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Dinner

Menu is subject to change based on local availability.

STARTERS
oysters on-the-half-shell, peach, cucumber, serrano, lime …. 3 each
field pea hummus, crudités, housemade lavash …. 8
arugula, watermelon, cucumber, vidalia, feta, basil, chile-honey vinaigrette …. 11
kale salad, creamy garlic dressing, cherry tomato, summer squash, breadcrumbs …. 11
snapper crudo, peach, tomato, scallion, basil, mint, espelette …. 14
mushroom paté toast with chanterelles & pickled shiitakes …. 15
bbq pork ribs, white sauce, peanut, pork rind, mint …. 13
rabbit lettuce wraps, cilantro, peanut, mint, carrot, tomato chutney …. 16
grits fritters with country ham & pimento cheese, strawberry hot pepper jelly …. 7
farm egg baked in celery cream with grilled bread …. 10
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses … 35
root baking bread & house butter … 2 per person

ENTREES
braised rabbit ragout, smoky creamed greens, summer ratatouille …. 27
snapper fillet, creamed corn, summer squash, snap beans, cherry tomato …. 28
bbq smoked quail, field pea, snap bean, tomato, peach, garlic mayo …. 26
grilled pork chop, butter beans, summer squash, vidalia, blueberry …. 25
grass-fed flank steak, cabbage, sweet pepper, shishito, potato, blue cheese …. 29
seasonal vegetable plate …. 24

SIDES …. 8 each
cabbage, sweet pepper & shishito
summer squash, snap bean & cherry tomato
crispy new potato & horseradish-blue cheese
field pea, snap bean, tomato & peach
heirloom tomatoes with basil & olive oil

in the kitchen
executive chef steven satterfield
chef de cuisine mykel burkart

*miller union is committed to using safe and sanitary practices
and working with local farmers every day