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Pump Room

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  • $$$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • American (New)
  • 1301 N State Pkwy, Chicago 60610
  • (At E Goethe St)
  • google maps Subway Directions

Breakfast

Seasonal Specialties

Pineapple Stuffed French Toast Tropical Fruit Compote   11.00
Black Truffle Panini Truffled Cream Cheese, Asparagus & Egg   12.00

Pump Room Classics $10.00

Buttermilk Pancakes Maple Syrup, Orange-Orchid Butter   
Add Blueberries or Chocolate Chips   
Brioche French Toast Banana, Chocolate & Vanilla Crème Anglaise   
Belgian Waffle Strawberries, Whipped Cream   
Bagel with Cold Smoked Salmon Tomato, Red Onion, Caper Berries & Chive Cream Cheese   
Seasonal Fruit Chef’s Seasonal Fruit, Devonshire Clotted Cream   
Sourdough Breakfast Panini Egg, Bacon & White cheddar   

American Classics

American Breakfast Choice of Eggs & Breakfast Meat, Yukon Gold Potatoes & Breakfast Pastry   13.00
Classic Steak and Eggs NY Strip Steak, Two Eggs Any Style, Yukon Gold Potatoes & Choice of Toast   17.00
Two Eggs Any Style Two Eggs Any Style, Yukon Gold Potatoes & Choice of Toast   10.00
Eggs Benedict Toasted English Muffin, Canadian Bacon, Truffle Hollandaise &Yukon Gold Potatoes   12.00
Egg or Egg White Omelet Ensemble Yukon Gold Potatoes, Choice of Toast & Choice of Three Fillings (Mushrooms, Peppers, Tomato, Asparagus, Bacon, Sausage, Ham, Dill Havarti, White cheddar, Swiss or American cheese)   12.00

Enhancements

Grapefruit / Sliced Fruit    4.00
Seasonal Berries    8.00
Yogurt    5.00
One Egg, Any Style    2.50
Bacon, Sausage or Ham    4.50
Yukon Gold Potatoes    2.50
Cold Cereal or Oatmeal    5.50
White, Wheat or Rye Toast    3.50
Croissant or Muffin    4.50
Bagel or English Muffin    4.00

Beverages

Milk    3.50
Illy Coffee    3.50
Tazo Tea    4.50
Illy Espresso or Cappuccino    4.50
Fresh Squeezed Orange Juice    4.75
Fresh Squeezed Grapefruit Juice    4.75
Apple, Pineapple or Cranberry Juice    4.25
V-8 or Tomato Juice    4.25
Pepsi, Diet Pepsi, Sierra Mist    3.50
Red Bull Energy Drink    4.50

 

Lunch

Executive Chef Nick Sutton Executive Sous Chef Daven Wardynski 18% Gratuity will be added to parties of 6 or more

Appetizers

Seasonal Soup Spring Ingredients   7.00
Lobster Bisque Purple Potato, Lobster & Chantilly Cream   8.00
The Pump Room Salad Haricots Verts, Tomato, Cucumber & Lemon Vinaigrette   9.00
Lump Crab Fritters Sweet & Sour Remoulade & Pickled Fennel Salad   10.00
Caesar Salad Romaine, Parmigiano-Reggiano, Oven Roasted Tomato & Ciabatta Croutons   10.00
Chopped Salad Smoked Chicken, Ham, Blue Cheese, Bacon, Egg, Tomato, Avocado, Green Beans & Ranch Dressing   12.00

Sandwiches

All sandwiches accompanied by choice of fruit, fries or chips.

Charred Portabella Mushroom Wrap Red Pepper Mascarpone, Arugula & Caramelized Onion on Spinach Tortilla   8.00
Club Sandwich Turkey, Ham, Bacon, Lola Rosa, Swiss, Tomato & Cranberry Mayo on Seven Grain   9.00
Pan Seared Chicken Breast Sandwich Pancetta, Lemon Aioli & Bibb Lettuce on Kaiser Roll   10.00
Asparagus Panini Goat Cheese, Asparagus & Roasted Red Bell Pepper   10.00
Grilled Beef Burger Lola Rosa, Roma Tomato, Red Onion & Choice of Cheese on Kaiser Roll   12.00
Grilled Salmon Sandwich Caramelized Onion, Chili Aioli, Frisee & Bourbon Maple Glaze on Onion Roll   13.00
Roast Beef Sandwich Caramelized Red Onion, Arugula, Mayo & Provolone on Baguette   14.00
Lobster Club Avocado Mayo, Tomato & Frisee on Brioche   18.00

Main Courses

Seared Chicken Breast Mashed Potatoes, Pearl Onion   12.00
Seared Salmon Shallot Purée, Artichokes & Beurre Blanc   12.00
Braised Bison Short Rib Root Vegetables, Natural Jus   14.00
Grilled Skirt Steak Chimicurri, Roasted Potato   14.00

 

Dinner

 

Seasonal Soup Spring Ingredients   7.00
Sweet Corn Marscapone Ravioli Spinach, Corn Consomme, Asparagus   8.00
Salmon Ceviche Mango, Cucumber & Coconut Crème Fraiche   8.00
The Pump Room Salad Haricots Verts, Tomato, Cucumber & Lemon Vinaigrette   9.00
Lobster Bisque Purple Potato, Lobster & Chantil ly Cream   9.00
Caesar Salad Romaine, Parmigiano -Reggiano, Cured Black Olives & Ciabatta Croutons   10.00
Beef Tartare Poached Egg, Crispy Capers & Truffle Aioli   10.00
Prince Edward Island Mussels Chardonnay, Tomatoes & Lemon   10.00
Lump Crab Fritters Sweet & Sour Remoulade, Fennel Salad   11.00
Kataifi Wrapped Prawns Spinach Mousseline, Red Pepper Reduction   11.00

Main Courses

Herb Roasted Chicken Mashed Potatoes, Mushrooms & Pearl Onions   18.00
Braised Pork Shank Spinach, Eggplant Caponata   19.00
Grilled Salmon Shallot Purée, Artichokes & Citrus Beurre Blanc   22.00
Grilled Skirt Steak Chimichurri, Crispy Parsnips, Ramps & Roasted Fingerlings   24.00
Braised Bison Short Ribs Parsnips, Root Vegetables & Natural Jus   25.00
Pan Roasted Halibut Beluga Lentils, Hedgehog Mushrooms & Brussel Sprouts   26.00
Seared Grouper Apple Puree, Carrot Orange Emulsion, Orange Segments   26.00
Double Cut Pork Chop Prosciutto and Sage Zucchini, Spring Onions & Mustard Maple Reduction   27.00
Filet Mignon Fava Bean Purée, Truffled Carrots, Shiitake Mushrooms & Perigord Sauce   32.00
Ny Strip Steak Fennel Shal lot Truffle Crust & Arugula Salad   36.00
Veal Porterhouse Potato Cake, Wax Beans, Morels & English Peas   49.00

Sides

Garlic Whipped Potatoes    6.00
Lentil and Rice Bean Ragout    7.00
Truffled Frites    8.00
Grilled Asparagus with Lemon Vinaigrette   7.00
Wild Mushroom Ragoût    7.00
Creamed Spinach    8.00

 

Dessert Menu- Finishing Touches

Pump Room Bananas Foster Banana tarte tatin, banana caramel sauce and butter pecan ice cream   
Trio of Contemporary Ice Creams Ginger-carrot, sweet basil and red beet-port wine   
Artisanal Cheese Presentation Assorted bouchée and fruit compotes   
Carrot Cake Three raisin compote, cinnamon carrot chips, sweet carrot reduction and root beer syrup   
Chocolate-cinnamon Teardrop Cayenne-cinnamon truffle and brandy stewed peaches   
Braeburn Apple and White Cheddar Tart Oatmeal brittle, fennel ice cream and warm apple cider sauce   
Pump Room Baked Alaska for Two Vanilla génoise, pineapple-Californian raisin compote and pineapple-brandy sauce   
Fromage Blanc Cheesecake Midori geleé, mixed melon and basil syrup   
Soft Ginger Charlotte Golden raspberry sauce, mascarpone mousse and rock candy spike   
Pump Room
1301 N State Pkwy
At E Goethe St
(312) 266-0360
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