Lunch Menu

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

STARTERS
mezze platter with seasonal spreads, crudites & lavash …. 18
local lettuces, garlic-buttermilk dressing, cucumber, carrot, radish, breadcrumbs …. 13
field pea & peanut salad, peppers, tomatoes, ricotta, mint …. 15

SANDWICHES
MU cheeseburger, lettuce, tomato, onion, mayo, ketchup …. 16
griddled country ham & cheese with fig chutney …. 15
pear, bacon, blue cheese, walnut, arugula …. 14

ENTREES
trout fillet, napa cabbage, bok choy, carrot, daikon, congee, pumpkin broth …. 18
sautéed quail, persimmon, pumpkin, frisee, seed granola, cracklin’ vinaigrette …. 17
buttermilk fried chicken, collard greens, apple, sweet potato, hot honey …. 18
seasonal vegetable plate …. 19

SIDES …. 10 each
collard greens, roasted apple, sweet potato
farro, kale, pear, turnip, sweet onion
napa cabbage, bok choy, carrot, daikon
house cut french fries …. 7

DESSERT
churro ice cream sandwich, vanilla ice cream, caramel …. 12
ice cream scoop …. 7
cheese selections with accompaniments …. 6 each

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