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

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

HEIRLOOM TOMATO & BURRATA
roasted plum vinaigrette, crenshaw melon, basil yogurt, arugula — 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 CEVICHE
watermelon aguachile, avocado, shaved red onion, cucumber, cilantro, corn nuts — 18

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

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

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

LARGE PLATES

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

ROASTED EGGPLANT AGNOLOTTI
tomato sugo, smoked mozzarella, tomato chili relish, basil — 25

BBQ SCOTTISH SALMON*
piquillo pepper barbeque sauce, creamed sweet corn, shaved zucchini salad, cotija cheese, roasted tomato vinaigrette — 33

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

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

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

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

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