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

Early Spring Menu

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

Mushroom Cream Soup
Sweet Pea Puree, Lemon-Thyme Crouton
8

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

Organic Greens
Roasted Garlic-Buttermilk RL Dressed Greens, Pecans, Pickled Celery, Citrus Farmers Cheese, Tasso Ham
8

Baby Spinach Salad
Rudd Farm Strawberry Vinaigrette, Radish, Beets, Basil-Orange Crème Fraiche, Sunflower Seed Brittle
8

Fried Oyster Salad
Warm Bacon-Sorghum Molasses Vinaigrette, Baby Spinach, Carrots, Brussels Sprouts, Sauce Gribiche, Pomme Frites
13

Appetizers

Stuffed Piquillo Peppers
Grilled Asparagus-Oyster Mushroom Stuffing, Pickled Vegetables, Pistachio Aioli*, Apple Mostarda
11

Yzaguirre Cured Salmon
Marcona Almond Flat Bread, Marinated Artichoke, Rhubarb Compote, Radish, Fennel Crema
12

Domestic Artisan Cheese Selection
Flat Bread, Seasonal Accompaniments
12

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

Kefta – Grilled Summerfield Farms Beef and Lamb Skewer
Ground Beef and Lamb, Grilled Vegetables, Sweet Potato Fries, Sumac Glaze, Peppadew Charmoula
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 Pistou, Apricot-Sweet Garlic Puree
17/24

Roast Rack of Lamb*
Caramelized Onion Lentils and Rice, Asparagus, Zaatar Spiced Carrots, Date Glace, Lebanese Yogurt Sauce
22/35

Seared Scallops*
Sweet Onion-Rhubarb Stone Ground Guilford Mill Grits, Asparagus, Country Ham (Good Night Brothers), Pea Shoots East Branch Ginger, Parsnip Cream, Lemon-Pink Peppercorn Oil
19/28

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

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

Peppercorn Rubbed Seared Duck Breast*
Lindale-Quinoa Cake, Sorghum Glazed Brussels Sprouts, Dried Strawberry-Thyme Reduction, Orange-Smoked Almond Chutney
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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