Undercurrent Restaurant

book a table

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

Chilled Cucumber Soup
Lemon-Dill Crema, Mint Oil
Cup 4 Bowl 6

Tomato Cream Soup
Preserved Lemon, Basil, Pickled Sweet Onion
Cup 4 Bowl 6

Salads

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

Organic Greens
Peach Vinaigrette, Cantaloupe, Cucumber, Curry Goat Cheese, Smoked Cashews
Small 6 Large 9

Fried Oyster Salad
Baby Spinach, Lemon Vinaigrette, Bacon, Tomato, Charred Scallion-Buttermilk Cream, Pickled Vegetables
15

Almond Chicken Salad
Organic Greens, Smoked Tomato- Buttermilk Dressing, Lindale,  Pickled Red Onion, Cornbread Crouton
11

Crab Cake Salad
Organic Greens, Red Pepper Vinaigrette, Roasted Almonds, Grilled Corn, Tobacco Onions, Jezebel Sauce, Basil Puree
15

Grilled Salmon Salad*
Organic Greens, Sweet Onion Vinaigrette, Sunflower Seeds, Cucumber, Grilled Artichoke, Peppadew
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, Caramelized Onion-Pepper Relish, Dijonnaise, 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, Dill Havarti, Fig Reduction, Onion-Pepper Relish, Ancho Puree, Tobacco Onions, Challah Bun
12

Grilled Vegetable Wrap
Grilled Squash, Onion, Mushroom, Rudd Farm Tomato, Bibb Lettuce, Baba Ghanoush, Mozzarella, Chile Wrap
11

Port Salut-BLT
Lettuce, Rudd Farm Tomato, Bacon, Port Salut, Basil Pesto, Multigrain Bread
11

Entrees

Sesame-Panko Dusted Carolina Trout
Charleston Ice Cream, French Beans, Balsamic Beet Mostarda, Lemon-Parsley Puree
15

Grilled Pork Tenderloin
Steak Fries, French Beans, Fig Glace, Ancho Puree, Tobacco Onions
15

Skillet Seared Salmon*
Roasted Garlic-Parmesan Polenta, Ratatouille, Tomato Coulis, Herb Crema
16

Fried Chicken Breast
Stewed Black Beans, Okra, Tomato, Summer Squash, Red Onion Chutney, Ancho-Honey Aioli*
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.

1 Comment

Comments are closed.