Dine-In Dinner Menu

Menu is subject to change based on local and seasonal availability.

STARTERS

cornmeal fritters, pecan butter, peach & chile marmalade …. 8
feta snack, crudités, housemade lavash …. 9
farm egg baked in celery cream with grilled bread …. 10

melon salad with cucumber, tomato, vidalia & sunflower seed pesto …. 12
field pea & peanut salad, lemon ricotta, roasted pepper, tomato, mint …. 12
braised pork belly, summer squash griddle cake, tomatillo, cilantro, feta ….12
roasted oysters, creamed collards, agrodolce peppers, breadcrumbs …. half dozen 21
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 34
root baking bread & house butter …. per person 2

ENTREES

semolina fettuccini, clams, shrimp, corn, smoked tomato ragout, breadcrumbs …. 26
grouper fillet, peach salsa, grilled cabbage, summer squash, vidalia, tomato & walnut ajika …. 25
roast chicken, field peas, mushroom, kale, benne seed chimichurri …. 27
barbecue quail, carolina gold rice, okra, corn & tomato maque choux ….28
grilled pork loin, sweet corn & butterbean succotash, blackberry-vidalia jam …. 25
grass-fed flank steak, potato, snap bean, pepper, dill,  basil aioli …. 29
seasonal vegetable plate …. 24

SIDES … 8 each

potato, snap bean, pepper

field peas, mushroom, kale

sweet corn & butterbean succotash

grilled cabbage & summer squash

heirloom tomatoes, basil, olive oil

DESSERTS

vanilla crème bavaroise, black cocoa cake, milk chocolate ganache, dark chocolate tuile …. 13

poached peach, cacao e pepe shortbread, lemon curd, cream cheese ice cream …. 13

ginger molasses cake, figs, balsamic, spiced pecans, fig leaf ice cream …. 13

blueberry-lavender tart, shortbread crumble, coconut-lime sorbet …. 12

dark chocolate delice, raspberry-plum compote, passion fruit sorbet, chocolate biscuit …. 13

ice cream scoop of the day …. 6

cheese selections with accompaniments …. 6 each

in the kitchen
executive chef steven satterfield
chef de cuisine mykel burkart
executive pastry chef claudia martinez 

*miller union is committed to using safe and sanitary practices
and working with local farmers every day