Dinner Menu | The Pump House | Casual Riverfront Dining

Shrimp & Grits, Fried Green Tomatoes, Filet Mignon & other southern favorites will keep you coming back.

 

Dinner Menu

Ahi Tuna Tartare

Ahi Tuna Tartare

Blackened Tuna

Blackened Tuna

Pan Seared Filet Mignon

Pan Seared Filet Mignon


Small Bites to Start

*AHI TUNA TARTARE

watercress, radish, cucumber, heirloom grape tomatoes, jalapeño, citrus aioli

15

CRISPY CALAMARI

cornmeal dredged, hot cherry peppers, fines herbes, spiced aioli

13

FRIED GREEN TOMATOES

cracker meal, warm pimento cheese, smoked poblano ranch

9

FRESH FRIED OKRA

local hand cut, buttermilk soaked, cracker meal, spiced aioli

10

LUMP CRAB CAKES

citrus aioli, carolina slaw, charred corn salsa, crispy onions

15

MEATBALLS

house ground tenderloin and pork, grape jelly chili sauce, pimento cheese grits

10

SHRIMP COCKTAIL

citrus boiled tiger shrimp, spicy cocktail sauce, carolina white sauce, lemon

14

 


 

From the Garden

CAPRESE SALAD

arugula, heirloom tomato, fresh mozzarella, basil pesto, balsamic & fig reduction

9

CAROLINA GREENS

tomato, cucumber, watermelon, peach, bacon, pickled onion, champagne vin

7

ICEBERG WEDGE

bacon, gorgonzola, egg, tomato, radish, roasted corn, poblano ranch

9

SOUP OF THE DAY

chef’s choice, made from scratch with the finest ingredients

7

SPRINGS FARM GAZPACHO

chilled springs farm tomato soup, jalapeño, cucumber, charred corn salsa

7


 

Entrees from the land and free, river and sea

 

*PAN SEARED FILET MIGNON

summer squash & heirloom tomato risotto, basil pesto, au poivre

38

*GRILLED RIBEYE

springs farm summer succotash, poblano pepper & cheddar cream sauce

40

SPRINGER MTN CHICKEN

peach tea brined, spinach and sweet pepper creamy pimento mac

24

*2 DAY BRINED PORK CHOP

springs farm peach & bacon anson mills grits, bourbon pork jus

26

*PAN SEARED SCALLOPS

sweet corn puree, summer squash, grape tomatoes, arugula, corn salsa

28

*SEARED SALMON

roasted fingerlings, sweet peppers, charred okra, local peach chutney

25

*BLACKENED TUNA

avocado risotto, heirloom tomato, watercress, jalapeño, radish, champagne vin

26

SHRIMP & ANSON MILLS GRITS

sweet peppers, tasso ham, creole style white wine cream sauce

24

GRILLED PORTOBELLO

fingerlings, heirloom tomato, haricot verts, summer squash, corn puree

21


 

A LITTLE EXTRA FROM THE KITCHEN

7 per side

 

springs succotash

anson mill grits

pimento mac & cheese

avocado risotto

sautéed sweet corn

garlic spinach

summer squash

fingerlings & peppers


DESSERT ON A PLATE
 

CHEERWINE CHOCOLATE CAKE

cherry compote, vanilla bean ice cream, toasted cocoa nibs, chocolate sauce

7

CINNAMON PEACH CAKE

cinnamon sponge cake, bourbon peaches, meringue, blackberry caramel, candied pecans

7

BANANA’S FOSTER CHEESECAKE

brown sugar cheesecake, brûléed bananas, spiced walnut crumble, chantilly cream

7

EXOTIC BOMBA

raspberry, passionfruit, and mango sorbet coated in a white chocolate shell

8

ICE CREAM OR SORBET

house churned madagascar vanilla bean or seasonal fruit sorbet

7


Dessert in a Glass

 

CHOCOLATE MINT MARTINI

ballotin chocolate mint bourbon, baileys irish cream, fresh cream, chocolate syrup

12

SOUTHERN FASHION’D

old camp peach pecan whiskey, muddled cherry and orange wedge, peach bitters

12

FONSECA PORTO RUBY PORT

aromas of cherry and black currant, flavors of fig with a long, rich and fruity finish

8

MILES 10 YEAR MALMSEY MADEIRA

bouquet of dried fruits, toffee, and spices; rich and complex with a honeyed finish

10

TAYLOR FLADGATE 10 YEAR TAWNY

jammy ripe berry fruit with a delicate nuttiness

and a persisting finish of chocolate pecan pie

10

SINGLA “HERITAGE DU TEMPS” RIVESALTES AMBRE, FRA 2005

caramel and raisins on the nose tinged with a hint of sweet spices and floral notes;

the palate shows dried fruits, sarsaparilla, dried hazelnuts, and candied figs

12


Executive Chef Michael Griswold

 

 

*Items may contain raw or undercooked animal derived foods. Consuming undercooked meats, poultry, seafood, shellfish of eggs may increase your risk of foodborne illness.