Currents Restaurant - Tyler, TX

ask your attending waiter for our soup of the day.

hand-battered calamari served with marinara sauce.

sauteed organic spinach with purple onions, accented with goat cheese then wrapped in a pastry, baked and served with calamata olives.

jumbo shrimp cooked to perfection, chilled and served in currents spicy remoulade sauce.

pan-fried crab cakes with spicy tomato coulis.

mixed greens and vegetables tossed in aged balsamic vinegar and extra virgin olive oil, and then topped with blue cheese and roasted walnuts.

romaine lettuce tossed in caesar dressing with croutons and parmesan cheese.

with steamed asparagus in a vinaigrette dressing.

sliced roma tomatoes, red onions and artichoke hearts in a basil vinaigrette with goat cheese

organically grown baby spinach tossed with rosemary, garlic and olive oil, served with roasted portabella mushrooms, goat cheese and roasted red bell pepper.

seared saumon topped with asparagus and haricot verts, olive oil, basil and lemon juice over truffled potatoes.

fresh filet of dover sole encrusted with pine nuts, sauteed and served with lemon caper sauce over a bed of organic baby spinach and truffled potatoes.

fresh chilean sea bass encrusted with macadamia nuts, then sauteed and finished in the oven, served in mango coulis with truffled potatoes and julienne vegetables.

pepper-coated filet mignon sauteed and flamed with cognac. served with truffled potatoes and julienne vegetables

your choice of black angus ribeye steak or a center cut filet mignon, grilled and topped with melted roquefort cheese, tomato, mushroom, asparagus and walnuts. served with truffled potatoes and julienne vegetables.

lightly breaded veal tenderloin, sauteed in olive oil, served with lemon caper sauce. served with truffled potatoes and julienne vegetables.

veal tenderloin, sauteed in olive oil with shallots, brandy and a bouquet of wild mushrooms. served with truffled potatoes and julienne vegetables

boneless breast of duck, lightly seasoned and seared in extra virgin olive oil, french cut and served in a green peppercorn cognac sauce with truffled potatoes and julienne vegetables.

grilled to a medium temperature, then glazed with apricot preserves and served in an ancho pepper sauce with truffled potatoes and julienne vegetables.

four jumbo shrimp with walnuts, black olives, basil, purple onion, olive oil and accented with feta cheese with sun-dried tomatoes, served with angel hair pasta.

baked chicken breast rubbed with moroccan spices, stuffed with feta cheese and served over roasted pine nut couscous, with grilled vegetables.

our twist on a southern classic, layered with blue cheese and topped with wild mushroom sauce, served with mild horseradish, mashed potatoes and asparagus

wild mushroom and cheese ravioli served with gorgonzola bacon sauce.

pesto with a nice twist of peppery arugula over linguine and toasted pine nuts

chicken breast encrusted in pistachios, baked, served over a bed of organic greens tossed in olive oil, balsamic vinegar, roasted bell pepper, tomato, avocado and crumbled blue cheese.

layers of fresh eggplant, zucchini, squash, onions, tomato and mozzarella in olive oil with truffled potatoes over our house vinaigrette.