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.



Butternut Bisque
Merguez Sausage, Apple
Cup 4 Bowl 6

Beef and Three Bean Chili
Red Onion, Lindale, Parsley Oil
Cup 4 Bowl 6


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

Organic Greens
Pomegranate Vinaigrette, Apricot, Almonds, Country Ham, Parsnips, Rosemary Aioli
Small 6 Large 9

Fried Oyster Salad
Organic Greens, Old Bay-Lemon Buttermilk Dressing, Celery, Banyuls Mignonette, Piquillo Peppers, Fried Capers

Almond Chicken Salad
Organic Greens, Sweet Onion-White Balsamic Vinaigrette, Almonds, Cucumber, Peppadew, Fried Leeks

Crab Cake Salad
Organic Greens, Basil Vinaigrette, Shaved Radish, Tobacco Onion, Orange-Walnut Puree, Candied Citrus      

Grilled Salmon Salad*
Baby Spinach, Caper-Herb Vinaigrette, Hard Boiled Egg, Pickled Vegetables, Citrus Crema, Sunflower Seeds


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

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

Almond Chicken Salad Sandwich 
Roasted Tomato, Smoked Goat Cheese, Spinach, Charred Green Onion Aioli, Multigrain Bread

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

Undercurrent Burger*
Bacon, Tomato, Lettuce, Brie, Balsamic Onions, Challah Bun 

Club Wrap
Smoked Turkey, Giacomo’s Ham, Bacon, Lettuce, Tomato, Port Salut, Lusty Monk Aioli, Orange-Honey Glaze Spinach Wrap

Fried Catfish Wrap
Bibb Lettuce, Tomato, Bacon, Grilled Red Onion Remoulade, Pickled Vegetables, Chile Wrap


Skillet Seared Salmon*
Green Onion-Mushroom Farroto, Kale, Lemon Glaze, Butternut Squash Coulis

Skillet Seared Chicken Breast
Andouille-Artichoke Quinoa, Sweet Peas, Red Pepper Rouille, Sherry Gastrique  

Grilled Pork Tenderloin
Horseradish Potato Cake, French Beans, Smoked Onion Demi Glace, Parsley Crema 

Pan Fried Trout
Old Bay Roasted Potatoes, Kale-Piquillo Sauté, Apricot-Fennel Salad, Thyme Crema  

*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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