Lunch Menu

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

STARTERS
mezze platter with seasonal spreads, crudites & lavash …. 18
cornmeal & scallion hush puppies, smoked trout spread, trout roe …. 16
roasted oysters, green garlic, spring greens, butter, breadcrumbs … 15

SALADS
local lettuces, shaved spring vegetables, strawberry, feta, green goddess ….. 12
          add blackened shrimp …. 22
kale & tahini fattoush salad, pecan, carrot, beet, date, crispy pita, chevre …. 13
          add grilled chicken …. 22
chicken cobb salad, chicories, egg, bacon, radish, potato, blue cheese …. 22

SANDWICHES 
MU cheeseburger, lettuce, tomato, onion, mayo, ketchup …. 19
griddled roast beef, gouda, caramelized onion, green tomato, arugula …. 19
turkey & country ham cubano, dijon, mayo, gouda, pickles, mojo …. 17
yellow lentil falafel, beet hummus, feta, herb salad, yogurt, pita …. 17

ENTREES
trout fillet, parmesan brodo, collards, carrots, grits cake, brown butter, citrus …. 19
buttermilk fried quail, cornbread grits, asparagus, cherry & rhubarb agrodolce …. 18
shrimp, green curry, snow peas, carrots, radish, coconut rice, cilantro, mint …. 20
seasonal vegetable plate …. 19

SIDES
collards, carrots, vidalia, parmesan …. 10
cornbread grits, asparagus, cherry & rhubarb …. 10
farro, mushroom, greens, snap peas …. 10
house cut french fries …. 7

DESSERT
churro ice cream sandwich, vanilla ice cream, caramel …. 12
flourless chocolate cake, poached kumquats, candied hazelnuts, amaretto ice cream …. 13
ice cream scoop …. 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