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.


Breakfast Fare

Chorizo, Roasted Tomato, Kale, Queso Fresco, Avocado, Salsa Verde

Brunch Burger*
Fried Egg, Lettuce, Bacon, Grilled Pineapple, Bacon, Japanese Mayo, Shoyu Reduction, Ginger Pickled Peppers, Challah Bun

Crab Cake Biscuit
Jumbo Lump Crab Cake, Buttermilk Biscuit, Fried Egg*, Bacon, Butternut Squash, Kale, Danish Remoulade, Onion-Apricot Chutney

Sweet Potato Waffle
Pecans, Chocolate Sauce. Whipped Cream, Maple Syrup

Ropa Vieja Waffle
Molé Waffle, Braised Beef, Poached Eggs, Bacon, Smoked Lindale, Cumin Crema  

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

Breakfast Sides
Sausage, Bacon, Hash Browns
3 each

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

Soup and Salads

Butternut Squash Soup
Crisp Mushrooms, Nutmeg Crema
Cup 4 Bowl 6

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

Grilled Portobello Salad
Baby Spinach, Peppadew Vinaigrette, Roasted Tomato, Piquillo Peppers, Tea Hive Cheddar, Butternut Squash, Pumpkin Seeds, Red Onion

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

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

Grilled Salmon Salad
Organic Greens, Hard Boiled Egg, Buttermilk-Avocado Dressing, Shaved Red onion, Piquillo Peppers, French Beans, Bacon


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

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

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


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

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

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.