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