Food Menu

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

Evening Menu

start

chef’s cheese board / 22

ploughman’s platter / 24

half meat, half cheese

warm olives / 12

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

sardines / 12

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

summer salad / 8sm 16lg

crazy head farm greens, sugar peas,pickled rhubarb, shaved fennel, mint, pistachio, miso tahini vinaigrette (gf/df/vg)

add grilled ahi* / 14

bison flank steak salad / 28

crazy head farm greens, tomato, cucumber, sea beans, basil, sheep’s milk ricotta salata, green goddess dressing (gf)

heart of palm cakes / 18

avocado, sea bean & cucumber salad, pink peppercorn vinaigrette, fried black chickpea (vg)

beet gnocchi / 12

sage & almond brown butter, orange crème fraîche

fried chicken skewers  / 12

alabama white sauce, pickled mustard seeds

ahi tartare /24

avocado mousse, szechuan chili oil, yuzu dressing,pea shoot salad, house beet chips (gf)

pei mussels / 20

cioppino broth, spanish chorizo, lemon butter, grilled baguette

main

grilled salmon / 36

salt roasted beet, grilled broccolini, horseradish cream, cucumber sunomono (gf)

black cod / 38

sugar snap peas, maitake, cashew, white shoyu cauliflower purée,miso sencha glaze (gf)

airline chicken / 32

red bird chicken, ricotta gnocchi, roasted brussels, fine herb velouté, lemon gastrique

cervena venison rib rack / 42

grilled beets, balsamic roasted shallot, braised collards, huckleberry cumberland sauce (df/gf)

angus hanger steak / 36

fried ginerlings, tarragon aioli,grilled broccolini, cilantro chimichurri

massaman curry / 28

beluga lentil, roasted cauliflower, braised greens,lime soy yogurt, cashew, turmeric chili oil (gf/df/v)

add grilled bison flank steak* / 14

g.f.b. / 20

montana beef, smoked cheddar, house quick dill pickle, red onion, tomato, local greens, citrus aioli, blended chimichurri, fried fingerlings

boards

chef’s cheese board / 18

ploughman’s board / 22

artisanal cheese and charcuterie

sardines and saltines/ 12 (df)

lightly smoked sardines, saltines, house pickles, mustard, salsa verde

 

small plates

summer salad / 6sm 12lg (gf)

mixed greens, shaved asparagus, sunblush tomato, strawberry, fried quinoa, sunflower seeds, pepitas, crumbled chevre, basil vinaigrette

add steak* / 12 add sockeye salmon* / 14

baked house-made ricotta / 14

pine nut, caramelized onion, grilled eggplant, red pepper & zucchini salad, torn basil, parlset, za’atar & toum toasted pita

falafel cakes / 14 (gf)

parsley, cucumber, tomato & quinoa tabbouleh, whipped feta

burrata / 14 

arugula & basil, marinated & grilled red grapes, baguette crostinis

beef tartar* / 18 (gf)

caper and cornichon sherry marinade, arugula, pickled cranberries, red onion, Caesar aioli, & potato chips

jerk chicken skewers / 16 (gf)

jicama, pineapples, jalapeno & red onion, cilantro & lime yogurt crema

ahi tuna ceviche / 18 (gf/df)

red onion, cucumber & jalapeno marinade, strawberry, cilantro, scallion, fried shiitake mushroom, smoked avocado puree

entrees

northwest beef tenderloin* / 40 (gf)

grilled asparagus, pan seared fingerling potatoes, sofrito, yogurt garlic aioli, & paprika pine nuts

grilled local bone-in pork chop* / 34 (gf)

house milled polenta, crispy brussels sprouts, speck gremolata

chicken piccata / 30

preserved lemon caper sauce, grilled broccolini, golden raisin basmati rice, almond & smoked chili romesco

sockeye salmon / 30 (gf/df)

braised baby kale, lemon tahini, quinoa, cannellini bean, black currants, fennel, preserved lemon, mint, & parsley

chickpea & lentil dal curry / 26 (gf/v)

carrot, cauliflower, parsnip, baby kale, pine nut and golden raisin basmati rice, cabbage slaw, pickled red onions, cashew raita

add steak* / 12 add sockeye salmon* / 14

Dessert Menu

dark chocolate ‘cheesecake’ / 12
cashew ‘cream cheese’, sea salt cashew toffee, spiced coconut sorbet (vg, gf)

petit chèvre grapefruit chiffon/ 12
preserved thyme syrup, grapefruit supremes, basil oil, star flowers, pistachio tuile

montana honeycomb/ 12
fried boston brown bread, blueberry maple syrup, delice de bourgogne ice cream, fresh blueberry, candied hazelnut

sorbet/ 6
chef’s choice

desserts

gingerbread cake / 10 (gf)

blackstrap rum butterscotch whipped creme fraiche, candied ginger

vanilla bean creme brulee / 8 (gf)

dark chocolate torte / 10 (gf)

espresso creme anglaise, raspberry coulis, almond english toffee

dessert cocktails

belladonna / 12 (gf)

rittenhouse rye, campari, fernet branca

yeti / 10 (gf)

chai brandy*, white chocolate liqueur, cream, cinnamon

it’s a flip guey / 14

whole egg, vida mexcal, averna, ancho reyes, creme de cacao, cinnamon

hard start / 10

fernet branca, fernet menta

fortified wine & amari

sandeman rainwater madeira, portugal / 9

dow’s 10yr. tawny port, portugal / 11

graham’s ‘six grapes’ ruby red port, portugal / 8

sandeman rich cream oloroso sherry, jerez, spain / 8

amaro nonin, italy / 8

mellow and bittersweet with allspice and bitter orange, friuli

averna sicily, italy / 6

restrained aroma of espresso and hazelnut with a long herbal finish

Happy Hour Menu

everyday from: 3-5pm & 10:30-midnight thursday-saturday

food

chef’s cheese board  / 16

ploughman’s platter  / 19

half meat, half cheese

warm olives / 10

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

sardines / 10

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

salt cod fritters / 8

citrus aioli

lengua taquitos / 10

shredded lettuce, smoked red pepper coulis, cotija, lime

chicken & biscuit / 18

house-made buttermilk biscuit, foie gras sausage gravy, franks honey gastrique

flatbread / 14

red sauce, shaved fennel, beef sausage, mobay, ricotta salata, arugula

spirits

cucumber lemonade / 8

cucumber vodka*, muddled cucumber, limonata

plonk cosmo / 7

ginger vodka, orange liqueur, fresh lime, pomegranate

mexican sweater / 10

jalepeño tequila*, apricot liquer, fresh lime, grapefruit, korean chili flakes

wine

e. guigal viognier blend / 10

cotes du rhone, france

les charmins roussanne (natty) / 10

vin du france

barbazzale nerello mascalese / 11

sicily, italy

m-boutin grenache blend / 12

rasteau, france

food

chef’s cheese board / 18

ploughman’s board / 22

artisanal cheese and charcuterie

personal ploughman’s / 8

cured meat & artisanal cheese with apples and baguette

sardines and saltines / 12 (df)

lightly smoked sardines, saltines, house pickles, mustard, salsa verde

baked house-made ricotta  / 14

pine nut, caramelized onion, grilled eggplant, red pepper & zucchini salad, torn basil, parsley, za’atar & toum toasted pita

berbere fries / 10 (gf)

berbere seasoning, Ethiopian barbeque

summer salad / 6sm 12lg (gf)

mixed greens, shaved asparagus, sunblush tomato, strawberry, fried quinoa, sunflower seeds, pepitas, crumbled chevre, basil vinaigrette

cauliflower steam buns  / 10 (v)

lentil dal curry, ginger, carrot, cabbage slaw, cashew raita

pork steam buns  / 14 (df)

tamari glazed pulled pork, ginger, carrot, cabbage slaw, spicy aioli

g.f.b.* / 16

local ground beef, ham, cheddar, garlic aioli, carolina mustard, crispy shallots, brioche bun

spirits

montgomery distilling / 5

gin, vodka or aquavit

a shot and a beer / 6

fernet branca and pacifico

midday manhattan / 10

orange bourbon*, benedictine, orange bitters, angostura

spanish g & t / 8

kaffir lime gin*, tonic water, fresh lime, rosemary, juniper berries, star anise

aperol spritz / 8

aperol, prosecco, soda

wine

white

poggio anima grillo ‘uriel’ sicily, italy / 7

pieropan garganega soave classico, italy / 10

ontanon clarete rose rioja, spain / 8

red

nicodemi montepulciano abruzzo, italy / 8

la linda malbec mendoze, argentina / 7