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.



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

Mushroom Cream Soup
Lemon-Thyme Oil
Cup 4 Bowl 6


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

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

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

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


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

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

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

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

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

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

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


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

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

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

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

*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.