Lunch Menu

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

STARTERS
mezze platter with seasonal spreads, crudites & lavash …. 18
cornmeal fried okra, garam masala, green chile chutney …. 15

SALADS
field pea & peanut salad, tomato, peppers, ricotta, mint …. 15
watermelon, arugula, peppers, chile-lime vinaigrette, green goddess, feta …. 13
local lettuces, corn, peach, tomato, snap beans, quinoa, buttermilk dressing …. 12
            add blackened shrimp or grilled chicken …. 10

SANDWICHES 
MU cheeseburger, lettuce, tomato, onion, mayo, ketchup …. 22
bacon, arugula & tomato with aioli on focaccia …. 17
turkey & country ham cubano, dijon, mayo, gouda, pickles, mojo …. 21

ENTREES
grilled quail, herbed cream corn, johnny cakes, blueberry …. 19
trout fillet, summer squash, fennel, vidalia, herb späetzle, tomato, sauce vierge …. 20
shrimp green curry, snow pea, carrot, radish, coconut rice, cilantro, mint …. 21
seared cabbage, snap bean, butter bean, tomato, tahini …. 18
falafel & grain bowl, marinated eggplant, cucumber, tomato, hummus, tzatziki …. 19
seasonal vegetable plate …. 20

SIDES
herbed creamed corn …. 12
cabbage, eggplant, peach, benne …. 12
snap bean, butter bean, tomato …. 12
squash, fennel, vidalia, späetzle …. 12
house cut french fries …. 7

DESSERT
churro ice cream sandwich, vanilla ice cream, caramel …. 12
dark chocolate ganache, fig compote, whipped passion fruit, cocoa streusel …. 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