Food Menu
evening / dessert / happy hourPatrons 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
