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.


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

Grilled Vegetable Gazpacho
Fried Jalapeno, Cumin Crema

Potato-Parsnip Soup
Crab Meat, Smoked Red Onion, House Cured Heritage Pork Bacon, East Branch Ginger Chives

Organic Greens
Cucumber Vinaigrette, Gold Raisins, Fennel, Shaved Radish, Pancetta, Saffron Aioli

Baby Spinach Salad
Smoked Tomato-Buttermilk Ran Lew Dairy Dressing, Grilled Rudd Farm Corn, Goat Lady Dairy Lindale, House Cured Heritage Pork Bacon, Tobacco Onions

Fried Oyster Salad
Sweet Onion Vinaigrette, Baby Spinach, Roasted Tomato Remoulade, Pickled Vegetables, Sorghum Glazed Pecans


Blackberry-Goat Cheese Tart
Roasted Beets, Carrots, Sunflower Shoots (East Branch Ginger), Radish, Spring Onion Crème Fraiche, Dill Seed Pistou

Buttermilk Fried Shrimp
Kimchi, Kohlrabi, Kentuckyaki-Tomato Jam, Lemongrass-Cucumber Aioli, Cilantro-Sesame Puree

Domestic Artisan Cheese Selection
Flat Bread, Seasonal Accompaniments

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

Fried Green Tomatoes
Smoked Mozzarella-Pimento Cheese, Chipotle-Honey Aioli*, Basil-Sweet Onion Coulis, Crisp Country Ham (Good Night Brothers)

Small Plates and Entrees

Fried Pork Tenderloin Medallion*
Snow Pea-Oyster Michael Walker Mushroom Stir-Fry, Coconut-Charleston Ice Cream, Pickled Summerfield Farms Radish, Rudd Farms Strawberry - Kentuckyaki Puree, East Branch Ginger Aioli

Cornmeal Dusted Carolina Trout
Bakers Farms Rice, Snow Peas, Roasted Carrots, Tasso Ham, Chowchow, Dill Remoulade

Coriander Rubbed Roast Rack of Lamb*
Poblano-Cocoa Nib Posole, Smoked Pork, Avocado Puree, Kohlrabi, Cotija

Seared Scallops*
Summer Squash (Rudd Farm) -Potato Hash, French Beans, Jalapeno-Corn (Rudd Farm) Cream, Tomato Oil, Red Onion Chutney

Grilled Angus Rib Eye*
East Branch Ginger Parsley-Garlic New Potatoes, Grilled Asparagus, Arugula Pesto, Roasted Tomato Glace, Pickled Fennel

Grilled Joyce Farms Chicken Breast
Israeli Couscous, Asparagus, Arugula, Roasted Carrots, Piquillo Pepper Vinaigrette, Preserved Lemon Cream, Crisp Mushrooms

Skillet Seared Salmon*
Quinoa-Sweet Potato (Rudd Farm) Sauté, French Beans, Roasted-Pineapple Puree, Smoked Vanilla Crema, Kiwi-Peppadew Salsa

Skillet Seared Duck Breast*
Grilled Artichoke-Kale-Freekah Sauté, Black Garlic Glace, Blueberry Puree, Balsamic-Beet Mostarda

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

*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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