Food Menu

afternoon / evening / dessert / cheese

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

afternoon   |   evening   |   dessert   |   cheese

Afternoon Menu

chef’s cheese board / 15

gioia burrata / 14 roasted acorn squash, dried figs, grilled onion, sherry cider vinaigrette, grilled baguette

black kale dip / 12 black kale and wild mushroom dip, aged goat gouda, celeriac, crispy onions, whole wheat pita chips

soup du jour / 7 chef’s daily preparation, seasonally inspired

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

ploughman’s lunch / 12 chef selection of two cured meats & two cheeses, apple, house made chutney, fresh baguette

g.f.b. / 12 locally raised ground beef, house-cured ham, cheddar, roasted garlic aioli, carolina mustard sauce, crispy onion rings, house-made brioche bun, pomme frites

lamb meatball sub / 12 coconut curry puree, crispy onion rings, sumac lebneh, sourdough hoagie choice of soup du jour or salad

house-made falafel / 9 pickled red onion, fresh cucumber, local field greens, tzatziki, local sheep feta, house-made pita choice of soup du jour or salad

pork belly bahn mi / 12 chili & soy glazed local pork belly, shaved carrot, cucumber, cilantro, pickled onion, roasted garlic aioli,  french roll choice of soup du jour or salad

house-made quiche du jour / 10 served with tossed organic field greens

daily special inquire with your server

Evening Menu

FIRST

chef’s cheese board / 15

ploughman’s platter / 16 half meat, half cheese

house salad / 6 shaggy bear bibb lettuce, roasted corn, pickled cauliflower, aged goat gouda, broken cranberry vinaigrette

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

baby kale & roasted pumpkin salad / 12 arugula, pickled mushrooms, red quinoa, shaved celery, pumpkin seed, sheep’s milk feta, celery vinaigrette 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

gioia burrata / 16 smoked pumpkin, pickled mushroom, grilled green onion, arbequiña olive oil, smoked maldon’s, fried kale leaf, grilled baguette

seared scallops / 16 candied lemon & grapefruit chermoula, lemon oil, cauliflower chantilly, lump fish caviar, serrano & watermelon radish salad

hay fired beef carpaccio / 12 montana beef, shaved truffle, lemon oil, maldon salt, micro greens

pancetta pork belly / 13 house cured pork belly, roasted plum, herbed mascarpone, prune port gastrique, fried rosemary needles

SECOND

seafood zarzuela / 28 salt cod fume, tomato, shrimp, clam, wild caught rockfish, arugula fried caper salad grilled baguette

seared scallops / 30 fresh fettuccini, fines herbs, local greens, shaved parmesan, lemon, house-made pancetta lardons

roasted chicken / 26 rye & russet potato gnocchi, seared endive, sautéed kale, persimmon & sauternes velouté, arugula & candied persimmon salad

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’

bison flank steak / 28 mustard & bone marrow glazed fingerlings, creamed kale, mushroom demi glace

mt kurobuta pork chop / 26 fried red potato, roasted apple, brussel sprouts, sage apple sauce, smoked pork jus, fried sage leaf

lentil & kasha cabbage roll / 24 vegan cheese, tatsoi salad, calendula flower, crouton, persimmon & apple wood smoked tomato broth

FIRST

chef’s cheese board / 15

ploughman’s board / 16 half meat, half cheese

soup du jour / 6 chef’s daily preparation, seasonally inspired

house salad / 6 mixed greens, grilled onions, candied 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

gioia burrata / 14 roasted acorn squash, turkish figs, grilled onion, sherry cider vinaigrette, grilled baguette

clams and mussels/ 12 linguica sausage, house pickled peppers, garlic and red wine vinegar reduction, battered potatoes

foie gras popovers / 14 hudson valley foie gras mousse, chili and cocoa dusted fry bread, plum jam, pickled mustard seeds

cider braised pork belly / 11 parsnip croquette, apple aigre-doux, quail egg, caramelized onion soubise

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

black kale dip / 12 black kale and wild mushroom dip, aged goat gouda, crispy onions, whole wheat pita chips

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

grilled alaskan black cod / 26 beluga lentils, almond romesco sofrito, grilled sweet corn, crispy fingerlings, halibut fume, penn cove mussels, pickled grapes and parsley

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

oven roasted chicken / 24 organic chicken, crispy lentils, poached pear, raisin chutney, fried cauliflower, pickled onion

house made macaroni / 22 wild mushrooms, acorn squash, whipped sheep ricotta, poached egg, green onion and mint salsa verde

Dessert Menu

chocolate bombe / 10 chocolate sauce, chocolate meringue, philly style ice cream, passion fruit curd

olive oil cake (gf) / 8 caramelized white chocolate, vanilla pastry cream, candied lemon peel, lemon semifredo, honey tuile

goat cheese panna cotta / 10 burnt pistachio honey, pistachio lemon buttercream macaroon, micro greens, lemon curd

brown butter pear tart / 9 spiced mascarpone cream, white wine spiced poached pear, white wine syrup, cardamom ice cream

 

flourless chocolate torte* / 10 fernet and chocolate ganache, pear gewürztraminer sorbet, star anise chantilly, sea salt caramel

fall spiced bread pudding / 7 huckleberry compote, honey thyme ice cream, candied pecans

sheep’s milk cheesecake* / 10 local sheep’s 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

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