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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.



Coconut-Curry-Crab Soup
Ginger Chile-Marinated Crab Meat
Cup 4 Bowl 6

Chilled Strawberry Soup
Orange-Chile Crema, Sunflower
Cup 4 Bowl 6


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

Organic Greens
Mirin-Strawberry Vinaigrette, Curry Toasted Coconut and Cashews, Lemongrass Crema, Shaved Carrots
Small 6 Large 9

Fried Oyster Salad
Baby Spinach, Caper-Lusty Monk Vinaigrette, Grilled Onions, Shaved Tasso, Green Peppercorn-Citrus

Almond Chicken Salad
Organic Greens, Pomegranate-Smoked Paprika Vinaigrette, Pickled Vegetables, Bacon, Fried Peanuts

Crab Cake Salad
Sweet Onion Vinaigrette, Brioche Croutons, Peppadew, Country Ham, Cucumbers, Lemon-Thyme Crema

Sesame Bistro Steak Salad
Baby Spinach, Sweet Chile-Soy Dressing, Roasted Mushrooms, Kohlrabi, Pickled Radish, Wonton


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

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

Almond Chicken Salad Wrap
Goat Cheese, Lettuce, Peppadew, Orange-Honey Mustard, Tobacco Onions, Spinach Wrap

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

Undercurrent Burger*
Roasted Poblano Pimento Cheese, Coriander Dusted Onion Ring, Tomato, Chile-Lime Gastrique, Challah Bun

Ham and Cheese Sandwich
Rosemary Ham, Smoked Lindale, Hazelnut-Basil Pesto, Tomato, Shaved Red Onion, Lettuce, Oat Nut Bread

Braised Beef Flatbread Tacos
Oxacan Brasied Beef, Queso Fresco, Cilantro Radsih, Guaca-tillo Sauce, Ancho Flatbread


Cornmeal Dusted Trout
Goat Cheese-Caramelized Onon-Basil RisOATo, Grilled Asparagus, White Balsamic-Honey Reduction, Roasted Tomato Compote

Grilled Chicken Breast
Cabernet Braised Potato, French Beans, Tarragon-Horseradish Cream, Shallot Confit

Grilled Pork Tenderloin*
Cocoa Nibb-Bacon Quinoa Saute, French Beans, Parsley Aioli, Red Currant Coulis

Seared Salmon*
Black Bean-Plantation Rice-Tomatillo-Chorizo-Asparagus Bits Saute, Sofrito, Grilled Red Onion Crema, Kohlrabi-Carrot Salad

*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.