Dinner Menu

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

STARTERS
housemade charcuterie, pickles, mustard, grilled bread …. 22 with cheeses …. 35
farm egg baked in celery cream with grilled bread …. 12
mezze platter with seasonal spreads, crudites & lavash …. 18
fish croquette, spiced remoulade, cabbage & radish slaw …. 16
pork belly, napa cabbage, jambalaya rice, peppers, scallion, lime …. 21
cornmeal fried okra, garam masala, green chile chutney …. 15
seared scallops, sweet corn & field pea succotash, country ham, tarragon …. 22
watermelon, arugula, peppers, chile-lime vinaigrette, green goddess, feta …. 14
field pea & peanut salad, tomato, peppers, ricotta, mint ….. 13
tomato panzanella, corn, peach, snap beans, quinoa, buttermilk dressing ….. 16
osono country sourdough & house butter …. 3 per person

ENTREES
daily fish, summer squash, fennel, vidalia, herb späetzle, tomato-caper sauce …. mkt
roasted poulet rouge, snap bean, butter bean, peppers, tomato, tzatziki …. 36
smoked pork chop, cabbage, marinated eggplant, peach, benne, kimchi …. 37
seafood green curry, snow peas, carrots, radish, coconut rice, cilantro, mint …. 35
pan seared quail, herbed cream corn, johnny cakes, blueberry …. 38
grass fed steak, pole beans, new potatoes, mushroom, crispy shallot, plum jus …. 39
seasonal vegetable plate …. 31

SIDES …. 12 each
cabbage, eggplant, peach, benne
pole bean, new potato, mushroom
snap bean, butter bean, peppers, tomato
squash, fennel, vidalia, späetzle
herbed cream corn

DESSERTS
blueberry-lavender tart, shortbread crumble, coconut-lime sorbet …. 13
corn tres leches, chantilly, streusel, peach ice cream …. 13
dark chocolate ganache, fig compote, whipped passion fruit, cocoa streusel …. 13
pineapple glazed doughnuts, honey roasted peanuts, banana rum ice cream …. 13
ice cream scoop of the day …. 7
cheese selections with accompaniments …. 6 each

in the kitchen
executive chef steven satterfield
chef de cuisine jay felton
executive pastry chef claudia martinez

*miller union is committed to sustainable practices
& working with local growers and producers every day

*consuming raw or undercooked meat, eggs or shellfish
may increase your risk of foodborne illness