Dine-In Dinner Menu

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

STARTERS

herb cornmeal fritters, dilly yogurt, curried almond …. 8
feta snack, crudités, housemade lavash …. 9
farm egg baked in celery cream with grilled bread …. 10
local lettuces, sweet corn, blueberry, vidalia onion, sugar snap pea, chèvre …. 11
farro salad, beet, carrot, feta, peace, fennel, garden herbs …. 11
roasted oysters, green garlic cream, strawberry sofrito, breadcrumbs …. half dozen 21
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 34
root baking bread & house butter …. per person 2

ENTREES

grouper fillet, peach salsa, grilled cabbage, summer squash, vidalia, walnut ajika …. 30
emmer tagliatelle, clams, shrimp, corn, smoked tomato ragout, basil, breadcrumbs …. 26
roast chicken, slow simmered field peas, mushroom, kale, benne seed chimichurri …. 27
grilled quail, beets, spinach, vidalia, strawberry, vidalia onion soubise ….28
seared lamb sirloin, carrot, radish, kohlrabi, chard, salsa verde, herb yogurt …. 29
grass-fed NY strip steak, potato, snap bean, pepper, ramp & truffle sauce gribiche …. 39
seasonal vegetable plate …. 24

SIDES … 8 each

potato, snap bean, pepper

field peas, mushroom, kale

carrot, radish, kohlrabi, chard

grilled cabbage & summer squash

beets, grilled vidalia, spinach, strawberry

DESSERTS

vanilla crème bavaroise, black cocoa cake, milk chocolate ganache, dark chocolate tuile …. 13

sweet corn panna cotta, peach jam, spiced pecan …. 10

tres leches cake, white chocolate crunch, pineapple-hibiscus sorbet …. 10

blueberry-lavender tart, shortbread crumble, coconut-lime sorbet …. 12

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
executive pastry chef claudia martinez 

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