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 / 16

ploughman’s platter / 18

half meat, half cheese

warm olives / 9

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

sardines / 12

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

arugula salad / 7sm 13lg

baby beet, grapefruit supreme, dill, pistachio, caraway chèvre vinaigrette, shallot (v/gf)

bison flank steak salad / 22

bison, streamline butter lettuce, strawberry, mint, shallot, cucumber, gochujang vinaigrette, candied hazelnuts (gf)

heart of palm ‘crab cake’  / 14

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

fried chicken skewers  / 9

whipped mofongo, verde BBQ, pancetta lardons, aleppo pepper oil

shrimp and octopus ceviche  / 14

pickled red onion, whipped avocado, red radish, lime plantain tostones (df/gf)

wagyu tenderloin tartare  / 16

black garlic aioli, shaved horseradish, cured egg yolk micro radish, lemon oil, crostini (df)

soup du jour

cup of chef’s daily soup  (ask your server for daily price)

main

seared halibut cheeks / 36

fennel pollen, chamomile beurre blanc, orange reduction, sautéed lion’s mane mushroom, grilled asparagus, lingon berry caper

grilled ora king salmon / 34

cultured butter sauce, celeriac miso purée, baby root salad, yuzu and spruce tip vinaigrette, pomegranate syrup (gf)

massaman curry / 22

cauliflower, beluga lentils, roasted vegetables, cashew-cilantro-turmeric chutney, preserved lemon soy yogurt (gf/vg)add grilled bison flank steak* / 12

pan roasted chicken breast / 28

Israeli couscous n’ cheese, pickled mushrooms, grilled vegetable salad, smoked tomato vinaigrette,basil oil

grilled whitetail short loin / 36

brandy currant foie gras pan sauce, wild mushrooms whipped chèvre potato, tarragon glazed carrots,braised greens (gf)

grilled wagyu beef tenderloin / 38

sliced heirloom tomato, fried fingerlings, beef bacon tomatillo jam, saffron aioli, arugula (gf/df)

g.f.b / 18

montana beef patty, truffle cheddar, black garlic aioli, pickled red onion, streamline tomato and butter lettuce, house smoked beet ketchup, house frites

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

fall harvest salad / 10 (gf)

baby kale, mixed greens, red onion, roasted beets, roasted squash, feta, honey and seasame roasted pepitas, apple cider vinaigrette

grilled steak* / 12

sunshine squash hummus / 14

roasted garlic and squash hummus, marinated feta and artichoke hearts, parsley, honey and seasame roasted pepitas, toasted za’tar and toum pita

mushrooms and focaccia / 14

garlic and herb marinated, oyster, shiitake, and chestnut mushrooms, black garlic focaccia, crispy leeks, basil puree

cauliflower / 12 (df/gf/v)

fried cauliflower and shishito peppers, toasted sage almonds, red wine and lavender agro dolce

adobo shrimp cocktail / 20 (df/gf)

smoked clamato marinade, cucumber, red onion, jalapeno, cilantro, avocado mousse, red corn tortillas

lebanese beef tartar* / 18

lemon, aleppo pepper, sesame za’tar, pomegranate, toasted walnuts, fresh mint, pickled onion, tzatziki, black garlic focaccia

foie gras terrine / 24

hudson valley foie, port cherries, butter toasted cinnamon brioche, seasonal fruit chutney

entrees

northwest beef tenderloin* / 42

roasted fingerling potatoes, mushroom conserva, goat cheese, basil pistou, baby kale, roasted red peppers, red onions, apple cider vinaigrette, garlic bread crumbs

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

house milled polenta, crispy brussels sprouts, speck gremolata

creole airline chicken / 30 (df)

brined and seasoned red bird chicken, stewed red beans with linguica, long grain rice, cucumber chimichurri

fall fattoush / 28

israeli couscous, curried labneh, roasted squash, beets, yams, and leeks, baby kale, mint, pita croutons, sumac and lemon vinaigrette

add steak* / 12

mussels scarpariello / 28

linguica sausage, fried fingerling potatoes, pickled sweet peppers, garlic, rosemary, red wine vinegar broth, warm baguette

Dessert Menu

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

honey pistachio creme brulee / 12
shortbread cookie

sorbet trio/ 8
chef’s choice

maple sweet potato pot de creme / 10
tahini shortbread cookie, whipped creme fraiche

vanilla bean creme brulee / 8 (gf)

dark chocolate torte / 10 (gf)
espresso creme anglaise, raspberry coulis, almond english toffee

Happy Hour Menu

Available everyday from: 3-5pm & 10:30-midnight

happy hour – every day3-5pm, 10:30-midnight

food

personal ploughman’s  / 7

one meat, one cheese, chef’s selection

warm olives / 7

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

sardines / 10

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

flank steak salad / 16

mt raised beef,streamline field greens, grilled beet, pickled shallot, pecorino, candied hazelnutlemon thyme vinaigrette (gf/df)

beet & ricotta gnocchi / 8

almond brown butter, orange crème fraiche, crispy sage (v)

tomato tartare / 10

spruce whipped avocado, beet chips, strawberry jalapeno relish, bulls blood micros (vg)

g.f.b.* / 16

cold smoked patty, pickled cucumber, beef steak tomato, havarti, pancetta, citrus mustard, green peppercorn aioli streamline lettuce, house frites

spirits

summer in montana / 8

citrus vodka*, aperol, grapefruit, smoked sea salt, sage

plonk cosmo / 7

ginger vodka, orange liqueur, fresh lime, pomegranate

crime scene / 8

cherry bourbon, pomegranate juice, fresh o.j, ginger

wine

la fiera pinot grigio / 5

veneto, italy

richard böcking pinot blanc / 7

mosel, germany

loscano malbec / 6

mendoza, argentina

qupe syrah / 8

central coast, california

happy hour – every day 3-5pm , and 10:30pm-midnight

food

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

creole fries  / 10(gf)

creole spice blend, minced parsley, lingucia sausage aioli

fall harvest salad / 10 (gf)

baby kale, mixed greens, red onion, roasted beets, roasted squash, feta, honey and seasame roasted pepitas, apple cider vinaigrette

sunshine roasted hummus  / 12

roasted garlic and squash hummus, marinated feta and artichoke hearts, parsley, honey and seasame roasted pepitas, toasted za’tar and toum pita

cauliflower steam buns  / 10

massaman curry, pickled carrot and red onion, cilantro, labneh

pork steam buns  / 14 (df)

tamari glazed pork shoulder, cilantro, pickled carrot and onion, spicy aioli

g.f.b.* / 18

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

spirits

montgomery distilling / 5

gin, vodka or aquavit

lillet blanc / 5

on the rocks, with a twist

a shot and a beer / 6

fernet branca and pacifico

marshall mathers / 8

montenegro, montelobos

plonk cosmo / 10

ginger vodka*, pomegranate, lemon lime, orange cognac, ginger simple*

wine

white & rose

tiefenbrunner pinot grigio dolomiti, it / 8

goose ridge chardonnay columbia valley, wa / 6

stoller pinot noir rose willamette, or / 7

red

del mono tinto malbec/syrah tupungato, ar / 7

ancient peaks merlot paso robles, ca / 11