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

Soup

Black Bean Soup
Andouille, Parsley-Peanut Pesto
Cup 4 Bowl 6

Mushroom Cream Soup
Lemon-Thyme Oil
Cup 4 Bowl 6

Salads

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

Organic Greens
Basil Vinaigrette, Goat Lady Dairy “Providence”, Roasted Tomato, Crisp Country Ham
Small 6 Large 9

Fried Oyster Salad
Baby Spinach, Buttermilk Tomato Dressing, Pickled Carrots, Lusty Monk-Parmesan Aioli*
15

Almond Chicken Salad
Organic Greens, Green Apple, Orange-Curry Vinaigrette, Grilled Artichoke, Candied Pumpkin Seeds, Fenugreek-Apple Cider Reduction
11

Crab Cake Salad
Organic Greens, Preserved Lemon-Rosemary Vinaigrette, Smoked Sunflower Seeds, Pickled Fennel-Celery, Herbed-Apple Puree
15

Grilled Salmon Salad
Organic Greens, Caramelized Onion-Sherry Vinaigrette, Peppadew, Almonds, Citrus Braised Onions
14

Sandwiches

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

Summerfield Farms Classic Burger*
Bibb Lettuce, Tomato, Bacon, Ashe County Cheddar, Challah Bun
10

Almond Chicken Salad Sandwich
Lettuce, Lemon Gastrique, Garlic-Tomato Rouille, Multigrain Bread
10

Smoked Pork Sandwich
Coffee Rubbed Pork Butt, Carolina Red Sauce, Sweet Curry Slaw, Tobacco Onions, Potato Bun
10

Undercurrent Burger*
Lettuce, Tomato, Port Salut, Roasted Poblano Puree, Bacon, Fried Bell Peppers, Challah Bun
12

Grilled Portobello Wrap
House-made Mozzarella, Roasted Tomato, Arugula, Shaved Red Onion, Sun Dried Tomato Pesto, Spinach Wrap
11

Rosemary Ham Sandwich
Lettuce, Lindale, Grilled Artichoke, Almond-Peppadew Romesco, Gold Raisin Gastrique, Potato Roll
12

Entrees

Coriander-Cornmeal Dusted Carolina Trout
Orange-Basil Charleston Ice Cream, Roasted Carrots and Onions, French Beans, Sweet Garlic Aioli
16

Smoked Pork Tenderloin*
Caraway-Lindale Grit Cake, Collard Greens, Shallot-Fig Coulis, Roasted Tomato Crema, Ancho Oil
16

Skillet Seared Salmon*
Currant Farro, French Beans, Roasted Red Pepper Puree, Basil Aioli*
16

Grilled Chicken Breast
Roasted Tomato-Brussels Spouts-Creamed Potato Hash, Honey-Lime Chutney, Jalapeño Remoulade
16

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

<< Click to Download PDF Menu >>

[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.