Dinner Menu

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

STARTERS
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
pork belly, butternut squash, apple, peppers, lime, chile, red onion, cilantro …. 20
cornmeal fried okra, garam masala, green chile chutney …. 15
fish croquettes, sunflower romesco, frisee, apple, radish, celery …. 18
kale salad, fall squash, apple, radish, spiced pecan, lemon-yogurt dressing …. 14 
field pea & peanut salad, tomato, peppers, ricotta, mint …. 13
chilled beet, chevre, muscadine, arugula, tarragon, seed & oat granola …. 16
osono country sourdough & house butter …. 3 per person

ENTREES
daily fish, pecan muhammara, okra, squash, peppers, onion, garlic …. mkt
roasted poulet rouge, zucchini, eggplant, tomato, peppers, polenta, parmesan …. 36
grilled pork loin, sweet potato, apple, turnip, fall greens, apple cider jus …. 37
grass fed steak, new potato, pole bean, mushroom, crispy shallot, plum jus …. 39
beef ragù pappardelle, red wine, oregano, squash, ricotta, parmesan …. 33
braised duck leg, spaghetti squash, bok choy, plum, pumpkin seed …. 38
seasonal vegetable plate …. 31

SIDES …. 12 each
sweet potato, apple, turnip, greens
potato, snap bean, mushroom
roasted okra, squash, peppers, onion, garlic
spaghetti squash, bok choy, plum
zucchini, eggplant, tomato, peppers

DESSERTS
espresso mousse, chocolate dacquoise, yuzu, milk chocolate cremeux, cocoa streusel …. 13
brown butter blondie, apple tamarind compote, popped sorghum, fall spice ice cream …. 13
pineapple glazed doughnuts, honey roasted peanuts, banana rum ice cream …. 13
plum torte, gingersnap, plum compote, candied almonds, creamsicle ice cream …. 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