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

gioia burrata / 15 grilled peach, oak leaf arugula, candied hazelnut, espresso syrup, arbequina olive oil, crostini

chanterelle 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)

grilled octopus skewers / 14 citrus marinated octopus, red pepper sofrito, cherry tomato, fried fingerling, citrus fennel vinaigrette (gf)

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

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)

rabbit tagliatelle / 24 butter poached montana rabbit, house-made tagliatelle, pickled mushroom, english pea, leek, grana padano, asparagus, herbs de provence

mt wagyu beef tenderloin / 35 boiled fingerling & heirloom tomato salad, shallot vinaigrette, wagyu beef bacon jam, penta blue cheese 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)

beluga lentil & pea arancini / 18 pea puree, summer vegetables, arugula, heirloom castelvetrano olive vinaigrette (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

summer harvest salad / 11 grilled summer squash, butter radishes, basil, arugula cherry tomatoes, crispy black garbanzo beans, creamed feta, caper-parmesan salt

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

fresh spring roll / 9 vermechelli noodles, sesame, cashew, mint and, basil chutney, cucumber, anaheim pepper, bibb lettuce beans sprouts, avocado mousse

foie gras torchon / 16 duck rillettes, hudson valley foie gras torchon, strawberry, sorrel and pickled rhubarb relish, cardamom ghee toast

swordfish tips / 15 prosciutto, melon gastrique, chile lime rice cake, basil-cashew pistou

SECOND

pan seared alaskan halibut / 30 grape tomato and golden lentil salad, beet frites, warm rainbow chard, sweet corn hummus

diver caught 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 breast, wilted local greens, goat cheese potatoes, piccata relish, porcini and castelvetrano olive reduction

beef skirt steak*  / 22 mt raised beef, sprouted farro and sweet potatoes, arugula pesto, almond chimichurri, pickled radish

grilled wagyu eye of ribeye* / 34 charred salsa verde, cherry tomatoes, smoked celeriac yukon potato puree, basted baby bok choy and turnips

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

mt raised bison short rib / 25 couscous stuffed pepper with corn and basil, calabrese braised bison short rib, mustard greens, caramelized  onions, grilled peach, crème fraîche

farmers market risotto / 20 daily melange of lovely vegetables  and fungus harvested from our valley ask your server about today’s offering

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

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

ice cream sandwich / 8
chewy lemon cookie with huckleberry swirl ice cream, butterscotch cookie with , banana rum ice cream

strawberries and gelato / 7
fresh strawberries, peach oolong gelato, dark chocolate coconut tuille

sheeps milk cheesecake / 10
local sheep milk ricotta, limoncello, rosé and rhubarb sorbet, milk jam, poppy seed shortbread

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