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

Breakfast Fare

Omelette
Roasted Bell Peppers, Dill Havarti, Spinach, Balsamic Onions, Herb Crema
12

Brunch Burger*
Fried Egg, Lettuce, Tomato, Kentuckyaki-Tomato Jam, Brie, Pickled Mushrooms, Challah Bun
12

Crab Cake Biscuit
Jumbo Lump Crab Cake, Buttermilk Biscuit, Fried Egg*, Bacon, Okra, Smoked Tomato-Buttermilk Cream
18

Buttermilk Waffle
Lavender-Blueberry Compote Whipped Cream, Maple Syrup
8

Ropa Vieja Waffle
Jalapeño Waffle, Braised Beef, Poached Eggs, Red Onion Chutney, Corn Cream
12

Breakfast Platter
2 Massey Creek Eggs*, Bacon, Sausage, Hash Browns
12

Breakfast Sides
Sausage, Bacon, Hash Browns
3 each

Massey Creek Farms Eggs*
2 Eggs Fried or Scrambled
3
(Each Additional Egg 1.50)

Soup and Salads

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

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

Grilled Salmon Salad*
Organic Greens, Sweet Onion Vinaigrette, Cucumber, Peppadew, Grilled Artichoke, Sunflower Seeds
14

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

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

Quiche Lejon
Shrimp-Horseradish-Chive-Bacon Quiche, Organic Greens, Lemon Vinaigrette, Tomato, Cucumber
12

Sandwiches

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

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

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

Entrees

Fried Chicken Breast
Stewed Black Beans, Okra, Tomato, Summer Squash, Red Onion Chutney, Ancho-Honey Aioli*
15

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

 

We add a service charge of 20% to parties of 5 or more

* Denotes menu items that are cooked to order or may contain raw ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs, may increase your risk of food borne illness, especially if you have certain medical conditions. 

[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.