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

Grilled Vegetable Gazpacho
Cumin Crema, Fried Jalapeño
Cup 4 Bowl 6

Beef and Mushroom Soup
Couscous, Red Pepper Rouille, Crostini
Cup 4 Bowl 6

Salads

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

Organic Greens
Tomato Vinaigrette, Fennel, Balsamic Onions, Pancetta, Basil Puree
Small 6 Large 9

Fried Oyster Salad
Baby Spinach, Sweet Onion Vinaigrette, Pickled Vegetables, Tomato Remoulade, Pecans
15

Almond Chicken Salad
Organic Greens, Basil Vinaigrette, Gold Raisins, Fennel, Cucumber, Sunflower Seeds
11

Crab Cake Salad
Organic Greens, Soy-Ginger Dressing, Radish, Carrots, Snow Peas, Macadamia Nuts, Lemongrass-Cucumber Aioli, Cilantro-Sesame Puree
15

Grilled Salmon Salad*
Organic Greens, Smoked Tomato-Buttermilk Dressing, Grilled Corn, Lindale, Bacon, Tobacco Onions
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, Tomato, Red Onion Chutney, Dill Seed Pistou, 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, Bacon, Smoked Mozzarella Pimento Cheese, Avocado Puree, Honey-Chipotle Aioli*, Challah Bun
12

Smoked Turkey Club Wrap
Lettuce, Tomato, Lemon Aioli, Arugula Pesto, Mozzarella, Spinach Wrap
11

Fried Catfish Wrap
Lettuce, Tomato, Chowchow, Dill Remoulade, Chile Wrap
12

Entrees

Cornmeal Dusted Carolina Trout
Summer Squash-Potato Hash, French Beans, Jalapeno-Corn Cream, Tomato Oil
15

Grilled Chicken Breast
Parsley-Garlic New Potatoes, French Beans, Roasted Tomato Glace, Honey Balsamic Reduction
15

Skillet Seared Salmon*
Artichoke-Kale-Freekah Sauté, Grilled Asparagus, Blueberry Puree, Balsamic-Beet Mostarda
16

Fried Pork Tenderloin Medallions
Smoked Onion-Grits, Asparagus, Kentuckyaki-Tomato Jam, Preserved Lemon Crema
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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