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, seasonal mignonette, lemon — 4 each

HAMACHI CEVICHE TOSTADA*
mole verde, avocado, jicama, tomato, salsa macha — 18

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 BRIE
fresh fig compote, pistachio, crispy sage, warm crostini — 18

DAILY SEASONAL SOUP — cup 7 | bowl 10

CLAM CHOWDER
nueske’s bacon, yukon potato, oyster cracker — cup 8 | bowl 12

VERBENA WEDGE
white cheddar dressing, cherry tomato, nueske’s bacon, cucumber, nuts and seeds, croutons — 14

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

SHAVED BRUSSELS SPROUT, APPLE, AND SQUASH SALAD
kabocha squash, dried cranberry, manchego, candied walnut, honey dijon dressing — 13

ROASTED BEET SALAD
belgian endive, citrus vinaigrette, pistachio yogurt, maytag blue cheese, orange — 14

CATCH OF THE DAY
market fish, skull island jumbo prawn, sea scallop, roasted fennel and potatoes, castelvetrano olive, bouillabaisse emulsion — MKT

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

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

ROASTED FAROE ISLAND SALMON
sauce meuniere, wilted spinach, potato puree, fingerling chips — 36

MARYLAND STYLE CRAB CAKES
jumbo lump crab, fries, broccoli slaw, remoulade — 40

RICOTTA & SPINACH TORTELLI
pernod cream, brown butter vinaigrette, fennel, pear, parmesan — 27

ZA’ATAR SPICED CAUILFLOWER STEAK
bulgur tabbouleh salad, grilled vegetable kabob, lemon tahini dressing — 25

16 OZ BOURBON-MAPLE GLAZED PORK RIBEYE CHOP
paradise locker pork, green apple avocado purée, roasted japanese sweet potato and brussels sprouts, pickled mustard seeds — 37

PAN-SEARED AMISH CHICKEN BREAST
creamy polenta, wild mushroom ragu, charred onion jus, aged balsamic — 34

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

BRUSSELS SPROUTS maple gastrique — 8

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