Lunch Menu
Monday-Saturday, 11:00 a.m.-3:00 p.m.
Menu subject to change based on season and availability of ingredients.
SOUP & SALAD
PARKER HOUSE ROLLS
two rolls, everything spice, whipped honey butter — 4.5
GRILLED ASPARAGUS SALAD
lemon sesame vinaigrette, sugar snap peas, spring onion, cucumber, green dirt fresh sheep’s cheese, french curry puffed rice — 15
VERBENA WEDGE
white cheddar dressing, cherry tomato, bacon lardon, cucumber, nuts and seeds, rye crouton — 13 {add chicken 6 | shrimp 7 | salmon 8}
CAESAR SALAD*
romaine hearts, caesar vinaigrette, toasted garlic breadcrumb, pickled shallot,
parmesan cheese, soft-boiled egg — 13 {add chicken 6 | shrimp 7 | salmon 8}
SMOKED SALMON GRAIN BOWL
sesame carrot dressing, farro, quinoa, kale, sweet potato, broccolini, sweet onion — 15
DAILY SEASONAL SOUP
cup 6 — bowl 10
NEW ENGLAND CLAM CHOWDER
salt pork, oyster cracker — cup 7 | bowl 11
SMALL PLATES
ISLAND CREEK OYSTERS ON HALF SHELL*
daily chef ’s selection, mignonette, lemon — 4 each
WHIPPED RICOTTA
smashed english peas, lemon, mint, olive oil, grilled ibis country loaf — 17
BEEF TARTARE*
hand-chopped beef tenderloin, dijonaise, pickles, crispy egg, honey mustard potato chips — 19
CRAB FRITTER
jalapeño jam, coconut cream, lime, old bay spice — 17
CHIPS & DIP
green goddess avocado dip, vegetable crudité, honey mustard potato chips — 12
LARGE PLATES
LINGUINI & CLAMS
hand-cut linguini pasta, cape cod countneck clams, white wine, toasted breadcrumb — 19
THE ROYALE BURGER WITH CHEESE*
smash patty, sharp american cheese, roasted garlic aioli, grilled onion, pickles, seeded bun, verbena fries — single 14 | double 17
FISH & CHIPS
beer-battered cod filet, tartar sauce, lemon, slaw, verbena fries — 19
HERB-CRUSTED SCOTTISH SALMON*
broccolini, lemon caper butter sauce — 21
LOBSTER & CRAB ROLL
chilled maine lobster and jumbo lump crab, duke’s mayo, celery, tarragon, chive, lemon, chips — 29
CHICKEN MILANESE
breaded chicken breast, roasted tomato sunflower seed pesto, proscuitto, arugula, shaved parmesan, lemon — 19
POTATO & LEEK QUICHE
gruyère cheese, arugula and tomato salad, citronette — 16
SIDES
BROCCOLINI garlic, chili flake — 8
VERBENA FRIES roasted garlic aioli — 8
BUTTER-POACHED ASPARAGUS lemon, breadcrumb, fresh herbs — 8