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

Winter Dinner 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

Smoked Joyce Farms Chicken - Tasso Soup
Cajun Trinity, Butternut Squash from Harmony Ridge Farm, Grilled Bread, Garlic-Tomato Rouille
8

Mushroom Cream Soup
  Green Peppercorn Chicche, Lemon-Thyme Oil
Mushrooms provided by Michael Walker
8

Organic Greens
Preserved Lemon-Rosemary Vinaigrette, Goat Lady Dairy “Providence”, Roasted Tomato, Smoked Sunflower Seeds
8

Baby Spinach Salad
Caramelized Onion-Sherry Vinaigrette, Peppadew Peppers, Blue Cheese, Candied Bacon
8

Roasted Butternut and Beet Salad
Buttermilk-Roasted Tomato Dressing, Pickled Carrots, Chapel Hill Creamery “Calvander”, Arugula, Candied Walnuts, Crisp Good Night Brothers Country Ham
Butternut and Beet provided by Harmony Ridge Farm
13

Appetizers

Green Eggs and Ham Tart
Massey Creek Farm Eggs and Good Night Brothers Ham
Brioche, Roasted Poblano Puree, Port Salut, Roasted Tomato, Fenugreek-Cider Vinegar Reduction, Fried Bell Peppers
11

Antipasti*
Smoked Goat Cheese, Loukanika*, House Made Pastrami, Grilled Flatbread, Pecans, Roasted Garlic-Artichoke-Piquillo Salad, Candied Pumpkin Seed
11

Domestic Artisan Cheese Selection
Flat Bread, Seasonal Accompaniments
12

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

Fried Oysters
Parmesan-Lusty Monk Aioli, Grilled House Cured Heritage Pork Bacon, Herbed Harmony Ridge Farm Apple Puree, Citrus Braised Onions
12

Small Plates and Entrees

Smoked and Grilled Pork Tenderloin*
Apple-Andouille-Roasted Onion-Kale Risotto, Basil Aioli, Toasted Ancho Oil, Golden Raisin-White Balsamic Gastrique
17/24

Coriander-Cornmeal Dusted Carolina Trout
Roasted Tomato-Brussels Sprout Creamed Potato Hash, Honey-Lime Chutney, Jalapeño Remoulade.
17/24

Herb Marinated Grilled Lamb Chops
Currant-Farro, French Beans, Roasted Red Pepper Puree, Charred Orange Jus, Peanut-Parsley EB Pesto
22/35

Seared Scallops*
Tarragon Whipped Potatoes, Shiitake-Roasted Red Pepper-Kale Sauté, Sun Dried Tomato Pesto, Sweet Garlic Aioli
19/28

Grilled Rib Eye*
Caraway-Lindale GL Grit Cake, Collard Greens, Fig-Caramelized Shallot Coulis, Roasted Tomato Crema, Fried Kale
34

Hoisin Glazed Grilled Joyce Farms Chicken Breast
Mushroom MW -Red Cabbage-Water Chestnut-Edamame Sauté, Gochujang Roasted Sweet Potatoes, Coconut-Mirin Aioli, Sesame Fried Wontons
20

Skillet Seared Salmon*
Orange-Basil Charleston Ice Cream, Roasted Carrots and Onions, Wilted Kale, Almond-Peppadew Romesco, Pickled Fennel and Celery
25

Skillet Seared Duck Breast*
Three Onion Chateau Potatoes, French Beans, Blackberry Demi Glace, Bacon-Pecan Compote, Lemon Gastrique
28

Vegetarian options can be made available.
Please let our capable staff accommodate you.

* Denotes menu items that are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of food borne illness, especially if you have certain medical conditions.

[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.