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Takeout

July 4th BBQ Meal for Two, $60
no substitutions and no modifications

1 pound of pulled smoked pork, using @riverview_farms pastured pork
creamy new potato salad, with @westgeorgiafarmerscoop new potatoes
cole slaw, with @rogersgreensandroots cabbage
marinated summer salad with tomato, cucumber & watermelon
bread from @rootbakingco + housemade B&B summer squash pickles
tomato molasses bbq sauce

Pickups are on Friday, July 3, from noon to 6 p.m.
Orders are very limited, so don’t miss out!
Call us at 678.733.8550 to schedule your order.

Our regular menu is also available for takeout during business hours Monday – Sunday.
See below for updated options, and call 678-733-8550 to place an order.

Wednesday, July 1

STARTERS
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
grits fritters with country ham & pimento cheese, strawberry hot pepper jelly …. 7
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

DESSERTS …. 9 each
strawberry-thyme panna cotta, black peppercorn shortbread
peach upside down cake, buttermilk ice cream, almond florentine
chocolate-pecan-caramel tart, earl grey ice cream
pistachio ice cream roulade, blueberries, lemon sauce
(please note frozen desserts or desserts with ice cream might not travel well)

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