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


Small Bites to Start

LUMP CRAB CAKES

citrus aioli, roasted red beet vinaigrette, carolina slaw

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

HICKORY NUT GAP PORK BELLY

sorghum glaze, red cabbage chowchow, roasted red pepper coulis

13

FRESH FRIED OKRA

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

11

DUCK CONFIT GNOCCHI

butternut squash, sweet peppers, fennel, sage gnocchi, brown butter

14

MEATBALLS

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

10

*BEEF CARPACCIO

garlic aioli, caperberries, pickled onion, arugula, balsamic, grilled baguettes

13

SHRIMP COCKTAIL

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

15

CHARCUTERIE

local meats and cheeses, cornichons, house-made granola, grilled baguettes

16

 


 

From the Garden

BEET SALAD

arugula, grape tomatoes, fennel, goat cheese, candied walnuts, honey balsamic vinaigrette

8

CAROLINA GREENS

orange, grapefruit, pear, pickled onion, goat cheese, champagne vin

8

ICEBERG WEDGE

bacon, gorgonzola, egg, radish, carrot, grape tomatoes, fines herbes, poblano ranch

8

SOUP OF THE DAY

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

7

BUTTERNUT SQUASH BISQUE

slow roasted squash, crème fraiche, crispy sage, herb oil

7


 

Entrees from the land and free, river and sea

 

BRAISED SHORT RIB

sweet potato mash, haricot verts, sweet peppers, red wine beef jus

30

*PAN SEARED FILET MIGNON

wild mushroom and wilted arugula risotto, veal demi-glace

38

*DRUNKEN ELK CHOP

red wine soaked, dirty rice, broccolini, red pepper coulis, port reduction

42

*GRILLED RIBEYE

roasted butternut squash & tasso creamed kale, creole cream sauce

40

SPRINGER MT. CHICKEN

peach tea brined, spinach and sweet pepper creamy pimento mac

24

*2 DAY BRINED PORK CHOP

pimento cheese anson mills grits, bacon brussels, bourbon pork jus

26

*GRILLED CHILEAN SALMON

charred cauliflower, grilled broccolini, red pepper & raisin tapenade

25

*PAN SEARED SCALLOPS

roasted red beet risotto, garlic spinach, sweet peppers, beet vinaigrette

28

*BLACKENED TUNA

avocado risotto, arugula, grape tomato, pickled red onion, champagne vinaigrette

27

SHRIMP & ANSON MILLS GRITS

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

24

GRILLED PORTOBELLO

broccolini, tomato, cauliflower, pickled red onion, beet vinaigrette

21

VEGETABLE PASTA

butternut squash, mushrooms, kale, peppers, creole cream, cavatappi pasta

20


 

A LITTLE EXTRA FROM THE KITCHEN

7 per side

 

DIRTY RICE

HARICOT VERTS

PIMENTO CHEESE GRITS

GRILLED BROCCOLINI

PIMENTO MAC & CHEESE

BACON BRUSSELS

TASSO CREAMED KALE

ROASTED MUSHROOMS


DESSERT ON A PLACE
 

CHEERWINE CHOCOLATE CAKE

cherry vanilla compote, orange marmalade, candied almonds

7

 

LEMON RICOTTA CHEESECAKE

graham cracker crust, honey comb candy, butterscotch sauce, fried sage

7

 

SPICED PEAR TART TARTIN

red wine caramel, candied pistachios, mascarpone ice 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

8


Dessert in a Glass

 

CHOCOLATE MINT MARTINI

ballotin chocolate mint bourbon shaken with baileys,

fresh cream, and chocolate syrup

12

SOUTHERN FASHION’D

old camp peach pecan whiskey stirred with a muddled amarena cherry,

orange wedge and topped with peach bitters

12

FONSECA PORTO RUBY PORT

aromas of cherry and black currant, flavors of fig

with a long, rich and fruity finish

8

TAYLOR FLADGATE 10 YEAR TAWNY

jammy ripe berry fruit with a delicate nuttiness

and a persisting finish of chocolate pecan pie

14

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

14


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.