The Pump House

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The Pump House

575 Herrons Ferry Road

Rock Hill, SC 29730

803-329-8888

rockhillpumphouse.com 

 

Southern-Influenced Modern American Cuisine. Built in 1946, the pump house supplied the Celanese Corporation’s Celriver plant with water for its daily operations. The structure, with its five pumps capable of moving 4.7 million gallons a day, would be used for cooling operations and to generate 70% of the electricity needed to power manufacturing of cellulose acetate. After the plant closed in 2005, the abandoned pump house fell into disrepair. The building was purchased in 2014, and a two-year restoration and renovation project increased the size of the building by 50%. Alongside the modern upgrades, interiors wear original heart pine salvaged from the Monaghan Mill cotton warehouse in Greenville, and custom wall boxes display Catawba Native American pottery, highlighting the historic craftsmanship of the region. A custom, 987-bottle wine cooler by a European woodworker takes pride of place in the main dining area, and a private, 4th floor dining area for groups and special events has a bird’s eye view of this area, along with stunning river views. The rooftop deck and dining area is the ultimate in riverside ambiance, featuring both enclosed dining and fireside open space perfect for enjoying a breeze off the water and a beautiful night view of the Catawba River Bridge.

$30 per person (does not include tax or gratuity)

 

Small Bites to Start (choice of one)

Fried Green Tomatoes – cracker meal, warm pimento cheese, smoked poblano ranch

Lump Crab Cake – citrus aioli, roasted red beet puree, Carolina slaw

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

 Crispy Calamari – cornmeal dredged, hot cherry peppers, fines herbes, spiced aioli

 Shrimp Cocktail – citrus-boiled tiger shrimp, spicy cocktail sauce, Carolina white sauce, lemon

 Carolina Greens – orange, grapefruit, pickled red onion, cornbread croutons, Champagne vin

 Butternut Squash Bisque – slow-roasted squash, sage crème fraiche, herb oil

Entrees from the Land & Free, River & Sea (choice of one)

Grilled Hanger Steak – roasted wild mushroom risotto, wilted arugula, veal demi-glace

Blackened Tuna – blistered grape tomatoes, wilted arugula, saffron couscous, tasso cream sauce

2-Day Brined Pork Chop – pimento cheese Anson Mills grits, bacon Brussels, Bourbon pork jus 

Springer Mountain Chicken peach tea brined, spinach and sweet pepper creamy pimento mac

Grilled Chilean Salmon – cauliflower puree, grilled broccolini, red pepper & raisin tapenade

Shrimp & Anson Mills Grits – sweet peppers, tasso ham, Creole-style white wine cream sauce 

Grilled Portobello – spaghetti squash, broccolini, butternut puree, red pepper & raisin tapanade

Supper's Over (choice of one)

Cheerwine Chocolate Cake – vanilla crème Anglaise, tart cherry compote, spiced pecan Florentine

Meyer Lemon Cheesecake - Graham cracker crust, lemon meringue, blueberry marmalade

Cornbread Pudding – cranberry bread pudding, vanilla ice cream, house-made salted caramel

Ice Cream Or Sorbet – house-churned Madagascar vanilla or seasonal fruit sorbet


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