Menu subject to change based on season and availability of ingredients. 

PARKER HOUSE ROLLS
four rolls, everything spice, whipped honey butter — 9

EAST COAST OYSTERS ON HALF SHELL*
daily chef ’s selection, peach mignonette, lemon — 4 each

HAMACHI CEVICHE TOSTADA*
mole verde, avocado, jicama, tomato, salsa macha — 19

BANG BANG SHRIMP
crispy fried rock shrimp, sweet-and-spicy sauce, togarashi — 17

BEEF TARTARE*
hand-chopped beef tenderloin, dijonnaise, pickles, crispy egg, potato chips — 20

BAKED GOAT CHEESE
wild blueberry jam, aged balsamic, basil, warm crostini — 18

ROASTED JERK CAULIFLOWER
yuzu and yogurt dressed cucumber, pickled red onion, toasted sesame seed — 14

DAILY SEASONAL SOUP — cup 7 | bowl 10

CORN & CRAB CHOWDER — cup 8 | bowl 12

VERBENA WEDGE
white cheddar dressing, cherry tomato, nueske’s bacon, cucumber, nuts and seeds, croutons — 15

ARTICHOKE CAESAR SALAD*
romaine hearts, caper breadcrumb, artichoke crostino, artichoke caesar dressing, parmesan — 14

LEAFY GREEN SALAD
grainy mustard and dill vinaigrette, shaved carrot, radish, cucumber, boursin cheese— 13

HEIRLOOM TOMATO AND BURRATA SALAD
local tomatoes, arugula, basil vinaigrette, aged balsamic — 15

LINGUINI & CLAMS
hand-cut linguini pasta, cape cod countneck clams, white wine, toasted breadcrumb, chili flake — 29

RIGATONI
sungold tomato sauce, roasted zucchini, shaved yellow squash, parmesan, basil, sicilian olive oil, cracked black pepper — 23

PAN-SEARED RAINBOW TROUT
carrot, hazelnut, and almond romesco, carolina gold rice pilaf, broccolini, lemon dill vinaigrette, crispy shallot — 32

MAPLE AND MISO GLAZED FAROE ISLAND SALMON*
sushi rice, broccolini, mushroom, ginger scallion sauce — 36

CHILEAN SEA BASS
lemongrass-grilled shrimp, sweet corn and coconut curry sauce, zucchini noodles, shaved yellow squash, peppers, thai herbs — 45

NEW ENGLAND STYLE LOBSTER ROLL
chilled maine lobster, duke’s mayo, cucumber, toasted split top bun, fries – MKT

PAN-ROASTED AMISH CHICKEN BREAST
chicken chorizo, farro, sweet corn, oyster mushroom, guajillo chili jus — 35

BALSAMIC-ROASTED PORK CHOP
paradise locker pork, caramelized onions and peppers, parmesan polenta, shaved fennel salad, smoked balsamic glaze — 37

6oz GRILLED FILET MIGNON*
fingerling potato, green peppercorn sauce — 43

SAUTÉED BUTTERED SWEET CORN — 7

ROASTED FINGERLING POTATOES parmesan, garlic, herbs — 8

BROCCOLINI garlic, chili flake — 8

FRENCH FRIES roasted garlic aioli — 8

MAC AND CHEESE shell pasta, white cheddar, parmesan, toasted breadcrumb — 13

{FOR THE KIDS}

buttered linguine or breaded chicken breast — 12