Valentine’s Day

raw oysters on the half shell, mignonette* half dozen .... 24

beet & strawberry ceviche, goat cheese mousse, candied pecans

sunchoke cappuccino, truffle foam, chives

pork, apple & sage sausage, braised cabbage, caramelized onion

sweet potato gnocchi, brown butter, sage, chèvre, preserved lemon

chicory salad, walnuts, blue cheese, pear, thyme vinaigrette

fish croquette, winter squash curry, peanut, coconut, trout roe

daily fish, field peas, carrot, chard, tarragon aioli, gremolata

roasted poulet rouge, spätzle, celeriac, sunchoke, broccoli, blood orange

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

steak & ale pie, patè brisee, winter root veggies, whipped potato

seasonal vegetable plate

dark chocolate, caramelized coconut, blood orange, passion fruit sorbet

devil's food cake, caramel mousse, chocolate cremeux, salted caramel ice cream

white chocolate whipped ganache, strawberries, meringue, strawberry 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
Pastry Chef: Amber Felton

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