Dinner Menu

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

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
cornmeal & scallion hush puppies, smoked trout spread, trout roe …. 16
lamb meatballs, dill roasted potatoes, tahini, strawberry salsa …. 19
roasted oysters, green garlic, spring greens, butter, breadcrumbs …. 23
seared scallops, creamed rice, dandelion, meyer lemon, brown butter …. 22
kale salad, tahini dressing, pecan, carrot, beet, date, chevre …. 14
local lettuces, almond, spring vegetables, strawberry, feta, green goddess ….. 13
osono country sourdough & house butter …. 3 per person

daily fish, parmesan brodo, collards, carrots, grits cake, brown butter, citrus …. mkt
braised duck leg, farro, mushroom, turnip, spring peas, meyer lemon salsa verde …. 38
roasted poulet rouge, ricotta dumplings, spring peas, green garlic vinaigrette …. 36
smoked pork chop, cornbread grits, asparagus, cherry & rhubarb agrodolce …. 37
shrimp, green curry, snow peas, carrots, radish, coconut rice, cilantro, mint …. 35
grass fed coulotte steak, grilled broccoli rabe, confit fingerlings, onion soubise …. 39
seasonal vegetable plate …. 31

SIDES …. 12¬†each
collards, carrot, vidalia, parmesan
cornbread grits, asparagus, cherry & rhubarb
grilled broccoli rabe, confit fingerlings
farro, mushroom, turnip, peas

flourless chocolate cake, poached kumquats, candied hazelnuts, amaretto ice cream …. 13
meyer lemon shortbread bar, whipped passion fruit, satsuma, raspberry sorbet …. 13
strawberry glazed doughnuts, pecan benne seed crunch, benne seed ice cream …. 13
rhubarb butter cake, pistachio, lime ganache, yogurt sorbet, hibiscus …. 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