Undercurrent Dinner Menu

Soups and Salads

Summer Tomato Soup                                   6
Garlic-Parmesan Crostini

Chilled Sweet Corn Soup                               8
Lobster-Avocado Salad, Chile Oil

Organic Greens                                                7
White Peach Vinaigrette, Red Onion,
Orange seasoned Almonds and Summer Melon

Baby Spinach Salad                                        7
Balsamic Vinaigrette, steeped Blueberries,
Goat Cheese and Spiced Sunflower Seeds

House-made Mozzarella and Tomato         9
Basil-Rice Wine Vinaigrette, Pine Nuts and
Shaved Dry Jack Cheese

Appetizers

Lobster and Shrimp Spring Rolls              11
Soy-Ginger dipping sauce and Shoyu Reduction

Baba Ghanoush                                              8
Grilled Flat Bread, Sun Dried Tomatoes,
Cucumber, Ricotta Salata and Crisp Artichokes

Fried Goat Cheese                                         9
Green Tomato Relish, Grilled House-cured Bacon, Roasted Red Pepper Remoulade

Small Plates

Duck Confit                                                     11
Portobello Mushroom, Roasted Red Pepper,
Arugula, Shaved Manchego and Pumpkin Seeds

Domestic Artisan Cheeses Selection      12

Cilantro marinated grilled Shrimp             10
Romaine Heart, Lime seasoned Caesar Dressing, Radish, Tomatillo and Red Onion Confit

Entrees

8 ounce Angus Rib Eye                              30
Peppercorn rubbed, grilled Asparagus,
Tillamook Cheddar Pommes Anna and
Shiitake-Leek Bordelaise

Pan Roasted Halibut                                   27
Almond-Mint Quinoa, Grilled Asparagus,
Kalamata-Black Currant Tapenade and
Lemon-Buttermilk Cream

Ashley Farms Chicken Breast                  18
Dry Jack-Lindley Mills Grits, Summer
Squash-Pepper sauté, Charred Tomato Cream

Thyme rubbed Berkshire Pork Chop       24
Smoked Pepper Risotto, Arugula and
Red Tomato Marmalade

Cornmeal Dusted Rainbow Trout            20
Corn Bread Dumplings, Succotash,
Sherry-Pecan Vinaigrette and Basil Cream

Skillet Seared Duck Breast                        25
Dijon New Potatoes, Grilled Asparagus,
Peach Compote, Blackberry Gastrique

Rosemary Rubbed Rack of Lamb            32
House-cured Bacon-Poblano-Lentil Sauté,
Roasted Sweet Potatoes and Fig Molasses

Pan Seared Sea Scallops                         25
Black Beans, Tasso Ham, Grilled Asparagus,
Sweet Corn Cream and Red Onion-Leek Confit