Dine-In Dinner Menu


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


feta snack, crudités, housemade lavash …. 9
sea island red pea hummus, crudités, housemade lavash …. 9
butternut squash soup, garam masala, apple seed crumble, lime yogurt …. 9
farm egg baked in celery cream with grilled bread …. 10
pork belly, sea island red pea, carolina bbq sauce, pickled shallot …. 14
buttermilk fried quail, chestnut, apple, kale, wheatberries …. 15
local chicories, bosc pear, blue cheese, walnut, bacon, shallot vinaigrette …. 12
kale salad, candied cashew, pickled apple, garlic & anchovy dressing, mint …. 12
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 34
root baking bread & house butter …. 2 per person


shrimp & fish gumbo, rice grits, okra, tomato, scallion …. 26
skillet trout fillet, carrot, fennel, sunchoke, satsuma …. 25
roast chicken, brussels sprouts, celery root, pecan, meyer lemon …. 27
grilled pork sausages, walnut, sweet potato, apple, mustard greens …. 26
grass-fed denver steak, fall squash, snap bean, mushroom, salsa macha …. 28
duck breast, five spice pumpkin, plum, hakurei turnip …. 30
seasonal vegetable plate …. 24

SIDES … 8 each

simple sautéed greens

snap bean, green tomato, mushroom

sweet potato, walnut, chile-lime butter

carrot, fennel, sunchoke, satsuma

brussels sprouts, celery root, pecan, meyer lemon


pumpkin flan, cranberry-orange compote, puff pastry …. 9
coconut cake, lime sherbet, candied coconut …. 9
apple walnut cake, chutney, toffee walnuts, vanilla bean ice cream …. 9
chocolate-pistachio cream pie, stout ice cream …. 9
ice cream scoop of the day …. 6

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