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.



Five Onion Soup
 Goat Cheese, Lemon-Dill Puree, Fried Leeks
Cup 4 Bowl 6

Potato-Parsnip Cream Soup
Crab Meat, Smoked Red Onion, Bacon, Chives
Cup 4 Bowl 6


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

Organic Greens
Roasted Garlic-Buttermilk Dressing, Pecans, Tasso Ham, Blue Cheese, Pickled Fennel
Small 6 Large 9

Fried Oyster Salad
Baby Spinach, Gold Raisins, Cucumber Vinaigrette, Fennel, Shaved Radish, Pancetta, Saffron Aioli

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

Crab Cake Salad
Organic Greens, Lemon Vinaigrette, Roasted Tomato, Pickled Celery, Sauce Gribiche

Grilled Salmon Salad*
Organic Greens, Grilled Asparagus, Warm Bacon-Sorghum Vinaigrette, Cucumber, Parsnip Cream, Potato Frits  


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

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

Almond Chicken Salad Sandwich 
Lettuce, Tomato, Goat Cheese, Orange-Smoked Almond Chutney, Multigrain Bread

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

Undercurrent Burger*
Lettuce, Tomato, Arugula Pesto, Smoked Mozzarella, Caramelized Onions, Country Ham Aioli*, Challah Bun

Smoked Turkey Club Wrap
Lettuce, Tomato, Bacon, Farmstead “Buttercup” Cheese, Lusty Monk Mayonnaise, Chile Wrap  

Braised Beef Sandwich
Ancho-Pineapple Reduction, Pumpkin Seeds, Smoked Cheddar, Pickled Red Onion, Pepper Slaw, Open Faced Potato Bun  


Skillet Seared Salmon*
Quinoa-Sweet Potato Sauté, French Beans, Pineapple Puree, Smoked Vanilla Cream, Kiwi-Peppadew Salsa  

Grilled Chicken Breast
Israeli Couscous, Asparagus, Arugula, Roasted Carrots, Preserved Lemon Cream, Piquillo Vinaigrette

Cornmeal Dusted Carolina Trout
Bakers Farms Rice, Snow Peas, Roasted Carrots, Tasso Ham, Chowchow, Dill Remoulade    

Fried Pork Tenderloin Medallions
Coconut Charleston Ice Cream, Snow Pea Stir-Fry, Ginger Aioli*, Strawberry-Kentuckyaki Puree


*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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