Eat & Drink
- Dinner
- Lunch
- 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.
DINNER MENU
Our dinner menu offers a versatile dining experience with bold, vibrant dishes crafted for sharing. Celebrate and connect over our selection of small plates, hearty mains, and impressive large plates for the table.
Dinner Features
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
135
40oz prime bone-in ribeye, boursin whipped potatoes, au poivre
Small Plates
Bread Service
8
italian sourdough, smoked tomato butter
Local Greens
14
baby lettuce, mizuna, strawberry, mint, candied pistachio, whipped goat cheese sherry-citrus vinaigrette
GF
Kale Caesar
14
red kale, pumpernickel-parmesan croutons, smoked bluefish caesar dressing
Raw Oysters
12
strawberry top vinegar, shallot, herb oil
Hummus
9
marinated chickpeas, fresh pita
Aleppo-Glazed Rainbow Carrots
12
carrot top gremolata, tahini, chickpea dukkah
GF • Vegan
Burrata
16
tomato conserva, fennel, garlic bread
GF optional
Steak Tartare*
17
harissa, castelvetrano olive, hazelnut, labneh, pita
Brussels Sprouts
14
sherry-fig glaze, brie, marcona almond
GF
Fried Oysters
14
rainbow chard, green garlic crème fraîche
Truffle Gnocchi
25
black truffle, parmesan, chervil
Crab & Salmon Dip
19
blue crab, smoked salmon, pimento cheese, old bay, duck fat focaccia, crudité
Pizzas
Tomato-Tahini Pizza
17
matbucha, tahini ranch, fingerling potato, serrano, baby mustard
Vegan
Lamb
17
merguez, strawberry, arugula, fromage blanc
Salumi
19
pepperoni, mortadella, mozzarella, provolone, hot honey
King Crab Rangoon
28
chow chow sweet chili, old bay wonton, crab, butter crust, lemon
Mains
Green Curry Salmon*
28
jasmine rice, pickled peruvian peppers, coco lopez, lime
GF
Bolognese Bianco
26
braised lamb, english pea, mint, spring onion, chermoula, pecorino romano, casarecce
Pesto Fusilli
25
oyster mushroom, pepita, mustard green and basil pesto
Vegan
Pork Milanese
26
asparagus, snap pea, bacon, baby potato, pecorino romano, charred lemon-mustard sauce
GF
Shrimp & Grits
24
smoked goat cheese, Spanish chorizo, pickled shallot
GF
Hanger Steak*
34
truffled potato salad, steak sauce, wasabi-scallion aioli
Spring 2025 at Glasshouse Kitchen
PLEASE NOTE
Glasshouse Kitchen includes a 3.5% Kitchen Appreciation Service Charge on all checks as an incentive for our line cooks, prep cooks and dishwashers to go above and beyond daily in order to create a more consistent, greater dining experience for each guest. This small adjustment makes a significant impact for our team members who go above and beyond in the kitchen.
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.
LUNCH MENU
Our weekday lunch menu features a range of light and hearty options, thoughtfully crafted to meet the diverse needs and preferences of all our guests, whether on a busy workday or enjoying a midday break in the Research Triangle.
Lunch Features
Fried Chicken Sandwich
16
cherry pepper pimento, b&b pickles, potato bun, fries
Smoked Turkey Sandwich
16
provolone, heirloom tomato, basil aioli, multigrain, fries
add bacon +2
Glasshouse Burger*
18
two smash patties, american cheese, fixin’s, fries
add bacon +2
Small Plates
Bread Service
8
italian sourdough, smoked tomato butter
Raw Oysters
12
strawberry top vinegar, shallot, herb oil
Hummus
9
marinated chickpeas, fresh pita
Aleppo-Glazed Rainbow Carrots
12
carrot top gremolata, tahini, chickpea dukkah
GF • Vegan
Burrata
16
tomato conserva, fennel, garlic bread
GF optional
Steak Tartare*
17
harissa, castelvetrano olive, hazelnut, labneh, pita
Brussels Sprouts
14
sherry-fig glaze, brie, marcona almond
GF
Fried Oysters
14
rainbow chard, green garlic crème fraîche
Truffle Gnocchi
25
black truffle, parmesan, chervil
Crab & Salmon Dip
19
blue crab, smoked salmon, pimento cheese, old bay, duck fat focaccia, crudité
Salads
Add-On Protein -
+ 5oz Steak ($12)
+ 6oz Chicken Breast ($6)
+ 6oz Fish ($10)
Local Greens
14
baby lettuce, mizuna, strawberry, mint, candied pistachio, whipped goat cheese sherry-citrus vinaigrette
GF
Kale Caesar
14
red kale, pumpernickel-parmesan croutons, smoked bluefish caesar dressing
Pizzas
Tomato-Tahini Pizza
17
matbucha, tahini ranch, fingerling potato, serrano, baby mustard
Vegan
Lamb
17
merguez, strawberry, arugula, fromage blanc
Salumi
19
cured meats, tomato, hot honey
King Crab Rangoon
28
chow chow sweet chili, old bay wonton, crab, butter crust, lemon
Mains
Green Curry Salmon*
28
jasmine rice, pickled peruvian peppers, coco lopez, lime
GF
Bolognese Bianco
26
braised lamb, english pea, mint, spring onion, chermoula, pecorino romano, casarecce
Pesto Fusilli
25
oyster mushroom, pepita, mustard green and basil pesto
Vegan
Pork Milanese
26
asparagus, snap pea, bacon, baby potato, pecorino romano, charred lemon-mustard sauce
GF
Shrimp & Grits
24
smoked goat cheese, Spanish chorizo, pickled shallot
GF
Hanger Steak*
34
truffled potato salad, steak sauce, wasabi-scallion aioli
A springtime Local Greens salad at Glasshouse Kitchen.
PLEASE NOTE
Glasshouse Kitchen includes a 3.5% Kitchen Appreciation Service Charge on all checks as an incentive for our line cooks, prep cooks and dishwashers to go above and beyond daily in order to create a more consistent, greater dining experience for each guest. This small adjustment makes a significant impact for our team members who go above and beyond in the kitchen.
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
16
tomato conserva, fennel, garlic bread, saba
GF optional
Local Greens
14
baby lettuce, mizuna, strawberry, mint, candied pistachio, whipped goat cheese sherry-citrus vinaigrette
GF
Fried Oysters
14
rainbow chard, green garlic crème fraîche
Crab & Salmon Dip
19
blue crab, smoked salmon, pimento cheese, old bay, duck fat focaccia, crudité
Pizzas
Tomato-Tahini Pizza
17
matbucha, tahini ranch, fingerling potato, serrano, baby mustard
Vegan
Salumi
20
cured meats, tomato, hot honey
Lamb
14
merguez, strawberry, arugula, fromage blanc
Larger Bites
Pesto Fusilli
25
oyster mushroom, pepita, mustard green and basil pesto
Vegan
Tomato-Tahini Pizza at Glasshouse Kitchen
PLEASE NOTE
Glasshouse Kitchen includes a 3.5% Kitchen Appreciation Service Charge on all checks as an incentive for our line cooks, prep cooks and dishwashers to go above and beyond daily in order to create a more consistent, greater dining experience for each guest. This small adjustment makes a significant impact for our team members who go above and beyond in the kitchen.
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
Chocolate Coconut Cake
8
devil’s food, coconut mousse, coconut milk caramel
Olive Oil Cake
8
creme fraiche chantilly, strawberry, mint
GF
Rhubarb Custard Tart
8
spiced rhubarb compote, vanilla bean pastry cream
Lemon Coconut Sorbet
8
hibiscus ginger gel, black sesame streusel
GF • Vegan
Apertifs
Espresso Martini
14
vodka, Licor 43, Kahlúa, coffee, bitters
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.
Signature Cocktails
The Cloud
14
gin, elderflower liqueur, lemon, burrata
The Heat is On
15
tadka fat washed rums, mezcal, mango, mint, lime, cardamon
Tropical Cowboy
16
bourbon, peach, orgeat, averna, lemon, mint
Cucumber Crush
15
Conniption Gin, cucumber, house tonic, Luxardo, bubbles
White Negroni
15
Conniption Gin, Italicus, White Vermouth, lemon
Sense of Sublime
14
blanco tequila, pineapple, cilantro, jalapeno, ginger, lime
Manhattan
17
Bulleit Rye, Gran Bassano Rosso, bitters
Buttered Elegance
17
fat washed bourbon smoked old fashioned
Espresso Martini
14
vodka, licor 43, kahlua, coffee syrup, americano, bitters
Glasshouse Cosmo
15
Absolut Citron, house cranberry juice, cointreau, lime
Aperol Spritz
15
Aperol, bubbles, prosecco, orange
Daiquiri
15
Cap & Cane White Rum, lime, sugar
Wine by the Glass
Sparkling
Prosecco
13 / 45
'84, Asolo Prosecco Superiore DOCG - Treviso, Italy - NV
White
Sauvignon Blanc
13 / 45
Otto's Constant Dream - Marlborough, New Zealand - 2023
Chardonnay Blend
15 / 55
Forlorn Hope, ‘Queen of the Sierra,’ Sierra Foothills, California - 2023
Malvasia
13 / 55
Castello Di Torre In Pietra, ‘Roma Bianco,’ Rome, Italy - 2023
Chardonnay
14 / 50
Ross’idi, Bulgaria - 2022
Orange
Rebula | Malvasia
13 / 45
Krasno, White Wine With Maceration, Slovenia - 2020
Rosé
Syrah Rosé
13 / 45
Chateau Guilhem, ‘Pot de Vin’, Languedoc, France - 2023
Red
Cabernet Sauvignon
14 / 45
Les Chemins Des Bassac, Languedoc, France - 2023
Malbec
13 / 45
Jelu, San Juan, Argentina - 2018
Pinot Noir
15 / 55
Pike Road, Willamette Valley, Oregon - 2023
Sangiovese | Alicante
14 / 50
Tenuta L'Impostino, Ottava, Tuscany, Itally - 2019
Beer & Cider
Pilsner
7
Nebo, Fonta Flora Brewing, 5.2%
Cider
7
Petite Cider, Potters Craft Cider, 4.5%
GF
Hefeweizen
7
Biscuit, Full Steam Brewery, 5.5%
Golden Lager
7
Acres & Acres, Wye Hill Brewing, 5%
Hazy IPA
8
Magic Totem, Wye Hill Brewing, 7%
Fruited Seltzer
7
Magnificent S.O.B., Wye Hill Brewing, 5%
GF
IPA
8
What He's Having, Wooden Robot, 6.5%
Porter
8
Lightgrinder, Burial Brewing, 5.8%
Czech Dark Pilsner
7
Opal Skulls, 4.7%, Wye Hill Brewing
By The Bottle
Zero Proof
Signature Mocktails
Conversation Starter
9
pineapple, lime, honey, orgeat, hibiscus, bubbles, bitters
Dewdrop
9
honey dew shrub, lime, soda water, mint
Toes in the Water
9
pineapple, cilantro, jalapeno, lime, bubbles
Non-Alcoholic Beer, Wine & Retail Soda
Italian Pilsner
7
Untitled Art
West Coast IPA
7
Untitled Art
Muller-Thurgau
13 / 45
Fritz Muller, AlkoholFrei, Appenheim, Germany
Lady Bird
6
Ruby Red Grapefruit Soda, Lady Bird
GF • Vegan
Fentiman's Ginger Beer
6
Traditional Ginger Beer