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

Fall 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

Butternut Squash Soup
Crisp Mushrooms, Nutmeg Crema, Lemon-Sage Gremolata
9

Red Bean-Chorizo Soup
Brown Sugar-Basil Puree, Smoked Lindale
8

Organic Greens
Honey-Peppadew Vinaigrette, Tasso Ham, Pickled Celery, Ashe County Cajun Cheddar, Fried Peanuts
8

Baby Spinach Salad
Black Garlic-Honey Vinaigrette, Rudd Farm Grape Tomatoes, Red Onion, Mozzarella, Candied Walnuts
8

Fried Oyster Salad
Roasted Red Pepper Vinaigrette, Baby Spinach, Lemon-Basil Crema, Almonds, Rudd Farm Cucumber, Country Ham (Good Night Brothers)
13

Appetizers

Grilled Artichoke Crostata
Caramelized Onion, Meadow Creek Dairy “Mountaineer”, Lemon-Kale Pesto, Roasted Garlic Aioli*, Smoked Cherry Compote, Candied Walnuts
11

Bacon Wrapped Country Paté
Grilled Vegetables, Goat Lady Dairy “Sandy Creek”, Flat Bread, Pecans, Blackberry-Sherry Gastrique, Lusty Monk Aioli*
11

Domestic Artisan Cheese Selection
Flat Bread, Seasonal Accompaniments
12

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

Curried Shrimp Salad
Black Lentil Hummus, Naan Chips, Roasted Cauliflower, Butternut Squash, Ginger Pickled Peppers, Blood Orange Sauce
12

Small Plates and Entrees

Grilled Pork Tenderloin*
German Potato Salad, Braised Cabbage, Smoked Apples (Harmony Ridge Farm), Gypsy Sauce, Buttermilk Fried Onions
17/24

Hazelnut Dusted Carolina Trout
Sage Stone Ground Grits, Roasted Butternut Squash, French Beans, Danish Remoulade, Sweet Onion-Apricot Chutney
17/24

Fenugreek Rubbed Roast Rack of Lamb*
Feta Risotto, Kale, Balsamic Onion, Sun Dried Tomato, Rosemary-Forest Mushroom Cream, Lemon-Mint Chutney
22/35

Seared Scallops*
Plantation Rice, Country Ham (Goodnight Brothers), Kale, Roasted Carrot, Alabama White Sauce, Sesame-Peppadew Puree, Chowchow
19/28

Grilled Angus Rib Eye*
Mushroom-Potato Gratin, French Beans, Roasted Carrot, Bourbon-Thyme Glace, House Cured Bacon, Smoked Paprika-Lusty Monk Puree
34

Stuffed Joyce Farms Chicken Breast
Black Garlic Chicken Sausage Stuffing, Kale, Butternut Squash, Bell Peppers, Preserved Fennel, Blood Orange Glace, White Truffle Crema
20

Skillet Seared Salmon*
Sweet Potato Quinoa Pilaf, Kale, Sorghum-Cranberry Glaze, Rosemary-Pink Peppercorn Aioli, Smoked Pumpkin Seeds
25

Skillet Seared Duck Breast*
Sunflower Seed-Potato Cake, French Beans, Roasted Cauliflower, Smoked Fig Bordelaise, Carrot Marmellata
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.