Dinner Menu

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

STARTERS
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 34
farm egg baked in celery cream with grilled bread …. 12
mezze platter with seasonal spreads, crudites & lavash …. 18
cornmeal hush puppies, blue crab, fennel, citrus …. 16
lamb meatballs, dill roasted potatoes, tahini, strawberry salsa …. 18
roasted oysters, fennel & pernod cream, parmesan, breadcrumbs, lemon …. 23
seared scallops, creamed rice, dandelion, meyer lemon, brown butter …. 19
kale salad, tahini dressing, pecan, carrot, beet, date, chevre …. 13
local lettuces, almond, spring vegetables, strawberry, feta, green goddess ….. 12
osono country sourdough & house butter …. 3 per person

ENTREES
daily fish, parmesan brodo, collards, carrots, grits cake, brown butter, citrus …. mkt
braised duck leg, farro, mushroom, turnip, spring peas, meyer lemon salsa verde …. 37
roasted poulet rouge, chicory, caper & herb crouton panzanella, currant jus …. 32
fried pork schnitzel, slow simmered field peas, greens, fennel, green tomato …. 34
shrimp, andouille sausage & greens gumbo, carolina gold rice, toasted bay …. 33
grass fed coulotte steak, grilled broccoli rabe, confit fingerlings, onion soubise …. 36
seasonal vegetable plate …. 29

SIDES …. 10 each
collards, carrot, vidalia, parmesan
field peas, greens, fennel, green tomato
grilled broccoli rabe, confit fingerlings
farro, mushroom, turnip, peas

DESSERTS
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
brown butter mousse, pineapple jam, toasted coconut, vanilla cake …. 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