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

Rosé Tasting & Garden Party: May 19th 2017

Undercurrent Restaurant Private Patio and Pollinator Garden

Location: Private Patio/Pollinator Garden

Join us for a Rosé Tasting and Garden Party and help us welcome a special guest from Piedmont Feed & Garden Center who will be on hand to discuss the best plants and flowers for your pollinator garden. We are also pleased to have Jackie Biggs, from Mutual Distributing Company, on hand to serve up five amazing Rosé wines from around the world.

Guests are invited to sip and admire our very own pollinator garden while enjoying hors d’oeuvres on our private patio (pictured above). Chef Michael and our team have prepared a delicious farm to table menu for you to enjoy including ingredients from Rudd Farm and Prodigal Farm.

We hope that if you’re on social media that you’ll check in and tag us with your favorite wines and hors d’oeuvres using the #UndercurrentGSO hashtag.

Friday, May 19th
6:30pm
Private Patio (rain location: Bar)
50 per person (plus tax and gratuity)

Call 336-370-1266 to make your reservations today!

Menu

Rosé

– Gouguenheim Sparkling Malbec Rose, Mendoza Argentina

– Benton-Lane Rose of Pinot Noir, Willamette Valley Oregon

– Unparalleled Rose de Provence France

– Planeta Rose of Syrah, Sicily Italy

– Kokomo Rose of Grenache, North Coast California
 

Hors d’oeuvres

– Chilled poached mussels, Rose Aioli, Beets

– Prodigal Farm ‘Spring Fever’ Cheese, Meyer Lemon Marmalade, Roasted Sweet Onion, Brioche Crostini

– Pink Peppercorn Rubbed Pork Tenderloin,  Apple-Tart Cherry Compote, Potato Gazette
Salmonds Tartare, Cucumber, Radish, Capers

– Country Pate, Potato Bread Crostini, Red Currant Preserves, Grilled Vegetables

– Stuffed Rudd Farm Strawberry,  Lemon-Goat Cheese Mousse, Honey Glazed Almonds

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