A 20% service charge is included on each check. Miller’s Guild retains 100% of the service charge. Our professional service team receives industry leading compensation including commissions on sales, health insurance, and extensive education and training for a successful career path. Learn more about our service charge here.
Chef/Owner Jason Wilson
Chef de Cuisine Kirin Chun
DINNER MENU
Everyday 5 pm to 10 pm
STARTERS AND SALADS
Charcuterie* daily selection | 18
Butternut Squash Soup candied pumpkin seeds, maple, cilantro | 10
Blue Cheese Wedge Salad Oregon Roquefort, walnuts, bacon, apples | small 8 / large 15
Grilled Caesar Salad smoked anchovy, parmesan, charred lemon, seasonal radish, grilled focaccia | small 9 / large 16
Dungeness Crab Cakes* bonito aioli, watercress, preserved lemon vinaigrette | 24
Pacific Octopus and Merguez Sausage* corona bean & fennel puree, chimichurri | 25
Roasted Heirloom Carrots goat milk labneh, chili, almond, mint, crispy garlic and shallots | 16
Prime Steak Tartare Toast* rustic multigrain, horseradish aioli, smoked vinegar, capers, onion, garlic, egg yolk, anchovy | 20
INFERNO LIVE FIRE GRILL
Ask your server about our selection of Extended Dry Aged Niman Ranch Prime Beef
Niman Ranch Double Cut Pork Chop* 12oz | 38
Manhattan Cut Striploin* 12oz | 42
St. Helen’s Filet Mignon* 8oz | 48
Painted Hills Sirloin Steak* 10oz | 27
Frenched Rib Chop for Two* with choice of two sides | market price
Dry Aged New York* with choice of two sides | market price
ENTRÉES
Black Garlic Gnocchi potato gnocchi, spinach, mushrooms, smoked truffle salt and shaved parmesan | 30
Half Fried Chicken mushroom & corn ragout, chimichurri | 34
Beef Short Rib Steak* grilled kimchi, napa cabbage puree, scallions | 34
King Crab Ravioli handmade ravioli, curried butternut squash, roasted kabocha, leeks | 35
Black Cod* cauliflower and apple puree, curried beets, parsnips | 39
Duck and Foie Gras* mulled apple, ash roasted pumpkin | 41
SIDES
Hand Cut Beef Fat Kennebec Fries | 7 / 11
Sautéed Wild Mushrooms | 7 / 12
Fire Roasted Sweet Corn | 6 / 10
Yukon Gold Mashed Potatoes | 6 / 10
Fried Brussels Sprouts harissa aioli, charred lemon | 8 / 13
Maple Glazed Kabocha Squash candied walnuts, brown butter, herb goat cheese and honey | 8 / 13
LUNCH MENU
Monday Through Friday 11 am to 2 pm
SALADS
Add a protein to any salad
Chicken 6 | Prawns 11 | Sirloin Steak 14
Grilled Caesar smoked anchovy, parmesan, charred lemon, seasonal radish, grilled focaccia 16
Chopped Salad garlic crutons, herb goat cheese, quinoa, spiced candied pumpkin seeds, kabocha squash, ash-roasted apple 14
Blue Cheese Wedge Oregon Roquefort, butter lettuce, walnuts, bacon, apple 14
ENTRÉES
Sandwiches served with beef fat french fries or a simple salad.
Substitutions: Soup 2 | ½ Caesar 4 | Brussel Sprouts 4
Turkey Club Sandwich bacon, avocado, apple, frisee, white cheddar, garlic aioli 17
Grilled Prime Rib Steak Sandwich* caramelized onions, horseradish aioli 20
Sloppy Guild Sandwich* harissa braised beef, chilies, three cheese mornay sauce 18
Wild Mushroom Bacon Cheeseburger* grass fed beef, house special sauce 18
Painted Hills Sirloin Steak Frites* chimichurri 23
Black Garlic Gnocchi potato gnocchi, spinach, mushrooms, smoked truffle salt and shaved parmesean 30
Black Cod* cauliflower & apple puree, curried beets, parsnips 39
SIDES
Butternut Squash Soup candied pumpkin seeds, maple, cilantro 10
Fried Brussels Sprouts harissa aioli, charred lemon 8/13
Roasted Heirloom Carrots goat milk labneh, chili, almond, mint 15
Hand Cut Beef Fat Kennebec Fries 7/11
Charcuterie* daily selection 18
BREAKFAST MENU
Monday Through Friday 7 am to 11 am
LIGHT BREAKFAST
Coffee Flour Granola Parfait honey yogurt, fresh fruit, maple almonds 10
Creamy Multigrain Oatmeal milk, cinnamon & sugar, candied pecans 10
Seasonal Fruit Bowl 9
A LA CARTE
English Muffin 6 | Toast 6
Two Eggs Your Way 6 | Breakfast Potatoes 7
Chicken Sausage 7 | Applewood Smoked Bacon 7
BREAKFAST FAVORITES
Breakfast Sandwich* fried egg, cheddar, avocado, tomato-bacon jam, potatoes 15
Eggs As You Like ‘Em* applewood bacon, chicken sausage, potatoes, toast 16
Bacon Scramble eggs, bacon, goat cheese, sautéed vegetables, potatoes 17
Smoked Salmon Omelette eggs, Chinook Salmon, spinach, potatoes 17
BREAKFAST BEVERAGES
Beet Vegetable Juice 8 | Starbucks Coffee 4 | Teavana Hot Tea 4
Artisan Lemonades 6
Strawberry & Basil
Blackberry & Ginger | Raspberry & Tarragon
Miller’s Guild Bloody Mary 12 | Summer Sangria 14 | Bootlegger’s Bellini 14
HAPPY HOUR
Daily: 2-6pm & 9-11pm in the Bar Only
Snacks and Small Plates
Hand Cut Beef Fat French Fries motoraioli | 4
add blue cheese and bacon béchamel | 3
Fried Brussels Sprouts harissa aioli, charred lemon | 7
Fried House Pickles harissa aioli | 7
Grilled Caesar Salad smoked anchovy, parmesan, charred lemon, seasonal radish, grilled focaccia | 9
Sloppy Guild Sandwich harissa braised beef, chilies, three cheese mornay sauce, beef fat fries | 13
Blue Cheese Burger* grass fed beef, Oregon Danish blue cheese, bacon, butter lettuce, beef fat fries | 13
Wild Mushroom Cheeseburger* grass fed beef, bacon, motoraioli | 12
Painted Hills Sirloin Steak Frites* motoraioli, beef fat fries | 17
Beverages
“Classics Our Way” Cocktails (1/2 price)| 7
Miller’s Mule or Moscow Mule | 6
Happy Hour Wine white, rosé & sparkling | 7
Happy Hour Reds
Miller’s Syrah, WA | 9
Domaine des Lauribert, France | 8
Montepulciano, Italy | 7
Happy Hour Beer
ask your server for the daily rotation | 5
Rainier | 4
Rainier & Well Shot | 7
BRUNCH MENU
Saturday and Sunday 8am to 2pm
BRUNCH FAVORITES
Coffee Flour Granola Parfait honey yogurt, fresh fruit | 10
Eggs As You Like ‘Em* two eggs, applewood bacon, chicken sausage, house potatoes | 16
Breakfast Sandwich* fried egg, bacon, cheese, avocado, house potatoes | 15
Bacon Scramble three eggs, applewood smoked bacon, goat cheese, spinach, house Potatoes | 17
Pork Belly Hash* fried eggs, house cured pork belly, kimchi, onions, potatoes | 17
Donald’s Biscuits and Gravy two buttermilk biscuits, beef and pork shoulder gravy | 10
Buttermilk Pancakes pure maple syrup | 13
Mix in your batter:
Bacon Bits $4
Fresh Blue Berries $3
Caramel and Butterscotch Swirl $3
Chocolate Chunks $3
Miller’s Benedicts* | $18
Each served on an English muffin with hollandaise, two poached eggs, and a side of house potatoes
House Smoked Salmon Benedict dill, crispy capers
Traditional Ham Benedict
Wild Mushroom and Spinach Benedict
SALADS
add chicken breast $6, steak $11, Chinook Salmon $15, or Gulf prawns $10
Chopped Salad peas, roasted cherry tomatoes, red quinoa, shaved carrots, cucumber, goat cheese, lemon vinaigrette | 14
Grilled Caesar Salad smoked anchovy, parmesan, charred lemon, seasonal radish, grilled focaccia | 16
Butter Lettuce and Blue Cheese Wedge Salad* Oregon Roquefort, walnuts, bacon, apples | 15
INFERNO APPLEWOOD GRILL
Painted Hills Sirloin Steak and Eggs* chimichurri, house potatoes | 23
Prime Rib Steak Sandwich* horseradish aioli, spinach, ciabatta | 20
Sloppy Guild Sandwich* harissa braised beef, chilies, three cheese mornay sauce 18
Wild Mushroom and Bacon Cheeseburger* grass fed beef, house special sauce, fries or salad | 18
Painted Hills Sirloin Steak Frites* motoraioli & beef fat french fries or salad | 23
Dry Aged Tomahawk Steak and Eggs* available after 10am, house potatoes | market price
*State law requires that we inform you that consuming raw or undercooked meats, poultry, fish, shellfish or eggs will increase your risk of food borne illness.
Winter libations
Cool down with. . .
Beet Vegetable Juice Blend | 8
blend of Beet, Ginger, Apple and Carrot
Starbucks Coffee | 4
Teavana Hot Tea | 4
Green Tea, English Breakfast, Earl Gray, Mint, or Chamomile
Local Sodas | 4
Cola, Diet, Lemon/Lime, Root Beer
Iced Tea / Arnold Palmer | 4
Artisan Lemonades | 6
Spike it for $ 4
enjoy more with. . .
Seasonal Sangria Cabernet Blend/Crème de Mure/Cognac | 14
Share A Sangria Carafe | 48
Miller’s Guilld Bloody Mary Spicy, Citrus, Smoked Sea Salt, House Pickles | 12
Bootlegger’s Bellini Moonshine Infused Peach Puree | 14
Craft your own Mimosa for Two* | 50
A bottle of Prosecco and a carafe of Orange or Grapefruit Juice to mix your own perfect mimosa!
*Limited to one order per two guests and must order entreés. Weekends Only.
One MIMOSA | 12
Full Beverage List is Available!
For our guests wishing to enjoy that special bottle from their own cellar, you are welcome to do so. There is a corkage charge of $25 per 750 ML bottle with a limit of one bottle for every two people. For our private dining corkage policy please contact the restaurant or our private dining team directly. Wine service and crystal stemware will be provided.
Upcoming Events:
Freemark Abbey Dinner, March 29th, $150++ Menu coming soon.
