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
cornmeal & scallion hush puppies, blue crab spread, celery, fennel …. 16
lamb meatballs, dill roasted potatoes, tahini, peach salsa …. 19
roasted oysters, green garlic, spring greens, butter, breadcrumbs …. 23
seared scallops, creamed rice, dandelion, meyer lemon, brown butter …. 22
kale salad, tahini dressing, pecan, carrot, beet, date, chevre …. 14
local lettuces, almond, spring vegetables, strawberry, feta, green goddess ….. 13
osono country sourdough & house butter …. 3 per person

ENTREES
daily fish, parmesan brodo, collards, carrots, grits cake, brown butter, tomato …. mkt
roasted poulet rouge, ricotta dumplings, spring peas, green garlic vinaigrette …. 36
smoked pork chop, cornbread grits, asparagus, blueberry mostarda …. 37
shrimp & fish green curry, snow peas, carrots, radish, coconut rice, cilantro, mint …. 35
pan seared quail, peanut, farro, mushroom, peas, cilantro, ginger, teriyaki …. 38
grass fed steak, grilled broccoli, confit fingerlings, onion soubise …. 39
seasonal vegetable plate …. 31

SIDES …. 12¬†each
bok choy, carrot, vidalia, parmesan
cornbread grits, asparagus, bluberry
grilled broccoli, confit fingerlings
farro, peanut, mushroom, peas

DESSERTS
blueberry-lavender tart, shortbread crumble, coconut-lime sorbet …. 13
dark chocolate cheesecake, toasted hazelnuts, whipped passion fruit, kumquat-orange compote …. 13
pineapple glazed doughnuts, honey roasted peanuts, banana rum ice cream …. 13
peach crumble cake, oatmeal cookie crumb, 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
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