Dine-In Dinner Menu

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

STARTERS

feta snack, crudités, housemade lavash …. 9
farm egg baked in celery cream with grilled bread …. 10

cornmeal fried okra, harissa mayo, pickled banana peppers …. 11
field pea & peanut salad, lemon ricotta, roasted pepper, tomato, mint …. 12
cantaloupe, fig, chèvre, country ham, arugula, vidalia …. 13
butter poached shrimp, cornbread salad, tomato, snap beans, scallion …. 14
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 34
root baking bread & house butter …. per person 2

ENTREES

seafood chowder, fish, clams, andouille, potato, corn, fennel, dill, grilled bread …. 27
trout fillet, snap beans, spaghetti squash, vidalia, almond, sauce vierge …. 25
roast chicken, tomato-yogurt curry, benne seed, field peas, eggplant, shishito …. 27
barbecue quail, carolina gold rice, okra, corn & tomato maque choux ….28
grilled pork chop, sweet corn & butterbean succotash, roasted figs …. 28
grass-fed coulotte steak, peanut romesco, potato, grilled cabbage, sweet peppers …. 29
seasonal vegetable plate …. 24

SIDES … 8 each

potato, grilled cabbage, peppers 

field peas, eggplant, shishito

sweet corn & butterbean succotash

spaghetti squash, snap beans, almond

heirloom tomatoes, basil, olive oil

DESSERTS

brownie, milk chocolate truffle, banana, peanut caramel, buttermilk ice cream …. 13

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

lime shortbread tart, vanilla mascarpone, cantaloupe, salted honey ice cream …. 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 burkhart
executive pastry chef claudia martinez 

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