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)

fall salad / 8sm 14lg

local greens, red cabbage, jamica, apple, celery, pumpkin seed, anise vinaigrette (gf/df/vg)

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

hamachi tartare / 16

red pepper consommé, parsnip mousse, charred grapefruit, fresh fennel (gf)

crispy pork belly / 18

shoyu cauliflower purée, braised celery, citrus glaze, candied hazelnuts, red radish (gf)

main

seared salmon / 36

spätzle, honey ale cream, roasted brussels, citrus glaze

grilled pork chop / 34

squash polenta, salsa negra, grilled carrots, jícama apple slaw, cider gastrique (gf)

confit duck leg / 32

ginger duck broth, roasted sweet potato, spiced lingonberry preserves, mustard greens, julienne carrot (gf/df)

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 / 20

ploughman’s board / 22

artisanal cheese and charcuterie

warm marinated olives / 12 (df/gf)

castelvetrano, manzanilla & kalamata olives, garlic, herbs, capers & chile marinade, house-made giardiniera, paprika almonds

sardines and saltines/ 12 (df)

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

 

small plates

house salad / 6sm 12lg (gf)

mixed greens, pickled heirloom carrots, quinoa, amaltheia chevre, pistachio, apple cider vinaigrette

add steak* / 12 add salmon* / 14

plonk waldorf / 14 (df)

endive, apple, celery, pickled grapes, candied walnuts, radish, gorgonzola, creamy white balsamic vinaigrette

add steak* / 12 add salmon* / 14

buffalo cauliflower / 14 (gf/v)

cauliflower, celery hearts, garlic chips, blue cheese aioli

beet jojo’s / 14 (gf/v)

crispy golden beets, fontina fonduta, horseradish honey, grapefruit, chives

garlic shrimp / 17

green peppercorns, tarragon, brandy, shrimp au jus, shaved fennel and orange salad, tomato bread

charred octopus / 16 (gf/df)

hazelnut romesco, crispy petite potatoes, black garlic aioli, pistou

smoked rabbit pie / 18 (gf)

pulled rabbit, aged cheddar, apricot chutney, hot mustard ice cream

chicken katsu / 15(gf/df)

fried chicken, koji honey, bonito flakes, ginger miso gribiche

salmon crudo / 18 (gf/df)

ora king salmon, leche de tigre, fuji apple, serrano,pomegranate, grapefruit supremes, cilantro, pistachio, sweet potato chips

entrees

northwest skirt steak* / 38 (gf)

whipped celeriac and potato, asparagus, porcini mushroom demiglace, sage and orange gremolata

ora king salmon / 36

creamy leeks, gnocchi, edamame, crispy leek frittes, beet vinaigrette

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

confit potatoes in agro dolce, grilled broccolini, hot mustard ice cream, pear kirsch moustarde

pollo al plancha / 30 (gf/df)

chicken breast in aji amarillo, risotto ricada rojo, lacinato kale, crispy lions mane mushrooms, broccolini chimichurri

duck duck goose / 32 (gf/df)

smoked and seared duck breast, confit potatoes, duck confit, fois gras vin, grapes, brussels, walnuts, pomegranate

piedmontese short rib / 32 (gf)

braised short rib, polenta, spinach, golden raisin, pickled pearl onions, beef au jus, rustic gremolata

eggplant roulade / 26 (v)

basmati rice with beluga lentils, sun blushed tomatoes, grilled eggplant, chermoula, skillet halloumi cheese, sumac onions, lebne, zhoug, fresh baked za’atar pita

Dessert Menu

desserts

crème brûlée / 12 (gf)

traditional vanilla crème brûlée, seasonal garnish

ricotta and strawberries / 12

ricotta shortbread, ancho lemon curd, strawberries, lemon crème fraîche whipped cream

peaches and cream / 12 (gf)

peach, ginger semifreddo, peach gelee, bourbon tea reduction, baked honeycomb

dark chocolate ‘cheesecake’ / 12 (vg/gf)

cashew ‘cream cheese’, sea salt cashew toffee, spiced coconut sorbet (vg, gf)

sorbet / 6

chef’s choice

dessert cocktails

even keel / 14

bulleit bourbon, campari, carpano antica

brut josé / 11

reposado tequila, agave, lime juice, brut rose

bag of blow / 10

espresso vodka, trader vics, cream, coffee liqueur, espresso beans

fortified wine & amari

g.d. vajra moscato d’asti, piedmonte / 10

sichel semillon/sauv blanc, sauternes, france / 10

sandeman rainwater madeira, portugal / 12

dow’s 10yr. tawny port, porto / 12

graham’s ‘six grapes’ rub red port, portugal / 10

sandeman superior dry fino sherry jerez / 10

sandeman rich cream oloroso sherry jerez / 10

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

dessert

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

crème brulée  / 12

traditional vanilla crème brulée, seasonal garnish (gf)

spirits

g.f.c. / 10

ginger vodka*, basil, fresh lemon-lime, ginger simple

plonk cosmo / 7

ginger vodka, orange liqueur, fresh lime, pomegranate

mexican sweater / 10

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

wine

shaya arindo verdejo / 8

rueda, spain

bouchard aine & fils chardonnay / 8

vin du france

zillamina monastrell / 8

valencia, spain

don rodolfo malbec / 7

mendoza, argentina

*indicates a house-infused spirit

food

chef’s cheese board / 20

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

house salad  / 6sm 12lg (gf/df)

mixed greens, pickled heirloom carrots, quinoa, amaltheia chevre, pistachio, apple cider vinaigrette

poutine / 14 (gf/v)

crispy fries, porcini gravy, sea salt and vinegar, lifeline cheese curds

falafel / 14 (v)

crispy chickpea fritters, local greens, fresh baked za’atar bread, chermoula, tahini sauce, sumac pickled onions

flatbread / 14

linguica sausage, cremed corn, confit potatoes, arugula, date molasses, pickled onion, fontina cheese

buffalo cauliflower  / 10 (gf/v)

cauliflower, celery hearts, garlic chips, blue cheese aioli

pork steam buns  / 14 (df)

roasted pork belly, mentsuyu, spicy aioli, kimchi, cucumber, steamed bun

g.f.b.* / 16

local ground beef, harissa pretzel bun, bacon, cheddar, green leaf, carolina mustard, roasted garlic aioli, side of fries

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

kir royale sprtizz/ 8

prosecco, creme de cassis, soda, cinnamon stick

wine

white & rose

shaya arindo verdejo rueda, spain / 8

bouchard aine & fils chardonnay vin de france / 8

scaia rose veneto, italy / 8

red

zillamina monastrell valencia, spain / 8

don rodolfo malbec mendoza, argentina / 7