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
scallion & mustard green cornmeal fritters, chile-cranberry mayo …. 11
chicories, benne-miso dressing, persimmon, mint, honey granola …. 12
local lettuces, apple, pecan, radish, chèvre, plum vinaigrette …. 11
smoked pork belly, pumpkin puree, pickled pumpkin, chile pepitas …. 13
roasted oysters, smoked pepper cream, agrodulce, breadcrumbs …. half dozen 21
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 34

ENTREES

seafood chowder, fish, clams, shrimp, andouille, potato, corn, fennel, grilled bread …. 27
daily fish fillet, carrot, kohlrabi, shiitake, caper, sauce vierge …. mkt
roasted chicken breast, confit thigh, pumpkin, sunchoke, bok choy …. 27
skillet duck breast, pecan, plum, cauliflower, turnip, turnip top pesto …. 29
grilled pork chop, blue barley, butternut, apple, collard greens, cider-demi glace …. 28
grass-fed ny strip, potato, broccoli, mushroom, charred onion jus …. 39
seasonal vegetable plate …. 24

SIDES … 8 each

broccoli & smoked oyster mushroom

pumpkin, sunchoke, bok choy

blue barley, butternut, apple, collard greens

carrot, kohlrabi, shiitake

cauliflower, turnip, pecan

DESSERTS

wine poached pears, white chocolate panna cotta, coconut cake …. 13

vanilla glazed doughnuts, pumpkin seed & cherry crunch, five spice ice cream …. 13

chocolate-hazelnut mousse, satsuma, chocolate dacquoise, hazelnut cremeux …. 13

apple spice cake, caramelized white chocolate, cream cheese frosting, pecan ice cream …. 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