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 a 4-course prix-fixe menu with optional wine pairings.
Available Wednesday-Sunday 4pm - 8pm for Alfresco Café dining, Curbside Pickup and DoorDash delivery. We can take orders by phone on Wednesday-Saturday from 9 am – 8 pm. Call us at 434-202-6040.
A la Carte
- Garden Caesar Salad $10 Focaccia Crouton, Shaved Fennel, Anchovy Dressing
- Burrata Salad $12 Green Bean, Preserved Lemon, Marcona Almond, Golden Balsamic Dressing
- Margherita Pizza $15 San Marzano, Fior di Latte, Basil
- Mushroom Pizza $16 Kale, Oyster Mushroom, White Sauce Base
- Salumi Pizza $17 Guanciale, Red Onion, Soppressata, Arugula
- Cavatelli Pasta $18 Pork Ragu, Broccolini, Radicchio
- Potato Gnocchi $18 Crispy Prosciutto, Cauliflower, Pine Nut
- Garganelli $18 Tomato Confit, Squash, Leeks, Escarole, Brussels Sprout
- Toffee Carrot Cake $9
- Chocolate Tart $9
- Add a bottle of wine from our Award Winning Wine Spectator list $25
*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 View dinner menu to see seasonal small plate options
*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
- Wood-Fired Wednesday 9.50 Enjoy Chef's choice of sandwich every Wednesday evening.
- Pippin Pop-Up Thursday Once a week RPK will feature a special wine flight from our Charlottesville sister property Pippin Hill.
- Friday Night Flights Join us every Friday night, beginning in March, to enjoy a flight of wines to compare and contrast, pitting two regions against each other.
- 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
- Zardetto Prosecco 10 Italy | NV
- Pippin Hill Sparkling Rosé 15 Chardonnay | VA | 2017
- Pippin Hill 12 Viognier | VA | 2018
- Aslina 12 Sauvignon Blanc | South Africa | 2018
- Regaleali Bianco 10 Inzolia, Catarratto, Grecanico, Chardonnay | IT | 2017
- Closerie Des Alisiers 13 Chardonnay | Burgundy, FR | 2015
- Rudolfo 11 Pinot Gris | Willamette Valley | OR | 2016
- Magali Rosé 13 Cinsault, Grenache, Cabernet Sauvignon, Syrah, Mouvedre | Rolle | Provence | FRA | 2018
- Septima Obra 13 Malbec | Mendoza, AR | 2017
- Tua Rita 14 Sangiovese, Merlot, Cabernet Sauvignon, Syrah | IT | 2016
- 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
- Aperol Spritz 11 Aperol, Sparkling Wine, Seltzer
- Virginia Mule 12 Browman Bothers Bourbon, Laird's Applejack, Cinnamon Cardamom Syrup, Ginger Beer
- Red Sky In The Morning 12 Elijah Craig Bourbon, Cocchi Americano Creme De Cacao, Lemon, RedPump Red Wine
- Winter Margarita 11 Sauza Blanco, Luxardo Marischino, Red Grapefruit, Lime
- Red Bicycle 13 Bombay Dry Gin, Aperol, Pomegranate, Lime, Muddled Basil from Pippin Hill Farm
- Blackberry Bramble 12 Elijah Craig Bourban, Blackberyy Puree, Rosemary, Lemon
- Warm Spiced Cider 11 Bacardi Oakheart Spiced Rum, Local Apple Cider, Cinnamon
Mocktails
- Warm Apple Cider 6 Local Apple Cider with spices
- Cranberry Spritzer 6 Cranberry, Cinnamon-Cardamom Syrup, Seltzer, Sage
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 Anchovy Dressing, Parmesan, Shallot Crumb
- Parsnip Soup Roasted Root Vegetable, Garlic, Smoked Paprika
Second
- Market Fish Branzino Filet, Poy Lentils, Roasted Carrots, Salsa Verde, Baby Artichoke
- Ragu Bolognese Garganelli Pasta, Pancetta, Grilled Arugula, Parmesan
- Potato Gnocchi Brown Butter, Swiss Chard, Pine Nuts, Parmesan
Dessert
- Chocolate Budino Vanilla Cream, Cacao Nibs
- Gelato Made In House
*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 4-course menu is $60 per person, optional wine pairings available for an additional price.
Sample Chef's Table Menu
- SAMPLE WINTER MENU
- Root Vegetable Soup Fennel, Smoked Paprika, Creme Fraiche
- Potato Gnocchi Roasted Turnip, Melted Leeks, Prosciutto Crumb
- Mediterranean Sea Bass Fregola, Acorn Squash, Swiss Chard, Brown Butter
- Toffee Apple Cake Pistachio Gelato, Créme Fraiche
- SAMPLE SPRING MENU
- Baby Beet Salad Marcona Almond, Flowering Kale, Caromont Farms Chevre
- Little Neck Clam Pasta Linguini, Pancetta, White Gulf Shrimp, Taleggio Fondue
- Seven Hills Skirt Steak Whipped Sunchoke, Oven Roasted Carrots, Charred Herb Vinaigrette
- Meyer Lemon Olive Oil Cake Candied Hazelnut, Mascarpone Gelato
- SAMPLE SUMMER MENU
- Heirloom Tomato Gazpacho Focaccia Breadcrumb, Champagne Vinegar, Grilled Chicories
- Cacio e Pepe Bucatini, Toasted Black Peppercorn, Parmesan Reggiano
- Pan Seared Cobia Cured Carrot, Sea Island Pea Ragu, Salsa Verde
- White Chocolate Budino Blackberry Compote
- SAMPLE FALL MENU
- Cheese Plate Mobay, Bellavitano Espresso Cheddar, Point Reyes Bay Blue
- Cavatelli Papa Weaver Pork Sausage, Butternut Squash Puree, Pepitas
- Free Union Grass Chicken Breast Roasted Cippolini Onion, Whipped Yukon Puree, Sauce Vergine
- Pumpkin Cheesecake Spiced Walnut, Mascarpone
*consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness