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. 

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

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

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

BAKED GOAT CHEESE
peach preserves, marcona almond, thyme, aged balsamic, crostini — 16

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

ROASTED CARROTS & HUMMUS

green harissa, hazelnut, puffed wild rice, spiced pepitas, pomegranate molasses — 15

SOUP & SALAD

DAILY SEASONAL SOUP
cup 6 – bowl – 10

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

ROASTED BEET SALAD
belgian endive, citrus vinaigrette, pistachio yogurt, maytag blue cheese, orange — 15

VERBENA WEDGE
white cheddar dressing, cherry tomato, neuske’s bacon, cucumber, nuts and seeds, croutons — 13

CAESAR SALAD*
romaine hearts, black pepper caesar dressing, garlic herb croutons, parmesan — 13

CHOPPED ITALIAN
zesty italian vinaigrette, king trumpet mushroom, salami toscano, mixed greens, celery, cucumber, sweety drop pepper, aged provolone, potato chips — 15

LARGE PLATES

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

SPINACH & RICOTTA TORTELLI
pernod cream, brown butter vinaigrette, fennel, pear, parmesan — 26

MAPLE & MISO GLAZED SCOTTISH SALMON*
sushi rice, broccolini, king trumpet mushroom, ginger scallion sauce — 34

PAN-SEARED SCALLOPS*
gigante bean, spinach, and chorizo stew, saffron, lemon confit — 39

YELLOWFIN TUNA NIÇOISE*
seared fennel-crusted yellowfin, sweet gem lettuce, tonnato sauce, coquillo olive, red onion, cucumber, tomato, fingerling potato, soft-cooked egg, herb vinaigrette — 35

RUSTIC SEAFOOD STEW
tomato saffron broth, olive-oil poached cod, shrimp, mussels, clams, fregola sarda, espelette pepper, grilled bread — 34

HONEY-GLAZED DUCK BREAST*
rye spaetzle, bacon-braised savoy cabbage, roasted turnip, whole grain mustard jus — 33

MILK-BRAISED BERKSHIRE PORK SHANK
roasted spaghetti squash, swiss chard, sage, calabrian chili — 32

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

SIDES

BRUSSELS SPROUTS maple gastrique — 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