Undercurrent "Tasting Menu"

The June tasting menu looks to be fantastic! Chef Michael and the culinary staff are pulling ingredients together which will highlight their talent of creating some of the best food in the Piedmont Triad!  Begins May 21.

Klaude and his staff of very capable servers are here to assist in creating a wonderful ambience in which for you to dine, so come visit us this month if your busy schedule allows.

Please Enjoy!

 

First Course

Organic Greens 6
Apricot-Preserved Lemon Vinaigrette, Toasted Pine Nuts,
Cucumber and Oil Cured Ricotta Salata

Parsnip-Ginger Soup 5
With Red Curry Croutons

Second Course

Goat Cheese Flan 8
Marcona Almonds, Grilled Brioche, Raspberry Coulis and
Honey-Thyme dressed Organic Greens

Steamed Littleneck Clams 10
Lemongrass-Sweet Chile Broth. Grilled Pineapple and Snow Peas

Cornmeal Breaded Chorizo Stuffed Dates 8
Sweet Onion-Molasses dressed Baby Spinach,
Buttermilk Blue Cheese, Candied Walnuts

Third Course

Grilled Ashley Farms Chicken Breast 14
German Potatoes with Maple Smoked Bacon, Grilled Asparagus,
Wild Flower Honey Glaze, and Chive Beurre Blanc

Oven Roasted Crab Cake 16
Fava Bean-Fennel-Red Pepper Salad, Roasted Garlic-Tahini Sauce, Herb Seasoned Red Bliss Chips

Pan Roasted Catfish 14
Andouille Sausage-Bell Pepper Cream, Jasmine Rice and
Parsnip-Carrot Slaw

Friday night is corkage free night at Undercurrent