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 GOAT CHEESE
blood orange marmalade, aged balsamic, marcona almond, thyme, warm crostini — 18

GRILLED OCTOPUS AND MARINATED CHICKPEA SALAD
celery, cherry tomato, red onion, peppadew pepper, aged sherry vinegar, smoked paprika — 25

BARBECUE SPICED CARROTS
smoked crème fraîche, sweet-and-sour carrot glaze, grilled scallion, dill and sunflower seed pesto — 14

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 — 15

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

CHARRED RED CABBAGE SALAD
sugar snap peas, shaved carrot, sumac spiced red onion, tahini, candied sesame seeds, harissa vinaigrette — 13

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

RABBIT CAVATELLI
freshly made pasta, pancetta, fennel, carrot, leek, turnip greens, parmesan, breadcrumbs, fresh horseradish — 29

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

SALMON MEUNIÈRE
pan-roasted faroe island salmon, brown butter caper sauce, wilted spinach, potato purée, fingerling chips — 36

PAN-SEARED SEA SCALLOPS
spring vegetable vignole, lady cream peas, turnip green salsa verde, country ham broth — 46

MARYLAND STYLE CRAB CAKES
jumbo lump crab, fries, broccoli slaw, remoulade — 42

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

PAN-SEARED AMISH CHICKEN BREAST
creamy polenta, wild mushroom ragu, grilled asparagus, charred onion jus, aged balsamic — 35

THAI STYLE GRILLED PORK RIBEYE CHOP
16oz bone-in paradise locker pork chop, coconut milk marinade, rice noodles, red cabbage slaw, peanuts, pickled jalapeños, smoky tamarind sauce — 38

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

GRILLED ASPARAGUS shallot agrodolce — 9

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