Dine-In Dinner Menu

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

STARTERS

feta snack, crudités, housemade lavash …. 9
butter bean hummus, crudités, housemade lavash …. 9
farm egg baked in celery cream with grilled bread …. 10
buttermilk fried quail, chestnut, apple, kale, wheatberries …. 15
BLT salad: local lettuce, bacon tomato, mayo, breadcrumbs …. 12
kale salad, candied cashew, pickled apple, garlic & anchovy dressing, mint …. 12
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheese …. 34

ENTREES

shrimp & fish gumbo, rice grits, okra, tomato, scallion …. 26
grouper fillet, spaghetti squash, bok choy, corn, tomato, basil …. 28
roast chicken, pecan, butternut squash, shiitakes, peppers, muscadine …. 27
grilled pork chop, walnut, sweet potato, apple, mustard greens …. 25
grass-fed flank steak, delicata squash, snap bean, mushroom, salsa macha …. 29
cast iron duck breast, five spice pumpkin, persimmon, hakurei turnip …. 29
seasonal vegetable plate …. 24

SIDES … 8 each

cornmeal fried okra, remoulade
snap bean, green tomato, mushroom
local tomatoes with basil, olive oil & goat cheese
spaghetti squash, bok choy, corn, tomato
butternut squash, pecan, shiitakes, peppers, muscadine

DESSERTS

coconut cake, lime sherbet, candied coconut …. 9
pumpkin flan, cranberries, puff pastry …. 9
apple pie, spiced ice cream, caramel sauce …. 9
chocolate ganache cake, hazelnuts, poached pear, olive oil ice cream …. 9
cheese selections with accompaniments …. 6 each

in the kitchen
executive chef steven satterfield
chef de cuisine mykel burkart
pastry chef pamela moxley

*miller union is committed to using safe and sanitary practices
and working with local farmers every day