Food Menu

evening / dessert / happy hour
Patrons of Plonk enjoy cuisine made from local product when available.
evening   |   dessert   |   happy hour

Evening Menu

PLANT

house salad / 6

shaggy bear bibb, apple, pecorino, candied hazelnut, spiced cider vinaigrette (gf)

smoked sweet potato and rutabaga bisque / 6

candied walnut thyme gremolata (gf) 

roasted squash & baby kale salad / 12

pickled mushroom, shaved celery, goat feta, pumpkin seed, celery seed vinaigrette (gf)

ricotta beet gnocchi / 10

fried sage leaf, toasted almond, brown butter, orange crème fraiche

heart of palm ‘crab cake’ / 12

jack fruit, avocado, cucumber, fried chickpea, sea bean salad, pink peppercorn vinaigrette, red veined sorrel (vg)

smoked beet carpaccio / 10

roasted nigella seed, birch syrup, chervil, shaved horseradish, fresh lemon (gf/vg)

impossible burger / 24

pickled beefsteak tomato, mirin soy aioli, shiso leaf, tamarind red pepper chutney, steamed buncelery leaf, yukon tater tots (vg)

sweet pea croquette / 26

grilled asparagus, mint, beluga lentils soy yogurt, citrus syrup, pea tendrils (vg)

wild rice risotto / 26

wild mushrooms, broccoli leaf grilled bok choy, asparagus puree birch syrup (gf/vg)

MEAT

chef’s cheese board / 15

ploughman’s platter / 16

 half meat, half cheese

grilled flatiron salad / 18

shaggy bear bibb lettuce, endive, apple, shaved pecorino, grilled cipollini onion, juniper berry vinaigrette (gf)

poached scallops / 20

vermouth clam veloutè, pancetta heirloom beans, roasted leek, dressed local lettuce, pork fat panko

hibachi seared rainbow trout / 12

dragon tongue greens, grilled squash, sunflower seed, smoked corn vinaigrette, chervil (gf)

lamb tartar / 14

fermented tomato paste, juniper aioli, birch syrup vinaigrette, toasted buckwheat cracker (gf/df)

seared pork tenderloin / 28

prune port pan sauce, grilled cipollinis, braised collard greens, anise carrot puree, candied hazelnut (gf)

braised boneless lamb shank / 34

black cardamom chocolate jus, rutabaga russet mash, roasted carrot, braised collards, dried currant, peanut (gf)

seared duck breast / 28 

minnesota wild rice, fried brussels leaves, wild berries, sumac rose hip gastrique, sautèed mushrooms and squash (gf)

hibachi seared steelhead / 26

oregon cranberry preserves, roasted brussels, chilled whipped mascarpone, juniper wine syrup, fried sage (gf)

SMALL PLATES

chef’s cheese board / 15

ploughman’s board / 16

half meat, half cheese

cashew ‘raclette’ / 12

cornichons, radish, parsley, paprika pain de campagne (vg)

spanish sardines / 12 (df)

preserved spanish sardines, saltines, whole grain mustard, salsa verde

snap peas / 10 (gf/vg)

smoked maitake, crispy garlic sauce, red pepper green garlic salsa verde, pea shoots

spring salad / 9 (gf/vg)

spring greens, snap peas, radish pea tendrils, new potatoes, sesame cumin gomasio, turmeric tahini

caesar / 12 (gf/vg)

baby gem lettuce, capers, sea beans dulse, urfa biber, green grapes, nori powderadd chicken / 6

beef tartare* / 16

mt beef tenderloin, green garlic, caper, preserved lemon, caesar aioli, meyer lemon oilwatercress, toasted cranberry struan

pork schnitzel / 18

kurobuta pork tenderloin, jalapeño arugula butter, salsa verde, shaved fennel, pink peppercorns, fennel pollen

samosas / 14 (vg)

salt potatoes, ginger, peas, garam masala, cashew-cilantro raita grilled purple cabbage and kohlrabi slaw

scallops / 22 (df)

burnt bread gazpacho, caper chimichurri smoked maitake, sea beans, almonds, paprika oil

ENTREES

alaskan halibut / 32 (df) 

red quinoa, green grapes, radish green garlic and toasted almond puree kaf r lime oil, salsa verde, pea shoots

oven roasted chicken / 26 (gf/df)

organic chicken breast, french lentils, fennel, roasted yellow beets, fermented raisin chutney, schmaltz pan sauce

mt raised beef tenderloin* / 38 (gf)

baby salt potatoes, tallow malt aioli, baby bok choy, black garlic reduction, caper chimichurri, sel gris

grilled local bone-in pork chop* / 25 (gf)

house milled polenta, crispy brussels sprouts, prosciutto gremolata 

squash massaman curry / 22 (gf)

roasted spaghetti squash, beluga lentils, yams, cauliflower, cashew-cilantro-turmeric chutneymassaman curry broth, persian lime yogurt 


*consuming raw or undercooked meats, poultry, or seafood may increase your risk of food borne illness

Dessert Menu

vanilla bean panna cotta / 11

pistachio puree, green apple sorbet, roasted pistachio, oat crumble, mint reisling gelee

beet tart / 12

tamarind dulce de leche, cardamom crumble ginger ice cream, black currant compote

peanut chocolate bar / 9

flourless chocolate tort, peanut nougat, pom. syrup, raspberry marshmallow chocolate ganache

rooibos crème brûlée / 9

lavender lemon cookie

dessert cocktails & wines available as well – ask server for full menu.

english toffee cake / 8

butterscotch, almond toffee crumble, madagascar vanilla bean ice cream

honey-lemon cheesecake / 8

rosemary graham cracker crust raspberry coulis, salted caramel

pots de creme / 10

dark chocolate, coconut dolce de leche, cocoa nibs, maldon

dessert board / 15

chef’s choice house-made cookies, truffles, crème brûlée, ice cream and dessert bars

dessert cocktails & wines available as well – ask server for full menu.

Happy Hour Menu

Available everyday from: 3-5pm & 10:30-midnight

FOOD

personal ploughman’s  / 7

one meat, one cheese, chef’s selection

roasted squash & baby kale salad / 12

pickled mushroom, shaved celery, goat feta, pumpkin seed, celery seed vinaigrette (gf)

berbere fried cauliflower  / 7

yogurt cucumber raita, cucumber cilantro salad (gf)

heart of palm ‘crab cake’ / 12

jack fruit, avocado, cucumber, fried chickpea, sea bean salad, pink peppercorn vinaigrette, red veined sorrel (vg)

jackfruit sloppy jose / 11

chorizo seasoned jackfruit, masa arepas, radish green onion salad, jalapeno vinegar (gf/vg) 

buckwheat soba  / 12

mushroom broth, grilled bok choy, pickled cucumber salad, black sesame (df)

add pork belly / 7 

roasted chicken flatbread  / 9

walnut arugla pesto, pickled fennel, shallot, pecorina romano

g.f.b.  / 14

locally raised beef, challah bun, house pancetta, grafton smoked cheddar, pickled fennel, hot house tomato

salmon fly honey rye mustard, roasted garlic aioli 

SPIRITS

pineapple express / 9

jalapeño tequila*, muddled basil, fresh lime, pineapple

st. shefije / 9

gin, st. germain, campari, fresh lime juice

crime scene / 7

cherry bourbon*, pomegranate juice, fresh o.j, ginger

jubilee toddy / 8

cherry bourbon*, honey, ground cinnamon

WINE

chardonnay or tempranillo / 7

malbec or pinot grigio / 5

FOOD

personal ploughman’s  / 6

cured meat and cheese with whole grain mustard and baguette pork steam buns  / 8 (df) tamari glazed pork shoulder, pickled carrot and onion, cilantro, chili aioli

spanish sardines  / 8 (df)

preserved spanish sardines, saltines, salsa verde

jalapeno corn fritters  / 8

buttermilk corn batter, cold smokey queso

plonk house salad / 6 (gf)

field greens, arugula, fresh beets, chevre, red onion, champagne hydrated blueberries, preserved lemon vinaigrette sunflower seed and quinoa crunch

g.f.b. / 10

locally raised ground beef, ham, cheddar, roasted garlic aioli, carolina mustard sauce, crispy onion rings, house-made brioche bun

pork steam buns  / 8 (df)

tamari glazed pork shoulder, cilantro, pickled carrot and onion, chili aioli

french onion fries / 6

hand cut russets, french onion seasoning, carmelized onion and creme fraiche sousbis (gf)

SPIRITS

montgomery distilling / 5 gin, vodka or aquavit

contratto bianco on the rocks / 5

on the rocks ricard pastis / 5 with water

penicillin / 7

dewers, lemon, honey ginger syrup, laphroig 10yr

brock landers, d.s. / 7

black strap rum, becherovka, pimento dram, muddled lime, fresh ginger, ginger beer

WINE & BEER

grenache or scheurebe / 7

tempranillo or grenache blanc / 5

seasonal tap beer / 5