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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
grits fritters with country ham & pimento cheese, strawberry hot pepper jelly …. 7
farm egg baked in celery cream with grilled bread …. 10
roasted beets, local lettuces, blueberry, feta, sunflower …. 11
mushroom toast with sprouted cauliflower & baby mustard greens …. 12
rabbit lettuce wraps, cilantro, peanut, mint, carrot, tomato chutney …. 15
smoked fish dip, cucumber, housemade pita …. 12
grilled peach salad, lemon ricotta, blueberry, snap pea, pecan …. 13
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheeses …. 35
root baking multigrain bread & house butter …. 2 per person

ENTREES
braised rabbit garganelli, mushroom, tomato, turnip, carrot …. 26
bbq smoked half chicken, field pea, snap bean, tomato, peach, garlic mayo …. 25
amberjack fillet, bok choy, cucumber, radish, fennel, sabayon …. 26
grilled pork chop, butter beans, summer squash, vidalia, blueberry …. 25
grass-fed flank steak, mushroom pate, broccolini, new potato, blue cheese …. 27
seasonal vegetable plate …. 24

SIDES …. 8 each
grilled broccolini, mushroom pate
field pea, snap bean, tomato & peach
crispy new potato & horseradish-blue cheese sauce
boy choy, cucumber, radish, fennel
simple sauteed greens

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