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 pear, candied walnut, honey gewürztraminer vinaigrette (gf)

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

roasted carrot & baby kale salad / 12 baby kale, roasted carrot, shaved celery, roasted pumpkin seed, grilled green shallot, feta, maple vinaigrette (gf) add grilled ora king salmon / 8

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

gioia burrata / 15 marinated and braised artichoke, cherry tomato, single varietal olive oil, arugula, crostini

spiced pumpkin pasty / 11 ginger honey crème fraiche, pine nut, birch syrup, arugula

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 roasted beet carpaccio, celery jam, parsley aioli, fried capers, rye toast

grilled flat iron beef skewers / 13 caraway sour kraut, roasted carrot, ale mustard cream, braised mustard seed, charred green onion (gf)

SECOND

poached ora king salmon / 28 spiced beet gnocchi, grilled broccolini, braised artichoke heart, lemon brown butter, parsley aioli, sorrel

seared pheasant / 30 apple rosemary bread pudding, braised cabbage, roasted brussels, chardonnay mustard cream, fired sage leaves, juniper berry brown butter

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 roasted apple yukon mash, grilled broccolini, roasted carrots, clove apple beef demi, apple chips (gf)

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)

pumpkin risotto arancini / 18 braising greens, raisin walnut gremolata, roasted brussels sprouts, baby kale, maple pumpkin puree (gf)

 

FIRST

chef’s cheese board / 15

ploughman’s board / 16 half meat, half cheese

parsnip and apple bisque / 6 parsnip, leek, gingergold apple, coconut and lemon curry crème fraiche, apple and ginger chutney

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

fall harvest salad / 12 bibb lettuce, spiced sunflower seeds, salted apple, fennel, pickled squash, confit heirloom potatoes, harbinger, red onion marmalade champagne vinaigrette

mt raised steak salad / 16 grilled mt raised skirt steak, 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

yam and celeriac pierogi / 12 sunshine squash, wild mushroom conserva, brined pecan, sage pesto, maple creme

foie gras torchon / 16 duck rillettes, hudson valley foie gras torchon, pear, tarragon and fermented cranberry relish, cardamom ghee toast

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

SECOND

pan seared alaskan halibut / 30 rosemary infused confit fingerling potatoes, grilled purple cabbage, celery  leaf, dill, parsley, sweet corn veloute

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 smoked yam and celeriac puree, blistered cauliflower, pepita and watercress verde, truffle and horseradish butter

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

mt raised bison short rib / 26 wild mushroom couscous with aged mimolette, sunshine squash, massaged kale, fermented cranberry, pickled shallot

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

Dessert Menu

compressed peach galette / 10
riesling peach syrup, lavender honey, brown sugar crumble

petite flourless chocolate torte / 12
flathead cherry mousse, flourless chocolate torte, dark chocolate ganache, sour cream ice cream, cherry compote (gf)

crème brûlée / 9
orange blossom juniper crème brûlée, buttermilk ginger cookie

mascarpone puff pastry pave / 10
lemon mascarpone pastry cream, seasonal fresh fruit, basil oil, chambord raspberry coulis

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espresso pot de creme / 8
black coffee roasting espresso, raspberry creme fraiche ice cream, lemon biscotti

coconut cream puff / 7
blackberry sorbet, brandy caramel, coconut cream

ginger molasses cake / 7
almond strusel, dolce de leche, poached pear, rosemary ice cream

sheeps milk cheesecake / 10
local sheeps milk ricotta, green tea ginger sorbet, dark chocolate ganache, candied lemon

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

*gluten free
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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