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
roasted oysters with curried pepper cream & marinated peppers …. 21 per half dozen
spiced pumpkin & apple cornmeal fritters, smoked lemon-horseradish aioli …. 12 
beef tartare, daikon, shallot, puffed rice, fennel oil, sunchoke chips …. 17
chicory salad, shallot vinaigrette, blue cheese, apple, walnut …. 12
kale salad, herb-feta dressing, persimmon, pumpkin, everything seasoning …. 13
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 34
evergreen butcher & baker country sourdough & house butter …. 3 per person

ENTREES

daily fish, spaghetti squash, bok choy, fennel, brown butter, caper, lemon …. mkt
poulet rouge, chestnut polenta, mushroom, cabbage, carrot, pear & sage gremolata …. 13
sautéed quail, farro piccolo, pecan, cranberry, chard, shiitake, herb pesto …. 34
grilled pork loin, sweet potato, braised greens, roasted turnip & apple …. 33
grass fed steak, broccoli, radish, beet mole, chimichurri …. 37
confit duck leg, fall squash, plum, mushroom, walnut granola …. 35
seasonal vegetable plate …. 28

SIDES … 10 each

spaghetti squash, bok choy, fennel

broccoli, radish, chimichurri

farro, pecan, cranberry, chard, shiitake

sweet potato, braised greens turnip & apple

DESSERTS

evocao chocolate whipped ganache, pomegranate, fudge brownie, dark chocolate ice cream …. 13

blood orange mousse, meyer lemon cake, poppy seed & almond granola, supremes …. 13

spiced carrot cake, pear compote, lemon cream cheese, buttermilk ice cream …. 13

glazed doughnuts, apple, popped sorghum streusel, 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