Easter Menu @ The Pump House | Rock Hill, SC

Enjoy a special 3 course brunch and dinner menu this Easter Sunday @ The Pump House. Make reservations here!

 

Easter @ The Pump House

 
 

 

 

Start a new tradition this year with Easter Brunch and Dinner at The Pump House.

 

This year, Executive Chef Michael Griswold has created a custom 3 course meal for brunch and dinner guests. Enjoy 3 brunch courses for $26 and 3 dinner courses for $38.

 

Reservations highly recommended for Easter Sunday.

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Easter Menu

 

EASTER BRUNCH
3 Courses - $26

 

 

SOUP OR SALAD

CAESAR SALAD – romaine hearts, cornbread croutons, parmesan, marinated white anchovies
CAROLINA GREENS – strawberries, goat cheese, pickled red onion, asparagus, champagne vin
ROASTED CARROT & GINGER BISQUE – shaved radish, fresh ginger

 

 

ENTREES

LAMB BENEDICT – braised lamb shank, roasted mushrooms, caramelized onions, sweet peppers, mint hollandaise
CHICKEN & WAFFLES – fresh cheddar and herb waffle, sweet tea fried chicken, spicy syrup, fines herbs
SHRIMP & SAUSAGE OMELET – sage sausage, hot cherry peppers, marinated shrimp, new potato hash
MEATLOAF – house ground tenderloin and pork, garlic mashed red bliss potatoes asparagus, tasso cream sauce
GRILLED CHILEAN SALMON – herb roasted fingerlings, leeks, chervil and spring pea puree, red pepper tapenade
SHRIMP & ANSON MILLS GRITS – sweet peppers, tasso ham, creole style white wine cream sauce

 

 

DESSERT
CHEERWINE CHOCOLATE CAKE – sour cherry compote, amaretto crème anglaise, chantilly cream
SUNDROP BUTTERMILK CAKE – macerated strawberries, blueberry coulis, lemon zest
ICE CREAM – house churned madagascar vanilla
SORBET – seasonal house made fruit sorbet

 

 

EASTER DINNER
3 Courses - $38

 

 

APPETIZERS
TUNA CRUDO – watercress, radish, cucumber, tear drop tomatoes, jalapeno, lime gastrique
FRIED GREEN TOMATOES – cracker meal, warm pimento cheese, smoked poblano ranch
MEATBALLS – house ground tenderloin and pork, grape jelly chili sauce, pimento cheese grits
BRAISED PORK BELLY – carolina slaw, sorghum glaze, apricot chutney, pickled red onion
SHRIMP COCKTAIL – citrus boiled tiger shrimp, spicy cocktail sauce, carolina white sauce, lemon
SOUP & SALAD – roasted carrot & ginger bisque, carolina greens

 

 

ENTREES
BRAISED LAMB SHANK – spring pea risotto, sorghum glazed baby carrots, mint gremolata
SPRINGER MT. CHICKEN – peach tea brined, spinach and sweet pepper creamy pimento mac
2 DAY BRINED PORK CHOP –  anson mills parmesan grits, sorghum glazed carrots, bourbon pork jus
GRILLED CHILEAN SALMON – herb roasted fingerlings, leeks, chervil pea puree, red pepper tapenade
PAN FRIED CATFISH –  dirty rice, sorghum glazed baby carrots, sautéed ramps, carrot & ginger puree
SHRIMP & ANSON MILLS GRITS – sweet peppers, tasso ham, creole style white wine cream sauce

 

 

DESSERT
CHEERWINE CHOCOLATE CAKE – sour cherry compote, amaretto crème anglaise, chantilly cream
SUNDROP BUTTERMILK CAKE – macerated strawberries, blueberry coulis, lemon zest
ICE CREAM – house churned madagascar vanilla
SORBET – seasonal house made fruit sorbet