Undercurrent Restaurant

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Lunch: Monday – Friday 11:30-2:00 p.m.

Cocktails: Beginning 4:00 p.m. Monday through Friday, 5:30 Saturday

Dinner: Monday through Wednesday: 5:30-9:00 Thursday through Saturday: 5:30-9:30

Brunch: Sunday: 11-2

Reservations not required but recommended.

336-370-1266

Our Seasonal Dinner menu highlights small harvest ingredients from our local farmers. Our goal is to offer you the freshest farm to fork experience in the Triad and introduce you to the farmers that make it possible.

Soups and Salads

Coconut Curry-Black Lentil Soup
Fried Shrimp, Pickled Radish
8

Duck Soup
Harmony Ridge Farm Duck Confit, Parsnips, Carrots, Freekah, Orange-Basil Rouille, Dill Crema  
8

Organic Greens
Roasted Garlic-Buttermilk (Ran Lew Dairy) Dressed Greens, Pecans, Pickled Celery, Citrus Farmers Cheese (Homeland Creamery), Tasso Ham
8

Baby Spinach Salad
Red Currant-Sherry Vinaigrette, Goat Cheese, Ancho Almonds, Crispy Country Ham (Good Night Brothers)
8

Fried Oyster Salad
Red Curry-Rice Wine Dressed Baby Spinach, Peas, Cilantro-Lemongrass Crema, Toasted Coconut
13

Appetizers

Grilled Vegetable-Goat Cheese Napoleon
Marinated Portobello, Butternut Squash, Peppadew-Herb Goat Cheese, Grilled Ciabatta, Balsamic Dressed Greens, Tobacco Onions
12

Country Ham-Port Salut en Croute
Red Wine Vinaigrette Dressed Greens, Honey-Lemon Gastrique, Smoked Almonds, Piquillo Peppers
12

Domestic Artisan Cheese Selection
Flat Bread, Seasonal Accompaniments
12

Lobster and Shrimp Spring Rolls
Soy-Ginger Dipping Sauce and Shoyu Reduction
11

Salsa Verde Marinated Joyce Farms Chicken Satay
Mole Dipping Sauce, Lime Candied Jalapeno, Yucca Fries, Pickled Vegetables
12

Small Plates and Entrees

Grilled Pork Tenderloin*
Roasted Tomato-Charred Poblano-Hominy Sauté, Kale, Coriander-Burnt Honey Crema, Peppadew-Chayote Salad
17/24

Sautéed Smoked Carolina Trout
Melted Leek Chateau Potatoes, Country Ham (Good Night Brothers) - French Bean Sauté, Lemon-Parsley EB Pistou, Apricot-Sweet Garlic Puree
17/24

Roast Rack of Lamb*
Five Spice Roasted Sweet Potatoes (Harmony Ridge Farm), French Beans, Bacon (Heritage Pork) - Mushroom Compote, Blueberry-Chile Reduction, Black Garlic Glace
22/35

Seared Scallops*
Meyer Lemon-Artichoke Heart Risotto, French Beans, Thyme Glace, Fennel-Golden Raisin Salad
19/28

Kentuckyaki Marinated Angus Rib Eye*
Parsnip-Potato Croquette, Sesame French Beans, Sambal Aioli, Tonkatsu Glace, Hijiki-Shiitake Salad 
34

Buttermilk Fried Joyce Farms Chicken Breast
Lusty Monk Smashed Potatoes, Red Onion-Kale Sauté, Basil-Piquillo Cream, Grilled Bacon (Heritage Pork), Lemon Pickled Carrots (Summerfield Farms)
20

Skillet Seared Herb Rubbed Salmon*
White Bean-House Cured Bacon (Heritage Pork) - Mushroom Ragout, Herb Roasted Brussels Sprouts, Charred Citrus Coulis, Garlic-Caper Aioli, Rosemary Sunflower Seeds
25

Spice Rubbed Skillet Seared Duck Breast*
Smoked Onion-Country Ham, Pea-Freekah Sauté, Citrus-Herb Crema, Pecan-Basil Pesto
28

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of foodborne illness.

[menus subject to change]

If you have special dietary restrictions, please let us know as you make your reservation in addition to telling your server.
Chef Michael Harkenreader, and the rest of our culinary team will do our very best to accommodate your dietary needs.

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