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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)

 

Glass of Wine (choice of one)

Chardonnay

Cabernet

First couse (choice of one)

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

Shrimp Cocktail – citrus-boiled tiger shrimp, spicy cocktail sauce with fresh horseradish

Crispy Calamari - cornmeal dredged, cherry peppers, fines herbs, spiced aioli

Hickory Nut Gap Pork Belly - caramelized apples, butternut squash puree, sorghum glaze

Carolina Greens - orange, grapefruit, bacon, pickled onion, cornbread croutons, Champagne vin

Iceberg Wedge - grape tomato, bacon, gorgonzola, kumquats, fines herbes, poblano ranch

Winter Squash Bisque - roasted butternut squash, sage crème fraiche, herb oil

Second course (choice of one)

Citrus-Braised Short Rib – roasted new potatoes, sweet peppers, sautéed kale, red wine beef jus

Springer Mountain Half Chicken – confit leg, herb marinated breast, Cajun rice, collards, pot liquor

Pumpkin-Spiced Pork Chop – Anson Mills grits, bacon Brussels, cranberries, Bourbon apple pork jus

Grilled Atlantic Salmon – spaghetti squash, broccolini, red pepper and golden raisin tapenade

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

Grilled Portobello – spaghetti squash, charred cauliflower, broccolini, butternut squash puree

Dessert (choice of one)

Cheerwine Chocolate Cake – toasted white chocolate ganache, cinnamon Anglaise, almond praline

Key Lime Crème Brulee – roasted macadamia nuts, blueberry compote, Italian meringue

Three-Layer Cheesecake – coffee, chocolate, peppermint, raspberry glaze, mint syrup

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

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