New Year’s Eve 2025

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

tasting trio

fried sweet potato, salsa macha

beet, tahini, lavash

luck & money dolmas

butternut squash bisque, cranberry, pepitas, brown butter

kale salad, walnut, tomme, apple, pomegranate, celery, black lime vinaigrette

grilled bbq quail, sea island red peas, pickled kohlrabi, kale

seafood risotto, saffron, parmesan

pan seared black grouper, sweet potato, hoppin' john, collards

skillet duck breast, pistachio dukkah, carrot, orange, fromage blanc

mushroom bolognese, papperdelle, black truffle, escarole, feta

grass fed hanger steak, onion soubise, potatoes, broccoli, kimchi

supplement: grilled beef tenderloin .... +40

chocolate budino, salted caramel, georgia pecan crumble

cream puff, gingerbread pastry cream, cranberry bavarois, chantilly

calamansi sorbet, vanilla roasted pineapple, coconut hazelnut sablé

domestic cheeses, chutney, lavash

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

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

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