Food Menu

evening / dessert / happy hour

Patrons of Plonk enjoy cuisine made from local product when available.

evening   |   dessert   |   happy hour

Evening Menu

SMALL PLATES

chef’s cheese board / 15

 

ploughman’s platter / 16

half meat, half cheese

 

house salad / 6 (gf)

shaggy bear bibb lettuce, pickled pear, candied walnut, honey gewürztraminer vinaigrette

 

cabbage & parsnip bisque / 6 (gf)

fried brussel sprout leaves, chive oil

 

roasted carrot & baby kale salad / 12 (gf)

baby kale, roasted carrot, shaved celery, roasted pumpkin seed, grilled green shallot, pickled mushrooms, feta, maple vinaigrette

add grilled ora king salmon / 8

 

rabbit & pickled beet salad / 16 (gf)

rabbit confit, shaggy bear greens, apple, toasted cashew, pickled golden beet, pecorino, grenadine & clove vinaigrette

 

ricotta beet gnocchi / 9

toasted almond, fried sage leaf, brown butter, orange crème fraîche

 

grilled octopus skewers / 14 (gf)

citrus marinated octopus, red pepper sofrito, cherry tomato, fried fingerling, citrus fennel vinaigrette

 

sherry glazed prawns  / 15 (gf)

black chickpea & cauliflower mousse, pistachio, sorrel, pancetta & parsley vinaigrette

 

rabbit roulade / 14 (gf)

mustard seed, mint chutney, smoked flathead cherry

 

wagyu tenderloin beef tartare / 13

beet chip, date aioli, porcini beef jelly, chervil, pomegranate balsamic syrup

 

grilled flat iron beef skewers / 13 (gf)

caraway sour kraut, roasted carrot, ale mustard cream, braised mustard seed, charred green onion

ENTREES

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

 

mt wagyu beef tenderloin / 35 (gf)

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

 

bone-in bison ribeye / 52 (gf)

rutabaga, raisin, grilled asparagus,, black currant demi, fried rosemary needles, spruce & leek ash bone marrow tourchon

 

butternut squash pappardelle / 24

raisin, walnut, wild mushroom, citrus, arbequina olive oil, shaved pecorino, wasabi arugula

 

mushroom risotto arancini / 22 (gf/df)

alder smoked zarcusca, roasted brussels, toasted cashew, dill mudjei, bibb lettuce

*consuming raw or undercooked meats, poultry, or seafood may increase your risk of food borne illness

 

SMALL PLATES

chef’s cheese board / 15

 

ploughman’s board / 16

half meat, half cheese

 

mezze board / 16

carrot pot de crème, beets in labneh, eggplant and date mousse, marcona almonds, castelvetrono olives, lemon and olive focaccia

 

potato dumpling soup / 6 cup 10 bowl

chive nutmeg gnocchi, mushroom broth, black kale, peas, romano, chili oil

 

house salad / 6 (gf)

baby greens, grilled onions, brined pecans, fresh grapes, goat cheese, cider vinaigrette

 

roasted carrot salad / 12 (gf/df)

field greens, local carrots, celery, pear, spiced pepitas, smoked shallot maple vinaigrette

add organic roasted chicken / 4

 

citrus roasted beets / 9 (gf)

tucker farms zephyr brie, rosemary-pistachio toffee, grapefruit and spanish olive gremolata, local beets, watercress

 

yam and celeriac pierogi / 12

sunshine squash, wild mushroom conserva, brined pecan, sage pesto, maple crème

 

foie gras torchon / 16

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

 

local pork belly / 12

pickled golden raisin bread pudding, fennel mousse celery jam, pickled cabbage, mushroom demi

 

lamb kufta / 12

mt raised lamb meatball, pickled grapes and shallots, fried brussels sprout leaves,  preserved lemon coulis, pine nut crumble, tahini yogurt, sweet parsley

 

moules frites / 16 (gf)

penn cove mussels, absinthe buerre blanc, vinegar shoestring frites, caper gribiche

ENTREES

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 (gf)

organic chicken breast, wilted local greens, goat cheese potatoes, piccata relish, porcini and castelvetrano olive reduction

 

beef skirt steak*  / 22 (df)

mt raised beef, sprouted farro and sweet potatoes, arugula pesto, almond chimichurri, shaved radish

 

grilled eye of ribeye* / 34 (gf)

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

 

grilled local bone-in pork chop* / 25 (gf)

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

 

winter squash risotto / 20 (gf)

carnaroli rice, wild mushrooms, confit leek, raddichio, parsnip, squash butter, smoked shallot

entree special  / mp

*consuming raw or undercooked meats, poultry, or seafood may increase your risk of food borne illness

Dessert Menu

sorbet trio / 8
grapefruit, tarragon basil, coconut

 

petite flourless chocolate torte / 12 (gf)
flourless chocolate torte, dark chocolate ganache, hazelnut cognac chantilly, ginger ice cream

 

almond roulade / 9
almond génoise, whipped orange curd, spiced swiss meringue buttercream, orange compote, dark rum ice cream

 

traditional flan / 8
honey syrup, honey cinnamon tuiles

 

dessert cocktails & wines available as well – ask server for full menu.

 

coffee and cigarettes / 10
turkish coffee gelato, espresso panna cotta cigar tuille, cuban caramel, meringue puffs, chocolate covered espresso bean crumble

 

chocolate tarte / 9
dark chocolate fudge, chocolate shortbread, chocolate mousse, chocolate twists, fresh raspberries

 

sorbet / 6
campari grapefruit sorbet, pistachio bahlawa, basil honey syrup

 

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

 

dessert cocktails & wines available as well – ask server for full menu.

Happy Hour Menu

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

FOOD

personal ploughman’s / 7

one meat, one cheese, chef’s selection

 

roasted carrot & baby kale salad / 10 (gf)

baby kale, roasted carrot, shaved celery, roasted pumpkin seed, grilled green shallot, pickled mushrooms, feta, maple vinaigrette

add grilled ora king salmon / 8

 

classic spaghetti bolognese  / 9

house made pasta, grana padano, light garlic tomato sauce, fresh basil

 

chicago pigs in a blanket / 9

tomato chutney, pickled peppers, celery seed cucumber relish

 

braised goat poutine / 11 (gf)

fried potatoes, green onion, wisconsin cheese curds, juniper berry goat demi-glace

 

pear and beet flatbread  / 7

roasted beet, pear, arugula, toasted pine nuts, shaft’s aged blue cheese

 

g.f.b. / 12

locally raised beef, challah bun, house pancetta, grafton smoked cheddar, pickled fennel, hot house tomato, salmon fly honey rye mustard, roasted garlic aioli

 

mushroom risotto arancini / 18 (gf/df)

alder smoked zarcusca, roasted brussels, toasted cashew, dill mudjei, bibb lettuce

SPIRITS

indian paintbrush / 8

citrus vodka*, fresh lemon, raspberry puree

 

j.t. s. n’ p / 9

jalapeño tequila, cointreau, bitters, ginger simple, grapefruit

 

espresso martini / 7

vanilla vodka*, crème de cacao, espresso

 

cherry sour / 8

cherry bourbon*, muddled orange and cherries, fresh lime

WINE

cinsault or gavi / 7

malbec or pinot grigio / 5

FOOD

personal ploughman’s  / 6

cured meat and cheese with whole grain mustard and baguette

 

pork steam buns  / 8 (df)

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

 

mt waygu pastrami / 12

pretzel hoagie, horseradish and dijon aioli, red onion marmalade, smoked gouda, grilled purple cabbage slaw

 

g.f.b. / 10

locally raised ground beef, ham, cheddar, roasted garlic aioli, carolina mustard sauce, crispy onion rings, house-made brioche bun

 

house-made falafel / 7

pickled red onion, fresh cucumber, local field greens, tzatziki, local sheep feta, house-made pita

 

gumbo fries  / 6 (gf/df)

gumbo file spiced, linguiça and lemon aioli

 

roasted carrot salad / 9 (gf/df)

field greens, local carrots, celery, pear, spiced pepitas, smoked shallot maple vinaigrette

add organic roasted chicken / 4

SPIRITS

montgomery distilling / 5

gin, vodka or aquavit

 

brock’s juice / 5

black strap rum, becherovka, pimento dram

 

contratto rosso on the rocks / 5

 

mexican sweater / 7

jalapeño tequila*, apricot liquor, korean chili, grapefruit, fresh lemon-lime

 

la cucaracha / 6

cocoa cardamom bourbon, averna, sweet vermouth, mexican coke

WINE & BEER

nebbiolo or cortesi / 7

 

tempranillo or vermentino / 5

 

seasonal tap beer / 5