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, pear mignonette, lemon — 4 each

HAMACHI CEVICHE TOSTADA*
mole verde, avocado, jicama, tomato, salsa macha — 19

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
fig jam, aged balsamic, marcona almond, warm crostini — 18

ROASTED KABOCHA SQUASH
tamarind maple glaze, thai coconut curry sauce, marinated red cabbage, cashew crumble, mint — 18

DAILY SEASONAL SOUP — cup 7 | bowl 10

NEW ENGLAND CLAM CHOWDER — 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

NAPA CABBAGE SALAD
sliced apple, celery, dates, pickled grapes, toasted cashew, fontina, white balsamic vinaigrette — 14

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

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

RICOTTA & SPINACH TORTELLI
pernod cream, brown butter, fennel, pear, parmesan — 28

SHRIMP AND GRITS
jumbo black tiger shrimp, parmesan grits, red crab creole sauce, scallion, lemon — 35

MARKET FISH
chef ’s seasonal preparation — MP

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

MAPLE & MISO GLAZED FAROE ISLAND SALMON*
sushi rice, broccolini, king trumpet mushroom, ginger scallion sauce — 36

ROASTED LONG ISLAND DUCK BREAST
pearl barley pilaf, turnip puree, brussels sprout petals, bacon, date, toasted pumpkin seed — 40

BREADED PORK CHOP
heritage pork stuffed with smoked ham and taleggio cheese, sautéed swiss chard, red currant jus — 38

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

BRUSSELS SPROUTS maple gastrique — 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 — 14

{FOR THE KIDS}

buttered linguine or breaded chicken breast — 12