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
local lettuces, apple, pecan, radish, chèvre, muscadine vinaigrette …. 11
cured & roasted pork belly, pumpkin puree, pickle, pepita …. 13
roasted oysters, smoked pepper cream, agrodulce, breadcrumbs …. half dozen 21
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 34
evergreen butcher + baker bread & house butter …. per person 2
ENTREES
seafood chowder, fish, clams, andouille, potato, corn, fennel, dill, grilled bread …. 27
daily fish, snap beans, spaghetti squash, vidalia, almond, sauce vierge …. mkt
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, blue barley, butternut, apple, collard greens, cider-demi glace …. 28
grass-fed flank steak, peanut romesco, potato, grilled cabbage, sweet peppers …. 29
seasonal vegetable plate …. 24
SIDES … 8 each
potato, grilled cabbage, peppers
field peas, eggplant, shishito
blue barley, butternut, apple, collard greens
spaghetti squash, snap beans, almond
heirloom tomatoes, basil, olive oil
DESSERTS
coffee-cardamom custard, cocoa crumb, banana …. 12
ginger-vanilla panna cotta, muscadine, oat crumble …. 12
apple spice cake, caramelized white chocolate, cream cheese frosting, pecan ice cream …. 13
dark chocolate delice, plum compote, passion fruit sorbet, chocolate angel cake …. 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