Lunch Menu

Monday-Saturday, 11:00 a.m.-3:00 p.m.

Make a Reservation

Menu subject to change based on season and availability of ingredients. 

SOUP & SALAD

PARKER HOUSE ROLLS
everything spice, whipped honey butter — 4.5

ROASTED BEET SALAD
pistachio yogurt, tangerine vinaigrette, pickled huckleberry, blue cheese, endive — 14

VERBENA WEDGE
white cheddar dressing, cherry tomato, bacon lardon, cucumber, nuts and seeds, rye crouton — 13 {add: chicken 6 or salmon 8}

CAESAR SALAD*
romaine hearts, caesar vinaigrette, toasted garlic breadcrumb, pickled shallot, parmesan cheese, soft-boiled egg — 13 {add: chicken 6 or 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

LOBSTER BISQUE
old bay crouton, chive, tarragon — 12

SMALL PLATES

ISLAND CREEK OYSTERS ON HALF SHELL*
daily chef ’s selection, mignonette, lemon — 4 each

BAKED BRIE
truffle honey, apple, fresh thyme, warm baguette — 17

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

CRAB CAKE 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*
lemon caper butter sauce, broccolini — 21

LOBSTER & CRAB ROLL
fresh maine lobster, red crab, duke’s mayo, celery, tarragon, chive, lemon, chips — 29

BRAISED BEEF SHORT RIB
parsnip puree, buttered turnips and cabbage, red wine jus — 35

CHICKEN MILANESE
breaded chicken breast, roasted tomato sunflower seed pesto, proscuitto, arugula, shaved parmesan, lemon — 19

ROASTED DELICATA SQUASH
butternut squash yogurt, sauteed endive, goat cheese, hazelnut, brown butter, sage — 17

SIDES

BROCCOLINI garlic, chili flake — 8

VERBENA FRIES roasted garlic aioli — 8