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.


Breakfast Fare

Lindale, Mushrooms, Arugula, Roasted Red Pepper Puree, Basil Aioli*

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

Crab Cake Biscuit
Jumbo Lump Crab Cake, Buttermilk Biscuit, Fried Egg*, Bacon, Collard Greens, Roasted Tomato Crema, Lemon Gastrique

Chocolate Waffle
Orange-Stewed Cherries, Cherry-Amaretto Coulis, Whipped Cream

Ropa Vieja Waffle
Roasted Poblano Waffle, Braised Beef, Poached Eggs, Bacon, Mole, Cotija

Breakfast Platter
2 Massey Creek Eggs*, Bacon, Sausage, Hash Browns

Breakfast Sides
Sausage, Bacon, Hash Browns
3 each

Massey Creek Farms Eggs*
2 Eggs Fried or Scrambled
(Each Additional Egg 1.50)

Soup and Salads

Mushroom Cream Soup
Lemon-Thyme Oil
Cup 4 Bowl 6

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

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

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

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

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


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

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

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


Skillet Seared Salmon*
Orange-Basil Charleston Ice Cream, Roasted Carrots and Onions, Kale, Almond-Peppadew Pesto, Pickled Fennel-Celery

Hoisin Glazed Chicken Breast
Roasted Tomato-Brussels Sprout-Creamed Potato Hash, Honey-Lime Chutney, Jalapeño Remoulade

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.