Valentine’s Day

tasting duo

cheddar & chive biscuit

butternut squash bisque, cranberry crema

shrimp & grits, cajun gravy

truffle beef tartare, sunchoke chips

mushroom soup dumpling, mushroom brodo, chile oil

cornbread panzanella, chèvre, marinated beets, fennel, hot honey

seafood risotto, saffron, salsa verde, parmesan

poulet rouge, pomme puree, winter root vegetables, red-eye gravy

mushroom bolognese, pappardelle, escarole, feta

grass-fed hanger steak, onion soubise, potato, broccoli, cabbage

supplement: grilled beef tenderloin …. +60

black forest tiramisu, amarena cherries, dark chocolate cake

strawberry hazelnut bar, strawberry mousse, white chocolate meringue

raspberry sorbet, coconut milk, mint

domestic cheeses, seasonal jam, lavash

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

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