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

Grilled Vegetable Gazpacho
Fried Jalapeno, Cumin Crema
8

Rudd Farm Corn Chowder
Crispy Country Ham from Good Night Brothers, Thyme Oil, Guilford Mill Cornbread Crouton
9

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

Baby Spinach Salad
Smoked Rudd Farm Tomato-Buttermilk Ran Lew Dairy Dressing, Grilled Corn, Lindale from Goat Lady Dairy, House Cured Bacon from Heritage Pork, Tobacco Onions
8

Fried Oyster Salad
Sweet Onion Vinaigrette, Baby Spinach, Roasted Tomato Remoulade, Pickled Vegetables, Sorghum Glazed Pecans
13

Appetizers

Blackberry-Goat Cheese Tart
Roasted Beets, Carrots, Sunflower Shoots (East Branch Ginger), Radish, Spring Onion Crème Fraiche, Dill Seed Pistou
12

Ran Lew Dairy Buttermilk Fried Shrimp
Kimchi, Kohlrabi, Kentuckyaki-Tomato Jam, Lemongrass-Cucumber Aioli, Cilantro-Sesame Puree
13

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
Smoked Mozzarella-Pimento Cheese, Chipotle-Honey Aioli*, Basil-Sweet Onion Coulis, Crisp Country Ham (Good Night Brothers)
12

Small Plates and Entrees

Fried Pork Tenderloin Medallion*
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

Coriander Rubbed Roast Rack of Lamb*
Poblano-Cocoa Nib Posole, Smoked Pork, Avocado Puree, Kohlrabi, Cotija
22/35

Seared Scallops*
Summer Squash (Rudd Farm) -Potato Hash, French Beans, Jalapeno-Corn (Rudd Farm) Cream, Tomato Oil, Red Onion Chutney
19/28

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

Grilled 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 Artichoke-Kale-Freekah Sauté, Black Garlic Glace, Blueberry Puree, Balsamic-Beet (Harmony Ridge Farm) Mostarda
28

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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