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

Summer 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

Chilled Rudd Farm Cucumber Soup
Lemon-Dill Crema, Mint Oil, Poached Shrimp
9

Rudd Farm Corn Chowder
Crispy Country Ham from Good Night Brothers, Thyme Oil, Guilford Mill Cornbread Crouton
8

Organic Greens
Peach Vinaigrette, Curried Goat Cheese, Smoked Cashews, Rudd Farm Cucumber and Cantaloupe
8

Baby Spinach Salad
Black Garlic-Honey Vinaigrette, Grape Rudd Farm 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 Vegetable Flat Bread
Mushrooms, Red Onion, Summer Squash, Peppers, Baba Gahnoush, Confit Tomatoes, Chapel Hill Creamery “Hickory Grove”, Arugula Cream
12

Swamp Pop “File” Root Beer Braised Beef
Fried Okra, Ashe County Cajun Cheddar, Pickled “Trinity” Vegetables
12

Domestic Artisan Cheese Selection
Flat Bread, Seasonal Accompaniments
12

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

Fried Green Tomatoes
Roasted Poblano Goat Cheese, Giacomo’s Chorizo, Salsa Verde, Piquillo Puree, Smoked Rudd Farm Corn Relish
12

Small Plates and Entrees

Grilled Pork Tenderloin*
Lavender-Pink Peppercorn Rub, Ratatouille, Roasted Garlic-Parmesan Polenta (Guilford Mill), Lemon-Parsley EB Coulis, Niçoise Olive Tapenade
17/24

Sesame-Panko Dusted Carolina Trout
Stewed Black Beans, Corn, Roasted Okra from Rudd Farm, French Beans, Sweet Onions, Herb Crema, Smoked Peach Coulis
17/24

Roast Rack of Lamb*
Smoked Paprika Fingerling Potatoes, French Beans, Charred Tomato Glace, Marcona Almond Pesto, Sherry Gastrique, Lemon-Thyme Oil
22/35

Spice Rubbed Seared Scallops*      
Grilled Leek-Bell Pepper Forbidden Rice, Shiitake-Carrot-Edamame Stir-Fry, Ginger Yuzu Aioli, Wakame-Daikon Salad
19/28

Smoked Sea Salt Grilled Angus Rib Eye*
Steak Fries, French Beans, Fig Reduction, Ancho Puree, Caramelized Onion-Pepper Relish
34

Fried Joyce Farms Chicken Breast
Charleston Ice Cream, Roasted Okra (Rudd Farm), Jezebel Sauce, Charred Scallion-Buttermilk Ran Lew Dairy Cream, Pickled Vegetables
20

Skillet Seared Salmon*
Linguini, Seared Mushrooms, Roasted Eggplant, Spinach, Rosé Pickled Blackberry, Rudd Farm Tomato Coulis
25

Skillet Seared Duck Breast*
Grilled Sweet Potato, Raspberry-Guajillo Puree, Bacon-Field Pea-Sweet Corn Sauté, Smoked Pecans, Nectarine-Coriander Chutney
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.

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