Miller Union

The ultimate kitchen collab! 

Start your dinner tonight with these incredible pork and duck dumplings, brought to life by the brilliant teamwork of Chef Jay and Sous Chef Chidi.

Chef Jay crafts the perfect dumpling, folding a rich mixture of ground pork and duck with ginger, garlic, scallions, and a bright kick of yuzu kosho. 

Served with a deeply savory dashi broth steeped with kombu, mushrooms, and local spring alliums.

And to take it over the top, Chef Chidi collaborated on the dish to create an unbelievable house-made pecan chili crisp. It’s a spectacular blend of crispy Carolina Gold rice, garlic, shallot, toasted pecans, and a touch of smoked paprika for that perfect Southern kick, all finished with fresh local scallions.

We love seeing the talent in our kitchen come together to create something this delicious!

Between the snap of the marinated cucumbers, the crunch of the benne seeds, and that silky yogurt swirl, you might never eat a regular salad again. 

Easy to share. Easy to not…

A seasonal standout from Sous Chef . This savory panna cotta features the delicate sweetness of spring onions balanced by a zesty rock shrimp salad tossed with tarragon, mint, and cilantro. It’s creamy, tangy, and served with our favorite milk bread toast—but it won’t be here much longer!

Come get it while you can!

Velvety, botanical, and perfectly balanced. Our latest creation, Sloe Waves, brings together the bright notes of Ford’s Gin with the rich, plummy depth of Ford’s Sloe Gin. Shaken with egg white and a hint of orgeat and vanilla, it’s a floral dream in a coupe.

Margarita fans, this one is for you. 

Chef Steven’s garden-to-glass ethos meets the bar in our Rhubarb Daisy.

Made with Blanco tequila, fresh lime, and tart rhubarb, it’s bright, zesty, and carries that beautiful rhubarb blush. No salt rim needed. We add a touch of saline to make those botanical flavors pop.

This cocktail is the perfect companion for a spring golden hour at Miller Union!

If you haven’t tried ’s toum (that fluffy, garlic goodness) paired with green tahini and bordelaise, this is the dish to do it.

It brings a whole new life to our grass-fed filet from and roasted veggies.

Come by and see us!

Our grilled Rainbow Trout is a fresh celebration of what’s in season! 

We’ve paired the delicate char of the trout with a silky sweet potato puree and a classic Hoppin’ John—a savory base of black-eyed peas and rice that adds a nutty, comforting texture.

Finished with rich BBQ-braised collard greens and a bright pop of pickled red onions, it’s a perfectly balanced and oh so colorful snapshot of our local ingredients.