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

4th Annual Oyster Roast

Location: Undercurrent Restaurant

Over the last few years, we have had a fantastic time at the first three annual oyster roasts on our new(ish) patio and in the Wagner Room.

If you missed the last three, be sure to read what Triad Foodies had to say about their experience and look at the photos on our Facebook page from our very first one! We appreciate it when you tag us and share your photos on FacebookInstagram or Twitter. Be sure to use the #UndercurrentGSO hashtag when you share your photos this year!

Just like last year, we are extending the event from our patio to include our main dining room and bar as well. No need to bring your mittens this time as you can enjoy freshly shucked oysters from the comfort of your table or at our bar. The shucking will begin at 5:30 and go until we run out of oysters.

We’re also offering a three-course meal in our Wagner Room. This will be a limited seating so be sure to call us today to reserve your table.

Call 336.370.1266 to make your reservations.

Oyster Roast

Saturday, April 22nd 2016
5:30 pm – until we run out of oysters
Fire Roasted North Carolina Oysters ($1.25 per oyster)
– Served with Lemon, Undercurrent Hot Sauce, Cocktail Sauce, Mother Earth Brewing “Endless River” Kolsch Style Ale-Spring Onion Oyster Sauce

20140401-121150.jpgPhoto Credit : Jonathan Ramos Paula

3 Course Oyster Dinner

!!!(format on this has changed to a 3 course meal? – is it only served in Wagner Room or MDR?!!!

50.00 per person plus tax and gratuity (are any beverages included in this offering?)

First Course

One Dozen Oysters
Served with Lemon, Undercurrent Hot Sauce, Drawn Butter, Mother Earth Brewing “Endless River” Kolsch Style Ale-Spring Onion Oyster Sauce

Second Course

Shrimp and Grits
Seared Carolina Shrimp, Brown Butter Guilford Mill Grits, Tomato, Sweet Peas, Roasted Red Onion, Smoked Sausage Cream, Pickled Vegetables

Third Course
Stewed Bananas, Buttermilk Biscuit, Bourbon-Pecan Ice Cream

 

Wes has selected a few beverage choices that will compliment the oysters:

(waiting on 2016 update – we recommend NC beer(s)) Beer– Victory Prima Pilsner

(waiting on 2016 update) WinePatient Cottat Sancerre, Loire Valley 2012

This elegant wine has modest acidity and is considered an overwhelmingly herbaceous wine that has intense citrus flavors. The ‘prevailing aromas of acacia blossoms with a Muscat-like notes of passionfruit’ make this a classic pairing for shellfish and rich seafood dishes.

We encourage you to look at our new Spring 2016 Cocktail Menu. There are many libations that will complement the oysters. Ask your server for our recommendation.

 

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