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

Easter Sunday Brunch 2017

Location: Undercurrent Restaurant

Join us for Brunch on Easter Sunday, April 16th. We are proudly featuring locally sourced ingredients in our chef specials and in our regular brunch menu fare. If you have special dietary restrictions, please let us know as you make your reservation in addition to telling your server. Our culinary team will do our very best to accommodate your dietary needs.

Sunday, April 16th, 2017
11:00 am – 2:00 pm

Please make your reservations today. Call 336-370-1266.

 

Easter Specials

Pastries
Hot Cross Buns, Coffee Cake and Cinnamon Rolls
7

Deviled Eggs
Pickled Vegetables, Roasted Tomatoes
9

Seared Sea Scallops
Sweet Onion-Rhubarb Stone Ground Grits, Asparagus, Country Ham, Parsnip Cream, Pea Shoots,
Lemon-Pink Peppercorn Oil
19/28

Roast Rack of Lamb
Caramelized Onion Lentils and Rice, Asparagus, Zaatar Spiced Carrots, Date Glace, Lebanese yogurt Sauce
22/35

Our Sunday Brunch Menu

Breakfast Fare

Omelette
Grilled House Cured Bacon, Lindale, Roasted Tomato, Spinach, Dill Crema, Pickled Vegetables
11

Brunch Burger*
Fried Egg, Bacon, Port Salut, Apple Mostarda, Pistachio Aioli, Lettuce, Challah Bun
12

Crab Cake Biscuit
Jumbo Lump Crab Cake, Buttermilk Biscuit, Fried Egg*, Asparagus, Country Ham, Parsnip Cream, Pink Peppercorn Oil
18

Lemon-Poppy Seed Waffle
Strawberry, Whipped Cream, Maple Syrup
8

Ropa Vieja Waffle
Poblano-Cornmeal Waffle, Braised Beef, Poached Eggs, Cumin-Herb Sauce, Queso Fresco
12

Breakfast Platter
2 Massey Creek Eggs*, Bacon, Sausage, Hash Browns
12

Breakfast Sides
Sausage, Bacon, Hash Browns
3 each

Massey Creek Farms Eggs*
2 Eggs Fried or Scrambled
3
Each Additional Egg 1.50

Soup and Salads

Mushroom Cream Soup
 Sweet Pea Puree, Lemon Thyme Crouton
Cup 4 Bowl 6

Spinach Salad
Honey-Thyme Vinaigrette, Pecanwood Bacon, Goat Cheese, Candied Walnuts
Small 6 Large 9

Almond Chicken Salad
Organic Greens, Strawberry Vinaigrette, Beets, Radish, Leon-Basil Crème Fraiche, Almonds
11

Fried Oyster Salad
Baby Spinach, Warm Bacon-Sorghum Vinaigrette, Lemon Pickled Carrots, Cucumber, Gribiche, Sunflower Seeds
15

Crab Cake Salad
Organic Greens, Rosemary Vinaigrette, Roasted Tomato, Asparagus, Garlic-Caper Aioli, Charred Citrus Crema
15

Asparagus-Red Pepper-Goat Cheese Quiche
Baby Spinach, Lemon Vinaigrette, Cucumber, Rhubarb Compote, Fennel Crema, Almonds
13

Sandwiches

Served with a choice of: Fresh Fruit, French Fries, Potato Salad

Sesame Salmon Salad Wrap
Lettuce, Marinated Cucumber, Pickled Shiitake, Hijiki, Sambal Aioli, Spinach Wrap
11

Za’atar Bistro Steak Wrap
Greens, Tomato, Red Onion, Olives, Cucumber, Lebanese Yogurt, Sauce Chile Wrap
12

Entrees

Skillet Seared Salmon*
Lusty Monk Smashed Potatoes, Asparagus, Basil-Piquillo Cream, Lemon Pickled Carrots
16

Grilled Pork Tenderloin
Sweet Potato Fries, Grilled Vegetables, Sumac Glaze, Peppadew Charmoula
15

 

We add a service charge of 20% to parties of 5 or more

* 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 foodborne illness, especially if you have certain medical conditions.

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