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

Butternut Bisque
Merguez Sausage, Apple
Cup 4 Bowl 6

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

Salads

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
15

Almond Chicken Salad
Organic Greens, Sweet Onion-White Balsamic Vinaigrette, Almonds, Cucumber, Peppadew, Fried Leeks
11

Crab Cake Salad
Organic Greens, Basil Vinaigrette, Shaved Radish, Tobacco Onion, Orange-Walnut Puree, Candied Citrus      
15

Grilled Salmon Salad*
Baby Spinach, Caper-Herb Vinaigrette, Hard Boiled Egg, Pickled Vegetables, Citrus Crema, Sunflower Seeds
14

Sandwiches

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

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

Almond Chicken Salad Sandwich 
Roasted Tomato, Smoked Goat Cheese, Spinach, Charred Green Onion Aioli, Multigrain Bread
10

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

Undercurrent Burger*
Bacon, Tomato, Lettuce, Brie, Balsamic Onions, Challah Bun 
11

Club Wrap
Smoked Turkey, Giacomo’s Ham, Bacon, Lettuce, Tomato, Port Salut, Lusty Monk Aioli, Orange-Honey Glaze Spinach Wrap
11

Fried Catfish Wrap
Bibb Lettuce, Tomato, Bacon, Grilled Red Onion Remoulade, Pickled Vegetables, Chile Wrap
11

Entrees

Skillet Seared Salmon*
Green Onion-Mushroom Farroto, Kale, Lemon Glaze, Butternut Squash Coulis
16

Skillet Seared Chicken Breast
Andouille-Artichoke Quinoa, Sweet Peas, Red Pepper Rouille, Sherry Gastrique  
15

Grilled Pork Tenderloin
Horseradish Potato Cake, French Beans, Smoked Onion Demi Glace, Parsley Crema 
15

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