Mmm, Miller Union’s menu looks mighty good

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Tonight is Miller Union’s third night open to the public. The westside partnership of executive chef Steven Satterfield (long of Watershed, pictured right) and general manager Neal McCarthy (long of Sotto Sotto) is one of the restaurants I’ve most anticipated opening this year. Satterfield has a simple, clean take on American/Southern cooking, and the space, a sly twining of rustic and modern, looks like a beautiful place to spend the evening.

Here’s a peek at the most recent version of the opening menu that I’ve seen. It speaks for itself—farm baked egg in celery cream? Slow braised rabbit in grits? Olive oil cake with sherried oranges? I see a busy weekend in these folks’ future. (999 Brady Avenue, 678-733-8550)

STARTERS

Autumn squash soup…..6

Farm baked egg in celery cream with rustic bread…..8

Melted cabbage and mushroom toast…..9

Watercress, escarole and apple salad…..6

Farm lettuces with radishes and pea shoots…..6

Chicken liver mousse and pickle okra…..9

Grits, country ham, and Thomasville Tomme croquettes…..5

ENTREES

Grilled poulet rouge with shelled peas, beans and peppers…..18

Beer braised pork shoulder, sauteed greens, sweet potato jacket…..21

Slow braised rabbit, wild mushrooms and grits…..26

Red snapper fillet with root vegetable gratin and sauteed greens…..24

Autumn squash ravioli with blue cheese, sage and pecans…..18

Chef’s selection of seasonal vegetables…..17

DESSERT

Sweet potato pie with honeyed whipped cream…..5

Olive oil pound cake with sherried oranges…..5

Flourless chocolate cake with soft whipped cream…..5

Rustic apple tart with cardamom-rosemary ice cream…..5

Trio of seasonal herb ice creams—rosemary, thyme, sage…..6

Selection of three handcrafted cheeses and accompaniments…..12

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