Dine-In Dinner Menu

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

STARTERS
feta snack, crudités, housemade lavash …. 9
butter bean hummus, crudités, housemade lavash …. 9
eggplant frites, blueberry mayo, espelette, cilantro …. 9
farm egg baked in celery cream with grilled bread …. 10
georgia shrimp, corn, sweet & hot peppers, green tomato, feta, chile aioli …. 14
BLT salad: summer crisp lettuce, bacon, beefsteak tomatoes, mayo, breadcrumbs …. 13
field pea & peanut salad, lemon ricotta, roasted pepper, tomato, mint …. 12
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheese …. 35
root baking bread & house butter … 2 per person

ENTREES
shrimp & grouper stew, rice grits, okra, tomato, scallion, benne seed …. 26
grouper fillet, spaghetti squash, bok choy, corn, tomato, basil …. 28
roast chicken, pecan, butternut squash, shiitakes, peppers, muscadine …. 27
grilled pork chop, butter bean & sweet corn succotash, fig …. 25
grass-fed coulotte steak, cabbage, sweet pepper, shishito, potato, harissa …. 29
seasonal vegetable plate …. 24

SIDES …. 8 each
cornmeal fried okra, remoulade
cabbage, sweet pepper & shishito
heirloom tomatoes with basil & olive oil
butter bean & sweet corn succotash
butternut squash, pecan, shiitakes, peppers, muscadine

 

DESSERTS
peach blondie ice cream sundae, candied almonds …. 9
plum streusel buckle, pecan ice cream …. 9
apple pie, spiced ice cream, caramel sauce …. 9
chocolate ganache cake, hazelnuts, poached pear, olive oil ice cream …. 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