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.


Dessert Menu

White Chocolate-Blueberry Bread Pudding
Whipped Cream, Caramel Sauce

Caramel-Chocolate Bird’s Milk Cake
Chocolate Cake, Chilled Dulce de Leche Marshmallow, Chocolate Glaze, Mocha Candied Cocoa Nib, Cinnamon Anglaise

Morello Cherry Cheesecake
Chocolate-Thyme Crust, Almond-Coconut Tuille Cherry-Amaretto Coulis, Steeped Morello Cherries

Turtle Brownie
Gluten Free Pecan Brownie, Vanilla Fudge Swirled Ice-Cream, Caramel Sauce, Toasted Pecans

Raspberry-Tangerine Tart
Raspberry Custard, Tangerine Curd, Poppy Seed Crust, Vanilla-Basil Crema

Seasonal Sorbet Trio

Domestic Artisan Cheese Selection

Dessert Wines

Mondavi Moscato d’Oro, Napa ‘05 ... 7 glass

Chateau St. Vincent, Sauternes ... 17 glass

Michele Chiarlo, “Nivole”, Moscato d’ Asti ... 8 glass

Renteria & Reynolds, Naughty “Sticky” Late Harvest Chardonnay … 12 glass

Graham’s, Six Grapes, Ruby Reserve … 6 glass


Taylor Fladgate, 10-yr. Tawny Port … 8 glass

Warre’s, Special Reserve Port … 10 glass

Dow’s, 20-yr. Tawny Port … 12 glass

Sherry and Madeira

Dry Sack, Medium Sherry … 5 glass

Blandy’s, Bual Madeira 5-yr. … 10 glass


[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.