Dine-In Dinner Menu

 

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

STARTERS

feta snack, crudités, housemade lavash …. 9
sea island red pea hummus, crudités, housemade lavash …. 9
farm egg baked in celery cream with grilled bread …. 10
seared scallops, brown butter, sourdough gremolata, celeriac …. 15
pork belly, kohlrabi, daikon, pickled greens, cilantro, mint, benne seed ….14
chicory salad, pear, walnut, orange, feta, sherry vinaigrette …. 12
kale salad, candied cashew, pickled apple, garlic & anchovy dressing, mint …. 12
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 34

ENTREES

seafood & pork sausage stew with shrimp, clams, bok choy, parsnips, rutabaga, breadcrumbs …. 28
skillet trout fillet, carrot, radish, fennel, citrus, parsnips …. 29
roast chicken, pecan, brussels sprouts, celery root, mushrooms, meyer lemon
…. 27
pork schnitzel, wheatberries, collard greens, cranberry, apple …. 26
grass-fed coulotte steak, grilled broccoli, sweet potato, mushroom, pâté …. 29
duck breast, turnip, grilled cabbage, sour cherry gastrique …. 30
seasonal vegetable plate …. 24

SIDES … 8 each

grilled cabbage & roasted hakurei turnips

grilled broccoli & mushroom

sweet potato, walnut

carrot, parsnip, citrus, fennel

brussels, celery root, mushrooms, meyer lemon

DESSERTS

apple walnut cake, chutney, toffee walnuts, vanilla bean ice cream …. 9

chocolate creme caramel, citrus, puff pastry …. 9

coconut cake, lime sherbet, candied coconut …. 9

sticky toffee cake, bourbon ice cream, pear butter …. 9

ice cream scoop of the day …. 6

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