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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: 10:30-1:30

Reservations not required but recommended.

Mother’s Day Menu for Sunday May 8th 2016

Location: Undercurrent Restaurant

Each year Undercurrent helps you celebrate the Mothers in your life by opening and serving a special mid-day meal on Mother’s Day. Join us!

Sunday, May 8th 2016
11:00 a.m. until 2:30 p.m.

We strongly encourage you to make reservations by calling us at 336.370.1266 or via Open Table.

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 are more than happy to accommodate your dietary needs.

Breakfast Fare

Jumbo Lump Crab Omelette
Ricotta, Spinach, Shiitake, Tarragon Cream, Chile Oil

Grand Marnier French Toast
Whipped Cream, Strawberries, Maple Syrup

Fried or Scrambled
2 each egg

Sausage, Bacon, Hash Browns
3 each side

Soups and Salads

Chilled Strawberry Soup
Candied Orange Peel, Basil Crema
Cup 4 Bowl 8

Almond Chicken Salad
Organic Greens, Strawberry-Champagne Vinaigrette, Steeped Gold Raisins, Toasted Pumpkin Seeds, Curry Crema

Crab Cake Salad
Organic Greens, Meyer Lemon-Thyme Dressing, Cucumber, Peppadew, Basil Pesto Aioli

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

Fried Oyster Salad
Baby Spinach, Warm Bacon Vinaigrette, Apple Mignonette, Celery, Remoulade

Lobster Quiche Salad
Organic Greens, Piquillo Vinaigrette, Grilled Asparagus, Steeped Apricots, Sunflower Seeds, Grilled Green Onion Aioli


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

Salmon Salad Wrap
Fennel-Dill Salmon Salad, Cucumber, Bibb Lettuce, Shaved Onion, Ginger-Miso Spread

Classic Burger
Bibb Lettuce, Tomato, Ashe County Cheddar, Pecanwood Bacon, Challah Bun


Skillet Seared Salmon
Spring Onion-Goat Cheese “RisOATto”, Grilled Asparagus, Charred Strawberry Puree, Champagne-Pink Peppercorn Gastrique

Guajillo Rubbed Pork Tenderloin
Chorizo-Red Onion Plantation Rice, Salsa Verde, Pickled Avocado, Orange-Pineapple Coulis, Pumpkin Seeds

Grilled Joyce Farms Chicken Breast
Arugula-Fennel-Farro Salad, Roasted Tomato, Pea Shoots, Pine Nut Crema, Lemon-Thyme Puree

Crab Cake Biscuit
Jumbo Lump Crab Cake, Buttermilk Biscuit, Grilled Asparagus, Spring Onion-Country Ham Gravy, Apricot-Red Pepper Compote

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

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