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

Smoked Onion, Country Ham, Cheddar Cheese, Tarragon-Lemon Crema

Brunch Burger*
Fried Egg, Chorizo, Cotija, Lettuce, Tomato, Charred Poblano, Coriander Crema, Challah Bun

Crab Cake Biscuit
Jumbo Lump Crab Cake, Buttermilk Biscuit, Fried Egg*, Sautéed Red Onion-Kale, Piquillo-Basil Cream, Grilled Bacon, Lemon Pickled Carrots

Peanut Butter Waffle
Banana, Bacon, Maple Syrup

Ropa Vieja Waffle
Poblano-Cornmeal Waffle, Braised Beef, Poached Eggs, Tomato Bacon Jam, Cotija

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

Coconut Curry-Black Lentil Soup
Fried Shrimp, Pickled Radish
Cup 4 Bowl 6

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

Almond Chicken Salad
Organic Greens, Cider Vinaigrette, Lemon-Bacon Aioli, Cucumber, Peppadew, Peanuts, Tobacco Onions

Fried Oyster Salad
Baby Spinach, Red Curry Vinaigrette, Toasted Coconut, Peas, Lemongrass Crema

Crab Cake Salad
Organic Greens, Roasted Garlic-Buttermilk Dressing, Pecans, Pickled Celery, Citrus Farmers Cheese, Tasso Ham

Bell Pepper-Shrimp Quiche
Baby Spinach, Lime Vinaigrette, Cashews, Bacon, Buttercup, Pickled Red Onion  


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

Grilled Portobello Wrap
Grilled Butternut Squash, Port Salut, Balsamic Dressed Spinach, Fried Leeks, Dijonnaise, Spinach Wrap

Grilled Bistro Steak Wrap
Greens, Tomato, Red Onion, Raspberry-Chile Aioli, Peppadew-Goat Cheese, Chile Wrap


Skillet Seared Salmon*
White Bean-Bacon-Mushroom Ragout, Herb Roasted Brussels Sprouts, Charred Citrus Coulis, Garlic-Caper Aioli

Grilled Pork Tenderloin
Tomato-Poblano-Hominy Sauté, Kale, Coriander-Burnt Honey Crema, Lime Dressed Peppadew-Chayote Salad


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.