Our Menus
Red Pump’s Tuscan cuisine is a pleasing combination of the highest-quality ingredients and the caring preparation by our chefs who take pride in the dishes they present. The bistro-setting features an open kitchen with a classic wood-burning oven, a full-service bar, and outdoor seating. Our wine menu received the distinguished 2019 Award of Excellence by Wine Spectator. The Chef’s Table is available for group dining and features 5-course prix-fixe menu with optional wine pairings.
FIRST
- Roasted Brussels Sprouts 14 Asian Pear, Pancetta, Marcona Almond, Parmesan
- Tomato Salad 13 Burrata, Grilled Peach, Lemon Vinaigrette
- Meatballs Al Forno 15 Pomodoro, Warm Sourdough, Shaved Parmesan
- Little Gem Salad 12 Pecorino, Radicchio, Walnut Vinaigrette
Wood-Fired Pizza
- Margherita Pizza 15 Pomodoro, Pulled Mozzarella, Garlic Oil, Basil, Chili Flakes
- Peperonata Pizza 16 Castelvetrano Olives, Roasted Peppers, Chevre, Rosemart
- Bianco 16 Local Fennel Sausage, Mozzarella, Fontina, Fried Sage
- Roasted Mushroom 16 Taleggio, Summer Thyme, Panna
Main
- Ragu Bolognese 23 Garganelli Pasta, Pancetta, Grilled Arugula, Parmesan
- Handmade Cavatelli 24 Local Mushrooms, Lacinato Kale, Pine Nut Emulsion
- Chicken Parmesan 22 Pomodoro, Mozzarella, Baby Arugula
- Market Fish 26 Branzino Filet, Capers, Olives, Fregola Succotash
- Littleneck Clam & Shrimp Linguine 24 Calabrian Chilli, Sofrito
- Seven Hills Skirt Steak 24 Smoky Tomato Butter, Braise Cipollini Onions, Smashed Marble, Potatoes
Dessert
- Cannoli 10 Berries, Raspberry Coulis
- Seasonal Panna Cotta 9 Mixed Berry
- Chocolate Budino 9 Vanilla Cream, Cacao Nibs
- House-Made Gelato 8
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
Nightly at the Bar and Alfresco Café
- Marinated Olives 7 Fennel Pollen, Orange Zest, Calabrian Chili
- Burrata Crostini 9 Escarole, Shallot, Fig Vincotto
- Grilled Cucumber 8 Ricotta, Basil, Sherry Vinegar
- Wood-Fired Shrimp 13 Confit Garlic, Summer Squash, Oregano
- Eggplant Fritti 8 Tomato Vergine
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
Tuesday-Sunday, 5pm – 6:30pm
- Draft Beer 4
- House Red & White Wine 6
- Craft Cocktails 8
- Small Plates $3 Off Select Small Plates
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
Red Pump Kitchen offers nightly specials
- Tuscan Tuesday 9 Margarita Pizza & Chef's Special
- Wine & Cheese Board Wednesday 25 Chef’s choice of three cheeses, spiced nuts, seasonal jams, and marinated olives paired with 2 glasses of wine.
- Pippin Pop-Up Thursday Once a week RPK will feature a special inspired by our Charlottesville sister property Pippin Hill.
- Sunday Selects On Sunday we select a handful of our favorite wines and offer them at half off of the bottle price.
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
Wine Menu Granted the 2019 Award of Excellence by Wine Spectator
By the Glass
- Cavicchioli Prosecco 10 Glera | Veneto, Italy | NV
- Pares Balta, Cava Rose 10 Grenache, Parallada, Macabeo | ES | NV
- Pippin Hill 12 Viognier | VA | 2018
- Aslina 12 Sauvignon Blanc | South Africa | 2018
- Deangelis 11 Pecorino | Marche | IT | 2017
- Closerie Des Alisiers 13 Chardonnay | Burgundy, FR | 2015
- Scarpetta 11 Pinot Grigio | Friuli, IT | 2017
- Sandro De Bruno 'Soave' 11 Gruner Veltliner | Niederösterreich, AT | 2017
- Rustenberg 12 Petit Verdot | Stellenbosch, SA | 2018
- Pippin Hill 11 Cabernet Franc, Cabernet, Cinsault, Malbec, Chambourcin | VA| 2018
- Septima Obra 13 Malbec | Mendoza, AR | 2017
- Pippin Hill 'Easton Blue' 12 Petit Verdot, Cab Franc, Cab Sauv, Merlot | VA | 2016
- Popolo Di Indie 'Vino Rosso' 12 Nebbiolo, Barbera, Dolcetto | Piedmont, IT | 2016
- Renato Ratti 13 Barbera | Asti, IT | 2017
- Domanie De L'Eveche 13 Pinot Noir | Saint Denis, FR | 2015
- Browne 'Heritage' 13 Cabernet Sauvignon | Columbia Valley, WA | 2017
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
Cocktails
- Pink 75 11 Bombay Dry Gin, Lemon, Simple, Pippin Hill Sparking Rose
- Red Bicycle 12 Battle Standard Gin, Aperol, Pomegranate, Lime, Simple Muddled Basil Leaves from Pippin Hill Farm
- House Sangria 7 White Wine, Vodka, Fresh Citrus
- Virginia Mule 12 Browman Bothers Bourbon, Laird's Applejack, Cinnamon Cardamom Syrup, Ginger Beer
- El Drinko 12 Cazadores Tequila, Luxardo Marischino, Grapefruit, Lime
- Orange Cavalier 11 Tito's Vodka, Campari, Orange Juice, Simple, Fresh Sage
- Mint Julep 11 Bulliet Bourbon, Sugar, Fresh Mint from Pippin Hill Farm
- Red Sky In The Morning 11 Elijah Craig Bourbon, Cocchi Americano, Creme de Cacao, Lemon, Red Pump Red Wine
- Flower Child 11 Bacardi Superior Rum, Elderflower Syrup, Lime, Soda Water
- Pumpkin-Tini 11 Absolute Vanilla Vodka, Pumpkin Purée, Cinnamon Syrup, Almond Milk
Mocktails
- Cherry Basil Smash 6 Pomegranate Juice, Muddled Cherries, Pippin Hill Farm Basil, Soda
- The Nojito 6 Fresh Lime, Mint, Soda
Red Pump Kitchen also offers expertly selected wines, beers and hard ciders.
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
3-Courses for $39 per person
- Available Nightly before 6:30pm
First
- Little Gem Caesar Boquerones, Permesan-Reggiano, Crispy Garlic, Black Pepper Dressing
- Tomato Salad Burrata, Grilled Peach, Lemon Vinaigrette
Second
- Pan Seared Branzino Capers, Olives, Fregola Succotash
- Ragu Bolognese Orecchiette Pasta, Pancetta, Grilled Arugula, Parmesan
- Handmade Cavatelli Local Mushrooms, Lacinato Kale, Pine Nut Emulsion
Dessert
- Chef-Inspired Gelato Chef’s Seasonal, House-made Gelato
- Blueberry Panna Cotta Citrus Blossom Honey
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness
Our Executive Chef will create a custom dining experience for you and your guests, putting his inspired spin on the freshest available local ingredients—all specifically tailored to your occasion. The Chef’s Table is a group dining option for social gatherings and corporate entertaining. The 5-course menu is $80 per person, optional wine pairings $40 per person.
Sample Chef's Table Menu
- Cheese Plate Bellavitano Espresso, Mobay, St Angel, Marie Bette Crostini
- Little Gems Salad Fennel, Radish, Parm Vinaigrette, Candied Pepitas
- Summer Linguini Pippin Squash, Braised Escarole, Beurre Blanc
- Seven Hills Skirt Steak Cippolini Onions, Swiss Chard, Smokey Tomato Butter
- Mascarpone or Gelato
Sample Wine Pairing Menu
- Scarpetta 'Timido' Brut Rosé Glera and Pinto Nero | Piedmont, Italy
- Left Coast Cellars 'Truffle Hill' Chardonnay | Williamette Valley, Oregon
- Pippin Hill Farm & Vineyards Petit Verdot | Monticello, Virginia
- Broadbent Cellars 'Rainwater' Isle of Madeira, Portugal
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness