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

Breakfast Fare

Shrimp and Grits Omelette
Shrimp–Grit-Cheddar Filling, Tomato-Corn Ragout
12

Brunch Burger*
Fried Egg, Lettuce, Tomato, Country Ham, Mozzarella, Arugula Pesto, Challah Bun
12

Crab Cake Biscuit
Jumbo Lump Crab Cake, Buttermilk Biscuit, Fried Egg*, Bacon, Asparagus, Kentuckyaki-Tomato Jam, Lemon Crema
18

Buttermilk-Pecan Waffle
Stewed Cherries, Whipped Cream, Maple Syrup
8

Ropa Vieja Waffle
Pumpkin Seed Waffle, Braised Beef, Poached Eggs, Avocado Puree, Honey-Chipotle Aioli*
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

Grilled Vegetable Gazpacho
Cumin Crema, Fried Jalapeño
Cup 4 Bowl 6

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

Grilled Salmon Salad*
Organic Greens, Smoked Tomato-Buttermilk Dressing, Grilled Corn, Lindale, Bacon, Tobacco Onions
14

Fried Oyster Salad
Baby Spinach, Sweet Onion Vinaigrette, Pickled Vegetables, Tomato Remoulade, Pecans
15

Crab Cake Salad
Organic Greens, Soy-Ginger Dressing, Radish, Carrots, Snow Peas, Macadamia Nuts, Lemongrass-Cucumber Aioli, Cilantro-Sesame Puree
15

Tomato-Havarti Quiche
Organic Greens, Basil Vinaigrette, Soppressata, Pickled Fennel, Pine Nuts, Lemon Aioli
11

Sandwiches

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

Smoked Turkey Wrap
Lettuce, Tomato, Lemon Aioli, Arugula Pesto, Mozzarella, Spinach Wrap
11

Fried Catfish Wrap
Lettuce, Tomato, Chowchow, Dill Remoulade, Chile Wrap
12

Entrees

Grilled Chicken Breast
Parsley-Garlic New Potatoes, French Beans, Roasted Tomato Glace, Honey-Balsamic Reduction
15

Skillet Seared Salmon*
Artichoke-Kale-Freekah Sauté, Grilled Asparagus, Blueberry Puree, Balsamic Beet Mostarda
15

 

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.