Lunch Menu

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

mezze platter with seasonal spreads, crudites & lavash …. 18
cornmeal & scallion hush puppies, smoked trout spread …. 16
fish croquette, spiced remoulade, cabbage & radish slaw … 15

local lettuces, shaved spring vegetables, peach, feta, green goddess ….. 12
kale & tahini fattoush salad, pecan, carrot, beet, date, crispy pita, chevre …. 13
              add blackened shrimp or grilled chicken …. 10

MU cheeseburger, lettuce, tomato, onion, mayo, ketchup …. 19
bacon, arugula & tomato with aioli on focaccia …. 17
turkey & country ham cubano, dijon, mayo, gouda, pickles, mojo …. 17
red lentil falafel, housemade pita, beet hummus, feta, tzatziki…. 16

grilled quail, herbed cream corn, johnny cakes, blueberry …. 18
trout fillet, summer squash, fennel, vidalia, herb späetzle, tomato, sauce vierge …. 19
shrimp, green curry, snow pea, carrot, radish, coconut rice, cilantro, mint …. 20
seared cabbage, seared cabbage, snap bean, butter bean, tomato, tahini …. 17
seasonal vegetable plate …. 19

herbed creamed corn …. 10
snap bean, butter bean, tomato …. 10
squash, fennel, vidalia, späetzle …. 10
house cut french fries …. 7

churro ice cream sandwich, vanilla ice cream, caramel …. 12
dark chocolate cheesecake, toasted hazelnuts, whipped passion fruit, plum …. 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

To make a reservation online, click here.