Food Menu

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

Evening Menu

plant

warm olives / 9

italian olives, house giardiniera, spiced nuts (gf/vg)

house salad / 6

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

winter salad / 12

shaggy bear greens, spiced pear, grilled sweet onion, roasted beets, toasted pepitas, gorgonzola vinaigrette (gf)

add grilled skirt steak* / 10

heart of palm ‘crab cake’ / 12

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

squash gnocchi / 12

acorn squash puree, thyme brown butter, roasted apple, blue jay, maple pecans

impossible bolognese / 24

house pappardelle, ‘impossible sugo’, fried sage (vg)

massaman curry / 22 

cauliflower, beluga lentils, roasted vegetables, cashew-cilantro-turmeric chutney, preserved  lemon soy yogurt

(gf/vg/df)

meat

chef’s cheese board / 15

ploughman’s platter / 16

 half meat, half cheese

sardines / 12

preserved spanish sardines, saltines, roasted red pepper tapenade, whole grain mustard (df)

clams / 16

vermouth clam broth, chorizo, braised fennel, chili oil, grilled baguette   

tartare* / 15

mt raised beef, shallot, smoky black garlic aioli, cured egg yolk, horseradish, sourdough

kurobuta pork chop* / 28

mt raised pork, creamed corn heirloom grits, bourbon carrots, allspice pork demi

wagyu beef tenderloin* / 38

mt raised beef, roasted cauliflower mash, grilled artichoke, crispy onions, pecan blue cheese butter

seared scallops / 32

heirloom bean succotash, allium butter clams, roasted mushrooms, wilted greens

g.f.b.*  / 16

mt raised beef, pancetta, smoked cheddar, pickled fennel, tomato, house mustard, roasted garlic aioli, challah bun

parmesan garlic frites

 make it ‘impossible’ / 6

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small plates

chef’s cheese board / 15

ploughman’s board / 16

half meat, half cheese

cashew ‘raclette’ / 12 (v)

cornichons, radish, parsley, paprika, pain de campagne

spanish sardines / 12 (df)

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

cavolfiore/ 8 (v)

fried cauliflower, lavender agrodolce, sage, almond, sel gris

harvest salad / 9 (gf/v)

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

add grilled sirloin / 10

caesar / 12 (gf/v)

gem lettuce, capers, fennel, dulse, urfa biber, green grapes, nori powder

add grilled sirloin / 10

sweet potatoes / 10 (gf/v)

tahini lime “butter’, toasted sesame, coriander chutney

mushroom tom-kha / 7/12 (gf/v)

oyster mushroom, coconut lemongrass broth, cayenne and carrot chutney, fresh herb

tartare* / 16

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

 

samosas / 14 (v)

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

entrees

scallops / 32 (gf)

potato pave, chestnut bisque, braised fennel frisee, cranberry relish, mushroom conserva, sage almond vinaigrette

mt raised beef tenderloin* / 38 (gf)

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

bison short rib / 28

baharat, confit carrots, mustard brined cabbage, charred pearl onion, beet and blackberry puree

jerusalem artichoke chip

chicken and lamb ‘tagine’ / 28 (gf)

organic chicken, spiced lamb and pinenut stuffing, eggplant, san marzano tomato, garbanzo bean

coriander chutney, preserved lemon yogurt

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

house milled polenta, crispy brussels sprouts, prosciutto gremolata 

massaman curry / 22 (gf)

local organic vegetables, basil, beluga lentils, cashew-cilantro-turmeric chutney

massaman curry broth, persian lime yogurt

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Dessert Menu

all desserts / 12

dark chocolate ‘cheesecake’ 

cashew ‘cream cheese,’ sea salt cashew toffee banana sorbet (vg, gf)

orange créme caramel 

candied orange, caramel tuile (gf)

butterscotch budino 

chantilly cream, chocolate pearls, butter crunch 

trio of ice cream sandwiches 

sugar cookie with cardamom ice cream, olive oil and orange cookie with fennel ice cream, dark chocolate and ginger cookie with raspberry-thyme ice cream (gf)

dark chocolate ‘cheesecake’ / 8 (v)

sea salt cashew toffee, banana sorbet

pear apple crisp / 12

sea salt dulce de leche ,honey cinnamon ice cream

polenta budino / 8 (gf)

chocolate mousse, candied hazelnut

dessert board / 15

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

Happy Hour Menu

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

happy hour – every day

3-5pm 

10:30-midnight

food

personal ploughman’s  / 7

one meat, one cheese, chef’s selection

house salad / 6

shaggy bear greens, apple, pecorino, candied hazelnut, spiced cider 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)  

roasted chicken flatbread  / 9

walnut arugla pesto, pickled fennel, shallot, pecorino 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

cucumber lemonade / 8

cucumbrer vodka, cucumber, fresh lemon-lime limonata

oaxacan pool party / 8

crema de mezcal,roasted pineapple, watermelon, lime, tajin, frozen

bubbly gin blossom / 8

gin, elderflower liqueur, lemon, carbonated

crime scene / 7

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

wine

la fiera pinot grigio / 5 veneto, italy 

terra santa ‘ile de beaute’ vermentino / 6 corsica, france 

zweigelt rosé / 6 austria 

loscano malbec / 5 mendoza, argentina 

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food

(available only during happy hour)

personal ploughman’s  / 6

cured meat and cheese with whole grain mustard and baguette

spanish sardines  / 8 (df)

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

spring salad / 7 (gf/v)

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

barbeque fries  / 6 (gf/df)

hand cut russets, bbq seasoning, honey mustard

fish sticks  / 10 (gf)

halibut and garbanzo fritters, caesar aioli, salsa verde

smoked maitake steam buns  / 8  (v)

tamari glazed maitake mushrooms, cilantro, pickled carrot and onion, kafir cashew crema

pork steam buns  / 8 (df)

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

g.f.b.* / 10

locally raised ground beef, ham, cheddar, roasted garlic aioli, carolina mustard sauce, crispy shallot rings

house-made brioche bun

spirits

montgomery distilling / 5

gin, vodka or aquavit

bubbly gin blossom / 8

gin, elderflower liquor, lemon, carbonated

fraviation / 9

gin, marachino liquor, creme de violette, lemon, frozen

ricard pastis with water / 5

suze and tonic / 5

wine

white

la fiera pinot grigio veneto, italy / 5

louis latour chardonnay ardeche, france / 5

red

nieto senetiner malbec mendoza, argentina / 5

boomtown cab sauv columbia valley, washington / 7

happy hour menu available

 3-5 & 10:30-midnight

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