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

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 — 13

SMALL PLATES

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

BAKED BRIE
truffle honey, apple, fresh thyme, warm baguette — 17

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

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

ROASTED DELICATA SQUASH
butternut squash yogurt, sauteed endive, goat cheese, hazelnut, brown butter, sage — 17

POTTED FOIE GRAS MOUSSE
chef mike’s strawberry jam, toasted house-made brioche — 20

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

HERB-CRUSTED SCOTTISH SALMON*
panko-breaded, lemon caper butter sauce, broccolini — 33

PAN-SEARED SCALLOPS*
new england clam chowder “ragout,” clams in shell, neuskies bacon, smoked trout roe — 39

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

HERB-ROASTED AMISH CHICKEN BREAST
fingerling potato, truffle jus, broccolini — 32

ROASTED 16oz BERKSHIRE PORK CHOP*
apple butter, crispy brussels sprouts, maple gastrique — 33

BRAISED BEEF SHORT RIB
parsnip puree, buttered turnips and cabbage, red wine jus — 35

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

SIDES

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 — 15