Undercurrent Dinner Menu

Starts May 23

Soups and Salads

Five Onion Soup 7
Herb Brioche Crouton

Chilled Cucumber Soup 8
Pickled Radish, Basil Oil

Organic Greens 8
Lemon Thyme Vinaigrette, Peppadew Peppers,
Marcona Almonds, Saffron Crème Fraiche

Baby Spinach Salad 8
Strawberry Vinaigrette, Goat Cheese,
Balsamic Red Onions, Sunflowers Seeds

Sweet Pea and Mushroom Salad 9
Marinated Mushrooms, Cherrywood Bacon,
Organic Greens, Black Garlic Vinaigrette,
Morel-Leek Jack Cheese

Appetizers and Small Plates

Lobster and Shrimp Spring Rolls 11
Soy-Ginger dipping sauce and Shoyu Reduction

Shiitake-Crab Tart 12 Raspberry-Thyme Coulis, Whipped Brie

Fried Oysters 13
Buttermilk-Bacon Cream, Arugula Puree
Pickled Vegetables

Domestic Artisan Cheeses Selection 12

Grilled Asparagus 10
Riviera Olive Tapenade, Roasted Red Pepper Aioli,
Marinated Artichokes, House-made Mozzarella

Fried Green Tomatoes 11
Johnston County Ham, Fennel Relish,
Green Onion Remoulade

Entrees

Grilled 8oz. Beef Rib Eye 32
French Beans, Parsnip Whipped Potatoes,
Tart Cherry Steak Sauce, Tobacco Onions

Grilled Carolina Rainbow Trout 23
Apricot-Multigrain Pilaf, French Beans,
Parsley-Spring Onion Pistou, Country Ham Butter

Skillet Seared Duck Breast 26
Caramelized Onion Lentils, French Beans,
Thyme Duck Glace, Strawberry-Rhubarb Compote

Sautéed Ashley Farms Chicken Breast 19
Goat Cheese Stone Ground Grits, Grilled Asparagus,
Red Pepper-Shrimp Ragout, Almond-Basil Pesto

Pan Roasted Grouper 28
Carolina Plantation Rice, Grilled Asparagus,
Peperonata, Preserved Lemon Beurre Blanc

Grilled 10 oz. Pork Porterhouse 23
Yellow Split Peas, Marinated Artichokes,
Charred Tomato Coulis, Lemon-Gold Raisin Chutney

Roasted Rack of Lamb 21/35
Garam Masala Rub, Grilled Asparagus, Falafel,
Piquillo-Chorizo Compote, Sherry-Fig Glace

Pan Seared Sea Scallops 19/25
Grilled Vegetable Couscous, Sweet Peas,
Chive Butter, Citrus-Basil Vinaigrette, Crisp Parsnips

Ends May 22

Soups and Salads

Roasted Red Pepper Soup 7
Basil, Feta, Pine Nuts, Extra Virgin Olive Oil

Chicken and Mushroom Cream Soup 8
Crispy Leeks

Organic Greens 8
Sour Cream-Green Onion Dressing, Pecans,
Buttermilk Blue Cheese, Bacon, Pickled Celery

Baby Spinach Salad 8
Red Wine-Herb Vinaigrette, Brioche Crouton,
Niçoise Olives, Shaved Red Onion, Roma Tomato

Grilled Asparagus Salad 9
Arugula, Wild Flower Honey Almonds, Brie, Champagne Vinaigrette, Pink Peppercorns

Appetizers and Small Plates

Lobster and Shrimp Spring Rolls 11
Soy-Ginger dipping sauce and Shoyu Reduction

Giacomo’s Sausage en Croute 11
Spinach and Garlic Chicken Sausage, Dates,
House made Mozzarella, Sunflower Seeds,
Grilled Artichoke-Sun Dried Tomato Salad,
White Balsamic Aioli

Fried Oysters 13
Cucumber-Radish Salad, Parsley-Thyme Aioli

Domestic Artisan Cheeses Selection 12

Grilled Shrimp 12
Mango-Sweet Chile Slaw, Pineapple,
Pumpkinseed-Peppadew Pesto

Hillsborough Farmer Cheese Tart 11
Apricot-Sweet Onion Compote, Tarragon Cream,
Lemon dressed Arugula

Entrees

Grilled 8oz. Beef Rib Eye 32
Herb Roasted New Potatoes, Grilled Asparagus,
Sherry-Piquillo Pepper Glace, Ewephoria Gouda,
Pink Peppercorns

Sautéed Flounder 24
Carolina Plantation Rice, Sweet Peas,
Lemon Thyme Butter, Red Pepper Coulis

Skillet Seared Duck Breast 26
Herb Roasted New Potatoes, Parsnip Puree,
French Beans, Tart Cherry Reduction

Sautéed Ashley Farms Chicken Breast 17
Lemon Linguini, Grilled Asparagus,
Roasted Tomato, Artichokes, Pancetta,
Golden Raisin-Basil Puree

Grilled Scottish Salmon 23
Crème Fraiche Whipped Potatoes, French Beans, Charred Strawberry Coulis, Parsley-Almond Pesto

Grilled Pork Tenderloin 22
Ashe County Cheddar Grits, French Beans,
Smoked Pecan Pistou, Sorghum Molasses,
Apricot-Peppadew Glace

Roasted Rack of Lamb 21/35
Rosemary-Sage Rub, Cherry-Parmesean Couscous, French Beans, Braised Leek Glace

Pan Seared Sea Scallops 19/25
Curry Roasted Carrots, Sweet Peas,
Black Lentils, Green Apple Coulis

Vegetarian options can be made available.
Please let our capable staff accommodate you.