Food Menu

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

Evening Menu

plant

house salad / 6

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

 strawberry & baby kale salad / 12

pickled fennel, shaved asparagus, goat feta, black pepper candied hazelnuts, vanilla vinaigrette (gf)

heart of palm ‘crab cake’ / 12

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

cashew ‘raclette’ / 12

white wine cashew ‘cheese’, cornichons, radish, parsley, paprika (vg/df)

impossible burger / 22

mirin pickled beefsteak tomato, seabean aioli, cucumber, orange nori chutney, steamed bun, tostones (vg/df)

massaman curry / 22 

cauliflower, bok choy, beluga lentils, red peppers, fingerlings, cashew-cilantro-turmeric chutney,

perserved lemon, soy yogurt (gf/vg/df)

meat

chef’s cheese board / 15

ploughman’s platter / 16

 half meat, half cheese

grilled skirt steak salad / 18

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

poached scallops / 20

vermouth clam veloutè, crispy speck panko, lemon butter heirloom beans, dressed local lettuce

spanish sardines / 12

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

beef tartare / 16

mt beef tenderloin, green garlic, caper, preserved lemon, seabean aioli, lemon oil, arugula, toasted cranberry struan

grilled bison ny strip / 36

sunchoke purèe, asparagus tips, oyster mushroom, grilled green onion, broccoli leaf, black garlic henry bain sauce 

mt wagyu beef tenderloin / 36

boiled fingerlings, cherry tomato, local greens, shallot vinaigrette, mustard seed beef bacon jam, blue cheese ‘egg’

pan roasted chicken breast / 28

vanilla turnip purèe, green peas, strawberry, shaved asparagus, baby kale, spruce rhubarb jam (gf)

hibachi seared steelhead / 28

wild mushroom fingerling hash, charred leeks, preserved lemon cauliflower purèe, pea shoots

cucumber salsa verde (gf)

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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

harvest salad / 9 (gf/v)

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

add snake river farms ribeye / 10 

caesar / 12 (gf/v)

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

add snake river farms ribeye / 10

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

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

cavolfiore / 8 (v)

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

tartare* / 16

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

scallops / 22 (df)

burnt bread gazpacho, caper chimichurri, smoked maitake, sea beans, almonds, fennel

samosas / 14 (v)

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

sicilian beef / 18 (df)

chopped ribeye, broccoli, caper raisin vinaigrette, fennel breadcrumb, calabrian chilies

 

entrees

alaskan halibut / 32 (df)

red quinoa, green grapes, radish, green garlic and toasted almond puree, kaffir lime oil, salsa verde, pea shoots 

mt raised beef tenderloin* / 38 (gf)

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

oven roasted chicken / 26 (gf/df)

organic chicken breast, french lentils, fennel, roasted yellow beets, raisin chutney, schmaltz pan sauce

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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