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

Late 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

Five Onion Soup
Goat Cheese, Lemon-Dill Puree, Ran Lew Dairy Buttermilk Fried Leeks
8

Potato-Parsnip Soup
Crab Meat, Smoked Red Onion, House Cured Heritage Pork Bacon, East Branch Ginger Chives
9

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

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
17/24

Cornmeal Dusted Carolina Trout
Bakers Farms Rice, Snow Peas, Roasted Carrots, Tasso Ham, Chowchow, Dill Remoulade
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 Mills Grits, Asparagus, Country Goodnight Brothers Ham, East Branch Ginger Pea Shoots, Parsnip Cream, Lemon-Pink Peppercorn Oil
19/28

Grilled Angus Rib Eye*
East Branch Ginger Parsley-Garlic New Potatoes, Grilled Asparagus, Arugula Pesto, Roasted Tomato Glace, Pickled Fennel
34

Grilled Joyce Farms Chicken Breast
Israeli Couscous, Asparagus, Arugula, Roasted Carrots, Piquillo Pepper Vinaigrette, Preserved Lemon Cream, Crisp Mushrooms
20

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