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)

apple mushroom chestnut bisque / 6

black pepper crème fraiche, fried sage (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, toasted almond , brown butter, orange crème fraiche

smoked beet carpaccio / 10

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

heart of palm ‘crab cake’ / 12

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

impossible burger / 24

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

sweet pea croquette / 26

grilled beet, mint, beluga lentil, roasted brazilian nut, soy yogurt, blood orange pine reduction (vg)

kamut risotto / 26

grilled root vegetables, braised greens, brazilian nut purée, grilled cipollini onion, birch syrup (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 lobster & bison short rib / 18

crispy shallot, heirloom beans, celery leaf chimmichuri (gf)

braised pork belly / 14

vanilla turnip puree, braised celery, candied hazelnut, yuzu lavender reduction (gf)

octopus carpaccio / 12

ginger orange chermoula, chorizo, tamarind, shallot, bulls blood sprouts (gf)

poached sole / 32

sour cream potato dumplings, grilled cipollini, braising greens, lumpfish roe, shaved horseradish, champagne beurre blanc (gf)

kurabuta pork chop / 28

sautéed mushroom, pickled asparagus, braised greens, popcorn polenta, birch syrup demi (gf)

wagyu hangar steak / 35

wood-fired hanger, grilled endive, broccolini pumpkin purée, fried pumpkin seeds, blackstrap molasses demi


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

SMALL PLATES

chef’s cheese board / 15

ploughman’s board / 16

half meat, half cheese

spanish sardines / 12 (df)

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

plonk house salad / 8sm 12lg (gf)

field greens, fresh beets, chevre, red onion, champagne hydrated blueberries, preserved lemon vinaigrette sunflower seed and quinoa crunch add grilled wagyu sirloin / 8

spinach salad / 12 (gf)

organic baby spinach, eggplant croutons, rosemary pickled peppers, queso fresco , roasted spaghetti squash, toasted pine nuts black garlic-sherry vinaigrette

split pea and ham soup / 6 cup 12 bowl

yellow split peas, smoked ham hock, beluga lentils maple cream fraiche, korean chili oil

yam and celeriac pierogi / 12

sunshine squash, wild mushroom conserva, brined pecan, sage pesto, maple crème

beef tartare / 15

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

burrata / 10 (gf)

smashed roasted beets, beet chips, pistachio-horseradish pesto, capazzana olive oil

ENTREES

seared scallops / 32 (gf)

brown butter, greens and beans, black garlic broth mushroom conserva, pork fat panko, sunshine squash puree

oven roasted chicken / 24 (gf)

organic chicken breast, wilted greens, goat cheese potatoes, piccata relish, porcini and castelvetrano olive reduction

grilled wagyu sirloin* / 30

foraged mushroom and fingerling hash, carrot mash, raddichio, buttermilk vinaigrette, rosemary pickled peppers brown butter bread crumb

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 chutney, massaman curry broth, persian lime yogurt

entree special  / mp


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

Dessert Menu

crème brûlée / 9

lemon ginger shortbread cookies, juniper orange blossom

peach galette / 10

riesling honey, toasted hazelnuts, fennel black pepper ice cream

flourless dark chocolate tort / 12

flathead cherry compote, pistachio ice cream

seasonal sorbet / 6

*ask your server about today’s fresh choices

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

pumpkin panna cotta / 8

caramel poached pears, candied pepitas cardamom meringue

chocolate cream pie / 12

dark chocolate pastry cream, flakey pie crust sea salt & vanilla chantilly, chocolate shavings

chocolate tart / 9

dark chocolate fudge, chocolate shortbread, chocolate twists, blackberry cremeux

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)

heart of palm ‘crab cake’ / 12

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

shells & cheese / 9

pasta shells, stripy jack cheese, peas, panko pecorino crust

halibut fish sticks / 9

panko crusted halibut, sea bean tartar sauce

kimchi pork meatballs  / 12

pickled radish & cilantro peanut salad, fried short grain brown rice, red miso ponzu, kimchi powder (gf)

g.f.b. / 12

locally raised beef, challah bun, house pancetta, grafton smoked cheddar, pickled fennel, hot house tomato, salmon fly honey rye mustard, roasted garlic aioli

kamut risotto / 22

grilled cipollini onion, root vegetables, brazilian nut purée, braised greens, birch syrup (vg)

SPIRITS

cherry sour / 8

cherry bourbon*, fresh muddled citrus, cherries, bitters

j.t. s. n’ p / 9

jalapeño tequila, cointreau, bitters, ginger simple, grapefruit espresso martini / 7 vanilla vodka*, crème de cacao, espresso

espresso martini / 7

vanilla vodka*, crème de cacao, espresso

coconut lime rickey / 7

cruzan coconut rum, coconut syrup, fresh lime, cream

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