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

Soup

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

Duck Soup
Parsnips, Freekah, Dill Crema, Orange-Basil Rouille
Cup 4 Bowl 6

Salads

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

Organic Greens
Garlic-Buttermilk Dressing, Pecans, Tasso Ham, Pickled Celery, Citrus Farmers Cheese
Small 6 Large 9

Fried Oyster Salad
Baby Spinach, Red Curry Vinaigrette, Toasted Coconut, Peas, Lemongrass Crema
15

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

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

Grilled Salmon Salad*
Baby Spinach, Lemon Vinaigrette, Cucumber, Rhubarb Compote, Fennel Crema, Almonds
14

Sandwiches

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

Classic Summerfield Farms Burger*
Bibb Lettuce, Tomato, Bacon, Ashe County Cheddar, Challah Bun
10

Almond Chicken Salad Sandwich 
Roasted Tomato, Lettuce, Shaved Red Onion, Parsley-Lemon Pistou, Dijonnaise, Multigrain Bread
10

Smoked Pork Sandwich
Coffee Rubbed Pork Butt, Carolina Red Sauce, Sweet Curry Slaw, Tobacco Onions, Potato Bun
10

Undercurrent Burger*
Country Ham, Port Salut, Apple Mostarda, Pistachio Aioli, Lettuce, Challah Bun
12

Sesame Salmon Salad Wrap
Lettuce, Marinated Cucumbers, 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

Buttermilk Fried Joyce Farms Chicken Breast
Roasted Tomato-Charred Poblano-Hominy Sauté, Coriander Crema, Kale, Peppadew-Chayote Salad
15

Grilled Smoked Trout
Sweet Onion-Rhubarb Grits, Asparagus, Country Ham, Parsnip Cream, Pink Peppercorn Oil  
15

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

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of foodborne illness.

<< Click here for PDF of menu >>

[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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