Lunch Menu

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

STARTERS
mezze platter with seasonal spreads, crudites & lavash …. 18
local lettuces, buttermilk-herb dressing, cucumber, carrot, radish …. 11
kale salad, pecan & benne seed crunch, celery, apple, tahini, mint …. 12
butternut squash bisque, pumpkin seed, brown butter … 11
cornmeal hush puppies with caramelized onion & apple, horseradish aioli …. 13

SANDWICHES
MU cheeseburger, lettuce, tomato, onion, mayo, ketchup …. 19
griddled roast beef, gouda, caramelized onion, green tomato, arugula …. 19
pink lady apple, smoked bacon, blue cheese spread, roasted walnut, arugula …. 16
smoked turkey, cranberry, herb chevre, napa cabbage, apple …. 17

ENTREES
trout fillet, parmesan brodo, collards, carrots, grits cake, brown butter, citrus …. 19
buttermilk fried quail, slow simmered field peas, greens, fennel, green tomato …. 18
shrimp, andouille sausage & greens gumbo, carolina gold rice, toasted bay …. 20
seasonal vegetable plate …. 19

SIDES
cauliflower, carrot, turnip, radish …. 10
farro, mushroom, turnip, brussels …. 10
field peas, greens, fennel, green tomato …. 10
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
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.