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
pork belly, butternut squash, apple, peppers, lime, chile, red onion, cilantro …. 20
fish & scallion pancake, sesame, tamari, daikon, carrot, cabbage, pepper …. 14
cornmeal fried okra, garam masala, green chile chutney …. 15
watermelon, arugula, peppers, chile-lime vinaigrette, green goddess, feta …. 14
field pea & peanut salad, tomato, peppers, ricotta, mint …. 13
mushroom & ricotta toast, fine herbes …. 20
heirloom tomato panzanella, corn, snap bean, quinoa, buttermilk dressing …. 16
osono country sourdough & house butter …. 3 per person

ENTREES
daily fish, pecan muhammara, okra, squash, peppers, onion, garlic …. mkt
roasted poulet rouge, zucchini, eggplant, tomato, peppers, polenta, parmesan …. 36
smoked pork chop, chile verde, chorizo cornbread, summer squash, corn aioli …. 37
grass fed steak, new potato, pole bean, mushroom, crispy shallot, plum jus …. 39
shrimp tagliatelle, tomato, corn, scallion, jalapeño, whey …. 33
pan seared quail, herb creamed corn, johnny cakes, fig …. 38
seasonal vegetable plate …. 31

SIDES …. 12 each
herb creamed corn, roasted fig
new potato, snap bean, mushroom
roasted okra, squash, peppers, onion, garlic
summer squash, sweet corn, chile verde
zucchini, eggplant, tomato, peppers

DESSERTS
dark chocolate ganache, figs, whipped passion fruit, cocoa streusel …. 13
muscadine-lime shortbread bar, oat cookie crumble, red wine muscadine sorbet …. 13
pineapple glazed doughnuts, honey roasted peanuts, banana rum ice cream …. 13
plum torte, gingersnap, plum compote, candied almonds, creamsicle 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