Friday Market Menu
$65 per person
menu is subject to change based on availability & seasonality
First
choice of
chile marinated cucumbers, peanut, benne seed, yogurt, basil
local lettuces, candied walnut, blueberry, feta, green goddess, mint
Second
choice of
bbq carrots, candied pecans, dandelion greens, creamy herb dressing
roasted zucchini, tahini caesar, sunflower seed, za'atar
Main
choice of
skillet trout, coconut, chile, tomato, field peas, zucchini, fennel, cilantro
pork schnitzel, chilled bean, pea & tomato salad, minted pea puree, chutney
sweet corn & fromage blanc ravioli, roasted tomato, chimichurri, feta
Dessert
choice of
peach semifreddo, basil, honeycomb candy
cherry-lime sorbet, summer berries
In the kitchen
Executive Chef: Steven Satterfield
Chef de Cuisine: Hank Brady
Pastry Chef: Stephanie Edwards
*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