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

Loaded Potato Soup
Bacon, Green Onion, Ashe County Cheddar Cheese

Five Onion Soup
Smoked Crème Fraiche

Organic Greens
Lusty Monk-Honey Vinaigrette, Smoked Pecans, Tasso Ham-Tomato Jam, Goat Lady Dairy “Lindale”

Baby Spinach Salad
Balsamic Vinaigrette, Candied Orange Zest, Roasted Almonds, Smoked Goat Cheese, Tobacco Onions

Grilled Romaine Salad
Hard Boiled Egg (eggs from Massey Creek Farms), Grilled Green Onion-Buttermilk (Ran Lew Dairy) Dressing, Bacon, Pecans, Cabernet Reduction, Prodigal Farm “Dirty Girl” Cheese


Pork Bulgogi Collard Wraps
Hoisin Aioli, Chile-Coconut-Peanut (Bertie County Peanuts) Crumble, Pickled Onions, Peppadew-Kentuckyaki Glaze

Black Bean Dip
Fried Plantain Chips, Queso Fresco (Homeland Creamery), Salsa Verde, Jicama-Cilantro Salad

Domestic Artisan Cheese Selection
Flat Bread, Seasonal Accompaniments

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

Fried Oysters
Roasted Garlic Harissa, Apricot-Almond Chutney, Grilled Ciabatta, Crispy Country Ham (Good Night Brothers)

Small Plates and Entrees

Grilled Pork Tenderloin*
Israeli Couscous, Smoked Feta, Sweet Peas, Roasted Carrots, Roasted Red Peppers, Green Onion Coulis, Currant-Nicoise Olive Tapenade

Bacon Panko Dusted Carolina Trout
Smoked Sunflower Seed-Artichoke-Goat Cheese Risotto, French Beans, Basil Coulis, Orange-Pink Peppercorn Aioli*, Pickled Vegetables

Moroccan Spice Rubbed Roasted Rack of Lamb*
Coriander-Urfa Biber Roasted Potatoes, Caramelized Onions, French Beans, Coconut-Almond Harissa, Apricot Charmoula

Fennel-Green Peppercorn Dusted Seared Scallops*
Heritage Pork House Cured Bacon-Herb Polenta (Guilford Mill), Lemon Cream, Kale, Sweet Onion, Roasted Red Pepper Coulis, Fried Parsnips

Grilled Rib Eye*
Fried Smashed Potatoes, French Beans, Lusty Monk Cream, Dried Strawberry Steak Sauce, Cabernet-Fennel Relish

Joyce Farms Chicken Milanese
Linguini, Portobello, Grilled Red Onion, Sweet Peas, Lemon-Peppadew Puree, Thyme-Almond Pesto

Cumin-Coriander Rubbed Skillet Seared Salmon*
Carolina Plantation Rice-Piquillo-Kale Sauté, Salsa Verde, Prickly Pear Cream, Carrot Curdito

Skillet Seared Duck Breast*
Pecan-Lindale GL-Sweet Potato (Harmony Ridge Farm) Gratin, Peppadew-Kale Sauté, Red Currant Coulis, Charred Orange-Red Onion Relish

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.