, nuts, dairy, eggs and other common allergens in our kitchen. Cross contamination may occur.
AFTERNOON BITES MENU
Our midday menu from 3pm – 5pm offers quick, satisfying options with a balance of shareable small plates, artisanal pizzas, and refreshing beverages, designed to provide the perfect post-workday retreat in the Research Triangle.
Afternoon Bites
Afternoon Bites are served from 3pm 5pm on weekdays.
Hummus
9
blistered nc tomato, pita
Vegan
Burrata Panzanella
16
cranberry chutney, hot herbed honey
GF optional
Local Greens
12
poached pear, goat lady chevre, espresso praline, sherry-citrus vinaigrette
GF
Fried Calamari
14
pretzel, pickled okra, miso honey mustard
Pizzas
Butternut Squash
14
saag, cashew, tadka crust
Vegan
Salumi
20
cured meats, tomato, hot honey
Lamb
14
merguez, pomegranate, arugula, fromage blanc
Larger Bites
Pesto Fusilli
16
mustard green and basil pesto, pepitas, breadcrumb
Vegan
PLEASE NOTE
Glasshouse Kitchen includes an automatic (and optional) 3.5% Kitchen Appreciation Fee on all checks as a small recognition for our line cooks, prep cooks and dishwashers. This small adjustment makes a significant impact for these essential positions who go above and beyond day in and day out.
Please inform your server of any food allergies at the time of ordering.
Although some menu items are gluten free, dairy free and nut free, we use flour, nuts, dairy, eggs and other common allergens in our kitchen. Cross contamination may occur.
DESSERT MENU
Our dessert offerings are a delightful blend of classic and chic, with playful creations that exude warmth and cozy indulgence.
Desserts
Banana’s Foster Cheesecake
8
graham cracker crust, banana cheesecake, rum caramel
Cranberry Clafoutis
8
almond custard, cranberry, orange zest
GF • Vegan
Olive Oil Cake
8
passion fruit anglaise, candied cashews
Lemon Chocolate Tiramisu
8
chocolate lemon mousse, ladyfingers, espresso soak
Apertifs
The Spice is Right
13
vodka, Licor 43, lime, coconut cream
Me Espresso
13
vodka, Licor 43, Kahlúa, coffee, bitters
CC Me on This
15
conniption, thyme, black pepper, lime, amaro
Cordials
Montenegro, Averna, Fernet-Branca, Oak City Amaretto, Avera Amaro, Absente Absinthe, Amaro Oscura
After-Dinner Wines
Fine Tawny Port
10
Kopke - Vila Nova De Gaia, Portugal - NV
By The Glass, 2.5oz.
Moscato D'Asti
13
Damilano - Piedmont, Italy - 2021
By The Glass, 5oz.
PINOT MEUNIER | PINOR NOIR | CHARDONNAY
95
Ponson 1ER, Champagne, France | NV
By The Bottle
CHARDONNAY | PINOT NOIR | MEUNIER
108
Veuve Clicquot, Brut, Champagne, France | NV
By The Bottle
Coffee & Tea
Espresso
3
Latte
4
Cappuccino
4
Caffe Mocha
4
Caffe Americano
4
Hot Tea
4
BEVERAGES MENU
We offer a refined and dynamic beverage program, featuring sophisticated signature cocktails and fresh, innovative pairings that perfectly complement our cuisine, rotating on a seasonal basis.
Winter Signature Cocktails
Glasshouse Greenery
14
blanco tequila, apple, grape, elderflower, sage
Let The Beet Build
14
vodka, beets, poached pear, ginger, lemon, mint
Muñequita
15
mezcal, triple sec, brown sugar apple, lime, hibiscus
Me Espresso
13
vodka, licor 43, kahlua, coffee syrup, americano, bitters
Spanish Sangria
13
Cap & Cane Spiced Rum, apple brandy, chai, orange, Spanish red wine
CC Me on This
15
conniption gin, thyme, black pepper, lime, amaro
Mulled Wine
13
Cap & Cane Spiced Rum, apple brandy, chai, orange, Spanish red wine
hot drink!
Alpine 75
13
bourbon, rosemary, lemon, prosecco
Buttered Elegance
14
fat washed bourbon smoked old fashioned
Health Kick
9
zero proof | beets, poached pear, ginger, lemon, mint
Conversation Starter
9
zero proof | pineapple, orgeat, lime, honey, hibiscus, bubbles
Put a Pin in It
8
zero proof | thyme, black pepper, grapefruit, lime, bubbles
Wine by the Glass
Sparkling
Prosecco
13 / 45
'84, Asolo Prosecco Superiore DOCG - Treviso, Italy
Lambrusco Rosso
13 / 45
Lini 910, Farra di Soligo, Italy
White
Chardonnay
14 / 50
Ross'idi, Bulgaria - 2022
Pinot Grigio
13 / 45
Roeno 'Tera Alta', Valdadige, Italy
Sauvignon Blanc
13 / 45
Otto's Constant Dream - Marlborough, New Zealand - 2023
Orange
Rebula | Malvasia
13 / 45
Krasno, Slovenia
Rosé
Pinot Noir
14 / 50
Seehof ‘Vom Boden’, Rheinhessen, Germany
Red
Malbec
13 / 45
Jelu, San Juan, Argentina
Pinot Noir
15 / 55
Pike Road, Willamette Valley, Oregon
Grenache | Syrah
14 / 50
Montirius, "Le Cadet", Southern Rhone, France
Sangiovese | Alicante
14 / 50
Tenuta L'Impostino, Ottava, Tuscany, Itally
Non-Alcoholic
Müller-Thurgau
11 / 40
Fritz Muller, ALKOHOLFREI - Appenheim, Germany - NV
Beer & Cider
Nebo Pilsner
6
Pilsner, Fonta Flora Brewing, 5.2%
Acres & Acres Golden Ale
6
Golden Ale, Wye Hill Brewing, 5%
Petite Cider
7
Cider, Potters Craft Cider, 4.5%
GF
Magnificent S.O.B.
6
Seltzer, Wye Hill Brewing, 5%
GF
Biscuit Hefeweizen
6
Hefeweizen, Full Steam Brewery, 5.5%
Luminous Beings
7
Hazy Pale Ale, Wye Hill Brewing, 5%
Magic Totem
7
Hazy IPA, Wye Hill Brewing, 7%
What He's Having
7
IPA, Wooden Robot, 6.5%
Lightgrinder
7
American Porter, Burial Brewing, 5.8%
Periodic Motion
45
Bourbon Barrel Aged Barleywine, 12%, Fonta Flora
By The Bottle
Zero Proof
NA Italian Pilsner
5
Untitled Art
Lady Bird
6
Grapefruit Soda, 8.5 fl oz
GF • Vegan
Ginger Beer
4.5
Fentimans Traditional Ginger Beer