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

Omelette
Smoked Onion, Country Ham, Cheddar Cheese, Tarragon-Lemon Crema
11

Brunch Burger*
Fried Egg, Chorizo, Cotija, Lettuce, Tomato, Charred Poblano, Coriander Crema, Challah Bun
12

Crab Cake Biscuit
Jumbo Lump Crab Cake, Buttermilk Biscuit, Fried Egg*, Sautéed Red Onion-Kale, Piquillo-Basil Cream, Grilled Bacon, Lemon Pickled Carrots
18

Peanut Butter Waffle
Banana, Bacon, Maple Syrup
8

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

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
11

Fried Oyster Salad
Baby Spinach, Red Curry Vinaigrette, Toasted Coconut, Peas, Lemongrass Crema
15

Crab Cake Salad
Organic Greens, Roasted Garlic-Buttermilk Dressing, Pecans, Pickled Celery, Citrus Farmers Cheese, Tasso Ham
15

Bell Pepper-Shrimp Quiche
Baby Spinach, Lime Vinaigrette, Cashews, Bacon, Buttercup, Pickled Red Onion  
13

Sandwiches

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
11

Grilled Bistro Steak Wrap
Greens, Tomato, Red Onion, Raspberry-Chile Aioli, Peppadew-Goat Cheese, Chile Wrap
12

Entrees

Skillet Seared Salmon*
White Bean-Bacon-Mushroom Ragout, Herb Roasted Brussels Sprouts, Charred Citrus Coulis, Garlic-Caper Aioli
16

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