Dinner Menu

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

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

SOUP & SALAD

DAILY SEASONAL SOUP
cup 6 – bowl – 10

LOBSTER BISQUE
old bay crouton, chive, tarragon, — 12

HEIRLOOM TOMATO AND SUMMER MELON SALAD
burrata, prosciutto di san daniele, pickled peach, cucumber vinaigrette, chili flake — 16

ROASTED BEET SALAD
pistachio yogurt, tangerine vinaigrette, pickled huckleberry, blue cheese, endive — 14

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 — 12

SMALL PLATES

EAST COAST OYSTERS ON HALF SHELL*
daily chef ’s selection, mignonette, hot sauce, cocktail sauce — 4 each

HAMACHI CEVICHE*
tropical fruit salsa, citrus, jalapeño, coconut water, tortilla chips — 16

BEEF TARTARE*
crispy egg, horseradish dijonnaise, honey mustard potato chips, pickles — 18

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

SHRIMP COCKTAIL
old bay cocktail sauce, dijonnaise, lemon — 16

SWEET CORN PIEROGI
chili lime aioli, feta, salsa macha, corn nuts, cilantro — 16

CHIPS & DIP
green goddess avocado dip, vegetable crudité, honey mustard potato chips — 11

PARKER HOUSE ROLLS
everything spice, whipped honey butter — 9

LARGE PLATES

LINGUINI & CLAMS
littleneck clams, white wine, toasted breadcrumbs — 29

SCOTTISH SALMON*
carolina gold rice pilaf, remoulade sauce, charred broccolini, lemon — 32

LOBSTER & CRAB ROLL
fresh maine lobster, red crab, duke’s mayo, celery, tarragon, chive, lemon, verbena fries — 37

SHRIMP & GRITS
sautéed red shrimp, bay scallop, country ham xo sauce, vermont cheddar grits, shishito peppers, scallion, hot sauce — 33

VERBENA ROASTED CHICKEN BREAST
herb-roasted chicken, golden potato, truffle jus, broccolini — 32

GRILLED BERKSHIRE PORK CHOP*
peach mustard glaze, rainbow swiss chard, pickled peach, sweet and hot peppers — 33

PAN-SEARED SCALLOPS*
sweet corn purée, zucchini and poblano succotash, chorizo vinaigrette, grapefruit, basil — 39

6OZ GRILLED FILET MIGNON*
green peppercorn sauce, marble potatoes — 39

SIDES

BUTTERED GOLDEN POTATOES truffle chicken jus, chives — 8

SAUTEED SUMMER SQUASH tomato pesto, sunflower sprouts — 8

CAROLINA GOLD RICE PILAF charred broccolini, chive — 8

VERBENA FRIES roasted garlic aioli — 8

{FOR THE KIDS}

buttered linguine or breaded chicken breast — 15