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 puree, 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

10

FRESH FRIED OKRA

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

9

PEI MUSSELS

grape tomatoes, white wine, coconut curry cream, garlic butter grilled baguettes

14

MEATBALLS

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

10

HICKORY NUT GAP PORK BELLY

sweet potato puree, house-made chow chow, candied walnuts

14

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, goat cheese, candied walnuts, honey balsamic vinaigrette

8

CAROLINA GREENS

grapes, apples, pickled red onion, gorgonzola, bacon, cranberries, champagne vin

7

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

LOCAL PUMPKIN BISQUE

slow roasted spiced pumpkin, sage crème fraiche, candied pepitas, herb oil

8

 

 


 

Entrees from the land and free, river and sea

 

BRAISED SHORT RIB

roasted butternut squash & tasso creamed kale, 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

BRAISED TRIPLE B RANCH RABBIT

pumpkin gnocchi, onions, arugula, peppers, white wine cream

28

SPRINGER MT. CHICKEN

peach tea brined, spinach and sweet pepper creamy pimento mac

24

*2 DAY BRINED PORK CHOP

cranberry anson mills grits, bacon brussels, bourbon pork jus

26

*GRILLED CHILEAN SALMON

sweet potato mash, haricot verts, sweet peppers, cranberry jam

25

*PAN SEARED SCALLOPS

pomegranate and garlic spinach risotto, balsamic reduction

28

*BLACKENED TUNA

roasted red beet puree, saffron couscous, grape tomatoes, wilted arugula

27

SHRIMP & ANSON MILLS GRITS

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

24

GRILLED PORTOBELLO

broccolini, tomato, kale, pickled onion, cranberries, sweet potato puree

21

FALL 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

vanilla cherry compote, amaretto crème anglaise, almond florentine

7

PUMPKIN CHEESECAKE

gingersnap crust, cardamom caramel, cranberry jam, candied walnuts, fried sage

7

CARAMEL APPLE TART

olive oil sponge cake, spiced caramel, maple reduction, bourbon meringue, apple chip

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 shaken with baileys,

fresh cream, and chocolate syru

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.