Dine-In Dinner Menu

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

STARTERS
oysters on the half shell, red wine vinegar mignonette, lemon …. 3 each
feta snack, crudités, housemade lavash …. 9
butter bean hummus, crudités, housemade lavash …. 9
eggplant frites, blackberry mayo, espelette, cilantro …. 9
beef tartare, pickled shiitake, roasted peppers, waffled potato crisps …. 13
melon, fig, chèvre, cucumber, vidalia, shishito, chile-honey vinaigrette …. 11
field pea & peanut salad, lemon ricotta, roasted pepper, tomato, mint …. 12
farm egg baked in celery cream with grilled bread …. 10
housemade charcuterie, pickles, mustard, grilled bread …. 21 with cheese …. 35
root baking bread & house butter … 2 per person

ENTREES
shrimp &  snapper stew, rice grits, okra, tomato, vidalia …. 26
red snapper fillet, creamed corn, summer squash, snap beans, cherry tomato …. 25
roast chicken, field pea, eggplant, sweet pepper, tomato, garlic mayo …. 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
summer squash, snap bean & cherry tomato
field pea, eggplant, sweet pepper, tomato

DESSERTS
peach blondie ice cream sundae, candied almonds …. 9
blueberry pie, lemon sauce, brown butter ice cream …. 9
vanilla-bourbon custard, bing cherries, cornmeal sablés …. 9
chocolate ganache cake, hazelnuts, blackberries, 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