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 Squash Soup
Crisp Mushrooms, Nutmeg Crema
Cup 4 Bowl 6

Red Bean-Chorizo Soup
Basil Puree, Smoked Lindale
Cup 4 Bowl 6

Salads

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

Organic Greens
Honey-Peppadew Vinaigrette, Tasso Ham, Pickled Celery, Cajun Cheddar, Fried Peanuts
Small 6 Large 9

Fried Oyster Salad
Baby Spinach, Black Garlic-Honey Vinaigrette, Pecans, Apricots, Pickled Sweet Onion, Lusty Monk Aioli*
15

Almond Chicken Salad
Organic Greens, Apple Vinaigrette, Spiced Crouton, Butternut Squash, Cherries, Tea Hive Cheddar, Balsamic Reduction
11

Crab Cake Salad
Organic Greens, Blood Orange Vinaigrette, Preserved Fennel, Almonds, White Truffle Crema
15

Grilled Salmon Salad
Organic Greens, Hard Boiled Egg, Buttermilk-Avocado Dressing, Shaved Red Onion, Piquillo Peppers, French Beans, Bacon
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, Maple Mayonnaise, Smoked Sweet Onion Relish, Multigrain Bread
10

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

Undercurrent Burger*
Lettuce, Japanese Mayo, Shoyu Reduction, Grilled Pineapple, Bacon, Ginger-Pickled Peppers, Challah Bun
12

Smoked Turkey Wrap
Port Salut, Pickles, Roasted Tomato, Bibb Lettuce, Blackberry Sherry Gastrique, Herb Dijonnaise, Chile Wrap
11

Seasonal BLT
Lettuce, Rudd Farm Tomato,    House Bacon, Smoked Cherry Compote, Roasted Garlic Aioli*, Multigrain Bread
11

Entrees

Hazelnut Dusted Carolina Trout
Sage Stone Ground Grits, French Beans, Butternut Squash, Onion-Apricot Chutney, Remoulade
15

Grilled Pork Tenderloin
German Potato Salad, Braised Cabbage, Smoked Apples, Gypsy Sauce, Buttermilk Fried Onions
15

Skillet Seared Salmon*
Sweet Potato Quinoa Pilaf, Kale, Sorghum-Cranberry Glaze, Rosemary-Pink Peppercorn Aioli, Pumpkin Seeds
16

Grilled Chicken Breast
Mushroom-Potato Gratin, French Beans, Bourbon-Thyme Glace, Paprika-Lusty Monk Puree
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.