Charles Koh
PHOTO CREDIT TO MILLER’S GUILD
Miller’s Guild is ramping up for its public opening in mid-December by offering a series of soft opening dinners on December 7 and 11-13. Chef Jason Wilson has designed a four-course menu that encourages guests to indulge in a bolstered lineup of wood-fired cooking for $75, prior to opening to the general public.
The four-course menu promises a blowout feast of wood-fired meats, seafood, vegetables and more, prepared on the restaurant’s nine-foot-long, custom-made, wood-fired grill.
Soft Opening Sample Menu:
First CoursesDungeness Crab & Basil Toast with Lemon & Jowl
Charred Radicchio, Pancetta, Creamy Parmesan and Braised White Beans
Salads and SuchGrilled Apples & Pears, Ancient Grains, Frisee
Roasted Beets with Horseradish Cream & Mint
Crispy Pig Face with Chicories, Pickles & Mustards
Main Courses From The Grill
Painted Hills Flat Iron with Wild Mushrooms
Rolled Lamb Breast & Belly, Escarole, Lardons, Lemon Garlic Caper
Grilled Yakima Valley Quail with Pickled Chanterelles
Sides
Cheddar Cheese Farro
Wild Mushrooms with Kale & Brown Butter
Grill Roasted Mashed Potatoes with Gruyere Cheese
The $75 menu is exclusive of alcohol, tax and gratuity. For additional purchase, Miller’s Guild will offer in-house, cask-finished spirits and exceptional handmade wines from the Pacific Northwest and beyond, including six wines on draught, custom-made for Miller’s Guild.
