Noble’s Sunday Tasting Menu offers a curious dessert option: Rooftop verbena ice cream. Look up through the skylights, and you’ll find they mean it literally — Noble has a full garden on its roof, including three different beds and one potted garden. New executive chef Brinn Sinnott designed and planted the garden with the help of Grace Wicks of Graceful Gardens. The garden boasts a lengthy list of herbs, produce and edible flowers, among them several species of rosemary, French tarragon, Mexican marigolds and Vietnamese cilantro (yeah, it’s quite the picture of multiculturalism).

Sinnott has been using these ingredients in some of his dishes but this month, he’s debuting a whole menu based around the garden. Noble’s first “Roof-to-Table” dinner will debut Thursday, June 24 at 7:30 p.m. Spots are capped at an exclusive 10 guests only, so make that reservation fast. The dinners will continue every last Thursday of the month and as of now, will still only offer 10 seats each time. The menu in all its sustainable, green glory:

Cherry Tomato Cocktail with assorted basils and mints;  Barnegat Light Sea Scallops with faro and nasturtium pesto;  Slow-Cooked King Salmon with apricot, chanterelles and herbes de Provence;  Grilled Beef Sirloin with Vietnamese cilantro;  and Cherry Clafoutis with lemon-verbena ice cream.

$55 per person, additional $20 for wine or cocktail pairings with each course by mixologist Christian Gaal.

Noble: An American Cookery, 2025 Sansom St., 215-568-7000