Dine-In Dinner Menu
Menu is subject to change based on local and seasonal availability.
STARTERS
farm egg baked in celery cream with grilled bread …. 12
field pea hummus & feta snack, crudités, housemade lavash …. 16
curry spiced fried okra, green chile chutney, pickled jalapeños …. 13
local lettuces, walnut, apple, scallion, buttermilk-blue cheese dressing …. 12
field pea & peanut salad, lemon ricotta, roasted pepper, tomato, mint …. 13
pork belly, butternut squash, bok choy, peanut salsa macha, mint …. 16
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 34
evergreen butcher & baker country sourdough & house butter …. 3 per person
ENTREES
daily fish, sweet corn, peppers & okra maque choux, butternut squash gratin …. mkt
sautéed quail, farro piccolo, pecan, apple, kale, mushroom, herb pesto …. 32
grilled pork loin, butter beans, sweet peppers, vidalia, blackberry …. 31
grass fed steak, new potato, squash, shishito, eggplant, lion’s mane mushroom …. 35
confit duck leg, candy roaster squash, roasted plum, mushroom, walnut granola …. 38
roasted half chicken, fig, cornbread salad with field peas, green beans & tomato …. 30
seasonal vegetable plate …. 26
SIDES … 9 each
sweet corn, peppers & okra maque choux
butter beans, sweet peppers, blackberry
heirloom tomatoes, olive oil, basil
cornbread salad with field peas, green beans & tomato
farro piccolo, pecan, apple, kale, mushroom
DESSERTS
venezuelan chocolate ganache, dulcey cremeux, hazelnut praline, blackberry …. 13
plum cake, coconut, oats, wine poached plums, white chocolate namelaka, frozen yogurt …. 13
brazo gitano, dulce de leche, coffee cream, cocoa streusel …. 13
glazed doughnuts, apple, popped sorghum, miso caramel ice cream …. 12
ice cream scoop of the day …. 7
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