Dinner Menu

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

STARTERS
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 34
cornmeal fried gulf oysters, roasted garlic aioli, scallion mignonette …. 21 half dozen
farm egg baked in celery cream with grilled bread …. 12
mezze platter with seasonal spreads, crudites & lavash …. 18
snapper croquette, cucumber, tomato, dill, fennel, jalapeno, fried leek …. 15
local lettuces, buttermilk dressing, squash, radish, scallion, herbs …. 13
peach, tomato, cucumber, scallion, ricotta, oat & seed granola …. 13
osono country sourdough & house butter …. 3 per person

ENTREES
daily fish, english peas, asparagus, bok choy, grilled shiitake broth …. mkt
pan roasted quail, creamed corn, corn & leek griddle cakes, blueberry …. 33
roasted poulet rouge, cabbage, turnip, spring onion, favas, dandelion …. 32
grilled pork scallopini, griddled grits cake, mustards, potato, radish, currant …. 33
flat iron steak, field peas salad with carrot, radish, smoked mushroom, zhoug …. 35
georgia shrimp, rice grits, summer squash, vidalia, tomato, chile, celery …. 32
seasonal vegetable plate …. 29

SIDES …. 10 each
cabbage, turnip, spring onion, dandelion
cranberry beans, ramp, fennel, chard, kohlrabi
english peas, asparagus, bok choy, shiitake
mustard greens, potato, radish, currant

DESSERTS
espresso-vanilla mousse, hazelnut, salted caramel, coffee cream …. 13
citrus cornmeal cake, peaches, lemon cream cheese, mango sorbet …. 13
bourbon pecan bar, whipped bahibe ganache, citrus, frozen yogurt …. 13
pink peppercorn glazed doughnuts, rhubarb compote, streusel, coconut sorbet …. 12
ice cream scoop of the day …. 7
cheese selections with accompaniments …. 6 each

in the kitchen
executive chef steven satterfield
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