Summer Tasting Menu at The Pump Room Slideshow

Chef Moosah Reaume

Bar Space

With gold backing.

Baked Alaska

With salted caramel ice cream, fudge, peanuts, chocolate sable. Pump Room Classic from 1938.

Ginger-Lime Sorbet

With market raspberries, caramelized white chocolate, honeycomb, shiso

Lamb Loin

With sweet chili-cherry glaze, navy bean ragout.

Crispy Braised Chicken and Sweetbread

With parsnip root puree, roasted peach marmalade, Toulouse sauce. Pump Room Classic from 1938.

Seared Scallops

With coconut lime broth, summer vegetables, curry vinaigrette, herb salad, and curry oil.

Roasted Sturgeon

With pea tendril pierogi, fava beans, peas, pickled carrots, bacon vinaigrette.

Market Salad

With grilled peaches, baby arugula, burrata cheese, lavosh.

Chilled Soba Noodles

With Peekytoe crab, meyer lemon, dashi broth.

Cheese fritter

With jalapeno-lime creme fraiche.

The Pump Room interior.