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
seared scallops, brown butter, sourdough gremolata, celeriac …. 15
pork belly, kohlrabi, daikon, pickled greens, cilantro, mint, benne seed ….14
chicory salad, walnut, orange, feta, sherry vinaigrette …. 12
local lettuces, radish, turnip, carrot, breadcrumbs, buttermilk dressing …. 11
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 34
root baking bread & house butter …. 2 per person

ENTREES

seafood & pork sausage stew with shrimp, clams, bok choy, turnip, breadcrumbs …. 26
skillet trout fillet, carrot, radish, parsnip, pink celery, fennel, citrus …. 25
buttermilk fried chicken, potato, butternut, napa cabbage, curry cream, cilantro …. 27
pork schnitzel, white rice peas, collard greens, cranberry, apple mustard …. 26
grass-fed coulotte steak, grilled broccoli, sweet potato, mushroom, pâté …. 29
duck breast, turnip, grilled cabbage, sour cherry gastrique …. 28
seasonal vegetable plate …. 24

SIDES … 8 each

grilled cabbage & roasted hakurei turnips

grilled broccoli & mushroom

sweet potato, walnut

carrot, parsnip, citrus, fennel

brussels, pecan, celeriac, mushroom, meyer lemon

DESSERTS

lemon buttermilk panna cotta, citrus, hazelnut sandies …. 9

warm chocolate cake, pear & kumquat compote, whipped mascarpone …. 9

salted caramel apple crisp, chestnut & pecan streusel, chai spiced ice cream …. 9

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
pastry chef pamela moxley

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