Dinner Menu


Walleye Chowder   bowl – 7, cup – 4
sweet corn, applewood-smoked bacon, fingerling potatoes.

Featured Soup   bowl – 7,  cup – 4


any salad: add chicken 4, add shrimp 5

Caesar GFA
artisan romaine, caesar dressing, grana padano cheese, house-made crostini – 7

Kale GF, VO
Tuscan kale, dried cranberries, candied pecans, radish, goat cheese, citrus vinaigrette – 7

Frisee GF, VO
Blue cheese crumbles, bacon lardons, grape tomatoes, candied pecans, dressed with apple balsamic vinaigrette – 7

House GF, VG, VO
mixed greens and seasonal vegetables, creamy herb dressing- 6

Soup and House Salad Combo – 9

Small Plates

Fried Brussel Sprouts GF, VO
seared pork belly, almonds, citrus vinaigrette – 8

Truffled Pork Rinds  GF
house fried pork skins, truffle oil, bertman’s mustard aoli – 7

Mussels  GF
white wine and butter broth, capers, shallots, peppadews, fresh herbs – 11

Sausage and Cheese Board GF
smoked sausage, sharp white cheddar cheese, crostini, mustards, pickles – 8

Fondue VG
Havarti and sharp cheddar fondue, fresh green onion, torn baguette, smoked sausage, peppadews – 12

Chicken Lollipops
frenched chicken drumsticks fried and coated with ancho BBQ sauce – 9

Tacos (2) – Perch,  Sriracha Shrimp, Chicken Teriyaki, Ancho BBQ Pork Confit, Fried Avocado
root and sweet corn slaw, grape tomatoes, sour cream, fresh cilantro. 11, double protein 4


Pumphouse Burger

grilled tenderloin burger, tomato marmalade, seasonal lettuce, potato roll, with fresh cut fries – 11.  choice of cheese – bleu, goat, smoked gouda, Siss, Vermont white cheddar, red dragon.  Add bacon 2, pork belly 3, soft shell crab 5

Perch Sandwich

Fried yellow perch served on a potato roll, dill tarter sauce, seasonal greens, with fresh cut fries – 13. Add bacon 2, pork belly 3


three pork cheek sliders, house made pickle, sriracha aioli, fresh-cut fries – 9


Walleye GF
pan roasted wallye, butter melted leeks, roasted fingerling potatoes, pickled asparagus salad and micro herb salad and creamy dill dressing. 20

Sriracha Shrimp
butter poached shrimp, sriracha cream sauce, pasta, fresh cilantro, lime – 18

Filet Mignon GF
roasted garlic mashed potatoes, seasonal vegetables, roasted compound garlic butter, cabernet demi-glaze. (cut to size, 6 ounce minimum) 4.5 per ounce

Lake Erie Perch
lake erie perch coated in chef’s secret breading, cabbage and sweet corn slaw, old bay fries, and house dill tartar sauce. 20

Scallops GF
diver scallops on a bed of truffle creamed corn with bacon and roasted shallots and old bay fries. 28

Buttermilk Fried Chicken – Half Amish Chicken  GF
fried half chicken, tabasco butter, house mac & cheese, various pickles. 18

Mushroom Risotto GF, VO
Served al dente, with roasted mushrooms, goat cheese, pepitas. 15 – Add chicken 4 or shrimp 5

Mac & Cheese VG
Vermont white cheddar, smoked gouda, grana padano, roasted poblano peppers, bacon, brown butter bread crumbs, served with a side salad – 11

Fish & Chips
craft beer battered cod, fresh-cut fries, house slaw, house dill tartar sauce. 12

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

GF = Gluten Free, GFA = Gluten Free Option Available, VG = Vegetarian, VN = Vegan, VNA = Vegan Option Available.

Last updated on August 1, 2016

Prices and menu items subject to change