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 with caramelized onion & apple, horseradish aioli …. 13
braised beef cheeks, turnip, broccoli, citrus, sesame …. 15
roasted oysters, fennel & pernod cream, parmesan, breadcrumbs, lemon …. 23
butternut squash bisque, pumpkin seed, brown butter … 11
kale salad, pecan & benne seed crunch, celery, apple, tahini, mint …. 12
local lettuces, buttermilk-herb dressing, cucumber, carrot, radish …. 11
osono country sourdough & house butter …. 3 per person

ENTREES
daily fish, parmesan brodo, collards, carrots, grit cake, brown butter, kumquat…. mkt
braised duck leg, farro, mushroom, turnip, brussels, kohlrabi, meyer lemon …. 37
shrimp, andouille sausage & greens gumbo, carolina gold rice, toasted bay …. 33
roasted poulet rouge, chicory, caper, herb crouton panzanella, currant jus …. 32
fried pork schnitzel, slow simmered field peas, greens, fennel, green tomato …. 34
grass fed coulotte steak, sweet potato, kale, apple, smoked paprika, shallot aioli …. 36
seasonal vegetable plate …. 29

SIDES …. 10 each
sweet potato, apple, kale, smoked paprika
collards, carrot, vidalia, parmesan
field peas, greens, fennel, green tomato
farro, mushroom, turnip, brussels

DESSERTS
blood orange dark chocolate ganache, whipped milk chocolate, bitter cocoa …. 13
meyer lemon shortbread bar, whipped guava, satsuma, raspberry sorbet …. 13
spiced glazed doughnuts, apple compote, streusel, butterscotch ice cream …. 13
turmeric carrot cake, cream cheese frosting, salted caramel, pear compote, spiced pecans …. 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