Lunch Menu

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

mezze platter with seasonal spreads, crudites & lavash …. 18
heirloom tomato & cucumber salad, lemon yogurt, arugula, basil …. 14
field pea & peanut salad, peppers, tomatoes, ricotta, mint …. 15
fried okra, harissa aioli, banana peppers …. 14

MU cheeseburger, lettuce, tomato, onion, mayo, ketchup …. 16
griddled country ham & cheese with peach chutney …. 15
blt – bacon, arugula, tomato, aioli …. 14

shrimp, rice middlins, summer squash, vidalia, tomato, celery, fennel …. 18
trout fillet, okra, peppers, corn, tomato, field pea, corn & vidalia soubise …. 18
sauteed quail, spaghetti squash, nardello pepper, muscadine, pecan …. 17
pecan chicken salad, local lettuces, radish, plum, cucumber, sourdough toast …. 15
seasonal vegetable plate …. 19

SIDES …. 10 each
summer squash, plum, feta, almond
snap beans & tomatoes, sherry vinaigrette
roasted okra, squash, field peas, tomatoes, peppers
spaghetti squash, nardello pepper, muscadine, pecan
house cut french fries …. 7

churro ice cream sandwich, vanilla ice cream, caramel …. 12
ice cream scoop …. 7

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

To make a reservation online, click here.