Dinner Menu

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

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
pork belly, acorn squash, mole crunch, lime pickled onions …. 15
fish croquette, butternut squash, corn, peppers, sunflower romesco …. 15
cornmeal fried okra, harissa aioli, pickled banana peppers, cilantro …. 13
field pea & peanut salad, tomato, peppers, ricotta, mint …. 14
tomato, watermelon & cucumber salad, green chiles, red onion, feta …. 14
local lettuces, pistachio, apple, radish, fennel, yogurt, lemon vinaigrette …. 14
osono country sourdough & house butter …. 3 per person

daily fish, okra, peppers, squash, field peas, tomato, vidalia & sweet corn soubise …. mkt
sautéed quail, spaghetti squash, nardello pepper, muscadine, pecan …. 33
roasted poulet rouge, almond, grilled squash, peach, plum, feta, za’atar …. 32
grilled pork loin, butter beans, vidalia, peppers, cabbage, roasted figs …. 34
low country boil with shrimp, andouille, corn, potato, peppers, onion …. 32
grass fed steak, eggplant, snap beans, roasted tomato, pesto …. 36
seasonal vegetable plate …. 29

SIDES …. 10 each
okra, peppers, squash, tomato
squash, almond, peach, plum, feta
butter beans, vidalia, peppers, cabbage
eggplant, snap beans, roasted tomato, pesto
spaghetti squash, nardello pepper, muscadine, pecan

cheesecake, muscadine, dulcey cremeux, toasted walnut …. 13
araguani chocolate mousse, candied hazelnuts, arequipe, mango compote …. 13
sour cream fig cake, lemon fig jam, salted honey ice cream …. 13
raspberry-vanilla glazed doughnuts, streusel, lemon-buttermilk ice cream …. 13
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