New Year’s Eve

raw oysters on the half shell, mignonette* half dozen .... 24 add caviar .... +60

caviar - crème fraiche, shallot, egg, buckwheat cornbread …. 115

tempura sweet potato

field pea hummus, crudités

luck & money dolma

snapper & winter squash red curry, peanut, mushroom, coconut sticky rice

grilled little gems, hazelnuts, shallot, satsuma, blue cheese

onion-ricotta tartelette, dates, bacon, frisée

crispy duck rillettes, muscadine, celery, apple, mustard seed

coffee-rubbed steak, potatoes, brussels, fennel, red wine demi-glace*

supplement option: prime rib with chimichurri & horseradish sauce* .... +60

roasted poulet rouge, mushroom, chicories, black truffle risotto

seafood agnolotti, sweet potato purée, brown butter, sage, ricotta

seasonal vegetable plate

chocolate blood orange ganache, cocoa nib tuile, whipped passion fruit

vanilla-cardamom custard, pumpkin seed oat granola, cranberry compote

sticky toffee pudding, roasted pear, miso caramel ice cream

artisan domestic cheese selection, chutney, lavash

Please note this menu is subject to change based on seasonality and product availability

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.

*consuming raw or undercooked meat, eggs or shellfish may increase your risk of foodborne illness