Dinner Menu

Starters

farm egg baked in celery cream with grilled bread .... 12

mezze platter with seasonal spreads, crudités & lavash .... 19

smoked grouper hushpuppies, black remoulade, radish slaw, lemon .... 21

spiced beef hand pies, mustard greens, yassa onion jam, harissa .... 22

roasted oysters, winter squash masala, puffed rice .... 22 half dozen

chicory salad, hazelnut, citrus, currants, blue cheese, bagna càuda .... 16

kale salad, walnut, tomme, apple, pomegranate, celery, lime vinaigrette .... 16

dandelion kimchi soup, mushroom, tatsoi, tofu, carolina gold rice .... 11

country sourdough & house butter .... 4 per person

Entrées

grilled trout, sweet potato, hoppin' john, bbq braised collard greens .... 37

skillet duck breast, pistachio dukkah, frisée, carrot, orange, fromage blanc .... 45

grilled pork loin, cheddar grits, apple, sunchoke, dandelion greens .... 35

grass fed hanger steak, onion soubise, potato, broccoli, kimchi .... mkt

rye cavatelli, braised lamb, roasted cabbage, mustard cream .... 40

mushroom bolognese, papperdelle, escarole, parmesan .... 34

seasonal vegetable plate .... 34

Sides

cheddar grits, sunchoke, apple, dandelion …. 12

sweet potato, hoppin' john, collards …. 12

frisée, carrot, orange, pistachio, fromage blanc …. 12

potato, broccoli, kimchi …. 12


In the kitchen
Executive Chef: Steven Satterfield
Chef de Cuisine: Jay Felton
Pastries by: Andrew Cacioppo

*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