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

Cauliflower Cream Soup
Truffle Oil, Chives
8

Sweet Garlic-Sun Dried Tomato Soup
Aromatics, Basil Crostini
8

Organic Greens
Pomegranate Vinaigrette, Apricots, Marcona Almonds, Rosemary Aioli*, Roasted Parsnips, Good Night Brothers Country Ham
8

Baby Spinach Salad
Sweet Onion-White Balsamic Vinaigrette, Almonds, Sun Dried Tomato Puree, Feta
8

Fried Oyster Salad
Organic Greens, Old Bay-Lemon Cream Dressing, Celery, Piquillo, Banyuls Mignonette, Fried Capers
13

Appetizers

Duck Confit-Sweet Potato Tart
Caramelized Red Onion, Balsamic-Black Garlic Gastrique, Red Cabbage Salad, English Farmstead “Buttercup”, Caraway Crème Fraiche
14

Fried House Made Mozzarella
Roasted Tomato Aioli, Lemon-Basil Gremolata, Grilled Merguez Sausage, Fennel Salad
12

Domestic Artisan Cheese Selection
Flat Bread, Seasonal Accompaniments
12

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

White Bean Hummus
Grilled Pita, Fried Artichoke Hearts, Olive Tapenade, Peppadew, Good Night Brothers Crispy Country Ham
11

Small Plates and Entrees

Grilled Pork Tenderloin*
Sorghum-House Cured Bacon Baked Beans, Braised Greens, Lusty Monk Aioli*, Smoked Morello Cherries
17/24

Sunflower Seed Crusted Carolina Trout
Sunflower Seed Gnocchi, Kale, Balsamic Onions, Roasted Tomato, Butternut Squash Puree, Thyme Cream
17/24

Dijon Rubbed Roast Rack of Lamb*
Black Truffle Potato Pavé, French Beans, Summerfield Farms Carrots, Celery Root Puree, Cabernet Reduction
22/35

Seared Scallops*
Charleston Ice Cream, Grilled House Cured Bacon, Roasted Red Onion, Summerfield Farms Carrots, Parsnip, Lemon-Piquillo Cream, East Branch Ginger Sesame-Parsley Salad
19/28

Grilled Angus Rib Eye*
Horseradish Potato Cake, French Beans, Smoked Red Onion Glace, East Branch Ginger Parsley Crema, Buttermilk Fried Leeks
34

Skillet Seared Joyce Farms Chicken Breast
Smoked Feta Farrotto, Braised Fennel, Piquillo Peppers, Meyer Lemon Glace, Pistachio Pesto
20

Skillet Seared Salmon*
Tarragon Grits, Seared Mushrooms, Kale, Orange-Walnut Puree, Honey-Fennel Glace
25

Skillet Seared Duck Breast*
Dill Seed-Caraway Quinoa, Parsnip-Cauliflower-Kale Saute, Madeira-Cocoa Nib Reduction, Pickled Pear
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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