Dinner Menu

Monday-Thursday, 5:00-9:00 p.m.  |  Friday & Saturday, 5:00-10:00 p.m.

Make a Reservation

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

SOUP & SALAD

DAILY SEASONAL SOUP
cup 6 – bowl – 10

NEW ENGLAND CLAM CHOWDER
salt pork, oyster cracker — cup 7 | bowl 11

GRILLED ASPARAGUS SALAD
lemon sesame vinaigrette, sugar snap peas, spring onion, cucumber, green dirt fresh sheep’s cheese, french curry puffed rice — 15

VERBENA WEDGE
white cheddar dressing, cherry tomato, bacon lardon, cucumber, nuts and seeds, rye crouton — 13

CAESAR SALAD*
romaine hearts, caesar vinaigrette, toasted garlic breadcrumb, pickled shallot, parmesan cheese, soft-boiled egg — 13

SMALL PLATES

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

ISLAND CREEK OYSTERS ON HALF SHELL*
daily chef ’s selection, mignonette, lemon — 4 each

SHRIMP COCKTAIL
old bay cocktail sauce, dijonaise, lemon — 18

HAMACHI YELLOWTAIL CRUDO
cara cara orange, castelvetrano olive, calabrian chili, pistachio, fleur de sel — 18

BEEF TARTARE*
hand-chopped beef tenderloin, dijonaise, pickles, crispy egg, honey mustard potato chips — 19

CRAB FRITTER
jalapeño jam, coconut cream, lime, old bay spice — 17

WHIPPED RICOTTA
smashed english peas, lemon, mint, olive oil, grilled ibis country loaf — 17

LARGE PLATES

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

SPINACH & RICOTTA TORTELLI
pernod cream, brown butter vinaigrette, fennel, pear, parmesan — 24

PAN-ROASTED SCOTTISH SALMON*
poached asparagus, fresh dill, smoked trout roe butter sauce — 34

RUSTIC SEAFOOD STEW
tomato saffron broth, market fish, shrimp, mussels, clams, fregola sarda, espelette pepper, grilled bread — 34

LOBSTER & CRAB ROLL
chilled maine lobster and jumbo lump crab, duke’s mayo, celery, tarragon, chive, lemon, verbena fries — 37

THYME-ROASTED AMISH CHICKEN BREAST
smoked chicken and farro stuffed peppper, glazed carrot, preserved lemon, black pepper jus — 33

16oz DRY-AGED LEMONGRASS PORK CHOP*
sweet and salty glaze, baby bok choy, steamed rice, thai herbs — 34

6oz GRILLED FILET MIGNON*
fingerling potato, green peppercorn sauce — 39

SIDES

BUTTER-POACHED ASPARAGUS lemon, breadcrumb, fresh herbs — 8

ROASTED FINGERLING POTATOES parmesan, garlic, herbs — 8

BROCCOLINI garlic, chili flake — 8

VERBENA FRIES roasted garlic aioli — 8

{FOR THE KIDS}

buttered linguine or breaded chicken breast — 12