Food Menu

evening / dessert / cheese

Patrons of Plonk enjoy cuisine made from local product when available.

afternoon   |   evening   |   dessert   |   cheese

Evening Menu

FIRST

chef’s cheese board / 15

ploughman’s platter / 16 half meat, half cheese

house salad / 6 shaggy bear bibb lettuce, pickled fennel, sliced almonds, radish, basil oil, grapefruit vinaigrette (gf)

soup du jour / 6 cup of chef’s daily soup

strawberry & baby kale salad / 12 baby kale, strawberries, shaved asparagus, pickled fennel, black pepper candied hazelnuts, goat feta, vanilla bean vinaigrette (gf) add roasted chicken / 4

mt raised steak salad / 16 grilled flat iron, field greens, roasted baby beets, pickled shallots, ricotta salata, lemon-thyme vinaigrette

red beet & ricotta gnocchi / 8 almond brown butter, orange crème fraîche, crispy sage

morel mushroom ravioli / 12 house made ravioli, black truffle, ricotta, lemon thyme vinaigrette, shaved asparagus, parmesan cheese

seared scallops  / 16 salted grapefruit & lemon chermoula, cauliflower chantilly, serrano pepper, heirloom radish blackened pepper salad lumpfish roe, lemon oil (gf)

beef tartare / 15 compressed watermelon, rhubarb jam, smoked spruce tip & avocado mousse, strawberry balsamic, dark rye toast, micro radish maldon sea salt

pancetta pork belly / 13 house cured pork belly, roasted pluot, herbed mascarpone, prune port gastrique, fried rosemary needles (gf)

SECOND

galician fish stew / 28 seasoned halibut fume, clams, mussels, shrimp, scallop, boiled fingerlings, micro cilantro, fresh tomato vinaigrette, grilled baguette

halibut / 36 crushed new potatoes, horseradish, sorrel, preserved lemon cucumber salad, grilled asparagus, balsamic raisin puree, dill yogurt sauce (gf)

roasted chicken / 26 turnip puree, minted peas, spruce tip rhubarb jam, strawberry, asparagus & arugula salad (gf)

ginger braised rabbit sugo / 22 montana rabbit, wild mushroom risotto, brunoise pickled apple, grana padano

mt wagyu beef tenderloin / 35 parsnip & russet potato mash, grilled broccolini flathead cherry demi glace, fried penta bleu ‘egg’

grilled colorado lamb rack / 34 parmsean risotto milanese, sautéed kale, roasted heirloom carrots, blackened cherry tomato, castelvertrano olive chimichurri (gf)

mt kurobuta pork chop / 28 popcorn polenta, braised dandelion and nettle, sauteed wild mushroom, pickled asparagus tips, pancetta birch syrup demi (gf)

fennel risotto arancini / 18 roasted apple and parsnip, sautéed kale, fresh tomato vinaigrette, basil oil (gf)

 

FIRST

chef’s cheese board / 15

ploughman’s board / 16 half meat, half cheese

porcini mushroom chowder / 6 heirloom potatoes, fried cauliflower, prosciutto gremolata

house salad / 6 local greens, grilled onions, brined pecans, fresh grapes, goat cheese, cider vinaigrette

moroccan beet salad / 12 celery heart, arugula, mint, roasted local beets, prosciutto, corn bread croutons, honey and sumac lebnah, orange and pomegranate vinaigrette

beef tenderloin salad / 16 grilled local beef, roasted parsnips and carrots, toasted farro, radicchio, arugula, pickled onion, lemon and oregano vinaigrette

beef tartare / 15 mt raised beef tenderloin, 1 hour egg, mustard cream, wasabi arugula, pickled onion, fried capers, potato crisps

baked ricotta / 9 house-made thyme infused ricotta, pinenuts, grilled eggplant, roasted peppers, fresh herbs, sesame lavash

penn cove clams / 14 san marzano tomatoes, manilla clams, cannellini beans, smoked ham hock, speck, green olive and lemon grill bread

foie gras profiterole / 14 hudson valley foie gras mousseline, chili and cocoa, dusted fry bread, huckleberry jam, pickled mustard seeds

local lamb polpetta / 9 carrot glaze, carrot and kale panzanella, pea tendril pistou, fried shallots

SECOND

pan seared scallops / 32 sweet potato and almond skordalia, wild mushroom, farro risotto, fennel and pear salad, crispy prosciutto, fines herb crème fraîche, fennel pollen

oven roasted chicken / 24 organic chicken, porcini mushroom reduction, wilted tatsoi, goat cheese potato wheels, piccata relish, fennel

carrot ginger gnocchi / 20 foraged mushrooms, preserved lemon crème fraîche, basil, cured beets, cashew chutney

beef skirt steak*  / 22 mt raised beef, butter poached radish, sprouted farro and sweet potatoes, almond pesto, pickled onion

grilled mt beef tenderloin* / 32 smoked cheddar seasonal greens, confit potatoes, pickled onion, shaved radish

grilled local bone-in pork chop / 25 house milled polenta, crispy brussels sprouts, prosciutto gremolata

mt raised bison / 25 pastrami cured bison short rib, confit carrots, candied sweet potatoes, grilled sweet onion, truffle panisse

Dessert Menu

strawberry shortcake / 9
roasted strawberry puree, cheesecake mousse chartreuse-lemon-thyme syrup, black pepper shortcake, macerated strawberries

chocolate bombe / 10
dark chocolate truffle, flourless chocolate torte, espresso meringue, cocoa-caramel (gf)

sweet corn pot de creme / 9
sweet corn custard, blueberry compote, candied cornflakes and kernels (gf)

ice cream duet / 8
sour cream ice cream, brown sugar bourbon ice cream, pecan pralined bacon, pie crust cookie (gf)

dessert board / 14
chef’s choice of pastries, cakes, and confections

[/one_half_last]

espresso pot de creme / 8
black coffee roasting espresso, rugelach cookie, cinnamon, caramel whiskey ice cream

dark chocolate truffle cake / 8
toasted house-made marshmallow, almond lace cookie, earl grey strawberry jam

sheeps milk cheesecake / 10
local sheeps milk ricotta, cornmeal crust, cherry and port sorbet, orange curd, candied orange

dessert board / 15
chef’s choice house-made cookies, truffles, crème brûlée, ice cream and dessert bars

*gluten free[/one_half_last]

Cheese Menu

CHEF’S CHEESE BOARD 15

 

chef’s selection of six cheeses

CHEESE BOARD

your choice from today’s selections one cheese / 6 three cheeses / 11

CANADA

tournevent chevre noir  12mo cave aged goat’s milk cheddar

BRITISH ISLES

stripey jack  five layers of classic english cheeses

tintern  creamy cheddar studded with shallots & chives

FRANCE

fourme d’ambert semi-firm cow’s milk bleu

delice du jura  creamy, nutty, delicately herbal

saint nectaire  firm with hints of hazelnut & mushroom

fromage d’affinois florette goat’s milk triple crème; rich, buttery

fleur maquis  corsican sheep’s milk cheese rolled in fresh herbs

pierre robert  ridiculously decadent triple crème

GERMANY

bruder basil’s  beechwood smoked soft cheddar

HOLLAND

aged goat gouda  sweet and caramelized, aged 12 months

memoire truffled gouda  classic gouda with black italian truffles

delft blue  creamy, mild bleu

ITALY

capretta  fresh & firm sardinian goat’s milk cheese

brescianella stagionata  soft & pungent; from champagne region

SPAIN

covadonga  slightly salty bleu, tangy finish; roquefort inoculate

murcia al vino cured for 2-3 days in red wine; sweet & smooth

UNITED STATES

st. rocco triple crème  velvety texture with hints of mushroom

mantoro manchego  manchego from michigan

grafton maple smoked cheddar smoked 6 hours over vermont maple

CHEF’S CHEESE BOARD 15

chef’s selection of six cheeses

CHEESE BOARD

your choice from today’s selections one cheese / 6 three cheeses / 11

CANADA

tournevent chevre noir  12mo cave aged goat’s milk cheddar

BRITISH ISLES

stripey jack  five layers of classic english cheeses

tintern  creamy cheddar studded with shallots & chives

FRANCE

fourme d’ambert semi-firm cow’s milk bleu

delice du jura  creamy, nutty, delicately herbal

saint nectaire  firm with hints of hazelnut & mushroom

fromage d’affinois florette goat’s milk triple crème; rich, buttery

fleur maquis  corsican sheep’s milk cheese rolled in fresh herbs

pierre robert  ridiculously decadent triple crème

GERMANY

bruder basil’s  beechwood smoked soft cheddar

HOLLAND

aged goat gouda  sweet and caramelized, aged 12 months

memoire truffled gouda  classic gouda with black italian truffles

delft blue  creamy, mild bleu

ITALY

capretta  fresh & firm sardinian goat’s milk cheese

brescianella stagionata  soft & pungent; from champagne region

SPAIN

covadonga  slightly salty bleu, tangy finish; roquefort inoculate

murcia al vino cured for 2-3 days in red wine; sweet & smooth

UNITED STATES

st. rocco triple crème  velvety texture with hints of mushroom

mantoro manchego  manchego from michigan

grafton maple smoked cheddar smoked 6 hours over vermont maple