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

Smoked Chicken-Tasso Soup
Cajun Trinity, Butternut Squash
Cup 4 Bowl 6

Mushroom Cream Soup
Lemon-Thyme Oil
Cup 4 Bowl 6

Salads

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

Organic Greens
Caramelized Onion-Sherry Vinaigrette, Blue Cheese, Candied Bacon, Pecans
Small 6 Large 9

Fried Oyster Salad
Baby Spinach, Basil-Buttermilk Dressing, Roasted Tomato, Crisp Country Ham, Smoked Sunflower Seeds
15

Almond Chicken Salad
Organic Greens, Preserved Lemon Rosemary Vinaigrette, Balsamic Onions, Gold Raisins
11

Crab Cake Salad
Organic Greens, Sesame-Soy Vinaigrette, Edamame, Pickled Carrots, Water Chestnuts, Fried Wonton
15

Grilled Salmon Salad
Organic Greens, Raspberry Vinaigrette, Roasted Parsnip, Peppadew, Lemon Gastrique, Pistachio
14

Sandwiches

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

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

Almond Chicken Salad Sandwich
Lettuce, Herbed Apple Puree, Shaved Red Onion, Charred Orange Mayonnaise Multigrain Bread
10

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

Undercurrent Burger*
Lettuce, Tomato, Andouille Sausage, Roast Tomato Buttermilk Cream, Cajun Cheddar, Challah Bun
12

Smoked Turkey Wrap
Lettuce, Bacon, Garlic-Tomato Rouille, Smoked Goat Cheese, Spinach Wrap
11

Grilled Ham and Cheese
Giacomo’s Rosemary Ham, Port Salut, Roasted Tomato, Parmesan Lusty Monk Aioli, Multigrain Bread
12

Entrees

Coriander-Cornmeal Dusted Carolina Trout
Creamed Potato Hash, Tomato, Brussels Sprouts, Honey-Lime Chutney, Jalapeño Remoulade
16

Grilled Pork Tenderloin*
Apple-Andoille Red Onion-Kale Risotto, Basil Aioli*, Ancho Oil, Gold Raisin-White Balsamic Gastrique
16

Skillet Seared Salmon*
Orange-Basil Charleston Ice Cream, Roasted Carrots and Onions, Kale, Almond-Peppadew Romesco, Pickled Celery-Fennel
16

Hoisin Glazed Chicken Breast
Mushroom-Edamame-Water Chestnut Stir Fry, Gochujang Sweet Potatoes, Coconut-Mirin Aioli
16

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

<< Click to Download PDF 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.