Dine-In Dinner Menu

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


farm egg baked in celery cream with grilled bread …. 12
sea island white pea hummus & feta snack, crudités, housemade lavash …. 16
scallion & mustard green hushpuppies, chile-cranberry mayo …. 12
seminole pumpkin soup, apple, pecan, crème fraîche …. 10
chicory salad, benne-miso dressing, persimmon, mint, see & nut granola …. 13
beet salad, pecan, feta, citrus, fennel, charred vidalia, dill, tahini-yogurt …. 14
turnip green oysters rockefeller, breadcrumbs …. half dozen 21
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 34
evergreen butcher & baker country sourdough & house butter …. 3 per person


seafood chowder, fish, clams, shrimp, andouille, acorn squash, greens, toast …. 28
daily fish fillet, pak choi, daikon, kohlrabi, sunchoke, vidalia, satsuma …. mkt
smoked half chicken, broccoli, carrot, kale, turnip, meyer lemon-brown butter …. 30
skillet duck breast, red peas, country ham, sweet potato, chard, blood orange …. 32
grilled pork chop, blue barley, butternut, apple, collard greens, cider-demi glace …. 31
grass-fed ny strip, mushroom, cabbage, cauliflower, sweet potato …. 42
seasonal vegetable plate …. 26

SIDES … 9 each

mushroom, cabbage, cauliflower

pak choi, daikon, kohlrabi, sunchoke

rutabaga, collard, vidalia, fennel

broccoli, carrot, kale, turnip

red peas, country ham, chard, sweet potato


brown butter mousse, milk chocolate cremeux, vanilla cake, winter citrus …. 13

sticky toffee cake, apple compote, cinnamon, streusel, rum ice cream …. 13

vanilla glazed doughnuts, pumpkin seed & cherry crunch, five spice ice cream …. 12

pink peppercorn bavaroise, toasted pistachio, almond sable, white chocolate ganache, blood orange sorbet …. 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 burkhart
executive pastry chef claudia martinez 

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